Mushroom Beef Stew

mushroom beef stew

Making the best use of your mushrooms and try making this Mushroom Beef Stew. 

Ingredients

2 Package (200g) Maitake 
2 Package (200g) Bunashimeji 
1 Pound (500g) Beef Stew meat 
2 Small Onion 
200g Carrots
2 Tbsp Butter 
2 Tbsp Flour 

For the Sauce: 
1 Cup Beef stock 
1 bay leaf 
1 clove garlic, minced 
1/2 tsp Black pepper 
1 Tsp Paprika 
Salt, to taste 
6 Tbsp Cream 

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Stir fried Pork and Vegetables

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A fresh and Delicious recipe perfect for any day. 

Ingredients

2 Packages Maitake 
2 Packages Bunashimeji 
200g Pork 
1/2 a Japanese Leek (Japanese long onion), or substitute with spring onions or small leeks 
2 Green Peppers
1/2 a Red Bell Pepper
3 Tbsp Miso
Rice oil 
2 Tsp Sugar
2 Tbsp Water 
2 Tsp Canola Oil 
Salt, to taste
Pepper, to taste
Seven Spice mix, Optional  

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Mushroom Spring Rolls

Spring roll

Not only is this dish is both beautiful and nutritious, but fresh and easy to take just about anywhere. 

Servings: 4 

Ingredients

2 Packages (200g) Maitake 
2 Packages (200g) Bunashimeji 
2 Asparagus stalks 
1 Bell pepper 
Green onion, 4 inches
8 large shrimp, peeled and deveined 
2 Tbsp Miso 
Salt, to taste
Pepper, to taste
8 Rice wrappers 
Seven spice blend, optional 
White Sesame seeds

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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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Colorful Mushroom and Egg Breakfast Sandwich

Mushroom Breakfast sandwich

Full of vegetables, and delicious mushrooms, this breakfast Sandwich gives you enough energy to keep you day moving. 

Serving Size: 4 

Ingredients

1/2 Package (50g)  Bunashimeji 
1/2 Package (50g) Bunapi
1 Package (100g) King Trumpet 
1/2 a Red Bell Pepper, julienned  
1 Medium Carrot, Finely Julianned and 2 inches in length  
2 leafs of Cabbage, finely chopped 
40g Ham chopped   
4 eggs, beaten 
1 Tbsp Grain Mustard 
1 Tbsp Olive Oil 
2 Tsp Butter
salt to taste 
4 slices of cheese
4 slices of Bread 

Directions

  1. Cut base off Bunashimeji and Bunapie  and divide into small sections. Next, cut The King trumpet mushrooms into 1/5 inch pieces vertically and then in half horizontally. 
  2. In a frying pan, add Mushrooms then salt and pepper and olive oil. Once the mushrooms have slightly browned  take out of pan as set aside. 
  3. Heat butter in the same pan, add half the ham (20g) then 2 beaten eggs, making sure to season with salt and pepper. Cook the egg like an omelet and fold it into a square shape. 
  4. Repeat step 3 again 
  5. Add salt and pepper to carrots (mix) , Grain Mustard, salt, and pepper to cabbage (mix). 
  6. Assembling the sandwich (in this order) : Bread – cheese – Red Bell Pepper – mushrooms – carrot- cabbage – cheese – Bread  
  7. Repeat step 4 again, and slice both sandwiches in half. 

Recipe adapted from www.hokto-kinoko.co.jp

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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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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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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