Reconstitute the dried shimeji mushrooms (Recipe ID: 2599926) in lukewarm water. Once they have soaked up some of the water, rinse quickly with water.
Slice the onion and soak in water for a short time. Drain the water. If using sweet onions, you can just quickly rinse.
Combine the marinade ingredients in a heat-resistant bowl.
Put the olive oil and garlic in a frying pan and heat.
Once the garlic becomes fragrant, lightly dry off the excess moisture from the dried shimeji and add to the pan. Season with a few pinches of salt (1/3 teaspoon).
Put the cooked mushrooms and oil into the bowl with the combined marinade ingredients while it is still hot.
Slice the green peppers into thin string-like slices, and cut the lemon into thin quarter round slices. Once the marinated mushrooms have cooled, add the pepper and lemon with the onion to the marinade.
Lightly stir it up and let marinate for 15 minutes to blend the flavors. Since the amount of salt will change depending on how much moisture is released from the vegetables, adjust as needed.
Top with diced tomatoes for color.
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Or steam the mushrooms with rice.
Story Behind this Recipe
My family likes highly nutritious and delicious dried vegetable dishes.
Fresh shimeji mushrooms are fine to use too, but they have quite a bit of moisture so you have to cook them well before marinating them. Use lemons that you can use the skins! If you don't have those lemons, you can use lemon juice. If you marinate the lemon for too long it will become bitter, so p be careful.