Salmon and Shimeji Mushroom Cream Stew Recipe

A dish flavored by the umami of salmon.

Cooking time

20 minutes

Calories

283kcal

Sodium

1.0g

Nutrition facts are for one serving.

Directions

Divide the salmon into 3 equal size pieces, season with salt and pepper and completely cover with 1/2 tbsp of flour.
Cut the hard bottom from the shimeji mushrooms and break apart.
Divide the onion into wedges.
Melt 1/2 tsp of butter in a fry pan and fry both sides of the salmon pieces until golden brown. Remove and set aside.
Add in the remaining butter along with (2) and (3). Lightly fry, sprinkle on 1 tbsp of flour and continue to fry.
Mix (A) together well, pour in and boil. Allow to simmer for 5-4 minutes.
Pour in the milk, followed by the salmon. Boil and leave to simmer for 3-4 minutes while occasionally stirring.
Season with salt, pepper, and soy sauce. Serve immediately.

Cooking Basics

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

Onions - wedge cut

Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.