Simple Way to Make Perfect Bacon and Shimeji Mushroom Stew

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The ingredients needed to make Bacon and Shimeji Mushroom Stew:

1. Get 1/2 Broccoli
2. Prepare 1 packet Bacon
3. Prepare 1 packet Shimeji mushrooms
4. Make ready 3 tbsp Flour (cake flour)
5. Take 250 ml Milk
6. Make ready 2 tbsp Butter
7. Prepare 1 Soup stock cube
8. Prepare 1 Salt and pepper
9. Prepare 400 ml ★Basic vegetable soup

Buna shimeji (Hypsizygus tessellatus) is an edible mushroom native to East Asia. It is cultivated locally in temperate climates in Europe, North America and Australia and sold fresh in super markets. In nature, shimeji are gilled mushrooms that grow on wood. Notes: Shimeji mushrooms are available at larger Asian supermarkets.

Steps to make Bacon and Shimeji Mushroom Stew:

1. Cook the broccoli in the microwave for 2 minutes. Lightly fry the bite-sized bacon and shimeji mushroom in half the butter.
2. Once cooked, turn off the heat. Add the flour and coat everything. Add the rest of the butter and mix together.
3. Turn the heat on again and add the milk little by little (it will separate if you add it all at once). Adjust the thickness with the amount of flour and milk.
4. Add the ★ basic vegetable soup little by little while mixing. Add the stock cube and bring to the boil while continuing to mix.
5. Add the broccoli once boiled, and simmer for about 1 minute until everything is combined.
6. Finally, season with salt and pepper, and it's done.

In nature, shimeji are gilled mushrooms that grow on wood. Notes: Shimeji mushrooms are available at larger Asian supermarkets. You have the best chances of finding them at a store specializing in Japanese or Korean But if you can't find shimeji mushrooms, oyster mushrooms would be the next best thing. Toasted rice powder can be purchased from a Asian. Shimeji Mushroom is the third most popular mushroom in Japan, after shitake and enoki.

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