60 Ways Mushroom. Great Recipe Ideas with a Classic by MCIA

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Pour remaining sauce into a warmed sauceboat and serve together with roast chicken.

Add soaking liquid and sufficient boiling water to half-fill the pot. • Place steaming pot in a steamer over medium heat for 1 hour. As pot will be very hot, use oven gloves to remove it and place it on a large plate for easy handling when serving. Serve hot. M E AT & POULTRY 61 creamy mushroom chicken This dish makes a great family dinner. Serve the chicken with golden sautéed potatoes and lightly cooked broccoli or cauliflower. 5 kg (3 lb 41/2 oz) to garnish 25 g (1 oz) 1, small, peeled and finely chopped 100 g (4 oz), caps wiped and chopped 100 g (4 oz) /2, squeezed for juice and grated for zest 1 2 tsp to taste to taste 1, lightly beaten Mushroom Sauce Plain (all-purpose) flour 3 Tbsp Chicken stock 150 ml (5 fl oz) Milk 300 ml (10 fl oz / 1 /4 cups) White button mushrooms 250 g (9 oz), caps wiped and finely sliced Method • Preheat oven to 190 °C (370°F).

Mix minced pork, water chestnuts, 3 spring onions and minced mushroom stems. Add ginger, wine, soy sauce, hoi sin sauce, sesame seeds and egg white. Season with pepper and leave to marinate for 10 minutes. • Divide pork mixture into 24 equal portions. Spoon each portion into the cavities of mushroom caps, shaping them to form mounds. • Sprinkle breadcrumbs over mushrooms. Place mushrooms on a greased baking tray and bake mushrooms in the middle of the oven for 7–10 minutes, or until filling is heated through.

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