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The ingredients needed to make Easy Shimeji Mushroom & Bacon Quiche:
- Provide pack Shimeji mushrooms
- Provide Onion
- You need Bacon
- Take Eggs
- Prepare Milk
- You need Heavy cream
- You need Salt and pepper
- Take Grated cheese
- Use Fresh parsley
- You need Margarine
- Provide Oil
Instructions to make Easy Shimeji Mushroom & Bacon Quiche:
- Beat the eggs in a bowl and mix in the milk and heavy cream. Preheat the oven to 180°C.
- Thinly slice the onion, break apart the shimeji mushrooms, and cut the bacon into 1 cm wide pieces.
- Oil a frying pan and fry the bacon. Add the onion and shimeji and when they become tender, season with salt and pepper.
- Grease a heat-resistant dish with margarine and add the mixture from Step 3.
- Cover the mixture with the sauce from Step 1, sprinkle some grated cheese over the top, and bake in the oven at 180℃ for 30 minutes.
- Once baked, garnish with parsley.
Heat the oil in a medium saucepan over medium heat. Shimeji mushrooms I can find in Sydney do not look the same as those in Japan.. is a Japanese herb that looks like large flat leaf parsley and has a distinct flavor unlike any other herb. It is not easy to find mitsuba here in Sydney but I was lucky to be able to buy it at the Japanese Grocery store. If you don't have mitsuba, you can use snow pea shoots. Like most mushrooms, shimeji is rich in guanylic acid, glutamic acid, and aspartic acid, basically components that make shimeji mushrooms full of umami flavors.
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