Mushroom and Meatball Stew Recipe | Kikkoman Corporation

A cozy mushroom-packed tomato stew

Cooking time

20min

Calories

330kcal

Sodium

433mg

Nutrition facts are for one serving.

Ingredients(Servings: 4)

Directions

Quarter the shiitake mushrooms, separate the shimeji mushrooms into small bunches and halve the button mushrooms. Mince the garlic and dice the onion into 3 - 4 cm (1.5 in.) cubes.
Prepare the meatballs from (A) ingredients. Add the egg, panko, milk, salt, pepper and white wine to the ground beef and combine well. Shape into 3 cm (1.2 in.) balls and cook in a fry pan coated with the olive oil.
Melt the butter in a fry pan, saute the garlic and once fragrant add in to onions. Once the onions are translucent add in the shiitake, shimeji and button mushrooms and saute all together. Once the mushrooms have all softened add in (2), and (B), then allow to simmer. Sprinkle on the parsley for the finishing touch.

Cooking Basics

Shiitake mushrooms - removing the hard base

The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.