Did you know that Shiitake mushrooms are considered one of the most valued medicinal mushrooms in Asian cuisine?

They are a source of protein (though not complete), known for their potential immune-supporting and energizing properties.

⚠️ Important: Shiitake mushrooms should never be eaten raw—they must be cooked to avoid possible skin irritation.

 

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🧾 Ingredients (serves ~2–3, based on 10 mushrooms)

10 large fresh shiitake mushrooms

1 tbsp freshly grated ginger

2 garlic cloves, finely minced

1 tbsp high-quality gluten-free soy sauce

1 tbsp sesame oil

1 tbsp sesame seeds

3 cups water

15 fresh asparagus spears

Juice of 2 lemons

1 tbsp olive oil

A few drops of love 💛

 

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👩‍🍳 Method

1.Prepare the mushrooms

Remove the stems from the shiitake mushrooms. Score a shallow cross on the caps using a sharp knife.

2.Marinate

Combine the mushrooms with the ginger, garlic, soy sauce, sesame oil, sesame seeds, and water. Let marinate for about 1 hour.

3.Cook the mushrooms

Transfer everything to a pan and simmer until the liquid has fully reduced.

Then move the mushrooms to a hot pan with a teaspoon of olive oil and sear on both sides until nicely caramelized.

4.Prepare the asparagus

Peel the lower part of the asparagus spears with a vegetable peeler.

5.Cook the asparagus

Heat a grill pan with 1 tbsp olive oil and 1 tbsp water. Toss the asparagus for about 2 minutes.

Turn off the heat and let the asparagus rest in the pan.

 

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🍽️ To serve

 

Plate the mushrooms with the asparagus.

Finish with a sprinkle of sesame seeds and a squeeze of fresh lemon juice.

 

Enjoy your vibrant, spring-inspired dish! 🌱