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RECIPES

  • Jelly Fish and Maitake Salad
  • Maitake and Prawn Glass Noodle Salad
  • Maitake and Chicken Salad
  • Fried Shredded Cuttlefish with Vegetables and Maitake (Ju Hoo Char)
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  • French Onion and Mushroom Soup
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  • Pickled Mushrooms
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  • Mushroom and Prawn Tom Yum
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  • Silky Tofu with Shimeji Topping
  • Fish and Shimeji Hotpot
  • Fish and Shimeji Papillot with Ginger and Soy Sauce
  • Asparagus and Shimeji Stir-fry
  • Mushroom Chicken Curry
  • Vegetarian Curry
  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

French Onion and Mushroom Soup


Main

1 packet Maitake mushroom, trimmed
50g butter
400g onion, peeled, halved and sliced
1 litre chicken or beef stock
salt and pepper to taste
1/2 baguette, sliced 2cm thick
200g emmental cheese, grated

  1. To prepare soup
    Melt butter over low heat and cook onion until golden brown in colour, stirring occasionally. Add the maitake and sauté for 1 minute. Add the stock and bring to boil. Lower heat and simmer for 20 minutes. Season to taste with salt and pepper.
  2. To toast bread
    Bake the baguette slices in the oven at 150°C until golden brown and completely dry.
  3. To finish
    Preheat the oven to 200°C. Ladle soup into ovenproof dish. Place two or three slices of bread in the dish and sprinkle with the cheese. Place the dish on the top rack of the oven and gratinate until the cheese is melted and browned slightly.
  4. Serve hot, with a fresh grinding of black pepper.

Copyright Hokto Kinoko Malaysia © 2015
  • Home
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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