Tray kasanegasane
New project, a total of 44 anti-ageing recipes are presented together with serving dishes using kaba-zaiku.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
Mushrooms are available year-round and are an immune-boosting food. The use of dried porcini, which has a strong aroma, enhances the flavor of the mushrooms.
Mushrooms also work well with butter and cream for a rich finish.
Anti-aging foodstuffs Mushrooms
<Ingredients> For 2 servings
200 g pasta
45 g dried porcini mushrooms
10 g maitake mushrooms
10g Shiitake mushrooms
1 clove garlic
80 cc heavy cream
a little parsley
100cc consommé soup
10 g Parmigiano Reggiano
10 g unsalted butter
10g Onion
Olive oil and salt, black pepper as needed.
＜How to Cook＞
1. Wash and Reconstitute the dried porcini in water (reserve the water*).
2. Finely chop the parsley.
3. Finely chop the garlic and onion, and break up the maitake mushrooms by hand.
4.Cut the Shiitake mushrooms into thin slices and cut the rehydrated porcini into chunks.
5. Put the butter in a frying pan, add the garlic and saute over low heat.
6.Add the maitake and Shiitake mushrooms and sauté, then remove from the pan.
7.Add porcini and the consomme soup to the pan and bring to a simmer, then add cream.
8. Mix the ingredients from step 7 in a blender to make a sauce.
9. Add the cooked pasta to the sautéed maitake and eringi mushrooms and then stir in the parsley.
10. Finally, sprinkle with chopped Parmigiano-Reggiano and black pepper and serve.
* The water from the dried porcini can be used in place of water when making the consommé soup for additional flavor.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
Mushrooms are available year-round and are an immune-boosting food. The use of dried porcini, which has a strong aroma, enhances the flavor of the mushrooms.
Mushrooms also work well with butter and cream for a rich finish.
Anti-aging foodstuffs Mushrooms
<Ingredients> For 2 servings
200 g pasta
45 g dried porcini mushrooms
10 g maitake mushrooms
10g Shiitake mushrooms
1 clove garlic
80 cc heavy cream
a little parsley
100cc consommé soup
10 g Parmigiano Reggiano
10 g unsalted butter
10g Onion
Olive oil and salt, black pepper as needed.
＜How to Cook＞
1. Wash and Reconstitute the dried porcini in water (reserve the water*).
2. Finely chop the parsley.
3. Finely chop the garlic and onion, and break up the maitake mushrooms by hand.
4.Cut the Shiitake mushrooms into thin slices and cut the rehydrated porcini into chunks.
5. Put the butter in a frying pan, add the garlic and saute over low heat.
6.Add the maitake and Shiitake mushrooms and sauté, then remove from the pan.
7.Add porcini and the consomme soup to the pan and bring to a simmer, then add cream.
8. Mix the ingredients from step 7 in a blender to make a sauce.
9. Add the cooked pasta to the sautéed maitake and eringi mushrooms and then stir in the parsley.
10. Finally, sprinkle with chopped Parmigiano-Reggiano and black pepper and serve.
* The water from the dried porcini can be used in place of water when making the consommé soup for additional flavor.
Download this recipe's PDF File (English)