Korean Style Kimchi Soup

Korean Style Kimchi mushroom soup

Whether its Hot or cold outside, this Spicy Korean style soup Can be A perfect quick and easy dinner. 

Serving size: 4 

Ingredients

1 package (100g) Bunapi
1 Package (100g) Eryngii (King Trumpet)
6 Okra ( Ladies’ fingers) 
1 sheet Fried Tofu 
2 and 1/2 cups Water 
1 Tbsp Chicken Consumme 
3/4 Cup (100g) Kimchi 
2 Tsp Gochujang (red chili paste) 
1 Tsp Sesame Oil 
Soy sauce, to taste 

Continue reading “Korean Style Kimchi Soup”

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 

Ingredients

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”

Mushroom Sushi

IMG_0865

Ingredients

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 
Continue reading “Mushroom Sushi”

Garlic Butter with Shrimp and Mushrooms

Ahijo of mushrooms

A take on a classic Spanish dish. This Garlic butter with shrimp and mushrooms are perfect for any Friday dinner  

Ingredients

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 


Directions

  1. Cut off the base of bunashimeji, bunapie, and maitake mushrooms and break apart into small pieces. 
  2. finely Mince garlic and slice up the red bell pepper lengthwise. 
  3. In a pan combine olive oil, red bell pepper, salt, and shrimp and sauté at high heat until the shrimp is almost fully cooked 
  4. Add mushrooms and cook for about 4 minutes on a low heat. garnish with parsley and serve. For an additional touch, serve along with rice or pasta. 

Adapted from www.hokto-kinoko.co.jp