Fry some lardons and some shallots gently (let the fat on the lardons melt - you don't want them to go crispy), take them out, add a bit of oil if necessary and brown the chicken, put the lardons and shallots back in, (at this stage if you have some whiskey, brandy or whatever, you can flambe the chicken - not essential), sprinkle with a tablespoon or two of flour and stir together. Add the beer (or half beer and half chicken stock) - give it another stir. Add mushrooms (little baby button ones maybe) but leave them on the top. Cook until chicken tender. Take chicken out, cover and keep warm. Reduce cooking liquid, add cream, put chicken back in and enjoy!
OK... not too off topic because there are mushrooms in the recipe!
Sounds good! I did however have to look up what a lardon was :oops:
does anyone else go hunting for mushrooms in the spring? You can find lots of tips on the web for where to look and what kinds to look for. Here is my favorite, by far, the morel:
i grew up in southeast iowa and we went out and got the morel mushroom every spring.
i once found a morel the size of a 2 liter bottle of soda.
does anyone else go hunting for mushrooms in the spring? You can find lots of tips on the web for where to look and what kinds to look for. Here is my favorite, by far, the morel:
i grew up in southeast iowa and we went out and got the morel mushroom every spring.
i once found a morel the size of a 2 liter bottle of soda.
I used to do this with my Mom when I was a kid. We lived in the country and would come home with a TON of them... I'm not a big fan of mushrooms in general but morels are just plain awesome! Lightly breaded and sauteed is the best!
Post edited by mbangel10 on
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if you take a tablespoon of pure olive oil and saute some minced shallot, a touch of S&P and some rosemary until the shallot just starts to brown, then add roughly chopped Morels, 2 oz white wine and 2 oz of chicken stock, then reduce by 75%, then add 2 oz of heavy cream and reduce until slightly thick...you hav something amazing......
"No way to save someone who won't take the rope,and just lets go..."
do you have a recipe for matsutake?
shimeji?
enoki?
well..what about the mushroom hamburger steak(kinoko hanba-gu)?
*ground meat ..500g
*chopped-various kinds of mushrooms..(in total) 400-600g
→saute in the oil until wilted, and add a tablespoon of soy(if you have it)
*two eggs
*chopped-long green onion (or saute chopped-onion)..100g
*S/P
mix up the ingredients,
bake it in a pan,
and season with your desired taste.
It's healthy, delicious, and easy to make !
my English,OK? wrong? :oops:
i used to work at Harumi Kurihara's restaurant . (Do you know her :P ?!)
i like cooking. If there's something you don't know, please ask me any time
oh i have a unique recipe---rice cooked "matutake no osuimono"
The first recipe I can think of when thinking of MUSHROOM is the spinaceous salad :P
i like this :P
1..saute chopped garlic & bacon in the olive oil.
and add salt & pepper, soy(if you have it ..) or balsamic vinegar.
2..add spinach and sliced mushroom, and mix together roughly.
spinach and mushroom are almost raw.
3..squirt it with a bit of lemon.
im sorry.. :( I can't explain in English well..
I'M SORRY..in Japan,The mushroom means the button mushroom..
so I thought this is "Button mushroom recipes" :oops:
We don't eat raw excluding the button mushroom...
I made this to go with a steak and a baked potato last night
5-6 white button mushrooms-quartered
one small to medium size white onion sliced
few handfuls of baby spinach
one garlic clove diced fine
two tablespoons of red wine vinegar (or less if you wish)
salt and pepper to taste
add a little olive oil to a non stick frying pan over medium heat
add the onions and slowly cook until they begin to soften, but not brown
add mushrooms, add a bit more oil and a bit more heat to the pan, season, cook until mushrooms are cooked through
add the garlic, reduce the heat, cook for 1-2 minutes
add spinach, remove from heat, stir spinach until wilted, add vinegar (I like it sour as it offsets the richness of the steak and starchiness of the potato), check for seasoning and serve warm
DO NOT OVER COOK THE SPINACH
I just threw it together and it was really good. Add butter at the end if you wish to make it a bit richer-and you can play around with the types of onions and mushrooms
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
Comments
Sounds good! I did however have to look up what a lardon was :oops:
I might have a few weekends to myself soon and hope to find some.
i grew up in southeast iowa and we went out and got the morel mushroom every spring.
i once found a morel the size of a 2 liter bottle of soda.
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce
"gods country." I grew up about 30 miles north of Burlington Iowa on the Illinois side of the river... where exactly in southeast Iowa are you from?
shimeji?
enoki?
I used to do this with my Mom when I was a kid. We lived in the country and would come home with a TON of them... I'm not a big fan of mushrooms in general but morels are just plain awesome! Lightly breaded and sauteed is the best!
ft. madison, iowa = born/raised.
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce
well..what about the mushroom hamburger steak(kinoko hanba-gu)?
*ground meat ..500g
*chopped-various kinds of mushrooms..(in total) 400-600g
→saute in the oil until wilted, and add a tablespoon of soy(if you have it)
*two eggs
*chopped-long green onion (or saute chopped-onion)..100g
*S/P
mix up the ingredients,
bake it in a pan,
and season with your desired taste.
It's healthy, delicious, and easy to make !
my English,OK? wrong? :oops:
i used to work at Harumi Kurihara's restaurant . (Do you know her :P ?!)
i like cooking. If there's something you don't know, please ask me any time
oh i have a unique recipe---rice cooked "matutake no osuimono"
I'M SORRY..in Japan,The mushroom means the button mushroom..
so I thought this is "Button mushroom recipes" :oops:
We don't eat raw excluding the button mushroom...
your english is fine
that is the only way I have ever had mastutake
matsutake gohan-kind of like takenoko gohan
what else can you do with them? the flavor is so delicate.
do you know Yuke-San-I have been to his restaurant in harajuku many times
thanks :P
"matutake no osuimono" is the instant soup---only matutake flavor!
Can you buy it in America ??
*rice..2cups, "matutake no osuimono"..3 bags, one fried tofu(abura age) and water
to suit your taste,,add other kinoko and salmon etc..
i like matutake gohan:D but,i rarely buy it....haha. because expensive!
Others..hmm.. TEMPURA :idea: i eat it with salt.
5-6 white button mushrooms-quartered
one small to medium size white onion sliced
few handfuls of baby spinach
one garlic clove diced fine
two tablespoons of red wine vinegar (or less if you wish)
salt and pepper to taste
add a little olive oil to a non stick frying pan over medium heat
add the onions and slowly cook until they begin to soften, but not brown
add mushrooms, add a bit more oil and a bit more heat to the pan, season, cook until mushrooms are cooked through
add the garlic, reduce the heat, cook for 1-2 minutes
add spinach, remove from heat, stir spinach until wilted, add vinegar (I like it sour as it offsets the richness of the steak and starchiness of the potato), check for seasoning and serve warm
DO NOT OVER COOK THE SPINACH
I just threw it together and it was really good. Add butter at the end if you wish to make it a bit richer-and you can play around with the types of onions and mushrooms
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird