Recipes (alt.food.recipes) An alternative recipe newsgroup. For the posting and sharing of recipes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to alt.food.recipes
external usenet poster
 
Posts: 492
Default REC - Braised Mushrooms / Zippy Carrots - RFC Cookbook page 21

REC - Braised Mushrooms / Zippy Carrots - RFC Cookbook page 21

rec.food.cooking - cookbook - page 21
Soups, Salads & Vegetables

Braised Mushrooms

This recipe pretends to be Chinese, but it isn 't really! It developed
from
an attempt to re-create a Cypriot dish of mushrooms in a thick,
tomatoey,
sweet and sour sauce that I craved when I was pregnant.

2 large cloves garlic, finely chopped
2 teaspoons vegetable oil
1/2 teaspoon sesame oil
3/4 pound button( 340 g) mushrooms, quartered (or a mixture of
different mushrooms)
1/2 cup (120 ml) dry white wine
3/4 cup (about 120 g/4 oz.) petits pois or peas

Sauce:
2 tablespoons ketjap manis (sweet soy sauce)
1 tablespoon tomato puree
2 teaspoons corn flour (cornstarch)
chopped red chile (preferably Thai)
1 tablespoon dry sherry
4 tablespoons water
1/2 teaspoon five-spice powder
1 tablespoon syrup from a jar of ginger in syrup

Heat the oils in a wok or saute pan, add the garlic and fry for about
30
seconds. Add the mushrooms and stir--they will absorb all the oil.
Pour in
the wine, and bubble until it has evaporated. The mushrooms will then
start to fry gently in the remaining juices/oil. Meanwhile, mix
together all
the sauce ingredients. Add the peas to the pan once the mushrooms
have fried for a minute or so, and cook for a couple of minutes. Lower
the
heat, and add the sauce. Stir until it has thickened--you may need to
add
more water--and serve over plain white rice.

Source: Clare Elliott - United Kingdom


Zippy Carrots

8 carrots, cleaned and cut into strips
2 tablespoons horseradish
1/2 cup (about 110 g) mayonnaise
1/4 cup (60 ml) water dash paprika
1 teaspoon salt
1/4 teaspoon pepper
buttered breadcrumbs -or- crushed croutons

Cook the carrots in salted water until just tender. Drain and arrange
in an
8x10 baking dish. Mix the onion, horseradish, mayonnaise, water, salt
and pepper and pour over carrots. Sprinkle the top with breadcrumbs or
croutons and then sprinkle paprika over the top. Bake 15 minutes at
375F (190C). Serves 6.

Source: Michael Lonergan (DOG 3) Missouri, USA

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
REC - Parmesan-Prosciutto Mashed Potatoes / Port Glazed Carrots - RFCCookbook page 27 Rusty[_1_] Recipes 1 29-03-2009 03:36 PM
REC - Sauerkraut Balls/ Stuffed Mushrooms - RFC Cookbook page 11 Rusty[_1_] General Cooking 0 07-03-2009 05:41 PM
REC - Sauerkraut Balls/ Stuffed Mushrooms - RFC Cookbook page 11 Rusty[_1_] Recipes 0 03-03-2009 10:47 PM
REC - Mushroom Pate - RFC Cookbook page 8 Rusty[_1_] Recipes 0 28-02-2009 12:30 AM
Mushrooms Braised With Herbs Kathy[_2_] Recipes (moderated) 0 01-07-2008 03:08 AM


All times are GMT +1. The time now is 02:40 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"