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How To make Beef Daube with Shiitake Mushrooms
4 lb Boneless beef chuck roast
2 Onions
3 Carrots
8 Thyme sprigs
2 Bay leaves
1 Rosemary sprig
2 ts Salt
2 tb Freshly ground pepper
4 Garlic cloves
4 x 1/2-inch strip orange peel
1 Bottle dry red wine;such as
Zinfandel or Burgundy (750 -ml) 1/3 c Salt pork; minced
2 tb Flour
1 c ;water
2 oz Dried shiitake mushrooms
-broken into 2 or 3 pieces -other left whole 12 oz Small pasta; such as
-seashells or orecchiette 1 c Parmesan cheese; freshly
-grated Parsley; chopped INStrUCTIONS: Cut the chuck into 2 to 2-1/2-inch cubes. Trim off any large pieces of fat. If using shanks, cut the meat from the bone in pieces as large as possible. Place the meat in a large nonreactive bowl. Quarter 1 of the onions and add to the meat along with the carrots, thyme, bay leaves, rosemary, half of the salt and half of the pepper, 2 garlic cloves and the orange peel. Pour the wine over all and turn to mix and immerse the ingredients. Cover and let marinate in the refrigerator overnight, or at least 4 hours. To cook, put the salt pork in a heavy-bottomed casserole large enough to hold all ingredients. Cook over medium-low heat until the pork releases its fat, about 5 minutes. Discard the crisped bits of pork. Dice the remaining onion and mince the remaining garlic cloves. Add to the pot and saute until translucent. Remove them with a slotted spoon and set aside. Drain the meat (reserve the marinade) and pat it as, dry as possible. Add a few pieces of meat to the casserole (do not crowd) and saute about 5 minutes, turning once or twice. The meat will darken, but will not truly "brown." Remove the meat with a slotted spoon and set aside. Continue until all the meat has been sauteed. Add the flour to the casserole and cook it until it browns, stirring often. Increase the heat to high, and slowly pour in the reserved marinade. Deglaze the pan, scraping up any bits clinging to the bottom. Return the onions, garlic, meat and its juices to the pan. Add the remaining salt and pepper, the water and the mushrooms and bring to a near-boil. Reduce heat to very low, cover with a tight fitting lid, and simmer for 2-1/2 to 3 hours, or until the meat can be cut with a spoon and the liquid has thickened. Remove from the heat. Discard the carrots, herb branches and the onion quarters. Skim off some, but not all of, the fat (some is necessary to coat the pasta). Prepare the pasta according to package directions; drain well. Transfer the pasta to a serving dish and ladle the sauce from the daube over it, adding more salt and pepper, if desired. Top with 1/4 cup of the freshly grated Parmesan cheese and the parsley.
Serve the daube directly from its casserole. Pass additional cheese at the table. Serves 6 to 8. PER SERVING: 665 calories, 35 g protein, 41 g carbohydrates 33 g fat (14 g saturated) 108 mg cholesterol, 776 mg sodium, 2 g fiber. Source: San Francisco Chronicle, 12/20/95.
How To make Beef Daube with Shiitake Mushrooms's Videos
Chinese Beef and Mushroom Stir Fry Recipe
This is a rich and delicious Chinese beef and mushroom stir fry.. In this Chinese stir fry I use both shitake and bella mushrooms. The sauce is rich and delicious. Better than take out Chinese! Enjoy.
#beefstirfry #chinesestirfry #tesscooks4u #beefmushroomstirfry #cooking #chinesefood #recipes
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Chinese Beef and Mushroom Stir Fry Recipe
INGREDIENTS:
1 pound thinly sliced beef - I used London broil cut/ top sirloin cut
1/8 tsp. white pepper
2 tsp. light soy sauce
1 tsp. cooking wine
1 tbsp. cornstarch
*Mix and marinate for 30 minutes
Sauce:
1/4 cup water
2 tbsp. oyster sauce
2 tsp. dark mushroom soy sauce
1 tbsp. cooking wine
1 tbsp. sugar
1 tsp. cornstarch
*Mix well
1 cup diced onions
1/2 cup shitake mushrooms - small or large sliced
16oz sliced button or bella mushrooms
2 tsp. minced garlic
In a wok or pan on high heat add oil and beef.
