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Full Online Book HomeLearning KitchenVegetables - Mushrooms - Mushroom And Chestnut Tortella
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Vegetables - Mushrooms -  Mushroom And Chestnut Tortella Post by :leadprofit Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1481

Click below to download : Vegetables - Mushrooms - Mushroom And Chestnut Tortella (Format : PDF)

Vegetables - Mushrooms - Mushroom And Chestnut Tortella

1 1/2 lb fresh shitake mushrooms (the brown ones)
1/2 oz ceps (dried French mushrooms) – these are to intensify the “mushroomy” flavour
1 lb fresh chestnuts
1 liter vegetable stock
4 tbsp chopped fresh parsley
1/2 tsp fennel seeds -- crushed
3 - 4 tbsp good olive oil
Salt and pepper to taste
10 eggs

Cover the dried mushrooms with a little water (just enough to cover them) and leave to soften.

Put the chestnuts in a pan and cover with boiling water, boil for 5 minutes. Peel the chestnuts and put in a pan, cover with vegetable stock and simmer till the nuts are tender. Drain and cut into small chunks.
Remove the mushroom stems and discard (or save for a mushroom stock). Wipe the mushrooms with damp cloth to remove all grit and cut into 1/2 inch slices. Drain the soaked mushrooms and keep the liquid. Chop the soaked mushrooms finely.

Place the oil in a large pan and add the dried mushrooms, mushroom soaking liquid, fennel seeds, salt and pepper and parsley, bring to the boil. Add the sliced mushrooms and cook over high heat until just softened, tossing them in the liquid. The mushrooms will absorb the liquid and oil and then release it again, cook till most of it has evaporated but don't let the mushrooms get soggy, they need to have a meaty bite to them. Remove from heat and stir in the chopped chestnuts.

Beat the eggs. Place the mushroom/chestnut mixture into a frying pan which just holds it and pour over the eggs. Stir gently to mix. Cook the omelet over very low heat until almost set. Then put the pan under the grill to set the top. Test with a knife. If the knife comes out still wet continue to cook over very low heat. It is done when the knife comes out clean.

Carefully loosen the edges with a blunt knife then place a serving plate over the pan and turn it over so that the frittata falls out onto the plate. Serve warm – not too hot.

PS: This could also be cooked in an oven proof dish in a bain marie in the oven. I did a tomato version when we were in France as my burners were far too hot to cook slowly enough. For some odd reason French gas cookers seem to be much hotter than the ones we have here!
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Vegetables - Mushrooms -  Mushrooms Polonaise Vegetables - Mushrooms - Mushrooms Polonaise

Vegetables - Mushrooms -  Mushrooms Polonaise
1 1/2 lb Mushrooms, sliced 1 Onion, chopped 3/4 cup Butter 2 tablespoons Flour 1 cup Sour cream 1 cup Heavy cream 1/2 tsp Nutmeg Pepper 1/2 cup Parsley, chopped 1/4 cup Bread crumbs 1/4 cup cooking sherry Preheat oven to 350F. Place mushrooms and onion in a heavy nonstick skillet with a tiny bit of olive oil. Cook slowly until wilted but not browned. Add 1/2 cup of butter. When butter has melted, add flour and cook, stirring constantly, for 5 minutes over very low heat. Stir in sour cream and heavy cream with a wooden spoon, then add nutmeg

Vegetables - Mushrooms -  Mushroom Stuffing Vegetables - Mushrooms - Mushroom Stuffing

Vegetables - Mushrooms -  Mushroom Stuffing
A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey. Makes 14 plus cups (14 servings). 1 pound fresh mushrooms, sliced 6 tablespoons butter 1 cup diced onion 1 cup chopped celery 1 teaspoon poultry seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 12 cups dried bread crumbs 1 1/2 cups hot chicken broth 2 eggs, beaten 2 cups diced apple without peel 1/4 cup chopped parsley Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C). Rinse, pat