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
Continue reading “Eryngii Clam Chowder” →
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) Bunapi
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
Continue reading “Korean Style Kimchi Soup” →
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
Continue reading “Mushroom and Quinoa Salad” →
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
Continue reading “Mushroom Gazpacho” →
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
Continue reading “Mushroom Sushi” →
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
10 Minute Shrimp and King Trumpet Curry
(Serves 2)
Ingredients
1/2 teaspoon cooking oil
1 tablespoon red curry paste
6 ounces coconut milk
1/2 red bell pepper, seeded and cut into strips
One 6 ounce package Hokto Eryngii (King Trumpet), sliced
1/2 pound shrimp, peeled and deveined
8 basil leaves (optional)
Continue reading “10 Minute Shrimp and Eryngii Curry” →