Mushrooms with Grated Radish

A quick and healthy mushroom side dish for when you are short on time.

Cooking time

5 minutes+

Calories

25kcal

Sodium

0.2g

Nutrition facts are for one serving.
Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Directions

Cut the roots from the shimeji mushrooms and divide into small bunches. Cut the roots from the enoki mushrooms also, and slice in half lengthwise.
Add the grated radish to a strainer, draining some of the moisture.
Quickly boil (1), empty into a strainer and allow to cool. When cool, place in a bowl, add (2) on top and dress with ponzu.

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.

Enoki mushrooms - removing the hard base

Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.

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