Tag Archives: Mushrooms

Pasta with Mushrooms and Prosciutto

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Cooked more this week and found 2 gems of mushroom pastas. Here’s the first one:

Ingredients

4 SERVINGS

  • ¼ cup plus 2 tablespoons olive oil
  • 2 ounces thinly sliced prosciutto (about 6 slices)
  • 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
  • 2 medium shallots, finely chopped
  • 1 teaspoon thyme leaves, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 cup chicken stock or low-sodium chicken broth
  • 12 ounces pappardelle or fettuccine
  • ⅓ cup heavy cream
  • 2 tablespoons unsalted butter

Preparation

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.

Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.

Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

From: http://www.bonappetit.com/recipe/pasta-with-mushrooms-and-prosciutto

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Truffle Miso Fettuccine with Seared Scallops

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This is the first time I’ve tried cooking a fusion styled food. And it was so welcome that I had to do an encore. Here’s the amazing recipe by themeatmen

I added in Chinese style pan fried prawns because they’re my favourite type of prawns. 

Ingredients:

  1. 250g San Remo Fettuccine

  2. 1 tbsp black truffle paste

  3. 6-8 large scallops

  4. 200g Swiss Brown mushrooms (halved)

  5. 3 tbsp olive oil

  6. 2 shallots (minced)

  7. 1 tbsp butter

  8. Splash of white wine (optional)

  9. 120ml cooking cream

  10. 1 tbsp white miso (mixed with 1 tbsp of hot water)

  11. 2½ tsp salt

  12. Salt & pepper to taste

  13. 2 tbsp chopped parsley

  14. 1 tsp truffle oil

Steps:

  1. Season scallops with a drizzle of olive oil, salt and pepper

  2. Sear on high heat a minute on each side, until golden brown. Set aside

  3. Add 250g San Remo Fettuccine and 2 tsp salt to 3 litres of boiling water, cook 10 minutes until al dente

  4. In a clean pan, add in 2 tbsp olive oil, lay sliced mushrooms in a single layer. Season with salt & pepper to taste, when it’s golden brown, turn over

  5. When the bottom of the mushroom are turning golden brown, add in 1 tbsp olive oil, 2 minced shallots and 1 tbsp butter

  6. Stir and cook until the shallots are translucent. Splash of white wine (optional) and let the alcohol cook away

  7. Turn down the heat, pour in cream, miso mixture and 1 tbsp black truffle paste. Give a good stir. Turn off heat

  8. Add the cooked Fettuccine and toss

  9. Plate pasta and add seared scallops on top

  10. Garnish with chopped parsley and a drizzle of truffle oil

Coq Au Chardonnay

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I have never actually tried French food, only this white wine chicken from a casual restaurant called Poulet. Did a quick search online and found this fab recipe

Author: Julia Frey of Vikalinka

Recipe type: Main

Cuisine: French

Serves: 4-6

 

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4-5 strips of bacon/pancetta, chopped
  • 4 garlic cloves, thinly sliced
  • 8 chicken pieces on the bone, thighs and legs
  • 250g Cremini mushrooms, whole or halved
  • 500ml/2/3 of a bottle Chardonnay
  • 250ml/1 cup double/whipping cream
  • salt & pepper to taste
  • handful flat leaf chopped parsley


Instructions

  1. Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
  2. Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
  3. Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
  4. Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.
  5. Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
  6. Add cream and simmer for 10 minutes longer.
  7. Sprinkle with chopped parsley before serving.
  8. Serve with mashed potatoes or rice and crusty bread to mop up all that amazing sauce.


Oyster Sauce Chicken with Chinese Mushrooms Recipe

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Felt inspired to cook an oyster sauce chicken dish over the weekend and did a quick search. Found this recipe and it really was delicious! Quick and simple to cook and serve, you’ll just need to marinate the meat in advance in order for it to be more flavourful. It was so good, I didn’t have chance to take a picture of this dish and it was gone..

Ingredients

3 chicken thigh, chopped

6 sliced ginger

4 cloves garlic, minced

2 tbsp sesame oil

4 chinese mushroom, soak with 300ml water

8 brown mushroom, cut into quarter

Spring onion, for garnish

Marinate:

2tbsp oyster sauce

1 tbsp cornflour

1 tbsp rice wine

Sauce:

250ml mushroom water from soaking the mushrooms

1/2 tsp chicken powder

1/2 tsp soya sauce

1/2 tsp dark sauce

Method:

1. Marinate the chicken with the marinate for 30mins.

2. After soaking the chinese mushroom till soft, cut into slices.  Do not throw away the water. Drain the water to another bowl.

3. Heat sesame oil on wok then fry ginger and garlic till fragrant

4. Add in the marinated chicken and stir fry till the meat turn white.

5. Add in the mushrooms and stir fry.

6. Mix the sauce in a bowl. Then pour into the wok and let it boil.  Once boil, turn the heat to low and let it simmer till the sauce reduce to half.

7. Sprinkle spring onion and give few light stir. Off heat and serve

BRAISED SHIITAKE MUSHROOMS WITH BROCCOLI 焖香菇西兰花

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BRAISED SHIITAKE MUSHROOMS WITH BROCCOLI 焖香菇西兰花

I absolutely loved the taste of the mushrooms after following this recipe closely. Will definitely attempt this again!

my first attempt. Tasted great! But my liquid evaporated too much and I didn’t get much gravy left. The next time, I will cook extra sauce to top the dish. Adds to the visual appeal too.

