- 1 portobello mushroom, sliced
- 3 tbsp oyster sauce
- 1 tsp cornstarch
- 1 lb beef, sliced thin
- 1 tbsp olive oil
- 1/2 lb mushrooms, sliced
- 1/4 cup chicken stock
- 1 tbsp tamari
- 1 tbsp sambal oelek
- sea salt
- white rice
- Combine the meat with the cornstarch and the oyster sauce and let stand 10 minutes.
- Heat the olive oil in a dutch oven or wok.
- Saute the meat for 2 minutes, and then set aside.
- Add the mushrooms and the portobello mushroom, the chicken stock, and the tamari and saute until tender.
- Season with a light sprinkle of sea salt. Stir in the sambal oelek.
- Return the beef to the pot and saute 1 minute.
- Serve over steamed white rice.
- 1 zucchini, sliced in half lengthwise and then cut in chunks
- 8 large mushroom caps, quartered
- olive oil
- salt
- Heat the olive oil in a large skillet.
- Add the zucchini and mushrooms at the same time and season with salt.
- Saute until cooked.
- 2 pckg active dry yeast
- 1/2 tsp sugar
- 3/4 cup luke warm water
- 2 cups flour
- 1 tsp olive oil
- tomato sauce
- dry thyme
- dry basil
- dry oregano
- chili flakes
- pepperoni, sliced
- mushrooms, sliced
- olives, sliced
- mozzarella, sliced
- Combine the sugar and yeast in a 2 cup measuring cup. Add the water and let rest 5 minutes.
- Place the flour in a large bowl and make a well. Pour in the olive oil and the yeast liquid.
- Mix with a wooden spoon until it starts to come together.
- Knead on a lightly floured surface for 10 minutes.
- Place in a large greased bowl and cover with a slightly damped tea towel. Place in a warm area and let rise 1 hour.
- Divide into 2.
- Preheat the oven to 450 F.
- Grease a baking pan and sprinkle the bottom lightly with cornmeal. Stretch out half the dough to fit the pan.
- Spoon on the sauce and then sprinkle on the herbs and chili flakes.
- Top with the pepperoni, then the mushrooms, and the olives. Top with the cheese.
- Place in the oven and bake for about 15 to 20 minutes.
- Serve.
- 1 envelope (2 1/2 tsp) active dry yeast
- 1 tsp sugar
- 1 1/2 cups lukewarm water
- flour
- 1/4 tsp salt
- 1 tsp olive oil
- tomato sauce
- dry thyme
- dry basil
- dry oregano
- chili flakes
- pepperoni, sliced
- mushrooms, sliced
- olives, sliced
- mozzarella grated
- Dissolve the yeast and the sugar in the water and let stand until foamy 5 to 10 minutes.
- Combine 3 cups of flour and the salt in a large bowl. Make a well and pour in the yeast liquid and add the olive oil.
- Mix with a wooden spoon to make a soft dough.
- Turn onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary, for 5 to 10 minutes.
- Divide the dough into 3 sections. If you are going to be freezing some of the dough do so now. It can be thawed over night and then allowed to rise before you use it.
- Place the dough you will be using in a large greased bowl and cover with a damp clean tea towel.
- Let rise in a warm place for 1 hour.
- Punch down the dough and knead 2 minutes. Cover and let rise again for another 30 minutes.
- Preheat the oven to 500 F.
- Grease the pan you will be using and dust it with cornmeal lightly.
- Stretch out the dough to fit the pan. Bake 7 to 9 minutes.
- Spread the tomato sauce on top and then sprinkle on the dried herbs and chili flakes.
- Lay the pepperoni down, followed by the mushrooms, then olives, and then the cheese.
- Return to the oven 7 to 9 minutes longer.
- Serve.
- 9 oz. cream cheese, softened
- butter
- flour
- 1 onion, minced
- 1/2 lb mushrooms, minced
- 1/4 tsp dry thyme
- 1/2 tsp salt
- cracked pepper
- 1/4 cup heavy cream
- Combine the cream cheese with 1/2 cup softened butter. Mix in 1 1/2 cups flour until smooth. chill 30 minutes.
