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
- Cut off the base of bunashimeji, bunapie, and maitake mushrooms and break apart into small pieces.
- finely Mince garlic and slice up the red bell pepper lengthwise.
- In a pan combine olive oil, red bell pepper, salt, and shrimp and sauté at high heat until the shrimp is almost fully cooked
- 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
Ingredients
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
Continue reading “Simple Mushroom and Potato Chowder” →
Serves: 4
Ingredients
2 eggplants
100g chicken
Salt and pepper to taste
2 tbs Sesame oi
3tbs miso
2tsp sugar
1 large piece of ginger
2tbs water
Continue reading “Stir- Fried Mushrooms with Eggplant” →
Warm Maitake Pasta with Citrus Soy Dressing
(Serves 4 as part of a multi-course meal)
Ingredients
3 packages Hokto Maitake Mushrooms, ends trimmed and separated
1/2 pound dried pasta of your choice
1 tablespoon cooking oil
2 tablespoons toasted sesame seeds
1 teaspoon minced fresh herbs of your choice (i.e. cilantro, parsley., green onion, chives)
Continue reading “Warm Maitake Pasta with Citrus Soy Dressing” →
Udon Miso Noodle Soup
Servings: Serves 4
Prep Time: 5
Cook Time: 10
Continue reading “Udon Miso Noodle Soup” →
10 Minute Shrimp and King Trumpet Curry
(Serves 2)
Ingredients
1/2 teaspoon cooking oil
1 tablespoon red curry paste
6 ounces coconut milk
1/2 red bell pepper, seeded and cut into strips
One 6 ounce package Hokto Eryngii (King Trumpet), sliced
1/2 pound shrimp, peeled and deveined
8 basil leaves (optional)
Continue reading “10 Minute Shrimp and Eryngii Curry” →
You can’t beat a simple and quick stir fry! Serve this dish with a bowl of rice and enjoy the classic Chinese flavors. Here’s a new stir fry technique for you: instead of adding the ginger and garlic first to the pan, you’ll be adding them AFTER the chicken is almost cooked through. This ensures that the aromatics do not burn! (Serves 4)
Continue reading “Brown Beech Mushroom and Chicken Stir Fry” →
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)
Continue reading “Brown Beech Mushroom Flatbread” →
Sauteed Maitake mushrooms is a quick and easy addition that takes your burgers to whole other level. The combination of soy sauce and Worcestershire sauce blend well with the earthy flavors of the Maitake Mushroom. If you’d like, you can substitute ground turkey or ground pork for the beef, just make sure you cook the burgers all the way through. (Serves 4)
Continue reading “Maitake Mushroom Burger” →
