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What you need:

3lb  whole chicken ( or breasts)

small onions

4 shallots, peeled and finely chopped

2 oz /50 g  butter

8 oz /227 g button mushrooms

8 oz /225 g  peeled tomatoes

2 tbsp olive oil

3 fl oz / 75 ml  dry vermouth or white wine

1 bouquet garni

1 bay leaf

1 tbsp chopped parsley

Salt and pepper to taste

What you do:

Prepare the chicken by cutting into portions ie. 2 thighs, 2 drumsticks,2 wings and 2 breasts cut in halves.

Peel the onions, leave them whole.

Peel and finely chop the shallots.

Melt the butter in a large  saucepan and add the olive oil.

Add the chicken pieces to the pan and brown on both sides.

Add the onions and shallots to brown them a little.

Remove them from the heat, add the vermouth or white wine and ignite with a match.

As the flames die down, add the bouquet garni, the bay leaf and season to taste.

Drain the tomatoes, and chop roughly.

Add the tomato juices to the pan and place the lid on.

Cook for about 1 hour.

Trim the mushrooms and add to the pan with the chopped tomatoes.

Cook for a further 30 minutes until the it is cooked and the juices have thickened.

Just before serving, sprinkle the top with the chopped parsley.

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What you need:

1 oz / 25 g butter
8 oz / 200 g button mushrooms
5 fl oz / 150 ml soured cream
1 tbsp tomato sauce ( ketchup)
1 tsp worcestershire sauce
1/2 tsp mustard
salt & pepper

What you do:

Melt the butter in a bowl in a microwave on full power for 1 minute.
Cut the mushrooms into quarters & toss in in the butter making sure their all coated. Mix all the other ingredients together then pour over the mushrooms then toss again.
Cook on medium power in the microwave for about 5 mins, stirring occasionally until hot.
Divide between ramekin dishes & serve immediately.

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What you need:

1 1/2 tbsp olive oil
500g / 16 oz stir-fry beef
1 brown onion ( diced)
200g / 7 oz  button mushrooms ( thickly sliced)
1 tbsp  ground paprika
400g  tin condensed tomato soup
400g tin chopped tomatoes
Ready cooked steamed rice

chopped flat-leaf parsley leaves and light sour cream, to serve

What to do:

In  a large frying pan  heat 2 tsp of  oil  over high heat.

Fry half of the beef  stirring often  for  around 3 minutes or until browned. Transfer to a plate. Repeat again with oil and the remaining beef.

Add remaining 2 tsp  oil  and add the onions and mushrooms to pan.

Cook for 3 minutes or until tender. Add the paprika &  cook stirring  for 1 minute.

Add soup and tomatoes. Stir until well mixed then bring to the boil.

Reduce heat to low. Return the beef and any juices to pan. Simmer for 3 minutes or until warmed through. Season with salt and pepper.

Spoon rice into bowls. Spoon over goulash and sprinkle with parsley. Top with a spoon of sour cream and serve.

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