Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
I BET YOU'VE NEVER SEEN SUCH AN AMAZING RECIPE BEFORE! PRESERVED TOFU ESCABECHE
This preserved tofu escabeche is the best, I repeat, the best tofu recipe I have ever tasted. I have been making this recipe for a long time because it is a perfect fridge foraging recipe: You can preserve tofu in an amazing brine using WHATEVER vegetables you have laying around in your fridge. Have fun and be amazed by the beauty and deliciousness of this special tofu escabeche!
I BET YOU'VE NEVER SEEN SUCH AMAZING RECIPE BEFORE! PRESERVED TOFU ESCABECHE
INGREDIENTS:
1/2 carrot, sliced
About two cups of red and yellow peppers, thinly sliced
1/2 cup of sliced green onion
1/3 cup of onion or shallots, sliced
3 whole mashed garlic cloves
Dried sage
Cherry tomatoes or roughly chopped tomatoes, about 1 cup
2 blocks of a firm or extra firm tofu, pressed
A few baby potatoes
3 bay leaves
1 teaspoon of whole black peppercorns
a few allspice corns
1 teaspoon of coriander seeds
3 or 4 slices of fresh ginger
2 orange zests
2 lemon zests
1/4 cup of sherry wine vinegar
1 cup of white wine
2 teaspoons of smoked paprika
Olive oil
Salt to taste
Black pepper to taste
Fresh rosemary
3 tablespoons of port wine or 1 teaspoon of your favorite sweetener (sugar, agave, vegan honey...)
METHOD:
Cut the carrot, pepper, tomatoes, green onions, and onion into strips. Vegetables may vary – use your favorites or whatever you have on hand
Turn on the heat and add a good amount of olive oil. Add three crushed garlic cloves, the black peppercorns, the allspice, the ginger, and the coriander seeds. Again, use the spices that you fancy or have at home
Add two orange peels and the bay leaves, and the dried sage
Add the vegetables and sauté. Add more olive oil, salt, and pepper
When the vegetables are cooked but al dente, add smoked paprika and, after a few seconds so that it does not burn, add a cup of white wine and 1/3 cup of sherry wine vinegar
Add the cherry tomatoes or chopped tomatoes and lower the heat to a minimum
Cut the tofu into fairly thick strips, press it well
Add the port wine to the marinate. Turn off the heat
Fill a third of a glass jar with the marinade, place the tofu on top and cover with more marinade until the container is full, add the fresh herb of your choice, I have used a sprig of rosemary but fresh thyme is also great. This way it will keep for weeks; the longer the tofu is in the marinade, the more flavor
MAKE THE PAN-SEARED TOFU ESCABECHE RECIPE:
Cut the potatoes into thick slices and boil them in a pot with water and salt
In a pan, over medium heat, add the olive oil from the escabeche olive oil, add the tofu and sear it until all its faces are golden brown. Do the same with the potatoes.
On a plate, place a base of potatoes, followed by the tofu and some of the escabeche vegetables. Season with salt and pepper, add a touch of freshly squeezed lemon juice, and finish with a little liquid from the escabeche.
CHEF'S TIP:
When the tofu is gone and all you have is some of the delicious escabeche marinate and some of the marinated vegetables, you can add it to a blender along with a few slices of toasted or stale bread, a tiny bit of water, and blend it until smooth and drizzle it on top of a salad, or a bowl of rice or as a dip for your vegetables or fries!
????PRINTABLE RECIPE: chefjanapinheiro.com
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THE TOFU RECIPE TO END ALL TOFU RECIPES: PRESERVED TOFU ESCABECHE
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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