Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kabocha and shimeji mushrooms sautéed in garlic and butter. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Kabocha and Shimeji Mushrooms Sautéed in Garlic and Butter is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Kabocha and Shimeji Mushrooms Sautéed in Garlic and Butter is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook kabocha and shimeji mushrooms sautéed in garlic and butter using 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kabocha and Shimeji Mushrooms Sautéed in Garlic and Butter:
- Make ready 1/4 Kabocha squash
- Prepare 1 packet Shimeji mushrooms
- Prepare 1 clove Garlic
- Prepare 1 dash Salt and pepper
- Take 10 grams Butter
- Get 1 1/2 tsp Soy sauce
Steps to make Kabocha and Shimeji Mushrooms Sautéed in Garlic and Butter:
- Wash the kabocha and remove the seeds and fiber. Leave it damp and place in a plastic shopping bag, then microwave for 3 minutes.
- If your microwave is powered at 500 W, the kabocha should be tender enough to slice with a knife now. It's just about right when the flesh is heated through and the middle is still a little hard.
- Cut the kabocha into 2-3 mm slices.
- Wash the mushrooms and cut the bottoms of the stems off.
- Mince the garlic.
- Melt butter in a frying pan, add the garlic and fry until fragrant, then add the kabocha and mushrooms. Season with salt and pepper.
- When the kabocha is slightly crisp, add the soy sauce and stir a little. Taste and add more soy sauce if needed.
- Transfer the mixture to a plate and it's ready!
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