Mushroom Sushi



1 Package (50g)  Maitake mushrooms 
1 Package (50g) Eryngii (King Trumpet)
5 cups (approx. 1000) Cooked White Rice
6 Tbsp Vinegar
1 Tbsp Mayonnaise 
♦ Pepper to Taste
♦ Salt to Taste 
A bunch of Komatsuna or your favorite green vegetable 
100g Takuan (Pickled Daikon Radish) or substitute for your choice of pickled radish 
12 Crab Legs or Imitation Crab 
4 Sheets of Nori 
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Puff Pastry Mushroom Cups

Puff Pastry Mushroom Cups

Serves 6 as an appetizer


1 box (10 ounces) Pepperidge Farms Puff Pastry Shells (6 shells)
8 ounces Gruyere cheese, shredded

2 packages Hokto Maitake mushrooms

2 onions, thinly sliced
2 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup Gorgonzola Cream Sauce (see below)
1/2 tablespoon parsley, finely minced


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Brown Beech Mushroom Flatbread

This Brown Beech Mushroom Flatbread makes a wonderful appetizer as it comes together in less than 15 minutes. Or you can double the recipe and serve it for dinner with a nice salad. I love using Naan flatbread because of its soft airy interior and crunchy crust once it comes out of the oven. If you can’t find naan flatbread, you may use pita bread, prepared pizza crust or even regular tortillas. The sauce base is a flavorful basil pesto, and you can find prepared pesto in jars right next to spaghetti sauce at the grocery store. (Serves 2)

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