Baby Food: Shitake and Edamame Puree

May 28, 2023May 28, 20230 0

Healthy and easy Baby Food: Shitake and Edamame Puree

by The Chefin Baby

Prep

5 min

Cook

15 min

Ready In

20 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

120

Sugar

Fat

Introducing your baby to solid foods can be an exciting and nerve-wracking time for any parent. This Shitake and Edamame Puree is a healthy and tasty option for babies who are starting to explore new flavors and textures. Edamame is a great source of plant-based protein and fiber, while shiitake mushrooms provide a delicious and unique flavor. This puree is easy to make and can be stored in the refrigerator for up to three days.

Instructions

1.	In a large skillet, heat olive oil over medium heat. Add shiitake mushrooms and sauté until tender.
2.	In a pot, boil water and add edamame. Cook until tender. Drain and rinse with cool water.
3.	In a blender or food processor, puree the shiitake mushrooms and edamame with 3/4 - 1 cup of water until smooth.
4.	If preferred, add 1 teaspoon of soy sauce to the puree and blend until fully combined.

PROS

This puree is an excellent source of protein and fiber for babies, providing essential nutrients for their growth and development.

The combination of shiitake mushrooms and edamame provides a delicious and unique flavor for babies to enjoy.

CONS

Some babies may be allergic to soy, so it is important to monitor their reaction when introducing this puree.

As with any food, some babies may not enjoy the taste of this puree.

HEALTH & BENEFITS

Edamame is a great source of plant-based protein, fiber, and essential vitamins and minerals like folate, vitamin K, and magnesium. It also contains antioxidants that can help reduce inflammation and may prevent chronic diseases.
Shiitake mushrooms are also rich in vitamins and minerals, including vitamin D, copper, and selenium. They also contain compounds that can stimulate the immune system and promote overall health.

	4 ounces shiitake mushrooms , stems removed
	1 tablespoon olive oil
	12 ounces shelled edamame
	3/4 - 1 cup water
	1 teaspoon soy sauce ( optional )