Button Mushroom Greats: Delicious Button Mushroom Recipes, The Top 49 Button Mushroom Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Button Mushroom Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: "Beef Bourgignon" Pot Pie with Baby Root Vegetables, Tangy Chicken With Shtake Crust, Uptown Chicken and Red-eye Gravy, Veal Scaloppini With Wine, Mushrooms And Green Olives, White Omelet...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Button Mushroom Greats is packed with more information than you could imagine. 49 delicious dishes covering everything, each employing ingredients that should be simple to find and include Button Mushroom . This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459506
• Langue: English

Extrait

Button Mushroom Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface ............................................................................................................................................v

Chapter 1 A-M ................................................................................................................................................. 1 "Beef Bourgignon" Pot Pie with Baby Root Vegetables ..................................... 1 Antipasto Salad - 1........................................................................................ 4 Asparagus and Mushrooms with Black Bean Sauce ......................................... 5 Asparagus And Sesame Chicken Soup ............................................................ 6 Bean Thread Salad (Yum Woon Sen) ............................................................... 7 Beef Stroganoff .............................................................................................. 8 Buddha's Feast............................................................................................... 9 Coulibiac With Ariadne................................................................................. 10 Creole Mushrooms ...................................................................................... 13 Curried Mussels with Mushrooms ................................................................ 13 Curried Scallops in Cream Sauce .................................................................. 15 Danish Burgers With Herb Caper Sauce And A Mod Salad ............................. 16 Dhingri Chholey........................................................................................... 17 Fried Rice with Basil (Khao Pad Krapow) ....................................................... 20 Greek-Style Mushrooms .............................................................................. 21 Grilled Standing Rib Roast ........................................................................... 22 Grilled Wild Mushroom Sausage ................................................................... 23 Hot And Sour Vermicelli Salad (Yam Wun Sen) .............................................. 24 Italian Brochettes with Angel Hair Pasta ....................................................... 25 Lasagna with Spinach, Wild Mushrooms and Three Cheeses ......................... 26 Meat Filled Mushrooms ................................................................................ 28 Mixed Vegetable Pulao................................................................................. 28 Mongolian Chicken ...................................................................................... 30 Moo Goo Gai Pan ......................................................................................... 32 Mung Bean Crepes ....................................................................................... 33 Mushroom And Ham Kabobs With Rosemary Aioli ........................................ 35 Mushroom Marinara For Fusilli Pasta............................................................ 35

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Mushroom Stuffed Chicken Breasts With Madeira Sauce ............................... 37

Chapter 2 N-Z ................................................................................................................................................39 Old-Fashioned Chicken Croquettes ............................................................. 39 Onion & Mushroom Bhajis............................................................................ 40 Pasta W/ Bacon, Chicken, Peas & Mushrooms............................................... 41 Peppered Salami Salad ................................................................................. 42 Pork Sui Mei Dumplings ............................................................................... 43 Quesadillas with Cheese .............................................................................. 44 Rabbit Bourguignon ..................................................................................... 45 Rahmschnitzel (Veal Escalopes With Cream) ................................................. 46 Risotto with Mushrooms .............................................................................. 47 Rustic Antipasto .......................................................................................... 48 Savory Chicken Pot Pies ............................................................................... 49 Scallops And Mushroom Martini Pasta.......................................................... 51 Shipwreck Soup - {Po Thak Soup}................................................................. 52 Smoked Bass Salad ...................................................................................... 53 Spinach Calzones with Blue Cheese.............................................................. 53 Stir Fried Eggs and Vegetables ..................................................................... 54 Szechwan Chicken With Cashews ................................................................. 55 Tangy Chicken With Shiitake Crust ............................................................... 56 Uptown Chicken and Red-eye Gravy ............................................................ 58 Veal Scaloppini With Wine, Mushrooms And Green Olives............................. 59 White Omelet ............................................................................................... 60 Index .............................................................................................................................................63

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v

° ° ° ° ° Preface

Notice of Rights

Preface

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

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Jo Franks

Button Mushroom Greats

Chapter 1 A-M

"BEEF BOURGIGNON" POT PIE WITH BABY ROOT VEGETABLES

6 servings Source:Button Mushroom Greats

¼lb.thick cut bacon, cut into 1/2-inch thick pieces 1tablespoonvegetable oil 4lbs.beef chuck roast, trimmed and cut into 2-inch cubes

1teaspoonsalt ½teaspoonfreshly ground black pepper 2 medium onions, coarsely chopped

2 large carrots, coarsely chopped 1cupwater, plus 1 cup 4tablespoonsunsalted butter

5tablespoonsflour 1 ½teaspoonstomato paste 2cupsbeef stock or rich chicken stock or low sodium canned chicken broth

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1 bottle red wine, preferably burgundy ½ bunch fresh parsley stems 6 sprigs fresh thyme 1 head garlic, cut in half crosswise 3 bay leaves, torn

½teaspoonwhole black peppercorns ¼lb.pearl onions, peeled 2teaspoonssugar ½lb.white button mushrooms or cremini mushrooms, stem ends trimmed ¼lb.baby carrots, peeled and ends trimmed

¼lb.baby turnips, peeled and ends trimmed

3tablespoonscognac ¼cupminced parsley leaves 1 box frozen puff pastry,

thawed in the refrigerator

1 egg, lightly beaten

Chapter 1: A-M

In a heavy Dutch oven over medium heat, render bacon in the vegetable oil until lightly browned and beginning to crisp. Using a slotted spoon, transfer the bacon to a large bowl and set aside. Season the meat with the salt and pepper, and brown in the bacon fat, in batches if necessary and turning often to promote even cooking. When the meat is browned on all sides, transfer the pieces to the bowl with the bacon. (If the bits on the bottom of the pan begin to burn, deglaze with a bit of water or some of the wine, and scrape the bottom of the pan with a wooden spoon to remove all browned bits. Transfer this liquid to the bowl along with the beef. )

When all of the beef is browned, add the chopped onions and carrots to the Dutch oven and cook, stirring frequently, until browned around the edges, about 8 to 10 minutes. Transfer the browned vegetables to another bowl and set aside. Deglaze the pan with 1 cup of water and transfer this liquid along with the released browned bits to the bowl with the browned meat. Add 3 tablespoons of the butter to the Dutch oven and stir in the flour and cook until the flour is reddish-brown, about 6 to 8 minutes. Add the tomato paste, stir to combine, then slowly whisk in the stock and 3 cups of the wine. Bring to a simmer and cook until slightly thickened, about 5 minutes. Using a large piece of cheesecloth, make a bundle containing the reserved caramelized veggies, parsley stems, thyme sprigs, bay leaves, garlic and peppercorns and secure with a piece of kitchen twine. Add this to the pot, along with the reserved bacon and browned meat. Cover the pot and simmer very slowly for 2 1/2 to 3 hours, or until the beef is very tender.

Remove the cheesecloth bundle from the sauce and set in a strainer over a medium bowl. Press down on the bundle with the back of a spoon and transfer any accumulated liquids to the Dutch oven. Discard the cheesecloth bundle.

Using a slotted spoon or tongs, transfer the meat to a medium bowl and set aside. Using a large spoon, skim any fat from the surface of

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