Discover a new taste of health with Hokto Kinoko’s 100% USDA organic mushrooms.
Easy and elegant, this roasted mushroom and asparagus dish comes together in less than 15 minutes.
Eryngii (King Trumpet) is thick, meaty and very satisfying, even as a main dish. By roasting vegetables, it intensifies the natural flavors without losing any of the wonderful nutrients. (Serves 4)
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”
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
A dish large enough for a party
1 Package Maitake
1 Package Eryngii (King Trumpet)
1/2 Bundle Nira (Garlic Chives), use chives as a substitute
100g Bean Sprouts
1/3 pound (150g) Ground Pork
1 Piece (1 1/2 inch) Ginger
1 Clove Garlic
1 Tsp Soy Sauce
2 Tsp Oyster Sauce
1 Tsp Sesame Oil
1 Tbsp Corn Starch
Pepper, to taste
25 Sheets Spring Roll Wrappers
1/2 Cup Water