Try making this Fiber-rich Mushroom and Barley Risotto.
Serving size: 4
1 Package (100g) Eryngii (King Trumpet)
1 Package (100g) Bunashimeji
100g Boiled soybeans
1/2 an onion
2 Tbsp Olive Oil
1 Tsp Salt
Black pepper, to taste
4 Tbsp Parmesan cheese
- Cut the base off Bunashimeji and coarsely chop with King Trumpet Mushroom.
- In a Frying pan, heat olive oil and fry Bunashimeji and King Trumpet mushrooms until cooked.
- Add barley then stir-fry. Add 4 and 1/4 cups boiling water. once the barley has been boiled add soybeans. Let simmer for about 18min or until the barley becomes al dente.
- Season with salt and pepper and garnish with Parmesan cheese.
Recipe adapted from www.hokto-kinoko.co.jp