Mushroom Soup

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Mushroom Soup

Serving size : 4 


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 


  1. Cut King Trumpet lengthwise so that each piece is thin in width. Cut the base off of Bunashimeji and Bunapi off of the base and separate into small sections. Do the same for Maitake.
  2. In a pot, toast, garlic, the chili pepper on medium heat, When garlic becomes fragrant add mushrooms and saute. 
  3. Add white wine and parsley and let it boil before adding onion and Bouillon. 
  4. Add salt and pepper taste and garnish with additional Parsley and parmesan cheese. 

Recipe adapted from