Valentine’s Day: Butter Shimeji Recipe Is Perfect for a Romantic and Cozy Night

June 2021 – A bouquet of flowers, a box of chocolates, or perfumes. These are some of the traditional Valentine’s Day gifts. But how about surprising your loved one and sharing a gastronomic experience at home?

For cooking enthusiasts, preparing a special meal to enjoy at home can be a great alternative. To help with this mission, Umami Committee nutritionist Graciela Vargas shares a simple and very tasty recipe: butter shimeji.

“This is one of those dishes that make you salivate just by reading the preparation. Mushrooms bring the umami taste, which harmonizes the flavors of the dish and provides a more pleasant sensory experience,” explains Graciela. The recipe can be served as the main course or as a side dish.

The expert also shares tips to make dinner even more romantic. “Cooking is also a way of showing love. Take advantage of the date and pay attention to table details—for example, match the tablecloth with the placemats, light some candles for atmosphere, and, of course, play the couple’s favorite songs,” she concludes.

BUTTER SHIMEJI

Ingredients

• 2 tbsp unsalted butter
• 250 g white shimeji, separated
• 250 g black shimeji, separated
• 2 tbsp cooking sake (mirin)
• 2 tbsp soy sauce
• 3 tbsp chopped scallions

Directions

1. In a medium saucepan, melt the butter over high heat. Add the shimeji and sauté for 10 minutes, stirring occasionally, until the mushrooms are tender and the liquid evaporates. Add the sake and soy sauce, stir, and cook for 2 more minutes, or until almost all the liquid has evaporated.
2. Remove from heat, sprinkle with scallions, and serve immediately.

Preparation time: 15 minutes
Yield: 5 servings

Umami

Umami is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami identified specific receptors for this taste on the taste buds. Glutamic acid and the nucleotides inosinate and guanylate are its main substances. Its two main characteristics are increased salivation and the lingering taste for several minutes after eating. Learn more at www.portalumami.com.br.