A recipe worth saving, this mushroom Gazpacho is not only simple but fresh, making it the perfect dish for a warm day.
1 package (100g) Bunashimeji
1 Package (100g) Eryngii (King Trumpet)
2 Tbsp Olive Oil
1/2 and Onion
3/4 cup Tomato Juice
1/2 Tsp Salt
Pepper to taste
- Cut Bunashimeji from the base and divide into small sections and cutEryngii (King Trumpet) in half.
- Heat Olive oil in a frying pan and pan fry Mushrooms, seasoning with salt and pepper
- Add tomatoes, cucumber, and onion into a food processor and pulse. Then add Tomato juice and purée until smooth.
- Add salt and pepper to taste and add mushrooms.
Recipe adapted from www.hokto-kinoko.co.jp