Showing posts with label mushroom. Show all posts
Showing posts with label mushroom. Show all posts

Friday, June 1, 2012

Casarecce Siciliane With Saffron Cap Mushrooms, Leeks And Chestnuts

We had a little break after the mushroom bruschetta and it was time for for me to get back to the kitchen. For our main I cooked a comforting pasta dish using all the other ingredients that A brought back with her.

We called this dish "pasta with good friends of autumn" since other autumn favourites such as leeks and chestnuts also present, more importantly they compliment each other so well.

A selection of mushrooms together with a little dried porcini will make a good substitute for the wild mushrooms used here.

serves 6 as a one dish meal
you'll need;
3 tbs of olive oil
50 g of butter
3 cloves of garlic, chopped
3 small leeks, finely sliced
25 saffron cap mushrooms (yields about 4 cups) , sliced
15 chestnuts, roasted, peeled and chopped
150 ml of cream
100 g of Fingal Gold washed rind cheese or gorgonzola cheese
salt and pepper to taste
chopped parsley
500 g of casarecce Siciliane or pasta of your choice, cooked until al dente and drained well
grated parmesan or pecorino cheese to serve

Prepare the ingredients, meanwhile bring a large pot of lightly salted water to a boil, cook pasta while you prepare the sauce.

A block of delicious washed rind cheese from the Mornington, you may use blue cheese for this recipe.

Add olive oil and butter to a hot pan and immediately add in the chopped garlic and leek, cook for 5 minutes or until the leek is soft and translucent.

Add mushrooms and cook on high heat for 5 minutes.

Add cream and cheese, use the spatula to work the cheese into the sauce, it should melt quite easily. Season well and add in some chopped parsley.

Add drained pasta to the sauce and mix well.

Transfer the pasta to a large platter.

Serve with some grated parmesan or pecorino cheese.

Wednesday, May 30, 2012

Bruschetta With Sauteed Saffron Milk Cap Mushrooms And Goat Cheese

Autumn is coming to an end and my dear friend A was rather determine to go forage for mushrooms before the end of the mushrooming season here in Victoria. She made the trip down to the Mornington Peninsular with N and came back with a huge bounty of saffron milk caps and a few slippery jacks.

I was given the best job of turning them into something delicious. Not wanting to mess around with something so fresh, I sauteed the mushrooms with a few simple ingredients and used it as topping for bruschetta. A also brought back some beautiful goat cheese from the Mornington and it went beautifully with the wild mushrooms. Feta or goat curd will be good substitutes.

I think it will be hard to go back to the cultivated mushrooms after this and we are already looking forward to the next mushroom season.

P.S Our blogger friends from Where's The Beef have also gone mushrooming recently, click here to read about their adventure.

A and N talked about their first mushrooming experience while busy cleaning the mushrooms.

Just an idea of the size of their bounty... well done girls!

makes 6 serves
you'll need;
2 tbs of olive oil
25 g of butter
3 cloves of garlic, chopped
3 sprigs of thyme, removed stalks and chopped
2 sprigs of rosemary, removed stalks and chopped
20 to 25 saffron milk caps or a selection of wild mushrooms, sliced or torn into pieces
salt and pepper to taste
chopped parsley
6 slices of sourdough bread, rubbed with garlic and drizzled with a little olive oil
goat cheese, goat curd or feta cheese
olive oil or truffle oil (optional)

Get the chopping, cutting and slicing out of the way and we are ready to start cooking.

Heat up a frying pan until it is smoking (this is crucial or the mushrooms will start to stew instead) then add in the olive oil and butter follow by the chopped garlic and herbs. Saute the chopped ingredients for 30 seconds before adding the mushrooms.

Cook the mushrooms on high heat for 3 to 4 minutes, season well with salt and pepper and add in some chopped parsley.

Place the bread slices under the grill for 5 minutes or until they are slightly golden. You may also char the bread on a hot griddle.

Spoon some sauteed mushrooms over the bread slices, crumb some goat cheese on top, sprinkle with some extra chopped parsley and drizzle with a little olive oil or truffle oil if you have some waiting to be used.

Serve as a first course with a nice bottle of red wine. Come back on Friday to find out what we had as our main.

Tuesday, July 19, 2011

Rice Noodle Rolls With Pork And Mushroom Sauce 香菇肉絲豬腸粉 - “Malaysian Monday 47"

We have a sizable Malaysian population here in Melbourne so there is always a huge question mark on why good authentic Malaysian food is so hard to come by. Fortunately I do have this weekly commitment that  enable me to recreate and share some of the dishes from back home that I miss the most.

There are many different ways (vary from province to province) of serving up chee cheong fun or rice noodle rolls and this has to be my all time favouite. This is a popular dish back in my hometown (Cameron Highlands), though I am not sure if it is found elsewhere in Malaysia.

