Mushroom and Tuna Carpaccio

Try making this delicious dish. Its Light and healthy making it perfect as a side dish, appetizer, or to have for brunch. 


1 Package Bunashimeji 
1 Package Bunapi 
2 Tbsp Mayonnaise 
Salt, to taste
Pepper, to taste
1 Tbsp Vinegar 
200g Skipjack Tuna 
Daikon Radish, reasonable amount 
Choice of Salad Greens
Wasabi, to taste 

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Mushroom and Pork Dumplings

Mushroom and Pork Dumplings

A dish large enough for a party


1 Package Maitake 
1 Package Eryngii (King Trumpet) 
1/2 Bundle Nira (Garlic Chives), use chives as a substitute   
100g Bean Sprouts 
1/3 pound (150g) Ground Pork 
1 Piece (1 1/2 inch) Ginger
1 Clove Garlic 
1 Tsp Soy Sauce 
2 Tsp Oyster Sauce
1 Tsp Sesame Oil 
1 Tbsp Corn Starch 
Pepper, to taste
25 Sheets Spring Roll Wrappers 
1/2 Cup Water

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Hokto Mushroom Tempura

Mushroom Tempura

Who doesn’t love fresh tempura? Try making this healthier alternative made with Hokto Mushrooms. 

Serving size: 4


40g Bunapi
40g Bunashimeji
40g Eryngii (King Trumpet) cut into 1/8 inch pieces lengthwise 
40g Maitake  
2 Cups All- purpose flour, sifted 
2 large eggs
2 cups ice water 
ice cubes for chilling the water
Frying oil, such as canola 

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Mushroom Sushi



1 Package (50g)  Maitake mushrooms 
1 Package (50g) Eryngii (King Trumpet)
5 cups (approx. 1000) Cooked White Rice
6 Tbsp Vinegar
1 Tbsp Mayonnaise 
♦ Pepper to Taste
♦ Salt to Taste 
A bunch of Komatsuna or your favorite green vegetable 
100g Takuan (Pickled Daikon Radish) or substitute for your choice of pickled radish 
12 Crab Legs or Imitation Crab 
4 Sheets of Nori 
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Puff Pastry Mushroom Cups

Puff Pastry Mushroom Cups
Serves 6 as an appetizer


1 box (10 ounces) Pepperidge Farms Puff Pastry Shells (6 shells)
8 ounces Gruyere cheese, shredded
2 packages Hokto Maitake mushrooms
2 onions, thinly sliced
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup Gorgonzola Cream Sauce (see below)
1/2 tablespoon parsley, finely minced


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