mushrooms – Hip Hop Cookbook

Mushroom Beef on Rice

David — Sun, 11 Nov 2007 01:07:29 +0000

Combine the meat with the cornstarch and the oyster sauce and let stand 10 minutes.
Heat the olive oil in a dutch oven or wok.
Saute the meat for 2 minutes, and then set aside.
Add the mushrooms and the portobello mushroom, the chicken stock, and the tamari and saute until tender.
Season with a light sprinkle of sea salt. Stir in the sambal oelek.
Return the beef to the pot and saute 1 minute.
Serve over steamed white rice.

David — Mon, 01 Oct 2007 02:54:17 +0000

David — Wed, 02 May 2007 02:58:39 +0000

Combine the sugar and yeast in a 2 cup measuring cup. Add the water and let rest 5 minutes.
Place the flour in a large bowl and make a well. Pour in the olive oil and the yeast liquid.
Mix with a wooden spoon until it starts to come together.
Knead on a lightly floured surface for 10 minutes.
Place in a large greased bowl and cover with a slightly damped tea towel. Place in a warm area and let rise 1 hour.
Divide into 2.
Preheat the oven to 450 F.
Grease a baking pan and sprinkle the bottom lightly with cornmeal. Stretch out half the dough to fit the pan.
Spoon on the sauce and then sprinkle on the herbs and chili flakes.
Top with the pepperoni, then the mushrooms, and the olives. Top with the cheese.
Place in the oven and bake for about 15 to 20 minutes.
Serve.

David — Sat, 14 Apr 2007 04:56:49 +0000

Dissolve the yeast and the sugar in the water and let stand until foamy 5 to 10 minutes.
Combine 3 cups of flour and the salt in a large bowl. Make a well and pour in the yeast liquid and add the olive oil.
Mix with a wooden spoon to make a soft dough.
Turn onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary, for 5 to 10 minutes.
Divide the dough into 3 sections. If you are going to be freezing some of the dough do so now. It can be thawed over night and then allowed to rise before you use it.
Place the dough you will be using in a large greased bowl and cover with a damp clean tea towel.
Let rise in a warm place for 1 hour.
Punch down the dough and knead 2 minutes. Cover and let rise again for another 30 minutes.
Preheat the oven to 500 F.
Grease the pan you will be using and dust it with cornmeal lightly.
Stretch out the dough to fit the pan. Bake 7 to 9 minutes.
Spread the tomato sauce on top and then sprinkle on the dried herbs and chili flakes.
Lay the pepperoni down, followed by the mushrooms, then olives, and then the cheese.
Return to the oven 7 to 9 minutes longer.
Serve.

David — Thu, 15 Mar 2007 20:21:55 +0000

Combine the cream cheese with 1/2 cup softened butter. Mix in 1 1/2 cups flour until smooth. chill 30 minutes.
Meanwhile heat 3 tbsp of butter in a skillet. Saute the onion until tender. Add the mushrooms and saute 3 minutes.
Add the thyme, salt, and pepper and sprinkle in 2 tbsp of flour Stir in the cream and cook gently until thickened. Set aside.
Preheat the oven to 450 F.
Roll the dough out to 1/8 inch thickness on lightly floured surface. Cut into 3 inch rounds.
Place a teaspoon of the mushroom filling on each round and fold the dough to make a demi-circle. Press the edges together with a fork and prick the top to allow steam to escape.
Place on a baking sheet and bake 12 to 15 minutes, until golden.

David — Thu, 08 Mar 2007 22:00:45 +0000

Fry the bacon until crisp in a large skillet or dutch oven. Add the garlic and and the scallions and saute until tender.
Add the mushrooms and saute about 8 to 10 minutes.
Boil the pasta in salted water.
Add the cream, and milk to the sauce and bring to a boil. Reduce the liquid.
Drain the pasta and toss with the sauce. Sprinkle in the parsley and parmesan.
Season lightly with pepper and salt. Serve sprinkled with a little maldon salt.

David — Mon, 29 Jan 2007 22:17:14 +0000

Combine the besan, 1/2 tsp salt, baking powder, cumin, and cayenne. Make a well and pour in the water to form a batter.
Stir in the garlic and the scallions. Leave 10 minutes.
Heat the oil to 350 F. or until a bread cubes browns in 30 seconds.
Mix the mushrooms in the batter to coat.
Fry 2 minutes, until golden. Drain on a paper towel.
Sprinkle with the sea salt and then serve with the chutney and yogurt.

David — Sat, 27 Jan 2007 05:27:53 +0000

Heat the butter in a non-stick frying pan, then add the mushrooms.
Cook until water starts to come out.
Pour in the sake and the soy sauce mixture – it'll start to bubble furiously, but don't turn down the heat; keep stirring for 30 seconds – 1 minute, tumbling the mushrooms over, until most of the liquid has evaporated and the mushrooms are shrunken and well-flavoured.

David — Sat, 27 Jan 2007 05:12:04 +0000

Fry the bacon until crisp and then toss with the mushrooms and the spinach leaves.
Try and garlic in the bacon fat with the olive oil. Remove from the heat.
Squeeze in lemon juice to taste.
Season with salt and pepper.
Pour over the salad.

David — Mon, 22 Jan 2007 04:49:43 +0000

Season the filets with salt and pepper on both sides.
Melt the butter in a large skillet on medium high heat. Add the meat and cook1 minute on each side.
Stir in the shallots and the garlic and cook stirring 30 seconds. Add the mushrooms and saute 2 minutes.
Place the meat to the side, under tin foil to keep warm.
Add the cognac to the pan and then tip it away and ignite the cognac with a match.
When the flame has burned out add the mustard and cream and stir for 1 minute.
Add the worcestershire sauce, and the tabasco and stir to combine.
Return the meat to the pan and heat, turning to coat.