Discover a new taste of health with Hokto Kinoko’s 100% USDA organic mushrooms.
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 <br />
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
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
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
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
Continue reading “Mushroom Sushi”
Serves 6 as an appetizer
1 loaf French bread, cut into 1/2-inch slices
1 tablespoon olive oil
2 packages Bunapi, 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
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