Recipe: Perfect Bacon and Shimeji Mushroom Stew

Bacon and Shimeji Mushroom Stew. Oil a frying pan and fry the bacon. Add the onion and shimeji and when they become tender, season with salt and pepper. It's pretty hard to get wrong, but it isn't the easiest thing in the world to perfect either.

Kushiyaki is a Japanese word that combines the words for skewer. Transfer bacon to a large bowl. Add the vegetable oil and bacon in the process. You can have Bacon and Shimeji Mushroom Stew using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Bacon and Shimeji Mushroom Stew

1. Prepare 1/2 of Broccoli.
2. Prepare 1 of packet Bacon.
3. You need 1 of packet Shimeji mushrooms.
4. It's 3 tbsp of Flour (cake flour).
5. It's 250 ml of Milk.
6. You need 2 tbsp of Butter.
7. It's 1 of Soup stock cube.
8. Prepare 1 of Salt and pepper.
9. It's 400 ml of ★Basic vegetable soup.

Stir and cook until the bacon starts releasing fat and changing its color. A simple, hearty, satisfying beef stew generously brimming with mushrooms and crisp bacon is the stuff on which dreams are made when the skies turn grey, the leaves turn crayon-coloured, and the weather turns cooler. Set the pan drippings and bacon aside. Add the mushrooms and crumbled bacon and stir to combine.

Bacon and Shimeji Mushroom Stew step by step

1. Cook the broccoli in the microwave for 2 minutes. Lightly fry the bite-sized bacon and shimeji mushroom in half the butter..
2. Once cooked, turn off the heat. Add the flour and coat everything. Add the rest of the butter and mix together..
3. Turn the heat on again and add the milk little by little (it will separate if you add it all at once). Adjust the thickness with the amount of flour and milk..
4. Add the ★ basic vegetable soup little by little while mixing. Add the stock cube and bring to the boil while continuing to mix..
5. Add the broccoli once boiled, and simmer for about 1 minute until everything is combined..
6. Finally, season with salt and pepper, and it's done..

Remove the bay leaf and stir in the vinegar. Shimeji mushrooms (しめじ) are a group of mushrooms native to East Asia and northern Europe. The most common varieties enjoyed in Japanese cuisine includes hon-shimeji, buna-shimeji, and bunapi-shimeji. The Best Shimeji Mushroom Recipes on Yummly Wild Mushroom And Truffle Dumplings With Truffle-soy Dipping Sauce, Japanese Noodles With Shimeji Mushroom, Black Angus Wrapped Shimeji Mushroom Fry the bacon with the butter and oil in a large ovenproof casserole dish until browned.