A great way to use leftover vegetables and mushrooms.
Ingredients
1 Package Maitake
1 Package Bunapi
1 cup (40g) Carrots
1 cup (40g) Broccoli
1/2 cup (60g) Onion
2/3 cups (5.3 oz) Milk
1/2 cup (4oz) Fresh Cream
8 Spring Roll Wrappers
1 Tsp Butter
1 Tsp Salt
Pepper, to taste
2 Tsp Parmesan Cheese
Continue reading “Personal Sized Vegetable and Mushroom Quiche” →
Udon Miso Noodle Soup
Servings: Serves 4
Prep Time: 5
Cook Time: 10
Continue reading “Udon Miso Noodle Soup” →
Ingredients
1 package (100g) Bunashimeji
1 package (100g) Bunapi
1 potato
1/4 onion
1 1/3 cup milk
1 tbs butter
1 tsp Consommé
1 cup water
Salt to taste
Parsley to garnish
Continue reading “Simple Mushroom and Potato Chowder” →
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
- Cut off the base of bunashimeji, bunapie, and maitake mushrooms and break apart into small pieces.
- finely Mince garlic and slice up the red bell pepper lengthwise.
- In a pan combine olive oil, red bell pepper, salt, and shrimp and sauté at high heat until the shrimp is almost fully cooked
- 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
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
Continue reading “Mushroom Soup” →