10.11.2011., četvrtak

MUSHROOM COOKING TIPS : MUSHROOM COOKING MUSHROOM COOKING TIPS : CAMPFIRE COOKING RECIPES : SINGLE COOKING Mushroom Cooking Tips cooking tips (Cooking Tip) Want to learn more about how to make a really great bisque? Check out our All About Bisque Soups page for great cooking tips and a little bit of soup history too. mushroom (of the smoke, fire, or flames produced by an explosion) Spread into the air in a shape resembling that of a mushroom (of a bullet) Expand and flatten on reaching its target common name for an edible agaric (contrasting with the inedible toadstool) Increase, spread, or develop rapidly grow and spread fast; "The problem mushroomed" pick or gather mushrooms; "We went mushrooming in the Fall" creamy leek & mushroom soup Ingredients (serves 4) 1 tablespoon olive oil 2 leeks, halved lengthways, washed, thinly sliced 2 garlic cloves, crushed 1/2 cup dry white wine (such as semillon) 375g flat mushrooms, roughly chopped 200g Swiss brown mushrooms, halved 4 to 4 1/2 cups reduced-salt chicken stock (see note) 2 dried bay leaves (see note) 1/3 cup light thickened cream 4 slices wholegrain toast, to serve Method Heat oil in a large saucepan over medium heat. Add leeks and garlic. Cook, stirring often, for 5 minutes or until leeks are tender. Add wine and cook for 1 minute. Add mushrooms and stir to combine. Cook, stirring often, for 10 minutes or until mushrooms start to soften. Add 4 cups stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Cover and simmer for 10 minutes. Remove from heat. Set aside to cool slightly. Remove bay leaves. Blend soup, in batches, until smooth. Return soup to saucepan over medium-low heat. Stir in cream. Cook, stirring, for 4 to 5 minutes or until hot, adding extra stock if necessary (see note). Season with salt and pepper. Ladle into serving bowls. Serve with toasted bread. Notes & tips Note 1: Depending on the freshness and moisture of the mushrooms, you might need to add more stock if soup is too thick. Note 2: Bay leaves come from the evergreen bay laurel tree and are used to flavour soups and stews. Fresh bay leaves are more intense than dried leaves and overuse can make dishes bitter, so take care not to add too many. Remove bay leaves before serving. Silken Tofu With Mushroom Sauce + Recipe My version: Recipe: Silken Tofu with Mushroom Sauce Ingredients: 2 boxes tofu weighing 300 g each - cut into bite-size 8 soaked mushrooms - chopped 2 tbsp dried shrimps - chopped 1 stick of celery - chopped 3 tbsp olive oil Seasonings: 2 tbsp oyster sauce Dark soy sauce, light soy sauce, sugar, salt, pepper and ajinomoto to taste Method: 1. Blench tofu in boiling water, drained and set aside in a serving plate. 2. Stir fry chopped garlic and dried shrimps in olive oil till fragrant. 3. Add in mushrooms, stir-fry for a while and then add in the celery to cook. 4. Add in all the seasonings and some water and thicken this sauce with corn flour solution. 5. Spoon this over the blenched tofu and it's ready for serving. Tips: Minced pork, minced chicken or shelled prawns may be used as a substitute for chopped shrimps. Similar posts: crockery cooking outdoor wok cooking cooking mama games online free play easy cooking for a crowd cooking oatmeal in a crock pot cooking fillet steak cooking manuals cooking lobster alive northern cooking quest home cooking magazine

- 04:40 - Komentari (0) - Isprintaj - #