Mushrooms, gentlemen. Fresh, fumed, fried or stuffed. Served with funk, rice cherry edible or just golden in adulation. Do any of these speak to you? Excellent. The fashions moment will be varied and all of them will star the mushroom.
Note There's no point in usingnon-fresh mushrooms, but really! That is, they should be fully solid. The color (of the champignon) should be smooth white and it's veritably judicious that they be closed at the bottom. The bones that stood for a many days, are squooshy in appearance, dull in color and are fully open at the bottom. I generally cut utmost of the bottom of the fungus. In shiitake mushrooms one must lower the leg which is really woody and not delicious. And there's no need to wash them, but to wipe them with kitchen paper.
Mushrooms in adulation, garlic, bomb and savant ( print)
Constituents
- 2 baskets of fresh and solid champignon or portabello mushrooms. Integrity, without habit.
- 60 grams of adulation
- 2 soupspoons olive canvas
- 6 savant leaves
- 2 diced shallots
- 3 cloves diced garlic
- Juice from one bomb
- Swab, ground pepper
- Diced chives
Put the adulation, canvas and savant in a veritably large visage. When it's hot, add the mushrooms with the smooth side down ( leg up), swab and pepper and leave to shindig for about two twinkles. Turn over on the other side and shindig for another two twinkles.
Add the garlic and onion and blend in two further fields.
Add the bomb juice, stir and continue to cook on a high honey for another nanosecond.
Sprinkle over diced chives (and conceivably a sprinkle of finely grated Parmesan rubbish).
While the mushrooms are in the visage, you should cook a packet of fettuccine or pappardelle pasta. When ready, mix it with the mushrooms in bomb adulation, add fresh basil leaves at the last nanosecond and serve.
Endive salad with fresh mushrooms and blue rubbish
Constituents
2 fresh endive heads
Veritably fresh champignon salsa
Half a veritably thinly sliced grandiloquent onion
A sprinkle of diced chives
100 grams of roasted walnuts
A little atrophied blue rubbish
For the sauce
4 soupspoons olive canvas
4 soupspoons lately squeezed bomb juice
A teaspoon of cherry ginger
A teaspoon and a half of mayonnaise
Teaspoon smooth Dijon mustard
Swab, black pepper
How to make
- Mix the sauce constituents to a livery and smooth admixture.
- Separate the endive leaves, slice the mushrooms and place them in a coliseum.
- Pour the sauce into the salad and blend. Sprinkle over the chives, rubbish and nuts.
