Before There Was Heinz, There Was THIS | MUSHROOM Ketchup
Mushroom ketchup dates back to 17th century. Europeans tried to replicate the Chinese and Indian sauces they have tasted and came up with this delicious condiment. Tomatoes were widely considered poisonous and mushrooms were widely available, so mushroom ketchup was born. Here is my take on it :) Enjoy! Shoutout to Townsend for the idea and recipe!
Ingredients (makes ~1/2 liter):
Button mushrooms - ~4lbs or ~2kg
Salt ~1-2tbsp
Seasoning - up to you
Corn starch (optional) - 1tbsp
Music by: epidemicsound.com
The Easiest Way to Make FRIED MUSHROOMS
Looking for an easy to make appetizer? Try these FRIED MUSHROOMS! These are extremely easy to prepare and you only need 6 or 7 ingredients... and that's including the spices.
To make it even better, you can serve these fried mushroom as a full meal either! Just add a side of mashed potatoes or a salad and you have a wonderful meat-less dinner on the table.
Fried mushrooms are best served with some sauce... my sauce of choice is always the classic tartar, but ranch or some other dressing would work great too.
The full FRIED MUSHROOMS recipe is on my blog:
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Polenta With Wild Mushroom Ragù ~ Full Recipe
A hug in a bowl that will transport you to a trattoria in the Italian countryside.
For this dish, polenta is the vessel but the star is the sauce. An earthy mushroom ragù made with @muttipomodoroaustralia.
I love how Mutti Passata is such a versatile product. Whether I’m looking to make a quick dish or slow-cooking dish like this ragù, I always have a bottle (or two) handy.
No tomato skins or seeds mean you’re guaranteed an amazingly velvety sauce.
The natural sweetness of the Mutti Passata compliments the mushroom perfectly and helps carry the flavours throughout the sauce.
And for a rich and earthy ragù, there is no better combination than a silky polenta topped with Parmigiano and a good drizzle of olive oil to finish.
Enjoy!
You can find the full recipe on the link in the bio.
Did you know it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata?
INGREDIENTS (serve 2 ppl)
For the ragù:
4 tbsp extra-virgin olive oil, plus extra for garnish
1 carrot, finely diced
1 celery stick, finely diced
1/2 brown onion, finely diced
350 gr mixed wild mushroom, diced
20 gr dried porcini mushroom
2 tbsp Mutti tomato paste
3 tbsp parsley leaves, finely sliced
400 gr Mutti passata
250 ml water
2 bay leaves
Salt
Parmigiano Reggiano, grated, for garnish
For the polenta:
200 gr polenta flour
1 l water
Salt
METHOD
For the ragù:
In a small bowl add the dried porcini mushroom and cover them with hot water and allow them to rehydrate.
In a large frying pan, over medium heat, add olive oil, carrot, celery and onion.
Allow the vegetables to fry off and cook until golden, stirring occasionally.
Add the wild mushroom, and dried porcini (including the liquid) and cook for 2 minutes.
Add the Mutti tomato paste, stir to combine and cook for more 2 minutes.
Sprinkle the chopped parsley leaves and combine.
Pour the Mutti Passata, followed by water and bay leaves. Stir to combine.
Season with salt and let it simmer for 30 minutes, stirring occasionally.
For the polenta:
In a pot, bring the water to a boil and season it with salt.
When boiling, reduce the heat to low, add the polenta a bit at a time, and with a whisk, stir to combine until all the flour is incorporated with no lumps.
Keep cooking, over low heat for 40-45 minutes, whisking often.
Check for seasoning.
To serve, in a bowl, add a couple of ladles of polenta and top it with a few spoonfuls of mushroom ragù.
To finish sprinkle some freshly grated Parmigiano Reggiano and a drizzle of extra virgin olive oil.
#sponsored #muttipomodoro
How to make Mushroom Powder to add amazing flavor to your dishes.
All you need is a pack or two of dried mushroom and a coffee/spice grinder to create your very own mushroom powder. This all natural powder seasoning will add amazing umami flavor to the simplest of recipes.
