Discover a new taste of health with Hokto Kinoko’s 100% USDA organic mushrooms.
1 Package (100g) King trumpet
1 Package (100g) Maitake
1 Package (100g) Bunashimeji
1 Package (100g) Bunapi
1 Clove Garlic
1/2 an onion, cut lengthwise into small strips
1 Lb Spaghetti
2 Tbsp Olive Oil
4 Tbsp Soy Sauce
2 Tbsp Sake
Shredded Nori, a reasonable amount
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
Butter
Quick and easy, a perfect way to use leftover rice.
Serving Size: 4
1 Package of Eryngii (King Trumpet)
1 Package of Bunashimeji
1 Package of Bunapi
Cooked rice
3 slices of ham
2 Eggs
1 Green Onion
2 Spears of Asparagus
2 Tsp Soy sauce
Salt and Pepper to taste
Sesame oil
Chinese Seasoning
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
Continue reading “Mushroom and Vegetable Cocotte”
A take on a classic Spanish dish. This Garlic butter with shrimp and mushrooms are perfect for any Friday dinner
1/2 a package (50g) Eryngii (King Trumpet)
1/2 a package (50g) Bunapi
1/2 a package (50g) Bunashimeji
1/2 a package (50g) Maitake
1/2 a pound shrimp
4 Mini Tomatoes
2 Cloves of Garlic
1/2 a cup of olive oil
2 tsp salt
1 Red Bellpepper
Parsley to taste
Adapted from www.hokto-kinoko.co.jp
1 package (100g) Bunashimeji
1 package (100g) Bunapi
1 potato
1/4 onion
1 1/3 cup milk
1 tbs butter
1 tsp Consommé
1 cup water
Salt to taste
Parsley to garnish
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Blood vessels become more prone to clogging, and may be lead to issues such as: cardiac infarction, cerebral infarction/ stroke and aortic aneurysm.
Serves 6 as an appetizer
1 loaf French bread, cut into 1/2-inch slices
1 tablespoon olive oil
2 packages Bunapi, ends trimmed and mushrooms pulled apart
8 ounces jarred roasted red bell peppers, sliced into thin strips
salt and freshly ground black pepper
1 Brie cheese round, cut into 1/4-inch slices
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
Udon Miso Noodle Soup
Servings: Serves 4
Prep Time: 5
Cook Time: 10