"Broccoli and Mushrooms in Oyster Sauce" Recipe - Vegetables, Fish/sea, Sauces Cookbook

Broccoli and Mushrooms in Oyster Sauce

Recipe

Title:

Broccoli and Mushrooms in Oyster Sauce

Categories:

Vegetables, Fish/sea, Sauces

Yield:

4 servings

Ingredients

• 1 ea Bunch broccoli in pieces
• 1/2 lb Mushrooms, sliced
• 1 tb Garlic, minced
• 1 ea Water or chicken stock
• 2 tb Vegetable oil
• 2 tb Oyster sauce

Directions

1. Clean broccoli.
2. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions.
3. Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds.
4. Add broccoli, stir-fry rapidly until the broccoli is covered in oil.
5. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry.
6. Toss in mushrooms, stir, add oyster sauce, stir, cover and simmer at medium heat two minutes.
7. Serve.

"Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauce" Recipe - Poultry, French, Sauces Cook

Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauce

Recipe

Title:

Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauce

Categories:

Poultry, French, Sauces

Yield:

6 servings

Ingredients

• 1
• Free-range chicken (4 lb)
• -parsley
• 8 oz Small spring carrots
• 1
• Bay leaf
• 8 oz Small onions (pickling size)
• Salt, black pepper
• 8 oz Button mushrooms
• 1/4 pt White burgundy
• I oz butter
• 2 lg Egg yolks
• 1
• Long branch tarragon or
• 1/2 pt Double cream
• 1
• Sprig each thyme, rosemary,

Directions

1. Serves 6

Directions

1. Wipe the chicken inside and out with a cloth wrung out in boiling water.
2. Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved.
3. Scrape the carrots and peel the onions.
4. Wipe the mushrooms with a damp cloth and trim the stalks.
5. Melt the butter in a heavy iron cocotte [heavy frying pan or Dutch oven.
6. S.C.]
7. over low heat and when foaming add the pieces of chicken, the carrots and onions, and the herbs tied together.
8. Season with salt and pepper, add the wine, cover and cook for 30 minutes, moving the ingredients around occasionally to prevent colouring.
9. When the carrots and onions are tender remove them with a slotted spoon, cover and keep hot over a pan of boiling water.

Directions

1. Slice the mushrooms finely, add to the pan, sprinkle with salt, cover and simmer for a further 20 minutes.
2. Beat the egg yolks into the cream and set aside.

Directions

1. Remove the chicken from the pan to a heated serving dish, place the vegetables around it in small groups, cover with foil and keep hot.

Directions

1. Using the back of a fork, work the meat residue from the bottom of the pan into the cooking juices.
2. Bring to boiling point, remove the herbs, and draw the pan from the heat.
3. Add a tablespoon of pan juices to the cream, stir well and return this mixture to the pan, stirring constantly until thick.
4. Pour imme- diately over the chicken and serve without delay.

Directions

1. The excellent sauce of this dish is best appreciated when accompanied by plain noodles or boiled rice.

Directions

1. From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984.
2. ISBN 0-671-06542-4

Directions

1. Posted by Stephen Ceideberg

"Open Face Mushroom Brie Sandwiches" Recipe - Appetizers Cookbook

Open Face Mushroom Brie Sandwiches

Recipe

Title:

Open Face Mushroom Brie Sandwiches

Categories:

Appetizers

Yield:

4 servings

Ingredients

• 2 tb Olive oil
• 1 tb Red wine vinegar
• 1 1/2 c Trimmed assorted mushrooms
• 1 tb Water
• - such as shiitake, oyster,
• Salt and pepper; as desired
• - chanterelle, morel
• 2 tb Finely chopped parsley
• - and cultivated
• 4 sl Country bread
• 1 ts Minced garlic
• 4 sl Brie cheese
• 1/2 c Finely diced onion

Directions

1. HEAT THE OIL IN A SKILLET and add the mushrooms, garlic, onion, vinegar, water, salt and pepper.
2. Cover and cook 3 minutes.
3. Remove the cover and cook until mushrooms are tender, another 5 minutes.
4. Remove from the heat, transfer the mushrooms to a bowl and add the parsley.
5. Toast or grill the bread.
6. Preheat a broiler.
7. Place the bread on a baking sheet and top with mushrooms.
8. Lay a piece of cheese on top and place under the broiler until melted.
9. Serve immediately.

