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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

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 

Ingredients

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 

Directions

  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 www.hokto-kinoko.co.jp

Mushroom Soup

Mushroom Soup

Serving size : 4 

Ingredients

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 

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