Ingredients

Seasoning

Sauce (Optional)

Instructions

  1. Prepare all ingredients needed to cook this dish.

  2. Also, have ready all the seasonings needed.

  3. Soak dried shiitake mushroom in water until slightly soft.

  4. Strain and retain 1 1/2 cup of mushroom water (from soaked mushrooms).

  5. Drained the rehydrated shiitake mushrooms.

  6. Using a pair of scissors or sharp knife, cut and remove the stems from the softened mushrooms.

  7. Set aside the mushrooms for use later.

  8. Soaked the broccoli in salt water for about 5 minutes and then rinse to remove any dirt.

  9. Then cut the cleaned broccoli into florets by cutting them off from the stem.

  10. Skinned and cut ginger into slices.

  11. Cut one carrot into slices.

  12. Bring water with salt added in a wok to a boil.

  13. Blanch broccoli florets in the boiling water for 1 to 2 minutes.

  14. Remove the broccoli florets with a ladle and drained dry. Set aside for later use.

  15. In the same wok, blanch the sliced carrots for 1 minute and set aside. And we’re ready to cook the dish!

  16. Heat up oil in a wok and saute the cut ginger slices.

  17. Add in the drained and rehydrated shiitake mushrooms. Stir fry the mushrooms until fragrant.

  18. Add in sugar.

  19. Then a dash of ground white pepper.

  20. Also add in vegetarian oyster sauce.

  21. Then, stir in soy sauce.

  22. And salt.

  23. Continue to stir fry making sure all the seasonings are infused into the mushrooms.

  24. Then, pour in the retained mushroom water.

  25. Bring the mushroom fluid to a boil.

  26. Cover and simmer over low heat for 15 minutes, making sure that the heat is giving a gentle simmer rather than a rapid boil. Be sure to stir and check on the mushrooms occasionally throughout the braising process.

  27. Then stir in the sliced carrots.

  28. Thicken the shiitake mushrooms with a little cornstarch water. And we’re done!

  29. To serve, place broccoli florets prepared earlier in a circle around a serving plate and place the braised mushrooms in the centre and serve immediate. As always, ENJOY!

Recipe Notes

Try to choose mushrooms with thicker flesh and are shiny black in colour.

To make the mushroom flesh smoother and velvety, you can actually rub the mushroom with a bit of cornflour. Set aside for about 10 minutes before rinsing.

To make the mushrooms shiny, try adding a small piece of rock sugar into the braising liquid.

You can choose to put the blanched broccoli florets into a bowl of ice water to stop the broccoli from continuously cooking and keep the colour vibrant.

Use lower temperature for longer time when braising the mushrooms.

 

(Optional): Mix sauce ingredients in a bowl and cook in pot until sauce thickened. Pour the warm sauce over the dish and serve immediately.

Japanese Pumpkin Chicken and Mushroom Rice

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I love rice cooker recipes such as these. They’re life savers for when I have no time to cook. This is a mash up from what I would normally prepare. It’s a great idea with somewhat different ingredients.

This recipe popped up on my email from daydaycook.com!

Ingredients
1/4 Japanese pumpkin
100g Rice
100g Chicken meat
30g Assorted mushroom
2 tbsp Japanese soy sauce
2 tbsp Mirin
1 tbsp Hondashi
Chopped green onion

Direction
1.    Rinse the rice under water and transfer to the rice cooker.
2.    Cut the chicken into small pieces.
3.    Add the water, soy sauce, mirin and hondashi in the rice cooker. (1:1 ratio water and rice)
4.    Add the chicken, pumpkin and mushroom over the rice and turn on the rice cooker until the rice is cooked.
5.    Sprinkle with some chopped green onion and ready to serve.

Meatballs with Spaghetti

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Here’s a recipe that I’ve come up with on my own, after trying countless times to make spaghetti on my own. its full of shortcuts but its good enough for me.

(A) Meatballs

  • 200g of beef
  • about 5 tablespoons of bread crumbs
  • any type of steak seasoning you have, OR simply pepper and salt

(B) Spaghetti sauce

I don’t make my sauce from scratch, even though I’ve tried (its too much work!). Will upload the recipe some other time. I use Prego’s Traditional Sauce, and add in maybe 2 cubed tomatoes, and some tomato paste if I’m in the mood for a more sour sauce. I would also add in any mushrooms if I was in the mood, into the sauce.

(C) Spaghetti

  • half a packet of any instant spaghetti

Steps:

  1. Prepare the meatballs  first. Mix everything up in a bowl, and shape into small balls (I prefer the meatballs to be bite-sized for my daughter to eat). Set meatballs aside.
  2. Put the spaghetti into a pot of boiling (slightly) salted water. Put a little olive oil and stir spaghetti around so as to prevent them from sticking together. Leave to boil gently till al dente.
  3. Saute a bit of mashed garlic and some mushrooms in a pot if you want them in your sauce.
  4. Put the spaghetti sauce into the same pot and heat it up. Add in tomatoes, let it simmer gently. Add in cheese if you want!
  5. Now, heat up a non-stick pan and drizzle a little olive oil in it. It should be on medium-low heat. Put in meatballs one by one. Be sure to turn them quickly to prevent them from going out of shape. This normally takes about 7-10 minutes.
  6. Once meatballs are brown, take them out and drain the oil before putting meatballs into the sauce.
  7. Place cooked spaghetti on a plate, any amount of spaghetti sauce over it, and there’s dinner served!