Easy to make ahead of time or to prepare as a meal prep, this Breakfast sandwich is sure to keep you full in the morning!
Makes 4 Servings
1 Package(100g) Eryngii (King Trumpet)
1/2 Package (50g) Bunapi
1/2 Package (50g) Maitake
2 Cooked Strips Bacon
100g Komatsuna (Japanese Mustard Spinach), or substitute with Mustard Greens or Spinach
Salt, to taste
Pepper, to taste
2 Tsp Miso
4 Tbsp Mayonnaise
4 Tbsp Parmesan Cheese
4 English Muffins
- Remove Bunapi base and divide it into small closets along with Maitake. Slice the Eryngii. Cut the bacon in half and cut the komatsuna, or spinach, into 2 in (5 cm) sections.
- In a saucepan saute mushrooms and bacon. Add miso and mayonnaise. Meanwhile, toast English muffin.
- Assemble Sandwich by adding mushroom bacon mixture to the sandwich making sure to season with salt, pepper, and cheese.
- Serve along with komatsuna or place into the sandwich.
Recipe Adapted from www.hokto-kinoko.co.jp