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Shitake & Edamame Puree

  • 4 oz. Shitake mushrooms, stems removed
  • 12 oz. (2 cups) Shelled edamame (frozen)
  • ¾ – 1 cup Water
  • 1 tsp. Soy sauce, optional
  1. Bring 6 cups of water to boil in a stock pot. Add edamame and mushrooms and cook for 4 minutes. Drain edamame and mushrooms in a colander and place them in a blender or food processor. Add the soy sauce and ¾ cup of water to the mixture in the blender. Process until the mixture is a smooth puree. If needed, add additional water.
  2. Spoon the puree into Fresh Baby Freezer Storage Trays, cover and freeze until ready to use. Serve with mashed brown rice, meats or fish.