How To make Mushroom Butterflies
1 1/4 lb White mushrooms
1/2 c Coarsely chopped shallots
2 t Finely chopped garlic
3 T Extra-virgin olive oil
Freshly ground black pepper, -to taste 1/3 c Coarsely chopped flat-leaf
-parsley 1 T Coarsely chopped falt-leaf
-parsley 2 t Finely grated lemon zest
12 oz Butterfly or bow-tie pasta,
-uncooked Coarsely grated Parmesan -cheese, for garnish (opt) For a delicate dinner or lunch pasta, try my mushroom sauce tossed with bow-tie or butterfly shapes. Try to use extra-virgin olive oil for flavor when cooking this dish, since there are so few ingredients. It's not necessary to season the pasta with salt if using Parmesan cheese, as it's a bit salty. And if you opt for the Parmesan, freshly grated is a must! 1. Trim mushroom stems and wipe caps clean with a paper towel. Slice
lengthwise. 2. Toss mushrooms, shallots and garlic with oil in a large, heavy
saucepan. Cook over medium-high heat, stirring, for 10 minutes. Season with pepper. Toss in 1/3 cup parsley and lemon zest. Cook 1 minute longer. Reserve, covered, on the stove. 3. Shortly before serving, cook the pasta in boiling, salted water,
stirring once, 6-8 minutes or until AL DENTE. Drain, reserving 2 tablespoons of the cooking liquid. Toss pasta with mushrooms and reserved liquid; then toss with Parmesan and serve immediately, or serve the cheese alongside. Garnish with remaining tablespoon of chopped parsley. Per serving: 307 calories, 8 grams fat, no cholesterol.
How To make Mushroom Butterflies's Videos
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Iss video me hum mushroom ki sabji banana sikhaye hai. Ye ek kafi aasan, healthy and tasty recipe hai. Aap sab ise iss lockdown me try Kare fir comments me bataye ki aapko Kaisa laga.
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Chicken with Creamy Mushroom Sauce
A quick 20 minute chicken dinner that’s simple enough for midweek but elegant enough for company – take my versatile Creamy Mushroom Sauce and serve it with a lightly crusted chicken breast. It’s very, very, very good.
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Steak Broccoli And Mushroom With Butterfly Pea Tea Rice Recipe #Shorts
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Beef broccoli and mushroom stir fry with blue and purple rice ingredients
Butterfly pea tea blue Rice
1- cup of jasmine rice (wash and rinse till water is clear)
2-cup of butterfly pea tea blue (cool to room temperature). Then cook
Butterfly pea tea purple rice
1- cup of jasmine rice (wash and rinse till water is clear)
2-cup of butterfly pea tea blue (cool to room temperature). Then cook
1-teaspoon of lime juice (lemon) mix, then cook.
*For more darker colors (when making the butterfly pea tea add more flowers-2-3 tablespoons to 2 cups of water. Remove butterfly pea tea once you have your desired color. Cool down to room temperature before use.
*cooking with rice cooker- Adjust water to how you’re cooking your rice, either in a pot or in a rice cooker. All rice cooker are not created equal so just make sure you use the same amount of water that you cook in the rice cooker or Pot.
Beef & Veggies
1/2 lb- thin sliced steak
2-tablespoons minced garlic in olive oil (2 minced garlic and 1 teaspoon of olive oil)
3/4-cup of slice chunk broccoli
1/2-cup of big slice chunk sweet onion
1/2-cup of quarter slice bell mushroom
1/2-cup of quarter slice white mushroom
1-tablespoons of mushroom seasoning
1-teaspoon of salt
Add crush pepper for some heat ????
On medium heat, add in your garlic, steak, all your veggies and your seasoning. Cover up with the lid and let the steam do the cooking, about 4-6 minutes or how you like your meat and veggies. Simple and fresh ingredients, Enjoy!
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