#mushroom #umami
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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
Keto Filet Mignon With Mushroom And Mustard Sauce – Best Filet Mignon Recipe – Blondelish
Keto Filet Mignon with Mushroom Sauce is an elevated and elegant dinner that's easier than it looks, low-carb and packed with savory, creamy flavors and textures. It's one of the best fillet mignon recipe as it's low carb, full of flavor and super easy to make.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Keto Filet Mignon Ingredients:
▢ 2 tbsp olive oil - divided
▢ 4-6 filet mignon steaks - (about 1 1/2 thick, 4-ounce each), at room temperature
▢ 1 tbsp butter
▢ 1 yellow onion - finely diced
▢ 2-4 medium garlic cloves - minced
▢ 1 container (14oz / 400g) baby brown mushrooms - cleaned
▢ 1/2 cup low-sodium beef broth
▢ 2/3 cup heavy cream
▢ 1 1/2 tbsp mustard
▢ 2 tbsp fresh curly parsley - chopped
▢ Sea salt and ground pepper - to taste
???? PRINT RECIPE HERE:
Tips & Tricks for the Best Filet Mignon Recipe
1. Which ingredients can be changed in this Keto Filet Mignon Recipe?
If you'd like to tweak this recipe a bit to suit your tastes or dietary preferences, it's easy!
For dairy-free fillet mignon with mushroom sauce, sub the heavy cream with the same amount of non-dairy milk. To help thicken up your sauce, whisk in 1 tbsp cornstarch or flour. You can also use gluten-free all-purpose flour for this.
If you prefer a different flavor rather than mustard, simply swap out the mustard with a nice aged balsamic vinegar. The whole vibe of this dish will change into a dark, sweet caramel-scented dish that's truly delicious and worth trying, even if you love mustard!
In fact, you can swap out the steak altogether and make this recipe with chicken or turkey cutlets. To do so, follow the same recipe, but cook the poultry cutlets longer, around 6-8 minutes per side, or until no longer pink on the inside. The internal temperature should read 165°F (74°C).
And the mushrooms for the sauce, oh so many possibilities! You can experiment with any mushrooms you like or have on hand. Me, I simply love all mushrooms, especially when you mix several varieties together. Some of my absolute favorite mushrooms to use in this creamy mustard sauce are:
Button
Crimini
Portobello
Porcini
Oyster
King oyster
a mix of wild mushrooms
2. Best way to cook Keto filet mignon with mushroom sauce
To make the best filet mignon, I recommend using your stove as described in the recipe. A hot pan sears the steak absolutely perfectly. Before you cook, make sure to pat the steaks dry to remove as much moisture as possible. Also, season both sides well with salt and pepper. This adds flavor and helps dry the surface of the fillets well for better searing.
Here's how to do sear perfect filet mignon for this recipe:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- When the pan is very hot, add in the beef filets and cook undisturbed for 3-4 minutes on each side.
- The cooking time varies a lot depending on the thickness of your fillets. I used 1-inch thick fillets and cooked them for 3 min per side for rare. It's best to cook them rare and then continue to cook in the sauce a bit more.
Surely, there are other ways to cook your keto steak with mushroom sauce too, as I'll explain below.
Important note: the steak should always be cooked from room temp. Let it sit on the counter for 30 minutes before cooking!
3. How to grill filet steak?
To grill your keto filet steak:
- Preheat a grill pan or the outside grill on medium-high heat.
- Add the filets and cook undisturbed for 3-5 minutes per side.
4. How to fry filet mignon?
A third way to cook this filet with keto mushroom sauce is to fry it.
To make fried filet mignon:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Don't overdo it with the oil though, 1 tbsp is more than enough.
- Add the beef filets and cook undisturbed for 3-4 minutes on each side. The cooking time varies a lot depending on the thickness of your fillets.
5. How to season filet mignon for the grill?
This keto filet mignon with mushroom sauce doesn't really need pre-grilling seasoning. Especially because the mushroom and mustard sauce is so delicious and flavorful on its own. I actually prefer to season my steak right after cooking or grilling it. And more is less when it comes to steak.
A simple sprinkle of Maldon flaky sea salt and some freshly cracked black pepper is more than enough for this tasty meat. If you like your steak even more flavorful, then you could try a chimichurri sauce. See this chimichurri chicken salad for the best chimichurri sauce.
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