A nourishing twist on comfort food using one of Japan’s superfoods
Looking for a creamy, comforting dish that’s also kind to your body? This no-fry shiitake mushroom stroganoff is the perfect solution. It’s rich, flavourful, and satisfying but lighter than the traditional version and completely plant based (vegan).
The star of this dish is shiitake mushrooms, one of Japan’s most powerful and beloved superfoods.
Dried Shiitake: A flavour bomb with natural wellness power
Why I Love Shiitake
Shiitake mushrooms have been used in Japanese cuisine and traditional medicine for centuries. Not just for their deep umami flavour, but also for their impressive health benefits. They’re incredibly versatile and work beautifully in both Asian and Western-style dishes, like this one!
Health Benefits of Shiitake (in a nutshell!)
~ Natural immune support
~ Supports heart health
~ Anti-inflammatory properties
~ Rich in antioxidants
~ May promote healthy skin
~ Supports gut health
~ May help maintain healthy cholesterol levels
~ A great plant-based source of umami
Shiitake mushrooms are a great addition to Western dishes, enhancing them with rich, savory depth and powerful immune-boosting benefits.
Recipe
Ingredients
Serves 4
- 250 grans (9 ounces) mushroom, sliced
- 1 cup (250 millilitres / 9 fluid ounce) (about 50 grams (2 ounces)) dried shiitake mushroom, washed and soaked with 2 cups (500 millilitres / 17.5 fluid ounces) water (keep the water)
- 1 tablespoon of tomato purée
- 2 teaspoons of sea salt
- 100 millilitres (3.5 fluid ounces) of red wine
- 1 onion (180 grams (6.5 ounces)), sliced
- 400 millilitres (14 fluid ounces) of soy milk
- Kuzu (1 tablespoon) or corn starch (2 tablespoons)
- Pepper to taste
- Chopped parsley to serve
Method
- Wash shiitake mushroom and soak with 2 cups (500ml / 17.5 fl oz) of water.
- Slice the mushroom and keep the water.
- Place all mushroom, mushroom water, onion, purée and salt in a pot and heat over medium heat with a lid and cook for 15 mins.
- Place kuzu/corn starch in a bowl then slowly add soy milk and mix well.
- Add the soy milk mixture and stir well.
- Serve with quinoa rice.
Memo:
Soaking the shiitake mushrooms overnight is ideal but if you are in a hurry, you can soak them in warm water.
So next time you’re looking for a meal that’s both comforting and nourishing, give this no-fry shiitake stroganoff a try. It’s the perfect way to enjoy the healing power of mushrooms with zero frying and zero guilt.
DO YOU NEED HEALTHY VEGAN COOKING INSPIRATIONS?
Do you know I run a cooking school in Sydney?
You don’t live in Sydney?
Don’t worry, there are two ways to learn Japanese cooking with me.
Online Japanese Cooking Classes and Courses
NEW Japanese online classes are coming soon! For more information, subscribe HERE so you don’t miss out!
ALSO twice per year I run an online Japanese. 30 Day Challenge Course!! The course focuses on weight loss and improving your health! Drop your email address HERE and we’ll notify you about the next challenge!
Plant Based Cookbooks
If you want to cook more easy and tasty Japanese vegan meals using Japanese superfoods – the real key for Japanese health- you can grab my vegan cookbook “Japanese Superfoods” or “Top 3 Japanese Superfoods for Natural Weightloss” or even better, you can get the “Japanese Superfoods combo deal” to master all Japanese Superfoods.
Happy Japanese superfood cooking xx
