1 loaf French bread, cut into 1/2-inch slices
1 tablespoon olive oil
2 packages Hokto White Beech mushrooms, ends trimmed and mushrooms pulled apart
8 ounces jarred roasted red bell peppers, sliced into thin strips
salt and freshly ground black pepper
1 Brie cheese round, cut into 1/4-inch slices
Your day should always start off right with a good, healthy breakfast, and a quick sauté of Hokto’s Brown Beech or White Beech mushrooms with fresh tomatoes served over toast gives you enough energy to last you throughout of the morning. Breakfast shouldn’t be complicated, and this recipe takes only five minutes to create and is even vegan. Substitute the whole wheat bread with your favorite gluten-free version, and you’ve also got a perfect gluten-free breakfast.
1 teaspoon olive oil
1 green onion, minced
1 package Hokto Brown or White Beech mushrooms (or a mix)
1/2 tomato, diced
salt and freshly ground black pepper, to taste
1 piece toasted bread, cut in half diagonally
Store fresh udon noodles in the refrigerator or in the freezer. If you don’t have fresh udon noodles, you can substitute with dry pasta or dried noodles of your choice. The vegetables are up to you – keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great.
Everyone loves sauteed mushrooms over steak. Here’s a great twist, using Hokto Kinoko White Beech Mushrooms. The mushrooms are briefly sauteed in a little pat of butter and gets a jolt of flavor from the addition of whiskey. (Serves 2)