Flavourful Braised Sea Cucumber with Mushroom 炖海参与香菇
Ingredients
6 sea cucumbers, cut into 2-3 sections
2 chicken thighs, cut into pieces
6 dried mushrooms, soaked and remove stems
1 dried squid, soaked and cut
5 dried scallops, soaked overnight
5 slices of ginger
8 cloves of garlic, smashed
3/4 cup homemade chicken stock
Coriander for garnishing
Chicken Seasoning
1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp sugar
1 tsp hua tiao wine
1/4 tsp sesame oil
1/2 tsp corn starch
Dash of pepper
Seasoning (to taste)
2 tbsp oyster sauce
1 tsp salt
1 tsp sugar
2 tbsp hua tiao wine
1/4 tsp Sesame oil
Dash of pepper
Method
1. Marinate chicken thigh with all the seasoning for 2 hours.
2. Heat 1 tbsp of oil in a pot/wok, fry ginger and garlic till fragrant. Add chicken thigh and cook for 5 minutes, stir occasionally.
3. Add dried squid and mushrooms, cook till fragrant.
4. Stir the sea cucumber in and drizzle some hua tiao wine at the side of the pot/wok.
5. Pour chicken stock, bring it to boil and simmer for 30 minutes or until the sea cucumber are soft.
6. Season it with all the seasoning. Lastly, add dried scallops, continue to cook for another 10 minutes. Garnish with some coriander and serve hot.
Recipe link:
Creamy Mushroom Soup - Quick Easy Cream of Mushroom Soup
Learn how to make creamy mushroom soup in quick and easy steps. This cream of mushroom soup recipe has italian herbs infused and mixed italian seasoning. I hope you will enjoy my quick easy cream of mushroom soup recipe
Winters are here and winters calls for some hot creamy mushroom soup. All the ingredients are available at home which makes it a quick easy cream of mushroom soup. Enjoy the best cream of mushroom soup and let me know in the comments below
Ingredients ⬇️
100 gms Mushrooms
1/2 cup Heavy cream
Butter 2 tbsp
3 Garlic chopped
1 small Onion chopped
Fresh parsley
1/2 tsp Italian seasoning
1/2 tsp black pepper powder
1 cup Chicken stock
2 tbsp cornstarch slurry
If you like this mushroom cream soup recipe or cream of mushrooms soup or mushroom cream soup please don’t forget to like the video and subscribe thanks!
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Porcini Pizza: Cooking with Porcini Boletus Edulis
This video is a little different for this channel, but I decided to make a home made pizza with some king bolete, porcini, white porcinis..whatever you want to call them. They go by different names around the world like cepe or pennybun, or porcini. The latin name for these mushrooms is Boletus Barrowsii, and the common name White King.
Made simply with Boboli pizza crust, Prego sauce, mozzarella, Canadian Bacon, onion and peppers, and of course mushrooms, lots of mushrooms, then drizzled with olive oil and parmesan cheese. Dang that was good!
Let me know if you would like to see more cooking videos with wild mushrooms!!
Chestnut and Mushroom Ragu
This is one of my favorite fall dishes. I also love this episode because I'm joined by Grandma, my beloved late Mother. This recipe is a delicious side to serve with grilled and roasted meats, especially game meats, but it also makes a good bruschetta topping; or try it as a dressing for whole-wheat pasta. Buon Gusto! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours
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Polenta with Mushrooms in a Red Wine Sauce ????????????????
This is quick, rich of flavours, luxurious comfort food great to be a weeknight or date night meal too.
Vegan option is incredibly tasty too.
• 4 cloves of garlic
• 500g mushrooms
• 1 tsp dry rosemary
• 150g cooked chestnuts /optional
• 80ml red wine
• 100ml vegetable broth
• 1 tsp corn flour
• 400ml water
• 200g polenta
• 30g butter
• 50g grated cheese, olive oil, thyme /optional
• Salt & pepper
Method:
1. Start with polenta. Bring the water to a boil, add salt. Then add the polenta slowly into the water, whisking the whole time. Make sure it is all combined and there are no lumps.
2. Reduce heat to low, cover and simmer for about 10-15 min. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid.
3. At the same time, make the red wine mushrooms. Heat the olive oil in a non-stick frying pan. Add the chopped garlic. Sauté for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
4. Sauté for about 5 min or until the mushrooms have released their liquid and starting to brown.
5. Add the cooked chestnuts/optional/ and mix all together.
6. Then add the rosemary and red wine. Simmer for about 5-7 min, or until the mushrooms have absorbed most of the wine.
7. Now, whisk together the veggie broth and corn flour in a small bowl. Then add it to the mushrooms. Simmer for a few more minutes or until the sauce thickens slightly. Season with salt and pepper. Remove from heat.
8. Once the polenta is nice and thick, add the butter, and stir it in. Taste and adjust seasoning.
9. Now serve the creamy polenta in a bowl and top with the mushrooms in a red wine sauce.
10. Enjoy!
Cream of wild mushroom soup - works with store bought mushrooms as well
This soup is a mushroom lover's delight. It's a quick and very flexible recipe. I find the flavor best if a variety of mushrooms is used, which makes it a perfect meal when one finds odds and ends in the woods.
But of course using store bought mushrooms or a combination thereof, works just as well.
If you use wild mushrooms, please make sure you are 100% certain of what you are putting in the pan.
All ingredients are to taste.
Clean a generous helping of mushrooms and saute together with finely chopped onion. Cook thoroughly. Add garlic towards the end.
If you like mushroom chunks in your final product, set the desired amount aside. If not, puree everything. Add small portion to blender together with a small amount of broth or milk; blend until very creamy. Set aside. Keep going until everything is pureed.
In your soup pot, make a small amount of simple roux. Use milk or broth as the liquid. (By using milk you can reduce the amount of cream needed in the end). Add blended mushrooms, chunks and seasoning.
I season with pepper, salt, a dash of curry, nutmeg, thyme and parsley.
Only thing left is to add as much cream as you like.
Ready to serve - goes really well with fresh baked bread and a couple shavings of Parmesan cheese on top.