Makes 6 servings.
Ingredients:
½ Lb. finely ground beef or pork
½ Lb. cellophane noodles
½ bunch spinach (about 1½ cup when cooked)
10 mushrooms, fresh or dried
½ -1 onion chopped
1-2 carrots, shredded or finely slivered
1 Tbsp. sesame seed
2 Tbsp. sesame oil
¼ C. soy sauce
2-4 Tbsp. sugar
½ tsp. MSG
2 cloves garlic, crushed & finely chopped
Salt & pepper to taste
Cooking oil
Directions:
Meat: Fry in small amount of cooking oil until done and set aside.
Noodles: Cook in boiling water, soft but firm. Rinse in cold water when done. Cut to 3-4 inches.
Spinach: Boil, drain, rinse in cold water, drain again. Cut into bite size pieces and set aside.
Mushrooms: Wash well and soak in warm water for 15 minutes. (If fresh, don’t soak.) Chop into small pieces.
Over medium heat in wok or frying pan, heat some cooking oil and stir-fry mushrooms, onion and carrots until barely tender. Add meat, noodles, spinach and more oil if needed to prevent sticking. Stir and cook, adding sesame seeds, sesame oil, soy sauce, sugar, MSG, garlic, pepper and salt. Taste as you cook and mix in seasonings, adjusting them to taste. Heat just long enough to heat ingredients and blend flavors.
Showing posts with label Mushrooms. Show all posts
Showing posts with label Mushrooms. Show all posts
Tuesday, November 28
Risotto with Dried Mushrooms
Makes 6 servings.
Ingredients:
6-8 C. chicken broth or canned chicken broth
1 oz. dried wild Italian mushrooms (or 1/4 lb. fresh mushrooms, thinly sliced)
2 Tbsp. butter, if using fresh mushrooms
5 Tbsp. butter
1 medium onion, finely chopped
2½ C . arborio rice
¾ C. dry white wine
½ C. freshly grated Parmesan cheese
Salt & pepper to taste
Directions:
Prepare chicken broth. Soak dried mushrooms in warm water 20 minutes. Drain mushrooms, saving & straining liquid. Rinse mushrooms under cold running water & squeeze to remove as much moisture as possible. If using fresh mushrooms, saute in 2 tablespoons butter until golden; set aside.
Heat broth in a medium saucepan. Melt 1/4 c. butter in large saucepan. When butter foams, add onion. Saute over medium heat until pale yellow. Add rice and mix well. When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated. Add drained dried mushrooms and reserved mushroom liquid. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed.
Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes. Rice should be tender, but firm to the bite. Stir in Parmesan cheese, 1 Tbsp. butter and sauteed fresh mushrooms. Season with salt& pepper.
Ingredients:
6-8 C. chicken broth or canned chicken broth
1 oz. dried wild Italian mushrooms (or 1/4 lb. fresh mushrooms, thinly sliced)
2 Tbsp. butter, if using fresh mushrooms
5 Tbsp. butter
1 medium onion, finely chopped
2½ C . arborio rice
¾ C. dry white wine
½ C. freshly grated Parmesan cheese
Salt & pepper to taste
Directions:
Prepare chicken broth. Soak dried mushrooms in warm water 20 minutes. Drain mushrooms, saving & straining liquid. Rinse mushrooms under cold running water & squeeze to remove as much moisture as possible. If using fresh mushrooms, saute in 2 tablespoons butter until golden; set aside.
Heat broth in a medium saucepan. Melt 1/4 c. butter in large saucepan. When butter foams, add onion. Saute over medium heat until pale yellow. Add rice and mix well. When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated. Add drained dried mushrooms and reserved mushroom liquid. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed.
Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes. Rice should be tender, but firm to the bite. Stir in Parmesan cheese, 1 Tbsp. butter and sauteed fresh mushrooms. Season with salt& pepper.