Ingredients:
600 g fresh button mushrooms
80 g butter, divided into 50 g and 30 g portions
1.5 1 milk
40 g flour
180 ml cream
Salt and pepper
Methods:
Cook 500 g of the mushrooms in 50 g of butter ubtil soft. Set aside. Melt the 30 g portion of butter and mix it with the flour. Gradually pour in the milk, stirring constantly. Add the mushrooms and simmer for about 15 minutes.
Purse in a blender until the soup is smooth. Return the soup to the pot and add the fresh cream. Heat the soup. If it is soo thick you may dilute it with more milk.
Slice the remaining 100 g of mushrooms finely and add to the soup. Season with a little salt and pepper before serving.
Ingredients:
1 kg chicken thigh fillet, cut into 4 cm pieces
2 cloves garlic, crushed
2 tsps grated lemon rind
1 tbsp lemon juice
2 tbsps olive oil
Salad greens to serve
Fresh herbs to garnish
Creamy Mushroom Sauce
1 tbsp olive oil
100 g button mushroom, sliced thinly
1 x 36 g packet creamy mushroom sauce
1.5 cup cold water
1 tsp Dijon mustard
1. Combine chicken with garlic, rind, juice and oil in a bowl. Mix well. Cover to marinate overnight.
2. Thread chicken evenly onto 8 skewers.
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Ingredients:
900 g braising steak
3 tbsp plain flour
1 tsp mixed dried herbs
1 tsp English mustard powder
2 tbsp vegetable oil
450 g small onions, peeled
225 g chesnut mushrooms, wiped and quartered
1 bay leaf
300 ml beef stock
300 ml red wine
Salt and ground black pepper
450 g prepared shorcrust pastry
1 large egg, beaten
Parsley sprigs to garnish
Method:
Trim excess fat and silver skin from braising steak. Cut meat into 2.5 cm pieces and place in a clean plastic bag with flour, herbs and mustard powder. Shake well to coat the steak. Heat the oil in a frying pan. Saute the steak with the onions, mushrooms and any excess flour for four to five minutes, or until the steak is browned all over. Add the bay leaf to the pan, then mix together the stock and wine and stir into the meat mixture. (more…)
Additional ingredients:
1 or 2 medium-sized onion- or more, if you are very fond of onions
120 g (4 oz) button mushrooms
60 g (2 oz) shrimps or prawns, peeled
2 tsp paprika
1 tsp sweet soya sauce
Salt and pepper
You can vary the quantities of these ingredients to suit your taste. Slice the onions and fry them in a little oil until they begin to brown; add the mushrooms and fry for another 2 minutes; then add the srimps and continue frying for 3 or 4 minutes longer, stirring often. This mixture will need a little more salt than the previous one. Use the onions, mushrooms, and shrimps to garnish the Nasi Goreng just before serving. Don’t stir them into the rice, as some people do; this makes the rice unpleasantly oily, and spoils the effect of the garnish. Indonesian usually prefer to eat with a spoon and fork (or with their fingers) rather than a knife and fork. More than most other dishes, Nasi Goreng requires a spoon, not a knife, for comfortable eating. eating with the fingers requires practice; it must be done gracefully and tidily, and with the right hand only.
Ingredients:
