53 shimeji recipes to try and fall in love with this mushroom

Shimeji is one of the most consumed mushrooms in the world. It has very interesting nutritional properties for consumption.

One of the main advantages of shimeji is the practicality of preparation, as it takes just a few minutes to cook. It can be used in many recipes such as sauces, salads, pasta, risotto, among other dishes that the imagination sends. The flavor of shimeji is light and goes well with a wide variety of foods. It also has few calories, making it ideal for diets.

As this food is a non-animal source of protein, it is very interesting for vegetarians and vegans, as well as other mushroom varieties. Even meat eaters can vary their menu and include shimeji in their meals.

Shimeji can be purchased fresh, dried or canned. It is possible to make many recipes with this mushroom as the protagonist. Below are some suggestions for you to try and love. Check out:

Snacks, pies and snacks

1. Meatless shimeji hamburger: the hamburger is made from shimeji and has a slightly elaborate preparation, but it is worth it. For the hamburger league to work, the author recommends strictly following the method of preparation and the ingredients.

2. Shimeji hamburger with meat: the hamburger is prepared with ground meat together with shimeji, the ingredient that helps to give it greater juiciness. Perfect for a change in snacks!

3. Shimeji and mayonnaise burger with wasabi: a beef burger stuffed with shimeji in butter is prepared. The special touch is the mayonnaise combined with a little wasabi.

4. Shimeji and lentil burger: with the lentil already cooked, just beat the ingredients in the blender until they are in pieces. Then just serve the hamburger as you like. Easy and practical!

5. Vegetarian kibe with pumpkin and shimeji: to help bind the kibe, potatoes and breadcrumbs are used. The kibe is finished with shimeji in butter.

6. Polenta canapés with shimeji: an unconventional way to consume traditional polenta. The polenta is served in squares that are crispy on the outside and soft on the inside. And finally, the shimeji on top.

7. Creamy Mushroom and Parmesan Bruschetta: Bruschetta is a great starter option. For this recipe mushrooms and Parmesan cheese are used to add creaminess.

8. Shimeji and zucchini bruschetta: the shimeji and zucchini are sauteed in a skillet and served with lightly toasted buns. It is a very quick and simple recipe to make.

9. Shimeji cupcake with cream cheese: very easy to make and with few ingredients, this recipe is great to get out of the routine. The dumplings are breaded, which results in a crispy texture on the outside and softness on the inside.

10. Quick Shimeji Sweet Potato Pie: An ideal post-workout recipe, as sweet potatoes are a great source of low glycemic carbs. The dough is made with potatoes, olive oil, garlic, salt, rosemary and water, while the filling is a well-seasoned shimeji and soy sauce.

11. Wholemeal shimeji and shitake pie: a very nutritious and simple pie to prepare. There is no need for a blender or mixer for the dough.

Main dishes

12. Cassava Escondidinho with Shimeji: Escondidinho is a very popular dish filled with meat. The shimeji filling, in addition to being healthier, is also a great recipe to get away from the routine and try something new.

13. Cassava Escondidinho with meat and shimeji: for those who do not give up the meat, it is possible to use it together with the shimeji filling, adding flavor and health to the dish.

14. Escondidinho de manioc and potato with meat and shimeji: for those who are not a fan of escondidinho de manioc, it is also possible to make the pasta with potatoes, after all, the shimeji filling goes well with both options. In addition to the two potatoes, this recipe takes two types of shimeji, dark and light.

15. Baroa potato cream with shimeji in butter: to reach the point of creamy broth add water little by little while the broth is cooking. Finish by adding cream.

16. Simple shimeji risotto: for those who are new to risotto, this is a great option to start with. Preparation is very simple and quick.

17. Shimeji risotto with white wine and parmesan: white wine adds a refined flavor to risotto, making this dish a great option for more special occasions.

18. Shimeji risotto with balsamic vinegar: the secret for the risotto to be very creamy is to use balsamic vinegar with a creamy texture. To serve, sprinkle grated Parmesan cheese on top.

19. Shimeji, shitake and white wine risotto: an elegant and irresistible dish. For the ideal risotto texture, the author of the recipe recommends not letting the mushroom cooking water dry out completely.

20. Shimeji, brie and white grapes risotto: a good choice for those who are a fan of the sweet and sour taste. Brie cheese pairs perfectly with grapes or other fruits.

21. Fillet with shimeji: an elaborate recipe, but it is very simple and quick to prepare. Just sauté the fillet together with onion and at the end of cooking add the shimeji.

22. Filet mignon with easy shimeji: the filet used is in the shape of a medallion, which guarantees the appearance of the dish. The mushrooms are made in cachaça in the same pan you prepare the meat, so all the flavors harmonize and complement each other.

23. Filet mignon with shimeji and a thousand leaves of potato: a more elaborate recipe, but the result is worth it. With the shimeji, a creamy sauce is prepared, served with the grilled fillet and a thousand leaves of potato.

