- 1 cup rice, uncooked
- 1 lb mushrooms, sliced
- 1 can consomme
- butter
- salt and pepper
- Cook the rice in the consomme, and enough water to amount to 2 cups total liquid.
- Let stand 5 minutes. Fry the mushrooms in butter. Season lightly.
- Stir the mushrooms into the rice and check the seasoning.
- olive oil
- 1/2 onion, minced
- 1 cup pearl barley
- 3 1/2 cups chicken stock
- salt
- 1 tbsp tamari
- 1/4 lb mushrooms, coarsely chopped
- Saute the onion in 1 tbsp of olive oil until tender.
- Stir in the barley and cook 5 minutes. Add the stock and 1/4 tsp salt.
- Cover and simmer on low for 1 hour. Add the tamari and simmer 5 minutes.
- Saute the mushrooms in 2 tbsp olive oil. Season lightly. Stir into the cooked barley.
- Check the seasoning.
- Serve.
- butter
- 2 shallots, minced
- 1/2 lb button mushrooms
- pinch of nutmeg
- salt and pepper
- 2 steaks
- 1 tsp dijon
- 1/2 cup creme fraiche
- Melt 1 oz of butter in a skillet and then add the shallots. Saute 2 minutes and then add another ounce of butter.
- Toss in the mushrooms and cook 5 minutes.
- Sprinkle in the nutmeg, and then season to taste with salt and pepper.
- Remove the mushrooms to a plate.
- Season the steak with salt and cracked pepper. Fry the steaks in the hot butter on both sides.
- Return the mushrooms to the pan and then stir in the dijon and the creme fraiche. Serve.
- 2 steaks
- olive oil
- dry thyme
- kosher salt
- cracked pepper
- 1 shallot, minced
- 1 garlic clove, minced
- 6 mushrooms, sliced
- 1 cup marsala
- 3 tbsp mascarpone
- Sprinkle the steak with olive oil and then sprinkle on some dry thyme. Let sit at room temperature 10 minutes.
- Season both sides of the steak with the salt and pepper
- Heat a heavy skillet on high and then cook the steak 4 minutes on one side. Then flip and cook about 4 minutes on the other side. Set aside, covered with tin foil to rest.
- Add the shallot, garlic, and mushrooms to the skillet on high heat and saute 5 minutes.
- Pour in the marsala and boil until it reduces by half.
- Turn off the heat and stir in the mascarpone.
- Serve the steak with the sauce.
- 2 chicken breasts
- lemon juice
- salt and cracked pepepr
- dry thyme
- 1 tbsp peanut oil
- 1/2 tbsp butter
- 1 cup mushrooms, sliced
- 1 tbsp flour
- 1/2 cup chicken stock
- 3 tbsp dry white wine
- a pinch of dry tarragon
- Rub the chicken with lemon juice and the sprinkle with salt, pepper, and the thyme. Chill overnight.
- Preheat the oven to 350 F.
- Heat the oil in a skillet and then brown the chicken on all sides. Place the chicken in a small casserole with a lid.
- Add the butter to the skillet and saute the mushrooms.
- Add the flour, chicken stock, and the wine, stirring until the sauce thickens.
- Add a pinch of tarragon and then season to taste.
- Pour over the chicken and then bake until cooked through but not dry, for about 30 minutes .
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 garlic cloves, thinly sliced
- 1 shallot, thinly sliced
- 1/2 tablespoon honey
- 1 tsp black peppercorns
- 2 tbsp fresh lime juice
- 3 tablespoons unsalted butter
- Freshly ground pepper
- 3/4 pound mixed mushrooms cut into 1/2-inch dice
- 1/2 tablespoon minced fresh ginger
- 1 tablespoon finely chopped chives
- Salt
- 2 boneless sirloin steaks
- 1 tablespoon vegetable oil
- In a small saucepan, combine the soy sauce with the rice vinegar, garlic, shallots, honey and black peppercorns and simmer over moderate heat until the sauce is reduced by one-third, about 15 minutes. Remove the pan from the heat and let the sauce cool to room temperature, then cover and refrigerate it overnight.
- Strain the sauce into another small saucepan and add the lime juice, 2 tablespoons of the butter and 1/2 teaspoon of ground pepper. Simmer the sauce over moderate heat for 2 minutes, then remove the pan from the heat and keep the sauce warm.
- In a large skillet, melt the remaining 1 tablespoon of butter over moderately high heat. When the foam subsides, add the mushrooms and ginger and cook, stirring occasionally, until the mushrooms are browned and almost tender, about 10 minutes. Remove the skillet from the heat, stir in the chives and season with salt and pepper.
- Season the steaks with salt and pepper. Heat the oil in another large skillet. Add the steaks and cook over high heat until browned, about 2 minutes per side for medium-rare meat. Spoon 2 tablespoons of sauce onto each of 4 plates, set a steak on top and cover with the mushrooms. Pass the remaining sauce at the table.
