Squid and Shiitake Ragout
A source of protein, vitamins, and minerals, this dish combines tender squid and aromatic shiitake mushrooms, creating a rich flavor. Coconut milk adds a creamy texture, while spinach and lemon juice enrich it with antioxidants, making the stew ideal for maintaining health and energy.
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Kitchen: Japanese
Difficulty: simple
645
Servings: 1 (1 serving ≈ 524 gram)
Digestion time: 3 hour
Complete protein: ✔
A quick warm keto ragout with tender squid, shiitake mushrooms, baked vegetables, and a light coconut sauce. Keep the squid cooking time short so it stays soft.
- Slice the squid into strips. Cut the shiitake and champignons into large pieces. Finely chop the garlic and parsley.
- Heat a skillet. Fry the garlic for 30-60 seconds until aromatic, add the mushrooms, and cook for 3-4 minutes.
- Add the baked vegetables, salt, and pepper, and warm through. Add the squid, coconut milk, and soy sauce. Stew for 1-2 minutes, just until the squid is cooked.
- Add spinach, parsley, and lemon juice. Stir and remove from the heat immediately.
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