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Pumpkin hide with shimeji

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Pumpkin hide with shimeji


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Tempo de preparo

60 min(s)


1 servings

Natalia Dantas

  • Ingredients
  • Recipe
  • Pumpkin (kabocha)700 g
  • Black Shimeji400 g
  • Onion1 unit(s)
  • Garlic2 tablespoon
  • Butter2 tablespoon
  • Rice Vinegar2 tablespoon
  • Soy sauce (shoyu)5 tablespoon
  1. Cut the squash into fillets and cook in water (or steam) until softened.
  2. In a pan, add the finely chopped onion and garlic, fry until golden.
  3. Mash the pumpkin until it turns into a puree. Add to the pan with the sauteed onion and garlic and add 1 tablespoon of butter and salt to taste. Stir until it reaches a puree consistency. (If necessary, add half a glass of water). Reserve
  4. Separate the shimeji with your hands. Important! Do not wash the shimeji!.
  5. In another pan add 1 tablespoon of butter and then add the shimeji.
  6. Stir until it starts to wilt. Add rice vinegar and soy sauce. Stir for about 5 min.
  7. In a refractory add the shimeji and then the pumpkin puree. Bake in the oven for 10 min. (Preheat the oven for 5 min). Serve

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