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Posts Tagged ‘Mushrooms’

What you need:

4 pork chops
30g dried porcini mushrooms
1 large clove garlic, finely chopped
1 small onion, finely chopped
250ml cream
salt and pepper
1 tbsp olive oil
1 tbsp herbs de provence (optional)
1 small glass white wine (optional)

What you do:

Soak mushrooms in 250ml hot water for 30 minutes. Squeeze mushrooms, reserving liquid. Chop mushrooms.
Heat oil in a large frying pan over medium heat. Add garlic and onion. Saute until soft and translucent, but do not brown.
Sear both sides of the pork chops, remove and set aside.
Add mushroom soaking liquid, herbs and wine to the pan. Cook until liquid has reduced by half.
Return pork and mushrooms to the pan and lower the heat. Cover and simmer for 10 minutes.
Add cream and heat until just bubbling. Adjust seasonings to taste.
Serve.

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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:

30 g  butter
200g Mushrooms  (sliced thickly)
3  tomatoes, cut into wedges
4 eggs
75 g mature cheddar, coarsely grated

115 g   parsley leaves

What to do:

Preheat the grill to high.

Melt 20 g of the butter in a non-stick frying pan over medium heat. Add the sliced mushrooms and tomato wedges, and cook  stirring, for around  3-4 minutes until tomato is just softened.

In a large bowl  beat the eggs lightly with 1 tbsp water. Stir in the cheese, parsley,  mushrooms & the tomato mixture.

Melt remaining butter in the frying pan over medium-low heat. Add the egg mixture, stirring briefly, then cook for around 5-6 minutes or until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Slide onto a board, cut in half.

Serve hot.

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What you need:

1lb / 450g of mushrooms
6oz /175g of melted butter
2 cloves of garlic crushed
grated rind & juice of 1/2 lemon
2tbsp fresh parsley chopped

What to do:

Preheat the oven to 220C /425F /gas mark 7.
Arrange the mushrooms round side down in a oven proof dish.
In a bowl mix together the butter, garlic, parsley, lemon juice & rind and divide the mixture between the mushrooms.
Place the dish in the oven and cook for 15-20 mins until the mushrooms are soft and the garlic butter is sizzling hot.
Serve immediately.

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