1. Slice the shiitake and eryngii mushrooms. Separate the maitake and shimeji mushrooms into small clusters with your hand. 2. Cut the bacon into 1cm wide strips. Cut the mizuna into 3cm lengths.

The figure is far less than that for shiitake and shimeji mushrooms, each consumption of which ranges from between 70,000 tons and 120,000 tons annually. Most matsutake are imported from China ...

Rinse again with water, drain and set aside for at least 30 minutes. 2. Separate the maitake and shimeji mushrooms by hand, and cut into bite-sized pieces. Slice the shiitake mushrooms into 2 to ...

Our vibrant and spicy chicken noodle soup recipe is simple enough for a weeknight dinner, but layered enough have come from ...

This modest loaf includes mushrooms, shimeji mushrooms, French comté cheese, and nuts. The aroma of this bread fills the entire house. Are you looking for a simple yet impressive recipe that will ...

I use several types of mushrooms for extra umami; you can add or substitute other varieties to the shimeji and enoki called for in the recipe. Yuksu bags are the Korean equivalent of Japanese ...

Cut the negi on the diagonal into 1cm (7/16 inch) pieces. Trim off the bottom part the enoki mushrooms, and break them and the shimeji mushrooms into clumps. Simmer the seafood, putting the ...

Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots. Simmer for 5-8 minutes. Add the shimeji mushrooms. Carefully arrange the warm noodles, beansprouts ...