- Meanwhile heat 3 tbsp of butter in a skillet. Saute the onion until tender. Add the mushrooms and saute 3 minutes.
- Add the thyme, salt, and pepper and sprinkle in 2 tbsp of flour Stir in the cream and cook gently until thickened. Set aside.
- Preheat the oven to 450 F.
- Roll the dough out to 1/8 inch thickness on lightly floured surface. Cut into 3 inch rounds.
- Place a teaspoon of the mushroom filling on each round and fold the dough to make a demi-circle. Press the edges together with a fork and prick the top to allow steam to escape.
- Place on a baking sheet and bake 12 to 15 minutes, until golden.
- 1/2 lb bacon, chopped
- 4 scallions, minced
- 8 cloves garlic, crushed
- 3/4 lb mushrooms, sliced
- 1/2 cup light cream
- 3/4 cup milk
- 1/2 cup parmesan
- salt and cracked pepper
- 3 tbsp parsley, minced
- maldon salt
- 1 lb spaghetti, uncooked
- Fry the bacon until crisp in a large skillet or dutch oven. Add the garlic and and the scallions and saute until tender.
- Add the mushrooms and saute about 8 to 10 minutes.
- Boil the pasta in salted water.
- Add the cream, and milk to the sauce and bring to a boil. Reduce the liquid.
- Drain the pasta and toss with the sauce. Sprinkle in the parsley and parmesan.
- Season lightly with pepper and salt. Serve sprinkled with a little maldon salt.
- 3/4 cup besan
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp ground cumin
- 1 tsp cayenne
- 1/2 cup water
- 2 garlic cloves, crushed
- 2 scallions, minced
- vegetable oil for deepfrying
- 3/4 lb button mushrooms, trimmed
- sea salt
- chutney
- plain yogurt
- Combine the besan, 1/2 tsp salt, baking powder, cumin, and cayenne. Make a well and pour in the water to form a batter.
- Stir in the garlic and the scallions. Leave 10 minutes.
- Heat the oil to 350 F. or until a bread cubes browns in 30 seconds.
- Mix the mushrooms in the batter to coat.
- Fry 2 minutes, until golden. Drain on a paper towel.
- Sprinkle with the sea salt and then serve with the chutney and yogurt.
- 1/2 lb mushrooms, sliced
- 3 tbsp sake
- 2 tbsp soy sauce
- 1/2 tbsp butter
- Heat the butter in a non-stick frying pan, then add the mushrooms.
- Cook until water starts to come out.
- Pour in the sake and the soy sauce mixture – it'll start to bubble furiously, but don't turn down the heat; keep stirring for 30 seconds – 1 minute, tumbling the mushrooms over, until most of the liquid has evaporated and the mushrooms are shrunken and well-flavoured.
- 1/4 lb mushrooms, sliced thin
- 4 slices bacon
- 1/2 lb spinach leaves, fresh
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- lemon juice to taste
- salt and pepper
- Fry the bacon until crisp and then toss with the mushrooms and the spinach leaves.
- Try and garlic in the bacon fat with the olive oil. Remove from the heat.
- Squeeze in lemon juice to taste.
- Season with salt and pepper.
- Pour over the salad.
- 2 filet mignon
- salt
- cracked pepper
- 1 tbsp butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup sliced mushrooms
- 1/4 cup cognac
- 2 tsp dijon
- 1/4 cup heavy cream
- 2 tsp worcestershire sauce
- 2 drops tabasco
- Season the filets with salt and pepper on both sides.
- Melt the butter in a large skillet on medium high heat. Add the meat and cook1 minute on each side.
- Stir in the shallots and the garlic and cook stirring 30 seconds. Add the mushrooms and saute 2 minutes.
- Place the meat to the side, under tin foil to keep warm.
- Add the cognac to the pan and then tip it away and ignite the cognac with a match.
- When the flame has burned out add the mustard and cream and stir for 1 minute.
- Add the worcestershire sauce, and the tabasco and stir to combine.
- Return the meat to the pan and heat, turning to coat.
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