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 


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 


  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

Mushroom and Vegetable Cocotte

Mushroom and vegetable Cocotte

Try making this nutritious Mushroom and vegetable cocotte. Made with Bunapie (white beech), Eryngii (King Trumpet), and nutritious vegetables; this dish is perfect to set your day out for a great start. 

Serving size: 4 


1 Package (100g) Bunapi
1 Package  (100g) Eryngii (King Trumpet)
1 Kabocha squash or a squash of your choosing   
1/4 a stalk Cauliflower 
3 cups 0r more Spinach 
4 Sausages of your choosing 
4 eggs 
salt and pepper to taste 
2 tablespoons of Olive Oil 
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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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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.


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

Continue reading “Hokto Mushroom Breakfast”