Kabocha and Shimeji Mushrooms Sautéed in Garlic and Butter
Kabocha and Shimeji Mushrooms Sautéed in Garlic and Butter

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, kabocha and shimeji mushrooms sautéed in garlic and butter. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Kabocha and Shimeji Mushrooms Sautéed in Garlic and Butter is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Kabocha and Shimeji Mushrooms Sautéed in Garlic and Butter is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
  1. Get Kabocha squash
  2. Take packet Shimeji mushrooms
  3. Take Garlic
  4. Take Salt and pepper
  5. Make ready Butter
  6. Make ready Soy sauce
Steps to make Kabocha and Shimeji Mushrooms Sautéed in Garlic and Butter:
  1. Wash the kabocha and remove the seeds and fiber. Leave it damp and place in a plastic shopping bag, then microwave for 3 minutes.
  2. 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.
  3. Cut the kabocha into 2-3 mm slices.
  4. Wash the mushrooms and cut the bottoms of the stems off.
  5. Mince the garlic.
  6. Melt butter in a frying pan, add the garlic and fry until fragrant, then add the kabocha and mushrooms. Season with salt and pepper.
  7. When the kabocha is slightly crisp, add the soy sauce and stir a little. Taste and add more soy sauce if needed.
  8. Transfer the mixture to a plate and it's ready!

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