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Categories:
mushrooms onion green pepper lemon tomato clove garlic salt olive oil vinegar sugar ground black pepper salt
Viewed: 35 - Published at: 5 years agoIngredients
- 1 bunch Dried shimeji mushrooms
- 1 Onion (sweet onion if possible)
- 1/2 Green pepper
- 1/4 Lemon
- 1/2 Tomato
- 1 clove Garlic (minced)
- 1/3 tsp Salt
- 1 1/2 tbsp Olive oil
- 1 1/2 tbsp Vinegar
- 1 tbsp Sugar
- 1 Coarsely ground black pepper
- 1/3 tsp Salt
Method
- Reconstitute the dried shimeji mushroomsin lukewarm water.
- Once they have soaked up some of the water, rinse quickly with water.
- Slice the onion and soak in water for a short time.
- Drain the water.
- If using sweet onions, you can just quickly rinse.
- Combine the marinade ingredients in a heat-resistant bowl.
- Put the olive oil and garlic in a frying pan and heat.
- Once the garlic becomes fragrant, lightly dry off the excess moisture from the dried shimeji and add to the pan.
- Season with a few pinches of salt (1/3 teaspoon).
- Put the cooked mushrooms and oil into the bowl with the combined marinade ingredients while it is still hot.
- Slice the green peppers into thin string-like slices, and cut the lemon into thin quarter round slices.
- Once the marinated mushrooms have cooled, add the pepper and lemon with the onion to the marinade.
- Lightly stir it up and let marinate for 15 minutes to blend the flavors.
- Since the amount of salt will change depending on how much moisture is released from the vegetables, adjust as needed.
- Top with diced tomatoes for color.
- " Dried King Trumpet Mushrooms""
- "Oil-based Spaghetti with Dried King Trumpet Mushrooms".
- Or steam the mushrooms with rice.
