Rezept für cremige Pilzsauce
#Pilzsauce #Pilze #Champignons
Zutaten:
Champignons - 200 g.
Zwiebeln - 1/2 Stk.
Pflanzenöl zum Braten
Butter - 10 g.
Fleisch- oder Gemüsebrühe - 150 g.
Sahne - 100 g.
Oregano - 1/2 Stk.
Salz
Schwarzer Pfeffer
Parmesan - 15 g.
Petersilie
Knoblauch - 1 Nelke
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Ингредиенты:
Шампиньоны - 200 г.
Лук - 1/2 шт.
Растительное масло для жарки
Сливочное масло - 10 г.
Бульон мясной или овощной - 150 г.
Сливки - 100 г.
Орегано - 1/2 шт.
Соль
Перец черный
Пармезан - 15 г.
Петрушка
Чеснок - 1 зубчик
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Ingredients:
Champignons - 200 g.
Onions - 1/2 pc.
Vegetable oil for frying
Butter - 10 g.
Meat or vegetable broth - 150 g.
Cream - 100 g.
Oregano - 1/2 pc.
Salt
Black pepper
Parmesan - 15 g.
Parsley
Garlic - 1 clove
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Ingredienti:
Champignon - 200 g.
Cipolle - 1/2 pz.
Olio vegetale per friggere
Burro - 10 g.
Brodo di carne o vegetale - 150 g.
Crema - 100 g.
Origano - 1/2 pz.
Sale
Pepe nero
Parmigiano - 15 g.
Prezzemolo
Aglio - 1 spicchio
Blue Cheese Sauce Recipe
This is a simple, easy, especially delicious recipe to make a blue cheese sauce. I was inspired by Pioneer women for this recipe, however, I made a couple changes to make it my own.
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Blue Cheese Sauce for Steak
Here I'll not only show you how to make the easiest blue cheese sauce in the world, but I'll also give you some tips for the perfect steak to go along side! Chris x
FULL RECIPE POST:
INGREDIENTS
Steak:
2x 9oz/250g Steaks of choice, at room temp (see notes)
1 heaped tbsp Unsalted Butter
2 sprigs of Fresh Thyme
2 sprigs of Fresh Rosemary
2 cloves of Garlic, left in skins & gently crushed with the palm of your hand
Olive Oil, as needed
Salt & Black Pepper
Blue Cheese Sauce:
1 cup / 250ml Heavy/Double Cream, at room temp
1/2 cup / 125ml Beef Stock
3.5oz / 100g Blue Cheese, crumbled (see notes)
1 heaped tbsp finely diced Fresh Chives
????METHOD????
Ensure you take your steaks out the fridge 30mins before needed. Pat dry with papers towels, then sprinkle with a heavy seasoning of salt and pepper on each side. Rub into the meat, then coat with a drizzle of olive oil.
Bring a heavy bottom pan to the highest heat it can go. Once it's smoking hot (literally) lay down your steaks. For medium rare with a steak approx 2cm thick fry for 2 mins, or until the sighting of blood emerges through the upper surface. Then flip.
Add in your butter, rosemary, thyme & garlic and baste the steaks for another 2mins. Remove steaks from pan & leave to rest (important). Leave herbs and garlic in the pan.
Lower heat to a medium and pour in beef stock. Scrape off any flavour from the pan, then pour in cream. Give it a good stir and allow to simmer for 5 or so mins until it begins to thicken. Remove herbs and garlic, then add in blue cheese and chives.
Continue simmering until cheese has blended and the sauce has thickened. The stock, cheese and steak itself all taste fairly salty, so it's unlikely you'll need to season with salt, but a good pinch of black pepper is recommended.
Serve over steak and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Sauce aux Champignons ???? Crémeuse et Rapide / SANS GLUTEN
Voici ma meilleure recette de sauce aux champignons ! Un classique dans la cuisine française. Vous allez voir que c'est une recette très simple à faire et surtout une recette rapide. Cette sauce crémeuse, onctueuse, au parfum boisé, accompagnera parfaitement du bœuf ou des côtes de porc, du riz, des pâtes ou une trempette à frites. Il existe différentes versions, celle-ci est de loin ma préférée ! C'est à mes yeux la meilleure recette de sauce aux champignons. N'oubliez pas de partager et n'oubliez pas de ????, merci ♥
Here is my best mushroom sauce recipe! A classic in French food. You will see that it is a very simple recipe to make and especially a quick recipe. This creamy, smooth, woody-flavored sauce will go perfectly with beef or pork chops, rice, pasta or a French fries dip. There are different versions, this one is by far my favorite! In my opinion, this is the best mushroom sauce recipe. Don't forget to share and don't forget to ????, thank you ♥
N'oubliez pas d'aimer si vous avez aimé ma recette, de vous abonner, de partager et d'activer la cloche pour ne manquer aucune vidéo, merci ♥
Ingrédients :
500 g de champignons
20 g (1 tbsp + 1 tsp) de beurre + 2 c. à s. d'huile d'olive
Sel, un peu de romarin et du poivre
2 gousses d'ail
300 g (1 cup) de crème fraîche
3 cuillères à soupe de maïzena
250 ml (1 cup) de lait
Facultatif : 1 cube de boeuf
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Ingredients :
500 g of mushrooms
20 g (1 tbsp + 1 tsp) butter + 2 tbsp of olive oil
Salt, some rosemary and pepper
2 cloves garlic
300 g (1 cup) crème fraîche
3 tablespoons of cornstarch
250 ml (1 cup) of milk
Optional: 1 beef cube
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Recette : Steak sauce Roquefort champignons
Bonjour à tous, aujourd’hui recettescooking.com vous présente la recette suivante : Steak sauce Roquefort champignons
Voici la recette en détail :
Pour 4 personnes
TEMPS TOTAL : 25 min
Préparation : 15 min
Cuisson : 10 min
Ingrédients :
4 steaks
125 g de roquefort
125 ml de crème liquide
250 g de champignons de Paris
1 c. à soupe de jus de citron
3 c. à soupe d'huile d'olive
poivre
Etape 1 : Lavez soigneusement les champignons. Émincez-les et disposez-les dans une poêle.
Arrosez de jus de citron et ajoutez 1 c. à soupe d'huile d'olive. Mélangez bien et faites cuire le tout pendant 10 min.
Etape 2 : Retirez le liquide et réservez.
Dans un mixeur, placez le roquefort et la crème. Mixez le tout jusqu'à obtention d'une préparation homogène.
Etape 3 : Mélangez cette sauce avec les champignons.
Versez les 2 c. à soupe d'huile d'olive dans une poêle.
Etape 4 : Faites chauffer à feu vif et saisissez les steaks selon la cuisson désirée.
Disposez les steaks dans les assiettes et servez avec la sauce roquefort champignons bien chaude.
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