You may use the pork and mushroom sauce with noodles of your choice but it is equally delicious as topping for tofu or blanched vegetables. Veal is an excellent substitute for a halal version.

serves 4
you'll need;
fresh rice noodle rolls (豬腸粉)
2 spring onions, chopped
toasted sesame seeds
chilies in soy to serve
pickled green chilies in soy to serve

for the pork and mushroom sauce;
4 garlic cloves, chopped
2 shallots, chopped
500 g of pork loin, cut into slivers, marinated
1 cup of sliced Chinese mushrooms, soaked in hot water for 30 minutes, reserving the soaking water
4 tbs of oyster sauce
2 tbs of Chinese cooking wine
2 tbs of light soy
2 tbs of dark soy
1 tsp of sesame oil
1 tbs of sugar
1 1/2 cups of chicken stock
white pepper to taste
corn flour solution 

Chop the garlic and shallots while soaking the dried mushrooms.

Cut pork into long and thin slivers.

Marinate pork with 1 tbs of light soy, 1/2 tbs of oyster sauce, 1/2 tsp of sesame oil and 1 tsp of corn flour.

Saute garlic and shallot with some cooking oil until light golden before adding in the marinated pork. Fry pork in the fragrant oil mixture for about 2 to 3 minutes.

Add soaked mushrooms, and seasonings and continue to cook for a further 3 to 5 minutes. Pour in the mushroom soaking water and stock and turn the heat down to a low simmer.

Cover and simmer for 45 minutes until pork is tender. Check for seasonings and thicken sauce with some corn flour solution.

To serve - steam rice noodle rolls for a few minutes until heat through then cut into manageable pieces and ladle some of the meat sauce over. Top with chopped spring onions, fried shallots, toasted sesame seeds and serve with chilies in soy.

Mix everything up and enjoy.

My friend Sharon from Test With A Skewer is hosting the event for the month of July, please send all your entries to To find out more about MMM, please click here.

Sunday, May 8, 2011

Chicken Braised With Chinese Mushrooms 冬菰燜雞

I was not a big fan of mushrooms as a child but would request for this dish all the time. The chicken becomes extremely tender and silky after the slow braising, though for me the best thing about this dish is the delicious sticky brown sauce. This appears on our dining table quite frequently since tummy is also a big fan.  If you want something simple yet comforting for dinner next time, why not give this a try?
P.S I would love to wish all mothers out there a very happy mother's day!

serves 4 as part of a Chinese meal
you'll need;
6 chicken thighs, chopped
10 dried Chinese mushrooms, soaked in hot water* for 20 minutes then sliced 
5 cm knob of ginger, sliced
4 cloves of garlic, chopped
1 tbs of sesame oil
1 tbs of cooking oil
3 tbs of oyster sauce
2 tbs of light soy
2 tbs of dark caramel sauce
1 tbs of sugar
dash of Chinese cooking wine
dash of white pepper
1 cup of stock
*mushroom soaking water
3 spring onions, cut into 5 cm lengths

Prepare the ginger and garlic.

Chop each thigh into 4 pieces. 

Saute ginger and garlic with both types of oil for a minute then add in the chicken. Coat chicken pieces well with the fragrant oil and aromatics.

Add seasonings and stir well, continue to cook for 2 minutes.

Add stock, mushrooms and the soaking water. Mix well, cover and simmer on very low heat for 40 to 45 minutes.

Mix in the spring onions just before serving.

A delicious and gimmick free meal that I am comfortable to serve when there are friends over for dinner. 

Wednesday, December 8, 2010

Tom Yam Gung ต้มยำกุ้ง Hot And Sour Prawn Soup

Day 13 of our carbless diet - I bought some beautiful prawns from the market for $10/kg (great bargains to be found on the weekends after 3pm just before the stall holders are closing for the day) and decided we might have a Thai soup for a change. Tom yam gung has to be the most well known Thai dish around and it is also one of the easiest dishes to prepare. As it is true with many simple dishes, tom yam also suffers the fate of being bastardised in so many ways. Lime juice is a must and lemon juice is a poor substitute; carrot, capsicum and zuchinni certainly have no place in a bowl of good tom yam. Use the freshest ingredients, keep it simple and you will be serving the tastiest tom yam every time. Some cooks add a little nam prik pao (roasted chili paste) at the end, I personally think that overtakes the beautiful subtle flavours of the aromatics.

serves 4 as part of a Thai meal 
you'll need;
1 kg of whole prawns
4 lemongrass, cut into 5 cm lengths, bruised
5 kaffir lime leaves, torn
5 to 10 bird chillies (depending on your preference), bruised
8 cups of water
1/2 tbs of salt
2 tbs of fish sauce
2 limes
a bunch of coriander leaves, chopped
extra fish sauce to taste

Peel and devein the prawns, reserving the heads and shells.

Simmer prawn heads and shells with salted water for 15 minutes. Strain and set aside until needed.

Bruise lemon grass and chillies in a mortar and pestle.

All the ingredients for a truly good tom yam soup. 

I also added some button and oyster mushrooms to the soup to make it a little more substantial. 

Bring prawn broth back to the boil and season with fish sauce. Add lemongrass, chillies and kaffir lime leaves and simmer for 5 minutes. Add mushrooms followed by prawns and cook until the prawns are just done.

Place some coriander leaves, some extra fish sauce and lime juice from half a lime in a bowl and ladle the soup over. Check for seasonings, it should taste hot, sour and aromatic.

Top with extra coriander leaves and serve. Add more fish sauce and lime juice to suit your taste.

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