Mushroom Gazpacho

, | , ,


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


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 


  1. Cut Bunashimeji from the base and divide into small sections and cutEryngii (King Trumpet) in half. 
  2. Heat Olive oil in a frying pan and pan fry Mushrooms, seasoning with salt and pepper
  3. Add tomatoes, cucumber, and onion into a food processor and pulse. Then add Tomato juice and purée until smooth. 
  4. Add salt and pepper to taste and add mushrooms. 

Recipe adapted from