24. Against wild fillet: with shimeji, a paste is prepared together with garlic and fresh herbs. The sirloin is grilled and served with the pasta.

25. Medallions with wine and shimeji sauce: the medallions are sealed and served with the wine and shimeji sauce. For the medallions to be very tasty, it is recommended to season at least 30 minutes before preparation.

26. Rump strips with shimeji and mashed green corn: first, a mashed potato is prepared together with green corn. The rump is made into thick strips and the shimeji is prepared in the meat cooking broth. All this together makes up a complete dish.

27. Salmon with shimeji: for this recipe, large salmon fillets are used, which are seasoned with shredded shimeji and baked in aluminum foil.

28. Mullet with shimeji and roasted vegetables: a practical idea. The mullet is roasted and served with a sauce made from shimeji, sour cream and the broth from cooking the fish.

29. Fish papillote with shimeji and nirá: a complete recipe without dirtying pans! Simply place the ingredients in individual portions on aluminum foil, bake for a few minutes and serve.

30. Shimeji cream: this recipe serves both as a main dish and as a side dish. If you want a spicy touch, add finely chopped chili pepper.

31. Cream of cabotiá with shimeji: great dish to be served on cold days. For the broth, cook the pumpkin with the carrot, refogue the shimeji with the seasonings and then beat everything in the blender until you get the desired texture.

Pastas

32. Noodles carbonara with shimeji: Noodles carbonara is traditionally made with cream, cheese and bacon. In this case, there is the addition of shimeji in the recipe and the result is surprising!

33. Noodles with leek and shimeji sauce: shimeji and leek are a perfect combination. In this recipe, together with sour cream, the duo forms a quick and simple pasta sauce to make.

34. Noodles with creamy shimeji sauce: this sauce is super practical to make. Just make the shimeji in butter, along with seasonings and it’s ready.

35. Noodles with shimeji and ricotta: this recipe is super light. Ricotta is a lean cheese, being very healthy, as is shimeji. For the recipe to be even more fit, serve with whole wheat pasta.

36. Noodles with shimeji and soy sauce: for the sauce, make the shimeji in butter with a touch of soy sauce and add your favorite seasonings.

37. Noodles with shimeji, shitake and nirá: the sauce is made using a reduction of soy sauce and balsamic vinegar. Finally, add a ladle of pasta cooking water to add creaminess to the sauce.

38. Pasta with shimeji and sweet grape sauce: to thicken the sauce, add a ladle of the pasta cooking water. To serve, use fresh basil.

39. Mushroom Ragu: the suggestion is to serve this recipe with polenta, but it can be served with pasta and whatever else your imagination dictates. The preparation is simple and the result delicious.

40. Spaghetti bifum with shimeji and mignon: bifum is a pasta made from rice, being an option for those who do not consume gluten. For the sauce, just seal the meat and then add the other ingredients.

41. Palm heart spaghetti with shimeji: this is a very nutritious and low-calorie recipe. The spaghetti is made with palm heart and the sauce is made with shimeji in butter.

42. Carrot spaghetti with shimeji sauce: another low-calorie and very nutritious recipe. In this case the noodles are made with carrot strips. To accompany, tomato sauce and shimeji.

accurate follow-ups

43. Shimeji in butter: shimeji in butter is one of the most classic ways to consume this mushroom. It serves as an accompaniment and can also be used as a sauce for various pasta.

44. Shimeji in foil: the shimeji, along with vegetable oil and seasonings, is wrapped in aluminum foil and baked for a few minutes. A practical and mess-free recipe in the kitchen.

45. Coconut milk shimeji: a recipe with varied flavors and worth trying. In addition to coconut milk, curry and pout pepper are used to impart a spicy flavor.

46. ​​Oriental shimeji: this shimeji is served in oriental cuisine restaurants, but it is very simple to prepare at home. The taste is slightly bittersweet because of the glutamate.

47. Shimeji and oriental shitake: just slice the mushrooms and sauté them in butter and soy sauce. Serve with finely chopped chives.

48. Shimeji, shitake and broccoli stir-fry: To speed up the process, the author of the recipe explains how to quickly cook broccoli in the microwave. The oriental touches of the recipe include soy sauce and sesame oil.

49. Shimeji with bean sprouts: a protein-rich side dish that is very easy to make. Just sauté all the ingredients in a pan for a few minutes and it’s ready to serve.

50. Sauteed mushrooms: the mushrooms used are shimeji, shitake and paris. To sauté, use soy sauce and sake.

51. Potato stuffed with shimeji and cream cheese: a recipe to eat with your eyes too, as it looks so pretty. To save more time, make the potato in the microwave.

52. Sweet potato with shimeji: the potatoes go in the oven with the skin wrapped in aluminum foil. Then some of the pulp is removed and the shimeji stuffing in butter is added.

53. Pumpkin stuffed with ricotta and shimeji: the pumpkins used are mini squash, which adds a charm to the recipe. The filling is made with…