- 1 lb spaghetti
- 1/4 cup butter
- 1/4 cup parmesan, grated
- cayenne
- salt
- paprika
- 1/2 lb mozzarella, grated
- 2 cups milk
- 10 mushrooms, sliced
- olive oil
- Preheat the oven to 450 F. Grease a 9 by 13" pan.
- Boil the spaghetti in
- Place the spaghetti in the prepared pan. Season it with salt, cayenne, and paprika.
- Lay the mozzarella on topand then pour in the milk.
- Sprinkle with the remaining parmesan.
- Bake for about 10 minutes, or until the cheese has melted.
- Meanwhile, fry the mushrooms in 1 tsp olive oil until tender. Season with salt.
- Serve the pasta with the muxhrooms on top.
- 1 tbsp olive oil
- 1 lb mushrooms, sliced
- 1/2 onion, minced
- 3 garlic cloves, minced
- 5 tbsp tahini
- 3 cups canned chickpeas, drained
- 1/4 cup miso
- 1 tsp salt
- pepper
- 1 1/2 tsp dry basil
- 3 tbsp capers
- 1 tbsp lemon juice
- pita bread, sliced
- Preheat the oven to 350 F.
- Saute the mushrooms in the olive oil. Put the mushrooms in a food processor.
- Add the remaining ingredients and puree until smooth.
- If the mixture is too dry, add some of the caper juice.
- Spread the mixture in a greased loaf pan.
- Bake for 1 1/2 hours.
- Remove from the oven and place 5 lb of weight on the aluminum foil. Chill.
- Serve with the pita or with crackers.
- Cover with greased aluminum foil.
- 2 sirloin steaks
- olive oil
- 1/2 bay leaf, crushed
- 1 tsp dry thyme
- 6 oz. mixed wild mushrooms
- 1 plum tomato, diced
- 1/2 head savoy cabbage, sliced
- butter
- 1 scallion, minced
- 1 tbsp white wine vinegar
- sea salt and cracked pepper
- Place the steaks in a shallow dish and then drizzle them with olive oil. Sprinkle with the bay leaf and the thyme. Chill for 6 hours.
- Bring a large pan of salted water to boil and then blanch the cabbage for 2 minutes, refresh under cold water and drain thoroughly.
- Heat 2 tbsp of butter in a dutch oven and then add 1/4 tsp dry thyme. Add the cabbage and then cook for 2 minutes. Season with salt and cracked pepper.
- Heat 1 tbsp of olive oil in a non-stick skillet and then saute the mushrooms. Add the tomato and the scallion and then season with salt and pepper. Mix into the cabbage and keep hot.
- Season the steaks lightly with cracked pepper and coarse sea salt. Saute the steaks in the pan that was used for the mushrooms. Cook on both sides to your liking.
- Remove the steak to heated plates and then deglaze the pan with the vinegar.
- Serve the steak with the cabbage and any pan juices.
- 1 lb skinless chicken breasts, cut in 1" chunks
- 4 oz. baby onions, peeled
- 2 cups chicken stock
- 1 bay leaf
- 1 tsp dry thyme
- 7 oz. bacon, diced
- butter
- 1/2 lb small button mushrooms, whole
- 1/2 cup dry sherry
- 3/4 cup heavy cream
- 1 tsp dry tarragon
- 2 tbsp parsley, minced
- 1/2 lb puff pastry
- 1 egg yolk
- sea salt and ground pepper
- Bring the stock to a boil in a dutch oven and then add the onions. Cook for 5 minutes and then remove with a slotted spoon.
- Add the chicken, bay leaf, and thyme to the stock. Return to a simmer and poach for 6 minutes. Pour the stock into a bowl, remove the chicken and season it and then set them both aside.
- Fry the bacon until crisp, and then drain on paper towel. Wipe out the pot.
- Preheat the oven to 400 F.
- Melt 3 tbsp of butter and then add the mushrooms and cook for about 7 minutes. Season them with salt and pepper. Add the sherry and boil until it reduces. Return the bacon to the pot and add the onions. Pour in the reserved stock.
- Bring to a boil and then cook until it reduces by half. Add the cream and then reduce by one third. Add the tarragon and the parsley. Set aside.
- Roll out the puff pastry and then cut it into 4 squares. Carefully set on a large baking sheet and then lightly score the surface.
- Mix the yolk with 1 tsp of water and then brush it on the pastry. Bake for about 10 minutes until risen and golden. Open the oven door and cook 2 minutes further. Remove from the oven and then slide onto a wire rack.
- Meanwhile, add the mushrooms to the sauce and then reheat until bubbling. Add the chicken. When the chicken is hot, check the seasoning. Divide the chicken mixture between 4 plates or large bowls.
- Lay a square of puff pastry on top of each plate. Serve.
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