Mushroom Soup

Mushroom Soup

Serving size : 4 

Ingredients

1 Package (100g) Eryngii (King Trumpet) 
1 Package (100g) Maitake 
1 Package (100g) Bunashimeji
1 Package (100g) Bunapi
5 Tbsp Extra virgin olive oil 
4 Tbsp White Wine 
1 Tsp Garlic, Minced 
1 Red Chili 
1 Medium Onion 
2 Cups Bouillon Broth 
salt and pepper, to taste
Parsley, to taste 
Parmesan Cheese, to taste 
Butter 

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Mushroom Egg Fried Rice

Mushroom egg fried rice

Quick and easy, a perfect way to use leftover rice. 

Serving Size: 4

Ingredients

1 Package of Eryngii (King Trumpet) 
1 Package of Bunashimeji 
1 Package of Bunapi 
Cooked rice 
3 slices of ham 
2 Eggs
1 Green Onion
2 Spears of Asparagus 
2 Tsp Soy sauce
Salt and Pepper to taste 
Sesame oil 
Chinese Seasoning

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Mushroom and Vegetable Cocotte

Mushroom and vegetable Cocotte

Try making this nutritious Mushroom and vegetable cocotte. Made with Bunapie (white beech), Eryngii (King Trumpet), and nutritious vegetables; this dish is perfect to set your day out for a great start. 

Serving size: 4 

Ingredients

1 Package (100g) Bunapi
1 Package  (100g) Eryngii (King Trumpet)
1 Kabocha squash or a squash of your choosing   
1/4 a stalk Cauliflower 
3 cups 0r more Spinach 
4 Sausages of your choosing 
4 eggs 
salt and pepper to taste 
2 tablespoons of Olive Oil 
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Garlic Butter with Shrimp and Mushrooms

Ahijo of mushrooms

A take on a classic Spanish dish. This Garlic butter with shrimp and mushrooms are perfect for any Friday dinner  

Ingredients

1/2 a package (50g) Eryngii (King Trumpet)
1/2 a package (50g)  Bunapi 
1/2 a package (50g) Bunashimeji 
1/2 a package (50g) Maitake 
1/2 a pound shrimp 
4 Mini Tomatoes 
2 Cloves of Garlic 
1/2 a cup of olive oil 
2 tsp salt 
1 Red Bellpepper 
Parsley to taste 


Directions

  1. Cut off the base of bunashimeji, bunapie, and maitake mushrooms and break apart into small pieces. 
  2. finely Mince garlic and slice up the red bell pepper lengthwise. 
  3. In a pan combine olive oil, red bell pepper, salt, and shrimp and sauté at high heat until the shrimp is almost fully cooked 
  4. Add mushrooms and cook for about 4 minutes on a low heat. garnish with parsley and serve. For an additional touch, serve along with rice or pasta. 

Adapted from www.hokto-kinoko.co.jp

Hokto Mushroom Breakfast

Start the day off right with a good, healthy breakfast, as quick as sautéing Hokto Brown Beech or White Beech mushrooms with fresh tomatoes and serving over toast. A meal worthy of  giving you enough energy to last all morning.

Breakfast shouldn’t be complicated, and this recipe takes only five minutes to create and is even vegan. Substitute whole wheat bread with your favorite gluten-free version, and you’ve also got a perfect gluten-free breakfast.

Ingredients

1 teaspoon olive oil
1 green onion, minced
1 package Hokto Brown or White Beech mushrooms (or a mix)
1/2 tomato, diced
salt and freshly ground black pepper, to taste
1 piece toasted bread, cut in half diagonally

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