Directions

1. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

"Wild Mushroom Soup (Minestra Di Funghi Selvatici)" Recipe - Italian, Soups/stews Cookbook

Wild Mushroom Soup (Minestra Di Funghi Selvatici)

Recipe

Title:

Wild Mushroom Soup (Minestra Di Funghi Selvatici)

Categories:

Italian, Soups/stews

Yield:

8 servings

Ingredients

• 1/4 oz Dried porcini mushrooms (8
• 2
• Bacon slices (2 oz)
• -large pieces)
• 10 tb Olive oil
• 3 md Potatoes
• 2 1/2 qt Basic Broth (or canned
• 2 sm Carrots
• -chicken broth)
• 1 md Onion
• 1 ts Salt
• 1 sm Shallot
• 1/4 c Minced fresh flat-leaf
• 2 lb Wild or cultivated fresh
• -parsley
• -mushrooms
• Freshly-ground black pepper

Directions

1. PREPARATION: Put dried porcini mushrooms in a small bowl with 1/2 cup hot water.
2. Let stand until softened, about 20 minutes.
3. Remove mushrooms and strain liquid through a fine sieve.
4. Return mushrooms and liquid to the bowl; discard the sediment.
5. Peel and coarsely shred the potatoes and carrots.
6. Peel and coarsely chop the onion.
7. Peel and mince the shallot.
8. Thinly slice the fresh mushrooms.
9. Mince the bacon.

Directions

1. COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle.
2. Add the bacon and onions and saute over medium heat until the onions soften and the bacon is translucent, about 2 minutes.
3. Bring broth to a boil in a large saucepan.
4. Add the boiling broth to the soup kettle along with the potatoes, carrots, porcini mushrooms, and reserved mushroom liquid.
5. Return to a boil and simmer until vegetables are tender, about 10 minutes.
6. Heat remaining oil in a large skillet.
7. Add the fresh mushrooms and salt and saute over medium until mushroom liquid has evaporated, about 10 minutes.
8. Add mushrooms to the soup kettle and simmer for 30 minutes.
9. Adjust seasoning if necessary.

Directions

1. SERVING: Ladle soup into warm bowls.
2. Sprinkle with parsley and ground black pepper.
3. Serve immediately.

Directions

1. Makes 8 to 10 servings.

Directions

1. [COOKS; Jan/Feb 1989] Posted by Fred Peters.

"Wild Mushroom Risotto" Recipe - Italian, Vegetarian Cookbook

Wild Mushroom Risotto

Recipe

Title:

Wild Mushroom Risotto

Categories:

Italian, Vegetarian

Yield:

2 servings

Ingredients

• 3 tb Unsalted butter
• 1/3 c Finely minced onion
• 4 oz Shiitake mushrooms;
• 1 1/2 c Arborio rice
• - (or other wild mushrooms),
• 1/2 c Dry white wine or broth
• - stems removed, sliced
• 5 c Broth
• 4 oz White mushrooms
• 1/4 c Mascarpone cheese
• - stems removed, sliced
• -=OR=- Whipping cream
• Salt
• -(or substitute skim milk)
• Freshly ground black pepper
• 1/4 c Grated Parmesan cheese
• 2 tb Unsalted butter
• 1 tb Chopped parsley
• 1 tb Oil

Directions

1. You can substitute dried wild mushrooms for the shiitake.
2. Just soak them for 15-to-20 minutes beforehand (and be sure to add the strained soaking liquid to the stock).

