Garlic-Caraway Fried Flat Mushrooms on Bread

Ingredients

2 scallions
2 fresh flat-leaf parsley sprigs, plus extra to garnish
1 pound flat-cap mushrooms
1 garlic clove
3 tablespoons vegetable oil
salt and pepper, to taste
1/2 teaspoon caraway seeds
4 slices whole-wheat bread

Method

  1. Slice the scallions into rings. Finely chop the parsley.
  2. Clean the mushrooms, remove the stems, and put the caps upside down into a skillet.
  3. Finely chop the garlic. Pour the oil over the mushrooms, reserving 1 teaspoon, and cook them gently over medium heat.
  4. Sprinkle the scallions, garlic, and parsley over the mushrooms and season with salt and pepper. Drizzle the remaining oil on the caraway seeds and chop them, then add them to the skillet.
  5. Remove the mushrooms from the skillet with some of the oil and arrange on the slices of bread, garnished with parsley sprigs. Serve immediately.

Makes 4 servings.

Source: Vegatables

Sausages with Mushrooms, Bacon, Tomatoes and Cooked Bread

Ingredients

4 good quality herbed sausages
4 tbsp grated Cheddar cheese
4 unsmoked lean bacon slices
2 tomatoes, halved horizontally
salt and pepper
1 tbsp butter
1 tbsp olive oil
4-1/2 oz white mushrooms, sliced
4 slices bread, crusts removed and buttered on both sides
2 tbsp chopped fresh parsley

Method

  1. Preheat the oven to 350°F/180°C.
  2. Prick the sausages lightly, place in a roasting pan and roast for 10 minutes, or until just cooked. Remove and let cool.
  3. Make a slit in the sausages with a sharp knife and stuff each sausage with 1 tablespoon of the grated cheese.
  4. Wrap a bacon slice around each sausage, tucking in the ends to secure.
  5. Return to the oven for an additional 20 minutes, or until the bacon is cooked and the sausages are golden brown.
  6. place the tomatoes, cut-side up, on a baking sheet and season to taste with salt and pepper. Roast for 15-20 minutes.
  7. Melt the butter with the oil in a medium skillet over low heat, then add the mushrooms, stirring well to coat. Cover and cook for 5 minutes, or until the mushrooms are soft. Keep warm.
  8. Heat a nonstick skillet over medium heat and cook the buttered bread in batches until golden brown on both sides. Keep warm.
  9. To serve, divide the cooked bread between 2 plates and top with the mushrooms. Add the sausages and tomatoes and sprinkle with parsley.

Makes 2 servings.

Source: Brunch

Chicken in Morel Sauce

Ingredients

1-1/2 cups sodium-reduced chicken broth
1 pkg (14 g) dried morel mushrooms
1 whole chicken (about 1.8 kg), cut in pieces
1 tsp each salt and pepper
1/4 cup all-purpose flour
2 tbsp vegetable oil
1/4 cup butter
1/3 cup chopped shallots
2 cloves garlic, minced
1 cup dry sherry
1/2 cup whipping cream (35%)
1 sprig fresh thyme
2 tbsp chopped fresh parsley

Method

  1. In small saucepan, bring broth to boil. Remove from heat. Add mushrooms and let stand for 30 minutes to rehydrate.
  2. Sprinkle chicken with salt and pepper. Dredge in flour, shaking off excess.
  3. In large skillet or Dutch oven, heat oil over medium heat. Working in batches, brown chicken, about 8 minutes per batch. Using slotted spoon, transfer to plate.
  4. Drain fat from skillet. Add butter and melt over medium heat. Cook shallots and garlic until softened, about 2 minutes.
  5. Pour in sherry, scraping up browned bits from bottom of skillet. Bring to a boil and boil for 2 minutes.
  6. Stir in cream, thyme and mushrooms with soaking liquid, being careful not to add any grit from bottom of saucepan.
  7. Return chicken and any accumulated juices to skillet. Bring to a boil. Reduce heat and simmer until juices run clear when chicken is pierced and sauce is thickened, about 45 minutes.
  8. Sprinkle with parsley before serving.

Makes 4 to 6 servings.

Source: The Complete Chicken Cookbook

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

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