Mushroom Risotto

Ingredients

1 ounce dried porcini, about 1 cup
3-3/4 cups hot water
5-1/4 cups reduced-sodium chicken broth (42 ounces)
1 tablespoon soy sauce
1 tablespoon olive oil
6 tablespoons (3/4 stick) unsalted butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3/4 pound cremini mushrooms, trimmed and thinly sliced
1 pound Arborio rice (2-1/3 cups)
1/3 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley
Parmigiano-Reggiano shavings to garnish

Method

  1. Soak porcini in 1-1/2 cups hot water in a bowl until softened, about 20 minutes.
  2. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan.
  3. Add broth, soy sauce, and remaining 2-1/4 cups water to pan and bring to a simmer.
  4. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over medium-high heat until foam subsides, then saute onion until softened, about 5 minutes.
  5. Add garlic and fresh mushrooms and saute until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes.
  6. Stir in porcini and saute for 1 minute, then add rice and cook, stirring, 1 minute.
  7. Add wine and cook, stirring, until absorbed, about 1 minute.
  8. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.
  9. Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted. Thin risotto, if necessary, with some of remaining broth (you will have some broth left over).
  10. Stir parsley into risotto. Garnish with cheese and serve immediately.

Makes 6 servings.

Source: Gourmet Italian

Advertisements

Steamed Chicken and Assorted Mushroom with Cous Cous

Ingredients

1 whole chicken
2 litre water
1 chicken leg
50 g fresh assorted mushroom
50 g cous cous
2-1/4 cups chicken broth

Marinade

3/4 tsp soy sauce
1 tsp Chinese rose wine
1/4 tsp sugar
2 tsp cornstarch
1 tbsp water
1 tsp oil

Method

  1. Rinse thoroughly the whole chicken, cut into 4 parts, and blanch.
  2. Bring 2 litre of water to the boil and add the chicken. When the water reboils again, turn to a low heat and cook for 3 hours. Remove the chicken. There will be about 600 ml of chicken broth left. Remove the oil and set aside the broth.
  3. Rinse thoroughly the chicken leg and mushrooms, drain to dry, chop into pieces, and mix well with the marinade to marinate for an hour.
  4. Put the cous cous into a pot, pour in the boiling chicken broth, and cover with a lid for 45 minutes until the cous cous becomes soft.
  5. Boil water and steam the mushrooms and chicken for 15 minutes. When they are done, serve with the cous cous.

Makes 2 servings.

Source: Chicken Delicacy

Thai-style Mushroom and Tofu Stir-fry

Ingredients

1/4 cup creamy reduced-fat peanut butter
1 tablespoons soy sauce
2 tablespoons lime juice
1/3 cup water
2 teaspoons sesame oil
2 teaspoons cornstarch (cornflour)
1/2 teaspoon red pepper flakes
12 oz oyster mushrooms, sliced
1/2 lb snow peas, ends trimmed and strings pulled
8 oz canned sliced water chestnuts, rinsed and drained
1 lb firm tofu, cut into 1/2-inch cubes
1/2 cup chopped cilantro (fresh coriander)

Method

  1. In a small bowl, whisk together the peanut butter, soy sauce, and lime juice until smooth. Add the water, sesame oil, cornstarch, and pepper flakes and whisk until blended.
  2. Coat a nonstick wok or a large nonstick frying pan with nonstick cooking spray and heat over high heat. Add the mushrooms and stir-fry until lightly browned, about 4 minutes.
  3. Add the snow peas and continue stir-frying until the peas are tender-crisp, 2-3 minutes.
  4. Add the peanut butter mixture, water chestnuts, and tofu and stir-fry until the sauce thickens slightly, about 1 minute.
  5. To serve, transfer to a platter. Sprinkle with the cilantro.

Makes 6 servings.

Source: Mayo Clinic

Stuffed Salmon Slices

Ingredients

2 slices fresh salmon, or other similar fish such as halibut, 3/4-inch thick and about 10 oz each
1 cup chopped onion
1 tablespoon chopped parsley
butter or margarine
1 generous handful of bread, soaked in milk and squeezed dry
1 cup finely sliced mushrooms
salt and pepper
1 cup light cream
boiled potatoes to serve

Method

  1. Fry the onion and parsley lightly in 2 tablespoons butter or margarine on low heat.
  2. Stir-in the mixture to the bread and mushrooms in a bowl. Season with salt and pepper to taste.
  3. Butter generously an ovenproof dish, put in one salmon slice, and spread the mushroom mixture over it.
  4. Cover with the second salmon slice, pour over the cream, previously heated), dot with butter, and sprinkle with salt and pepper.
  5. Cook in a moderate (350°F) oven for about 1/2 hour, basting occasionally with the cooking juices.
  6. Transfer to a warm serving platter, sprinkle with chopped parsley and serve with boiled potatoes.

Makes 3 to 4 servings.

Source: The Cook’s Book

Chinese-style Vegetarian Wonton

Ingredients

2 Tbsp cooking oil
1/2 cup preserved vegetables
1 tsp sesame oil
1 Tbsp finely grated ginger
1/2 tsp sugar
1 cup watercress, blanched in lightly salted water, drain and squeeze dry, chop finely.
1/2 cup dried mushrooms, soaked in water, drain and chop finely.
1/3 cup vermicelli, soaked in water, drain and chop finely.
1/3 cup finely chopped spring onions
1/3 cup shredded fried egg, finely chopped
30 pieces wonton wraps
3 cups chicken broth

Seasoning

1 Tbsp oyster sauce
1 Tbsp Chinese wine
1/2 tsp salt

Method

  1. Heat oil in a wok. Fry preserved vegetables with a dash of sesame oil, 1 tsp of ginger juice and sugar.
  2. Put all ingredients, except wonton wraps, into a big bowl. Add seasoning and mix well.
  3. Divide the mixture into 30 portions.
  4. Place a piece of wonton wrap flat on your palm and put a portion of the mixture in the centre of the wrap. Fold into halves to get a crescent shape. Bring the two ends together to overlap slightly. Moisten one end and paste the ends down firmly.
  5. Boil a pot of water. Drop wontons into the boiling water. Remove the wontons when they float to the surface.
  6. Serve wontons in chicken broth garnished with sprigs of coriander or serve cold as an appetizer with a dip of vinegar and finely shredded ginger.

Source: My Shanghai