Description: How about some vegetables for the day? Maybe try this for a change instead of a salad. Shimeji mushrooms and asparagus go so well with lemon
Serves: 2
Cooking time: 10 minutes
Ingredients
- Asparagus – cut into 2 pieces (5cm length or so), 240g
- White shimeji mushroom – 100g
- Garlic – pureed, 2 pieces
- Olive oil – 1 tablespoon
- Salt – 1 dash
- Ground black pepper – 2 dashes
- Lemon juice – ½ teaspoon or squeeze from ½ wedge of lemon
Method
1. Steam the asparagus, put them aside.
2. In a non-stick frying pan, add the oil, garlic over low heat for 30 seconds, stirring regularly. (if you like crispy garlic, cook a bit longer and put them aside and sprinkle it before serving).
3. Add the mushroom, salt, black pepper to the pan. Cook until it is cooked.
4. Add the asparagus and mix well.
To serve: Sprinkle ground black pepper and squeeze lemon.
Nutritional Values Per Serving
| Kcal | Protein | Fat | Carbs | Fibre | Sugars | Salt | Saturated Fat | Vitamin E |
|---|---|---|---|---|---|---|---|---|
| 100.0 | 4.1g | 7.2g | 8.0g | 2.9g | 3.2g | 0.2g | 0.2g | 1.4mg |
| 5.0% | 8.2% | 10.3% | 3.1% | 9.8% | 3.5% | 3.5% | 1.0% | 45.5% |
Nutritional Tips
Shimeji is a type of Japanese mushroom. There are mainly two colors, similar to chestnut mushrooms: brown and white. The brown one is called brown shimeji, while the white one is known as “bunapi.” Shimeji is versatile and goes well with many different dishes, such as salads, sautés, pasta, soups (miso, cream, or egg), udon noodles, stir-fried vegetables, and seasoned rice (where the mushrooms and rice are cooked together). I will introduce more recipes another time.
