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What you need:

1 kg chicken pieces
11 oz /300g button mushroom
2 1/2 oz /50 g butter
18 fl oz / 500 ml milk
1 tbsp. chopped parsley
1 red onion, finely diced
3 tbsp flour
2 tbsp olive oil
Salt and pepper
2 sheets short crust pastry cut into 4 squares
2 sheets puff pastry
1 egg (egg wash)

dried thyme ( for sprinkling the tops)

What you do:

Pre heat the oven to 190C / 375F / Gas mark 5

Baste the chicken with olive oil, salt and pepper then place onto a baking tray and roast for 35 minutes then remove from oven and set aside to cool.

Heat a Fry pan add a splash of olive oil and the butter and fry the mushrooms for 5-10 minutes then add the onions and flour and cook for a further 5 minutes.

Gradually stir in the milk until you have a nice thick sauce then tear the chicken into chunks and add to the sauce, mix in the chopped parsley and allow the mix to cool.

Place 1 square of short crust pastry onto a baking paper lined and crimp the edges to form a shallow pie, fill with chicken and mushroom mix then top with a square of puff pastry, brush with egg wash and bake for  15- 20 minutes or until golden brown.

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What you need:

2 cups long grain rice

2 tbsp olive oil

1 litre of hot water

2 bay leaves

salt & pepper to taste

1 vegetable stock cube

1 tsp paprika powder

1/2 tsp turmeric  powder

1 pinch of saffron

2 onions diced

1 leek sliced

1 small aubergine cut into cubes

1 courgette (zucchini) cut into semi circles

1 of each red & yellow  peppers diced

5 to 6 button mushroom quartered

What you do:

Wash and soak the rice in some hot water, while you prepare the vegetables. Chop into fairly large chunks and boil the water.

Pre heat a large sauce pan or wok on medium temperature.

Drain the rice, add the oil to the pan and all the ingredients and sauté for a few minutes, you will see a shine on the rice. Pour the hot water and cover and cook for 15 minutes. Mix and check to see if the rice is done, add more water if necessary and cook until all the water has evaporated.

serve with some lemon wedges.

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