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King oyster Mushroom, Steak with red wine

 

 

1:00 Prep        /        0:10 Cook       /       5 Serves

 

 

 

Ingredients

  • 1 eryngii, 1/2 onion
  • 1 teaspoon of garlic (finely chopped)
  • beef 200g
  • 1 tablespoon of butter
  • Salt
  • pepper.

 

Sauce

  • 1 cup of red wine
  • 1/4 cup of port wine
  • 2 tablespoon of onion (finely chopped)
  • 3 cups of beefconsomme
  • 3 tablespoons of butter

 

Method 

  1. Put salt and pepper to beef. Slice onion and king oyster mushroom.
  2. Put butter into a heated pan and stir fry onion over medium heat. Put red wine and boil it down until about half is left. Put beef consomme and boil it down again until another half is left.
  3. Put ② into the mixer and mix it well. Filter it through the sieve. Put it into the frying pan and boil it down until it being halved. Put ② tablespoons of butter and mix well. Season it with Salt and pepper.
  4. Put it into heated pan and roast well. Put it on the dish.
  5. Stir fry garlic and onion with butter in the heated pan and put eryngii mushroom into it and then fry. Put chopped parsley into it and fry. Season it with Salt and pepper.
  6. Put ⑤ on ④ and sprinkle ③ onto it.

 

 

Baked Mushroom Risotto

 

 

1:00 Prep        /        0:10 Cook       /       5 Serves

 

 

Ingredients

  • 200g dried rice noodles
  • 300g bag Fine Coleslaw
  • 3 sliced green shallots
  • 1 cup trimmed snow pea sprouts
  • 3 tsp fish sauce
  • 2 tbs lemon or lime juice
  • 1/3 cup sweet chilli sauce
  • 1 cup torn mint leaves
  • 1/4 cup roughly chopped, roasted & salted peanuts

Method 

  1. Place 200g dried rice noodles in a large bowl. Cover with hot water and stand for 8-10 minutes or until just soft. Drain and place in a large clean bowl. Add 300g bag fine coleslaw, 3 sliced green shallots, 1 cup trimmed snow pea sprouts and 1 cup torn mint leaves. Toss well to combine. Transfer to a serving platter.
  2. Whisk 1/3 cup sweet chilli sauce, 2 tbs lemon or lime juice and 3 tsp fish sauce in a jug. Drizzle dressing over salad just before serving. Sprinkle with 1/4 cup roughly chopped, roasted salted peanuts and extra torn mint leaves. Serve immediately.

 

 

Marinated Mushrooms

INGREDIENTS

  • 400g mushrooms
  • 1/3 cup red wine vinegar
  • 1/4 cup extra-light olive oil
  • 2 garlic cloves, thinly sliced
  • 5 fresh sage leaves
  • 5 sprigs fresh thyme
  • 1 teaspoon brown mustard seeds

DIRECTIONS

Step 1
Combine mushrooms, vinegar, oil, garlic, sage, thyme and mustard seeds in a large glass or ceramic bowl. Cover. Refrigerate for at least 2 days for flavours to develop, stirring twice each day.

Baked Mushroom Risotto

INGREDIENTS

  • 3 cups chicken stock, 50g butter
  • 400g mixed mushrooms
  • 1 onion, 2 garlic cloves, 1/2 cup white wine
  • 1/3 cup chopped fresh chives
  • 1/3 parmesan cheese 1/3 parmesan cheese

DIRECTIONS

Step 1
Preheat oven to 180℃. Place stock and 1 1/2 cups cold water in a saucepan. Bring to the boil over high heat. Reduce heat to low, and simmer.

Step 2
Melt half butter over high heat. Add mushrooms. Stir for 3 to 4 minutes. Add onion and garlic. Stir for 2 minutes. Add rice. Stir for 1 minute. Add wine. Stir for 2 minutes.

Step 3 

Stir in stock mixture and mushroom. Cover tightly with foil. Transfer to oven. Bake, stirring occasionally, for 25 minutes. Remove foil. Bake for 5 minutes or until liquid has absorbed and rice is tender. Stir in chives and cheese. Serve.