Spread and let cook for 15-20 seconds before stirring.
Cook and stir for 2-3 minutes or until beef is done.
Do not over cook. Remove from pan.
On med high heat add oil and minced garlic.
Cook and stir for 30 seconds.
Add diced onions, cook and stir one minute.
Add shitake mushrooms, cook and stir one minute.
Add sliced bella mushrooms, cook and stir 2-3 minutes.
Add beef back into pan and stir to combine.
Pour sauce over top, cook and stir for one minute or until sauce thickens.
Right before done cooking, add green onions and toss one more time.
Serve and enjoy.
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Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Galbi-jjim (Braised beef short ribs) 갈비찜
This is my traditional recipe for delicious Korean braised beef short ribs (Galbi-jjim: 갈비찜)! Full recipe with photos, instructions, and details about ingredients:
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Canning Chicken & Barley Soup, Dehydrating Shiitake Mushrooms, and Canning Beef Stew Meat
Canning Chicken & Barley Soup, Dehydrating Shiitake Mushrooms, and Canning Beef Stew Meat. Today was a big day for me. I found some of the best deals at my Grocery Store yesterday and had to can them and show you and dehydrate what I could and show you too. This Chicken and Barley Soup needs something when I finally open it up and cook it. I hope by then I will know what will make it jump out at us. LOL The Shiitake Mushrooms were such a great deal I could not pass those up. I got everyone they had. The London Broils for $4. I couldn't pass those up either. Got 6 of them and another roast and 4 small round steaks, cut them all up in chunks and canned them. Ended up with 7 quarts of Chicken soup, 7 quarts of Beef Stew Meat, and 1 packed pint of dehydrated mushrooms sealed with my food saver. Prepping for tomorrow because we never know what will happen!!
SHIITAKE MUSHROOMS RECIPE | how to cook shiitake mushrooms
This Shiitake Mushrooms Recipe is simply sauteed with onion and garlic until tender and caramelized. Learn how to cook shiitake mushrooms to have an easy side dish recipe that adds a special finishing touch to your main dish and takes just 20 minutes to cook.
Eat these sautéed shiitake mushrooms right out of the skillet, atop a plate of pasta, as a burger or pizza topping, scrambled into eggs or alongside a juicy grilled steak, pork chops, or chicken.
TIMESTAMPS
0:00 Intro
0:13 What Are Shittake Mushrooms
0:32 How To Choose your Shiitake Mushroom
1:07 How To Prep Shiitake Mushrooms
1:47 Cooking Shiitake Mushrooms
PRINT RECIPE HERE:
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INGREDIENTS & PRODUCTS USED + MENTIONED:
12 Inch Cast Iron Skillet:
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SHIITAKE MUSHROOM RECIPE
1 tablespoon oil
1 pound shiitake mushrooms cleaned, trimmed, and sliced
1/4 cup diced onion
2 cloves garlic, minced
Salt and pepper
sliced green onion
Instructions
Heat a large non-stick skillet over medium heat, add oil to the pan.
Once the oil is hot, add in the shiitake mushrooms and cook for about 15 minutes, stirring occasionally, or until the mushrooms have become golden brown.
Add in onion, garlic, salt, and pepper and sauté for another five minutes, just long enough to take the raw edge off of the onions and garlic.
Top with chopped green onion and serve! Enjoy.
NUTRITION
Serving: 1serving | Calories: 74kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g |
Trans Fat: 1g | Sodium: 11mg | Potassium: 358mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Disclaimer: product links may include affiliate links.
#shiitakemushroomsrecipe #howtocookshiitakemushrooms #shiitalemushrooms
Late Night: Gochujang Stew! | 고추장찌개
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Today, we share with you how to make delicious Gochujang Stew (고추장찌개). It's perfect for when you're home alone at night, and want a spicy yet savory meal. Pull out the leftover gochujang from your fridge and transform it into an amazing stew.
Get the rice going and pop open a bottle of soju or makgeolli ;-) Don't forget to pour as a glass too - it's late-night gochujang stew!
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