Shroomery
Shiitake Mushrooms • 200 Gms
₹350.00
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Description
Native to Japan, this mushroom has a smoky flavour and aroma. Quite versatile in the kitchen, they go best with stir-fires and lend a deep umami flavour.
Along with high amounts of natural copper, a mineral that supports healthy blood vessels, bones, and immune support, Shiitake mushrooms are also a rich source of selenium.
Add a delightful twist to your meals with Shiitake mushrooms! Their unique smoky flavour and aroma elevate stir-fries to a whole new level, making every dish an umami sensation. Plus, they’re not just tasty; these mushrooms are packed with natural copper and selenium, contributing to your overall health. Enjoy the low-calorie goodness and fibre they offer while indulging in their deliciousness! are low in calories and offer good amounts of fiber. Quite versatile in the kitchen, they go best with stir-fires and lend a deep umami flavour and a smoky aroma. Along with high amounts of natural copper, a mineral that supports healthy blood vessels, bones, and immune support, Shiitake mushrooms are also a rich source of selenium.
Ingredients + Directions for use
Ingredients: 100% Fresh Locally Grown Shiitake Mushrooms
Recipe:
Mushroom Pot Rice
Serves – 1-2 people
Prep time – 15 mins
Cooking time – 40 mins
Ingredients:
200g Pink Oyster mushroom
200g Shiitake mushroom
1 cup rice
½ tbsp chicken (or, vegetable) stock powder
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
½ tsp grated ginger
A handful of coriander leaves, chopped
2 cups water
Vegetable oil for cooking
Process:
- Wash and soak the rice for 2 hours.
- Clean any remaining dirt off the mushrooms with a damp towel and slice them.
- Mix both the sauces and sugar in a small bowl.
- Heat 2 tsp of oil in a pot. Add the soaked, drained rice. Sauté the rice for 3-4mins and add water.
- Add the stock powder, mix, and cover the pot. Cook until the rice is 90% done.
- Heat a tbsp of oil in a separate pan. Add sliced shiitake and fry for 2mins on high heat.
- Add the pink oysters and fry until caramelized.
- Add the sauce mix followed by the ginger. Stir fry for a min.
- Add the cooked mushroom on top of the cooked rice.
- Add a little bit of oil to the side of the pot. So that, the rice gets a little crispy on the bottom. Cover the pot and cook on low heat for 10mins.
- Finally, put some chopped coriander on top and serve hot.
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