Crispy Portobello Mushroom Burger | Ereka Vetrini
Recipe below! SUBSCRIBE to my channel for more easy recipes like this one!
Makes 2 Shroom Burgers
-4 portobello mushrooms, gills removed & gently wiped clean with a damp paper towel
-3/4 tsp salt,
-1/2 tsp pepper
-3 tsp olive oil
-1 cup flour
-3 eggs whisked
-1 cup panko breadcrumbs
-3 tbsp parsley flakes
-1 tsp paprika
-1/4 tsp pepper
-1/3 cup grated parm
-2 brioche buns toasted
-2 slices provolone
-1/2 cup arugula
Caramelized Mushrooms
-1 tbsp butter
-1 onion sliced thin
-1/2 tsp salt
Spicy Mayo
-1/4 cup mayo
-2 tbsp jarred Calabrian chili pepper
-Preheat oven to 400F
-Place portobello mushrooms onto a parchment lined baking sheet. Brush with olive oil and roast for 10 minutes.
-Add flour to a shallow container.
-Add whisked eggs and 1/4 tsp salt to a shallow container.
-Add breadcrumbs, 1/2 tsp salt, parsley flakes, paprika, pepper and grated parm to a shallow container. Mix well.
-Using a paper towel, gently dab the roasted portobello to remove any excess moisture.
-As shown, dredge mushrooms in flour. Shake off any excess flour then dredge in egg, followed by breadcrumbs. Press both sides of mushroom into the breadcrumbs.
-Place the mushroom onto the airfryer tray. Repeat for all mushrooms
-Airfry for 7 minutes at 400F.
-TO BAKE INSTEAD OF AIRFRY: PREHEAT OVEN TO 400F CONVECTION BAKE. PLACE A GREASED WIRE RACK OVER A PARCHMENT LINED BAKING SHEET. PLACE THE SHROOMS ONTO WIRE RACK. CONVECTION BAKE FOR 5 MIN ON EACH SIDE OR UNTIL GOLDEN BROWN.
-Top toasted bun with provolone, warm caramelized onions (recipe below), shroom burger, spicy mayo (recipe below) and arugula.
Caramelized Onions
-Add butter to a medium-sized skillet. Melt butter over medium heat. Once the butter has melted, add sliced onions and salt. Cook low and slow until the onions are silky and caramelized.
Spicy Mayo
-Add mayo and jarred Calabrian chili pepper to a small bowl and mix well.
#shorts #cooking #cookingvideo #mushroom #vegetarian #burger
Chinese Kelp and Pork Bone Soup (带丝汤)
Daisitang! An absolutely classic soup that you can find throughout China - from small eateries to fast food chains. It's pretty straightforward all things considered, you just need a couple hours to burn, is all.
No reddit recipe for this one, sorry :/
As always, huge that you to Trever James a.k.a. the Food Ranger, who awesomely gave us full license to raid his back-catalog of vlogs for b-roll. That bit in the beginning was from this video of a fly restaurant in Chengdu - this was an excellent video, definitely check it out:
And oh! Also check out the video we were talking about from the French Cooking Academy. Great channel, great recipe. This was Pot Au Feu:
And check out our Patreon if you'd like to support the project!
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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Stuffed Mushrooms in 10 Minutes, Unbelievable Cooking Hack!
one of our favorite meals we invented from an appetizer we are going to eat at Carrabas Italian restaurant over 8 years ago!
this is one of the reasons we stock up on stuffing!
RECIPE:
4 large Portabella mushrooms - remove stem & gills from bottom
10 oz of Shrimp I used cooked because that's what we had, you can use uncooked and Sautee them first before placing on top of mushroom. season to your taste
Mix together after made:
1 Stove stop stuffing or one you like, make as directs.
1 block of cream cheese, softened 30 seconds in microwave
Top with shredded mozzarella cheese or one of your choice. Bake 30 minutes at 350 F
Eat warm and enjoy!
MY BOOK: Garden Permaculture: How to Grow a Food Forest, and be self-sufficient in your backyard
Garden Permaculture: How to Grow a Food Forest, and be self-sufficient in your backyard
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Favorite Presto Electric Pressure Canner 12 Qt Electric Pressure Canner
Ball Pint Jars, ON SALE NOW for $10.99 Ball Regular Mouth 16-Ounces Mason Jar with Lids and Bands (12-Units), 12-Pack, AS SHOWN
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Korean Chili Powder For Paste: Taekyung Chili Powder For Paste (Fine, 1LB) - Korean Gochugaru. Red Pepper Spice Seasoning for Asian Food. MSG Free.
Meal containers 50-Pack Meal Prep Plastic Microwavable Food Containers For Meal Prepping With Lids 28 oz. 1 Compartment Black Rectangular Reusable Storage Lunch Boxes -BPA-Free Food Grade -Freezer & Dishwasher Safe
Favorite Pot & Pan Set REDMOND Copper Pots and Pans Set, 10 Piece Nonstick Chef Cookware Set with Ceramic Coating, No Assembly Required Stainless Steel Handles, Dishwasher & Oven Safe, Orange
Our favorite Wok
Wok Pan, YUOIOYU 12.5 Carbon Steel Wok with Glass Lid, 10 Pieces Wok Set, No Chemical Coated Flat Bottom Wok with Detachable Handle, Woks & Stir Fry Pans Suit for All Stoves
Steamer Juicer Giantex 11 Quart Juice Steamer Fruit Vegetables Juicer Steamers w/ Tempered Glass Lid, Hose, Clamp, Loop Handles Stainless Steel Steam Juicer Multipots Kitchen Cookware for Making Juice, Jelly, Pasta
Breville Juicer
Fountain Elite Juicer, Brushed Stainless Steel, 800JEXL
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Omega Juicer J8006HDS Slow Masticating Cold Press Vegetable and Fruit Juice Extractor and Nutrition System, Triple Stage, 200-Watt, Silver
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