Steps to Make Any-night-of-the-week Salmon And Shimeji Mushroom In Milk Soup
by Howard Dawson
Salmon And Shimeji Mushroom In Milk Soup
Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, salmon and shimeji mushroom in milk soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Salmon And Shimeji Mushroom In Milk Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Salmon And Shimeji Mushroom In Milk Soup is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have salmon and shimeji mushroom in milk soup using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Salmon And Shimeji Mushroom In Milk Soup:
Get 1 large salmon fillet
Make ready 1 tbsp oil
Get 1 salt
Prepare 2 medium onion
Take 1 cup Shimeji mushrooms
Get 2 cup dried prefried beancurd skin
Get 2 cup any stock
Make ready 1 small bottle of essence of chicken (additional add on optional)
Make ready 1 cup milk / creme
Make ready pasta option
Prepare 150 grams Udon noodle
Instructions to make Salmon And Shimeji Mushroom In Milk Soup:
Season the salmon with salt then with little oil,Pan fried Salmon on both side till its lightly crispy and brown but not over cook,
Add in the onion and shimeji mushrooms with the dried beancurd skin then add in the stock and (optional additional 1bottle of essence of chicken) then bring it to a boil then add in the milk and gently mix well and off heat and serve immediately
Pan fried salmon and shimeji mushroom with beancurd skin in essence of chicken milk soup
ANOTHER SERVING OPTION,,JUST ADD ON ANY NOODLE OF YOUR CHOICE,,,……..I SERVE THIS DISH WITH UDON NOODLE
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