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:
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!
How to Make Creamy Mushroom Soup in 30 Minutes Recipe
How to Make Creamy Mushroom Soup in 30 Minutes Recipe #shorts #mushroomrecipe #soup
Creamy Mushroom Soup Recipe ????
(What’s your favorite Soup??)
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Ingredients -
1 Lb of Mushrooms
1 Yellow Onion
4 Tbsp Butter
3 Tbsp Garlic
1 Cup Milk or Half & Half
3 Tbsp Corn Starch or Flour
2 Cups Chicken Stock or Vegetable Stock
1/2 Cup of White Wine (Optional)
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Seasoning -
1 1/2 Tsp Smoked Paprika
1 Tsp Cayenne Pepper
2 Tsp Garlic Pepper
1/2 Tsp Oregano
1 1/2 Tsp Butter Seasoning
2 Sprigs of Thyme
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•
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#soup #souprecipe #mushroom #mushroomsoup #soupseason #food #foodie #souprecipes #mushroomlover #reels #foodreels #recipereels #easyrecipes #vegetarianrecipes #mushroomrecipes #vegansoup #mushroom #mushrooms #quickrecipes | ThatSavageKid
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
MUSHROOM SOY SAUCE RECIPE /MUSHROOM BRUSCHETTA WITH CREAM CHEESE/BEST WAY TO COOK MUSHROOMS ON TOAST
This Mushroom Soy Sauce recipe will blow your mind. Mushroom bruschetta with cream cheese is basically the best way to cook mushrooms on toast. My mushroom soy sauce recipe has converted many non mushrooms lovers. This mushroom soy sauce recipe seems to make the mushrooms taste meaty and the butter gives the mushrooms a depth in flavour as well as a nice glistening shine.
My mushroom soy sauce recipe is one i'm super proud of. It really is the best way to cook mushrooms on toast. Mushroom bruschetta with cream cheese is satisfying and its a great starter and not only for vegetarians.
The cream cheese gives this mushroom soy sauce recipe balance and cuts through the richness. Try the mushroom soy sauce recipe with the mushroom bruschetta with cream cheese as your next dinner party appitiser and i assure you your guests will be happy.
Another reason i like this mushroom soy sauce recipe as a mushroom bruschetta with cream cheese is because its so simple. Easy appitsers allow you to focus on a show stopping main course.
I will regularly enjoy this mushroom soy sauce recipe as a mushroom bruschetta with cream cheese for either a nice breakfast along with a poached egg, for brunch and occasionally as a late night snack when i'm craving a hit of flavour.
Try my mushroom soy sauce recipe as a topping for your mushroom bruschetta with cream cheese today and let me know what you think in the comments below. This mushroom soy sauce recipe really is the best way to cook mushrooms on toast.
Ingredients:
4 Button mushrooms or chestnut mushrooms
2 knobs of butter
2 tbsp soy sauce
Pinch of salt and pepper
1 tbsp olive oil
Crusty bread
1 clove of garlic
Sprinkle of Parmesan cheese
1 tbsp cream cheese
Fresh basil for garnish
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Hi there! Are you new to Absolutely Effin Delicious? If so, here's what you need to know -- I like to cook A LOT and I mean A LOT, so I use this channel as a platform to explore a range of different recipes and most importantly to help you learn how to cook food that is Absolutely Effin Delicious! If you would like to see me cook anything in particular then please leave a comment below and I will give it a go!