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"Mushrooms: Food and Medicine" and
Recent Medical Research on
Mushroom Health Effects  

BUNASHIMEJI AND
ASPARAGUS RATATOUILLE

Cooking time: 25 minutes,
Calories per serving: 272
4 Servings

7 oz. Bunashimejis/Beech mushrooms, with stems
5 spears of asparagus
1 medium eggplant, diced
1 tomato, quartered
1 onion
1 yellow pimiento (paprika)
1 clove of garlic, chopped
6 Tbsp. olive oil
2 Tbsp. tomato ketchup
salt to taste
1/4 tsp. pepper

Break up Bunashimejis with fingers. Cut vegetables into bite-size pieces.

Put all these materials into a pan. Saute for about 10 minutes or until tender.

STUFFED MUSHROOMS

22-24 whole button mushrooms, about 1 to 1 1/2 in. wide, cleaned and stems removed
2 Tbsp. butter 1 clove garlic, minced
4 oz. Brown or white beech mushrooms, finely chopped
2 Tbsp. chopped green onion
1 Tbsp. flour
1/4 cup light cream
1 Tbsp. chopped fresh basil (or 1 tsp. crushed, dried)
1 Tbsp. chopped parsley
1/4 tsp. pepper Slivered almonds or pine nuts for garnish

Break button mushroom caps from stems and set caps aside. Chop mushroom stems and set aside. In skillet, melt butter. Saute chopped button stems along with chopped Beech mushrooms, garlic and onion about 3 minutes, or untill all liquid is absorbed. Sprinkle flour over mixture; add cream. Cook and stir 1 min. more. Add basil, parsley, and pepper; stir to blend well. Remove from heat. Place whole mushroom caps, stem side up on a lightly greased baking sheet. Spoon mushroom mixture into caps, mounding slightly. Sprinkle a few almonds or pine nuts over each mushroom. Bake in a 375ºF oven for 10 minutes. Run under broiler 2 min. just to brown. Serve hot.

CREAM OF MUSHROOM SOUP

1 lb. Golden Gourmet Brown or White Beech mushrooms
4 slices bacon
1 small onion, chopped
4 cups potatoes, diced
2 cups water
2 cups light cream
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. butter
1/2 cup red peppers, diced
8 oz. clam juice
1/2 cup white wine

Chop mushrooms with stems. Cut bacon into 1-in. strips; fry to brown, remove from pan and drain. Brown onion in bacon fat; remove half the fat. Add potatoes, mushrooms, water, salt, wine, red pepper, and clam juice. Cover and boil gently 30 min. Add bacon pieces, butter, and cream. Season with black pepper and salt. Serve immediately. Serves 4-6.

BUNAPI AND GREEN SOYBEANS
CREAM SPAGHETTI

Cooking time: 20 minutes
Calories per serving: 692
4 Servings

7 oz. White Beech/Bunapi™ mushrooms with stems
10 oz. green soybeans (edamame)
3 oz. bacon
11 oz. spaghetti
1 cup fresh cream
1 Tbsp. olive oil
1 clove of garlic
1/4 tsp. Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper

Break up Bunapis™ with fingers. Boil green soybeans. Shell soybeans. Cut bacon into 3/4-inch pieces. Saute slices of garlic and bacon in olive oil at low temp. Add Bunapis and saute all ingredients until tender. Add shelled soybeans, fresh cream, salt and pepper. Toss with cooked spaghetti. Sprinkle with Parmesan cheese.

HOT MUSHROOM SALAD

4 cups mixed salad greens
(red lettuce, spinach, Chinese/Napa cabbage)
1/4 cup olive oil
2 Tbsp. fresh lemon juice
1 tsp. salt
2 cups sliced Golden Gourmet Brown or White Beech mushrooms
1 Tbsp. minced fresh dill
(or 1/2 tsp. dried dill weed)
Freshly ground black pepper
1 cup garlic croutons

Rinse and pat dry salad greens, place in a serving bowl. In a small saucepan, combine oil, lemon juice, and salt. Heat mixture over medium heat until it boils. Add the mushrooms and continue cooking about 2 minutes or until mushrooms are heated through. Stir in dill. Pour mixture over salad greens; toss well. Sprinkle with pepper and garnish with croutons. Makes 4 servings.

