Mushroom Ma-Po Tofu

Mushroom Ma-Po Tofu

This delicious and Flavorful dish is both low in calories and high in fiber.  

Ingredients

1 Package (100g) Bunapi
1 Package (100g) Maitake
2 Sheets (600g) Tofu 
100g Ground Pork 
2 Tbsp Ginger
Green Onion
2 Tbsp Potato starch, dissolved in water
Sesame Oil
Seven Spice blend

For the seasoning:
4 Tbsp Miso
2 Tbsp Soy Sauce
2 Tsp Sugar 
2 Tbsp Sake 
1 Cup Water 

Continue reading “Mushroom Ma-Po Tofu”

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 

Continue reading “Korean Style Kimchi Soup”

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 

Continue reading “Mushroom and Quinoa Salad”

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