60 Ways Mushroom. Great Recipe Ideas with a Classic by MCIA PDF

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Using a slotted spoon, transfer mushrooms to a plate and set aside. Discard pan liquid. • Melt butter in a large frying pan over moderate heat until it foams. When foam subsides, add onion and garlic and sauté for 5–7 minutes or until onion is soft and translucent but not brown. • Add mushroom caps, salt and pepper and sauté for 3 minutes. Finally, add mushroom stalks, parsley and thyme. Cook for another 2 minutes. Remove pan from heat. • Transfer mushroom mixture into a warmed serving dish, drizzle with lemon juice and serve immediately.

Taste and season with salt and pepper. Transfer to a large bowl and cover with foil to keep warm. Set aside. • Crack eggs into a medium-sized bowl. Add soy sauce and whisk with fork until combined. • Heat 1 Tbsp oil in a medium-sized frying pan over mediumhigh heat. Pour in half the egg mixture and tilt pan slightly so mixture covers the base of pan evenly. As omelette sets, gently lift edge so any uncooked egg runs underneath. Cook for 2 minutes or until just set. Slide omelette onto a large plate and cover with foil to keep warm.

When foam subsides, add mushrooms, salt and pepper to pan. Cook, stirring occasionally, for 4–5 minutes, or until mushrooms are cooked. Remove from heat. • Stir paprika and cream into saucepan, mixing well with mushrooms and mushroom juices. Stir in parsley and serve immediately. 90 ml (3 fl oz / 6 Tbsp) 1 Tbsp S N AC K S & A P P E T I S E R S 39 vegetarian mushroom spring rolls These crisp spring rolls are filled with mushrooms of different textures. Prepare them ahead of time and simply deep-fry them just before serving.

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60 Ways Mushroom. Great Recipe Ideas with a Classic Ingredient by MCIA

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