BUNA SHIMEJI MUSHROOM STIR FRY

2 Tbsp. peanut oil
1 lb. fresh broccoli, cut
2 lb. Golden Gourmet Brown or White Beech/Bunapi™ mushrooms, cut into 1/4-in. slices
2 green onions, chopped
1/4 cup dry-roasted cashews
1 Tbsp. water
1/4 tsp. salt
1/4 tsp. fresh grated nutmeg
(or 1/8 tsp. ground nutmeg)

Heat 1 Tbsp. oil in frying pan over high heat. Add broccoli and salt. Stir fry for 1 min. Add water and cook, stirring until broccoli is tender-crisp. Remove broccoli and set aside. Add mushrooms, onions, and nutmeg. Stir-fry until juices evaporate (about 3 min.). Return broccoli to frying pan and stir to mix. Top with roasted cashew nuts. Serves 4.

BUNAPI AND SPINACH SPAGHETTI

Cooking time: 15 minutes,
Calories per serving: 443
4 servings

7 oz. White Beech/Bunapi™ mushrooms with stems
1 bundle of spinach
1 can tuna
13 oz. spaghetti
1 clove of garlic, diced
1 red pepper, chopped
2 Tbsp. olive oil
1/4 tsp salt
1/4 cup soy sauce

Break up mushroom clusters into individual mushrooms or smaller clusters with fingers. Cut spinach into 2-in pieces. Saute diced garlic and chopped red pepper in olive oil at low temperature in a pan. Add Bunapis. Stir fry at high temp. Add boiled spaghetti and spinach. Mix, add some stock, salt and soy sauce.

Arrange drained tuna over top.

BUNA SHIMEJI AND ZUCCHINI SALAD
WITH MAYONNAISE

Cooking time; 10 minutes,
Calories per serving:
4 servings

7 oz. Golden Gourmet Brown Beech/Buna shimeji mushrooms with stems
1 Zucchini
1 Tomato
1 boiled egg
Dressing
(2 Tbsp. mayonnaise, 1 Tbsp. oil, 1 Tbsp. vinegar,
1 Tbsp. soy sauce, 1/4 tsp. salt and pepper)

Break up mushroom clusters into smaller clusters or individual mushrooms with fingers. Cut a zucchini into thin round slices about 1/2 inch thick Place ingredients into microwavable bowl. Wrap in plastic wrap. Microwave on high for a minute. Cut tomato into 1/2-inch cubes and chop boiled egg. Make dressing with mixture of mayonnaise, oil, vinegar, soy sauce, salt and pepper.

Add tomatoes, boiled eggs and dressing to top of dish.

BUNAPI AND CHICKEN STEW
WITH TOMATO SAUCE

Cooking time: 40 minutes,
Calories per serving: 388
4 Servings 7 oz. White Beech/Bunapi™ mushrooms with stems
2 pieces of chicken thigh meat
1 clove of garlic, minced
1 red pepper, diced
3 Tbsp. olive oil
1/2 cup white wine
1lb. canned tomato
1/4 tsp. sugar, salt and pepper
1/4 tsp. parsley Saute minced garlic in
1 Tbsp Olive oil for 1 minute.

Add white wine, canned tomato, red pepper, salt, pepper and sugar. Briefly boil at low temperature. Place pan aside.
Dice chicken meat and sprinkle salt and pepper on the meat. Divide White Beech/ Bunapi™ mushroom clusters into small bunches with fingers.

Saute 2 Tbsp. olive oil and chicken for 2 -3 minutes. Add mushrooms. Saute until mushrooms start to brown.Combine all ingredients and simmer for 10 minutes. Add salt and pepper to taste. Place ingredients in serving bowl and sprinkle with parsley.

Bunapi™ is a registered trademark of Hokuto Corporation, Japan

Copyright © 2008 Golden Gourmet Mushrooms, All rights reserved. Last updated 9/1/06.