HOKUTO mushroom recipes
BUNASHIMEJI AND
ASPARAGUS RATATOUILLE
BUNASHIMEJI AND ASPARAGUS RATATOUILLE
Ingredients for 4 servings
7 oz. Bunashimeji, with stems
5 pieces of asparagus
5 eggplants
3 pieces of tomato
1 onion
1 yellow pimiento (paprika)
1 piece of garlic, chopped
6 tbsp. olive oil
2 tbsp. tomato ketchup
3/2 tbs. salt
1/4 pepper
25 minutes
272Kcal
How to cook
Break up Bunashimeji with fingers. Cut vegetables into bite-size pieces. Put all these ingredients together in a pan. Stew for about 20 minutes.
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