The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae. Persimmon Sweet Potato Soup - Great combination of two of my favorite autumn fruits and veggies, also double bonus is that both are. Shimeji mushrooms (しめじ) are a group of mushrooms native to East Asia and northern Europe. Characterized by their long stems and petite globular caps, there are When cooked, they develop a mild nutty flavor with a lightly sweet taste.

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. Shimeji mushrooms (シメジ) are a group of mushrooms native to East Asia and northern Europe. You can cook The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae

Prepare 1/2 of Persimmon.
Prepare 1 of pack Shimeji mushrooms.
You need 1 tbsp of ●Sake.
Prepare 1 tbsp of ●Soy sauce.
Prepare 1/3 bunch of Spinach.
Prepare 1 block of Firm tofu.
You need 2 of and 1/2 tablespoons ○Sugar.
You need 3 of and 1/3 tablespoons ○Sesame paste (or ground sesame seeds).
It's 1 pinch of ○Salt.

Characterized by their long stems and petite globular caps, there. Tasty and crispy, shimeji mushrooms are edible. Tasty and crispy, shimeji mushrooms are edible fungi with a good shape and color and are rich in glutamate. There are various Japanese recipes using shimeji mushrooms such as shimeji pilaf, clear soup, baked and deep fried.

The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae instructions

Peel the persimmon, slice into 7-8 mm wedges. Chop off the stem end of the shimeji, cut into bite-sized pieces, then sauté in sake and soy sauce. Parboil the spinach, drain excess water, then cut into 2 cm lengths..
Remove excess water by microwaving the tofu, then mash finely. Add sugar, sesame paste, and salt, and stir to a smooth consistency..
Add persimmon, shimeji mushrooms, and spinach, toss together, then serve..

Japanese believe that shimeji mushrooms have the best taste of all the mushroom varieties, even the most expensive mushrooms in Shimeji mushrooms I can find in Sydney do not look the same as those in Japan. Japanese shimeji mushrooms have brownish caps while shimeji I found for this. Shimeji Mushroom is the third most popular mushroom in Japan, after shitake and enoki. They are called "beech mushrooms" because they often grow on fallen beech trees. It tastes very similar to the Buna Shimeji, and any recipe above will work for Bunapi.