Eryngii Clam Chowder

King Trumpet Mushrooms are a great addition to any Clam Chowder.  

Serving Size: 4

Ingredients

2 Packages (200g) Eryngii (King Trumpet)
1/2 an Onion 
200g Seafood mix 
1/2 cup (60g) Peas 
2 slices of Bread 
4 cups low-fat milk 
2 Tsp salt 
Pepper to taste 

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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

Ingredients

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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Korean Style Kimchi Soup

Korean Style Kimchi mushroom soup

Whether its Hot or cold outside, this Spicy Korean style soup Can be A perfect quick and easy dinner. 

Serving size: 4 

Ingredients

1 package (100g) Bunapie
1 Package (100g) Eryngii (King Trumpet)
6 Okra ( Ladies’ fingers) 
1 sheet Fried Tofu 
2 and 1/2 cups Water 
1 Tbsp Chicken Consumme 
3/4 Cup (100g) Kimchi 
2 Tsp Gochujang (red chili paste) 
1 Tsp Sesame Oil 
Soy sauce, to taste 

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Mushroom and Quinoa Salad

Mushroom and Quinoa Salad

Looking for a Hearty lunch idea? Try making this fiber-rich Mushroom and Quinoa salad. 

Serving size: 4

Ingredients

1 Package (100g) Bunashimeji  
1 Package (100g) Eryngii (King Trumpet)
1 Cup Quinoa
2 cups water   
2 Slices cooked Bacon 
100g Broccoli 
2 Tbsp Olive Oil 
1 Tsp salt 
1 Orange 
Pepper to taste 

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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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Mushroom Gazpacho

IMG_0887

A recipe worth saving, this mushroom Gazpacho is not only simple but fresh, making it the perfect dish for a warm day. 

Ingredients

1 package (100g) Bunashimeji 
1 Package (100g) Eryngii (King Trumpet)
2 Tbsp Olive Oil
2 Tomatoes 
1 Cucumber 
1/2 and Onion 
3/4 cup Tomato Juice 
1/2 Tsp Salt 
Pepper to taste 

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Mushroom Sushi

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Ingredients

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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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