Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Mushroom - Chantarelle Sauce
Famous Authors (View All Authors)
Vegetables - Mushroom -  Chantarelle Sauce Post by :cooda Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2434

Click below to download : Vegetables - Mushroom - Chantarelle Sauce (Format : PDF)

Vegetables - Mushroom - Chantarelle Sauce

1 litre fresh chantarelles, cleaned and diced (about the size of your fingernail)
2 cm bit of a leek, washed and sliced
1 tbsp wheat flour, plain
4 decilitres milk, or cream when celebrating
1/4 tsp ground black pepper
1/2 tsp salt
1/2 tsp sugar

Put the mushrooms and leek rings into a skillet, on a high heat. When the mushrooms start to sizzle, turn the heat lower and fry them, mixing occasionally for 5-10 mins, until the excess moisture has evaporated. Sprinkle the mushrooms with the flour and mix. Pour in milk, Mix. Turn the heat very low, just so that the sauce simmers slowly. Let simmer for 10 minutes. Turn the heat off, add pepper, sugar and salt. Do not let boil anymore, as the milk may separate.

Serve with poached salmon, grilled steak, chicken breast, almost anything, and new potatoes.
If you like this book please share to your friends :

Vegetables - Cheese Stuffed Mushrooms Vegetables - Cheese Stuffed Mushrooms

Vegetables - Cheese Stuffed Mushrooms
1 pound button mushrooms 1 small clove garlic, mashed 1 teaspoon Worcestershire sauce 8 ounces extra sharp cheddar cheese, grated 1/2 teaspoon dry mustard Remove mushroom stems, save for another use. Combine cheese, garlic, Worcestershire, and dry mustard into a fluffy paste. Stuff the mushroom. They can now be covered with clear plastic wrap and refrigerated for a day or two. When ready to serve, place under the broiler, about 6 inches from the heat for 2 or 3 minutes, just until the cheese melts. Watch carefully. Best served warm. Can be served at room temperature, if served cold, I garnish

Vegetables - Cajun Stuffed Mushrooms Vegetables - Cajun Stuffed Mushrooms

Vegetables - Cajun Stuffed Mushrooms
1/2 pound bulk sausage -- Cajun-style 1 cup chopped onion 1/4 cup bell pepper -- chopped 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 cup water 3/4 cup instant rice 1/4 cup parsley -- chopped 24 large mushroom caps -- save stems 2 cups mayonnaise 1 1/2 cups Parmesan cheese Preheat oven to 350 degrees F.Brown sausage, onions, bell pepper and mushroom stems. Add salt, garlic powder and cayenne pepper. Add water and bring to a boil. Add rice and parsley. Cover and remove from heat. Let stand for 15 minutes. Meanwhile, blend mayonnaise and cheese. Combine