How To make Mushroom Piccante

Spicy Enoki Mushroom Recipe - scharf Enoki Pilze, vegan

Today we will try a very spicy Enoki Mushroom Recipe, also called golden needle mushroom. For a better taste we will cook our own chill oil.

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Enoki Mushroom Recipe
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Ingredient
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fresh enoki mushroom : 400 g
oyster sauce : 15 g
light soy sauce : 15 g
fresh red millet pepper : 30 g

Group 1: for the chilli
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chilli flakes : 10 g
chilli powder : 10 g
salt : 15 g
toasted sesame seeds : 5 g
white sugar : 15 g
five spice powder : 5 g
cooking oil : 20 g

Group 2: for the oil
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cooking oil : 140 g
star anise : 4 g
chinese cinnamon : 2 g
sichuan peppercorns : 2 g
fennel seeds : 2 g
Pixian chili bean paste : 30 g
slices ginger : 9 g
bay leaf : 2
dried chili : 5
onion : 1
coriander : 2 stalk
spring onion : 1 stalk

Process
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1. Ingredients preparation and cut the spices into pieces

2. Enoki mushrooms preparation
a) cut off the roots, wash and drain
b) blanch in boiling water for 1 minute
c) rinse under cool water for about 1 mintue
d) drain off the excess water, transfer to serving plate

3. Chili oil preparation
a) combine spices in a heatproof bowl
b) hot oil preparation
heat the oil until 140°C, add spices
take spices out when spices turns golden brown
add Pixian chili bean paste in the hot oil and fry out the red oil
filter out the bean and chili flakes
c) pour hot oil into the chili mixture

4. Complete chili oil enoki mushrooms
place oyster sauce, light soy sauce, fresh red millet pepper,
and chili oil on the enoki mushrooms

Music
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Escape - Atch
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library

How To Make Peppercorn Sauce | Cookery School | Waitrose

Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.

Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.

We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.

Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard

Click here to view the full recipe |
Click to learn how to cook the perfect steak |
Click to learn how to make triple-cooked chips |
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Arugula Salad with Porcini Mushroom & Shavings of Grana Padano

Arugula Salad with Porcini Mushroom & Grana Padano - Porcini are my absolute favorite mushrooms, and I have very fond memories of foraging for them in the hills of Emilia-Romagna. Paired with the subtly nutty flavor of Grana Padano and the peppery Arugula it makes for a deliciously simple and savory salad, perfect for a week night dinner. Buon Gusto! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours #granapadano @GranaPadanoDOP



Great with -

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Spicy Creamy Mushroom Pasta

Today we're making a spicy creamy mushroom pasta with Calabrian chili paste and Pecorino Romano cheese. This easy pasta recipe can be on your table in about 30 minutes! I hope you enjoy this spicy mushroom pasta recipe!

ALSO, WATCH CREAMY GARLIC MUSHROOM PASTA!


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SPICY CREAMY MUSHROOM PASTA
INGREDIENTS

1 pound linguine
1/4 cup olive oil - divided
1 pound mushrooms - sliced
5 cloves garlic - sliced
2 teaspoons Calabrian chili paste - or more/less to taste
3 ounces tomato paste
¾ cup dry white wine
1 cup heavy cream
¼ cup packed basil leaves - hand torn
Reserve pasta water - at least 1 cup, but most likely will not need all of it
1 cup Pecorino Romano cheese

INSTRUCTIONS

1. Bring a large pot of salted water to a boil.
2. In a very large pan saute mushrooms in 2 tablespoons of olive oil over medium heat until brown, then remove and set aside. Work in batches to not crowd the pan.
3. Turn heat to medium-low, add remaining olive oil and the garlic to pan. Saute until golden (about 2 minutes). Next, add in the chili paste and tomato paste. Cook for 5 minutes in the oil.
4. Begin cooking the pasta in the boiling water to al dente.
5. Add the wine and turn heat to medium-high to cook off the alcohol and reduce for 3 minutes.
6. Turn heat down to medium-low and add in 1 ladle of pasta water and the cream. Stir it all together and taste test. Season with salt to taste.
7. Add in the Pecorino Romano cheese, mushrooms, and the al dente pasta. Cook for 30-60 seconds or until the pasta is just cooked. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
8. Turn off the heat and add in half of the basil leaves. Serve on plates with the remaining basil on top and grated cheese on the side.

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Saucy King Oyster Mushroom

This saucy & spicy king oyster mushroom recipe only takes about 15 minutes to finish. The mushroom is chewy and tastes just like meat!

Full recipe here ????

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Tuscan Chicken | The Ultimate Chicken Dinner?

Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.

Full recipe for the Tuscan Chicken inc hints and tips is available on our site:


Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley

#ComfortFood #Recipe #Chicken