Directions

1. HEAT BUTTER in small skillet over moderate heat.
2. When it begins to foam, add mushrooms and cook for 3-to-5 minutes, until soft.
3. Add salt and pepper to taste.
4. Turn off heat and set aside.
5. Bring the broth to a steady simmer in a saucepan on top of the stove.
6. Heat butter and oil in heavy 4-quart casserole over moderate heat.
7. Add onion, saute for 1-to-2 minutes, until it begins to soften, being careful not to brown.
8. Add rice to butter-oil-onion mixture.
9. Using a wooden spoon, stir 1 minute, making sure all grains are well coated.
10. Add wine and stir until completely absorbed.
11. Add simmering broth, 1/2 cup at a time, stirring frequently.
12. Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next 1/2 cup, reserving 1/4 cup to add at the end.
13. Stir often.
14. After approximately 18 minutes (rice should be tender and firm), add 1/4 cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt.
15. Sprinkle with parsley.
16. Serve immediately.

Directions

1. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

"Unstuffed Mushroom Dip" Recipe - Cheese/eggs, Dips, Meats, Vegetables Cookbook

Unstuffed Mushroom Dip

Recipe

Title:

Unstuffed Mushroom Dip

Categories:

Cheese/eggs, Dips, Meats, Vegetables

Yield:

4 servings

Ingredients

• 1 lb White Button Mushrooms; *
• 1 c Monterey Jack; Shredded
• 1/4 c Bacon; Finley Crumbled, OR
• 1/4 c Imitation Bacon Bits
• 1/2 c Sour Cream
• 1 ts Worcestershire Sauce

Ingredients

• GARNISH

• 1 x Seasoned Bread Crumbs
• 4 dr Hot Sauce

Directions

1. * The mushrooms should be Whole White Button Mushrooms that have been diced.
2. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the mushrooms, Monterey Jack cheese, and bacon.
3. Stir in the sour cream, blending well.
4. Blend in the Worcestershire sauce and hot sauce.
5. Place the mixture in a 1-quart casserole and top with the bread crumbs.
6. Bake at 350 degrees F.
7. for 15 minutes or until the cheese has melted.
8. Place in a chafing dish and serve hot.
9. Makes about 2 1/2 cups of dip.
10. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks

"Sausage and Mushroom Phyllo Twists" Recipe - Appetizers, Pork/ham, Sausages Cookbook

Sausage and Mushroom Phyllo Twists

Recipe

Title:

Sausage and Mushroom Phyllo Twists

Categories:

Appetizers, Pork/ham, Sausages

Yield:

6 servings

Ingredients

• 1/2 lb Pork sausage meat crumbled
• 2 oz Cream cheese softened
• 1
• Minced small onion
• 16
• 12 inch sheets phyllo
• 1
• Minced garlic clove
• -stacked between 2 sheets of
• 1 tb Unsalted butter
• -wax
• 1/2 lb Mushroom chopped fine
• Paper and covered with damp
• 1/2 ts Ground cumin
• -dish towel
• 1 pn Of allspice
• 1/4 c Clarified butter
• 1/2 ts Dried crumbled mint
• 2 tb Fine fresh bread crumbs
• 1/4 c Minced fresh parsley leaves

Directions

1. In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any larger pieces, until it is cooked through and browned.

Directions

1. Transfer meat to a fine sieve, and drain.
2. In the skillet, cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened.
3. Add the mushrooms, and cook the mixture over moderate heat, stirring until the liquid the mushrooms give off evaporates.
4. Add the cumin, allspice and the mint and cook the mixture, stirring, for 2 minutes.

Directions

1. Transfer the mixture to a bowl, add the sausage meat, the parsley, cream cheese, and salt and pepper to taste, and combine the mixture well.
2. Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a work surface, brush lightly with some of the clarified butter, and sprinkle with 1 tablespoon of the bread crumbs.
3. Lay another sheet of phyllo on top of the first sheet and brush lightly with some of the remaining clarified butter.

Directions

1. Cut the sheets into thirds lengthwise and into quarters crosswise to form 12 squares.
2. Put a rounded teaspoon of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it.
3. Continue to make hors d'oeuvres in the same manner with the remaining phyllo, butter, crumbs and filling.
4. Bake the sausage and mushroom phyllo twists in jelly-roll pans in a preheated oven at 400 degrees for 10-12 minutes,or until phyllo is golden brown.