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
Easy Chicken Noodle Soup Recipe
Made with a few simple ingredients, this Chicken Noodle Soup recipe comes together quickly and easily. This soup is simple yet satisfying as it warms you from the inside out. Comforting and nourishing, this classic recipe is made all in one pot and is sooo much better than anything you can buy!
RECIPE:
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Homemade Lentil Soup Recipe
This delicious Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup. This is one of the easiest-to-make most nutritious soups on my website and the taste is beyond amazing.
Lentils are a legume that is indigenous to the Mediterranean and Middle Eastern Countries. They are seeds of a plant that are jam packed with fiber, potassium and protein and make for a great meat replacement.
Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful including by adding them into soup. When other ingredients are introduced that compliment lentils like onions, garlic, spices, and lemon, the taste is out of this world.
There are many variations of lentil soup depending on where you live so do not be surprised if you see different ingredients in it. My version is much more of a Middle Eastern Lebanese style.
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Ingredients for this recipe:
• 2 tablespoons olive oil, ghee, or clarified butter
• 2 peeled and medium diced yellow onions
• 2 peeled and medium diced carrots
• 2 peeled and medium diced ribs of celery
• 3 finely minced cloves of garlic
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 cups green lentils, rinsed
• 1 large peeled and medium diced potato
• 2 bay leaves
• 9 cups chicken stock
• juice of 1 lemon
• salt and pepper to taste
Khao Swe Recipe | Veg Burmese Khow Suey | How to make Coconut Milk | Chef Sanjyot Keer
Full written recipe for Veg Khao swe
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 7-8 people
For fresh homemade coconut milk (800 ml approx.)
Ingredients:
• Fresh coconut 2 cups
• Water 2 cups + 3/4th - 1 cup
Method:
• Roughly chop the fresh coconut and transfer in a grinding jar, along with water, grind as fine as possible.
• Use a sieve and a muslin cloth, transfer the coconut paste in the muslin cloth, squeeze well to extract the coconut milk.
• Further reuse the pulp by putting back in the grinding jar, and add additional water, repeat the same process to extract maximum coconut milk.
• Your fresh homemade coconut milk is ready, this will yield you approximately 800 ml of coconut milk. Keep aside to be used for making khao swe.
For soup
Ingredients:
• Onion 2 medium size
• Garlic 6-7 cloves
• Ginger 1 inch
• Green chillies 1-2 nos.
• Coriander stems 1 tbsp
• Oil 1 tbsp
• Powdered spices:
1. Haldi (Turmeric) powder 2 tsp
2. Lal mirch (Red chilli) powder 2 tsp
3. Dhaniya (Coriander) powder 1 tsp
4. Jeera (cumin) powder 1 tsp
• Veggies:
1. Farsi (french beans) ½ cup
2. Gajar (Carrots) ½ cup
3. Baby corn ½ cup
• Vegetable stock / hot water 750 ml
• Gud (jaggery) 1 tbsp
• Salt to taste
• Besan (gram flour) 1 tbsp
• coconut milk 800 ml
Method:
• In a grinding jar add, onions, garlic, ginger, green chillies & coriander stems, add little water and grind into a fine paste.
• Set wok on medium high heat, add oil & add the onion grounded paste, stir and cook for 2-3 minutes.
• Lower the flame & add the powdered spices, add little water & cook the spices until it releases its oil.
• Add the veggies & stir well, further add vegetable stock or hot water, gud (jagger) & salt to taste, stir & bring to a boil, cook for 5-6 minutes on medium flame.
• Now, lower the flame and in a separate bowl add besan and a few tablespoons of coconut, mix well to make a lump free besan slurry. Further add this slurry to the coconut milk and stir well, make sure there are no lumps.
• Now, add the slurry mixed coconut milk in the wok and stir well, now you can increase the flame to medium heat & let the soup simmer for 5-6 minutes. Stir in regular intervals.
• Taste for the salt & adjust the seasoning accordingly. Finish by adding some lemon juice.
• Khao swe / curry is ready and serve hot with other components.
Assembly
Ingredients:
• Boiled noodles
• Onions (sliced)
• Crushed Roasted Peanuts
• Fried noodles
• Hot soup
• Fresh coriander (chopped)
• Fresh spring onion greens (chopped)
• Fried garlic
• Fried onions (birista)
• Chilli oil
• Lemon wedges
Method:
• Place the boiled noodles in a bowl, pour the hot soup and top it with some roasted crushed peanuts, fresh onion slices, fried noodles, fried onions, fried garlic, freshly chopped coriander leaves and spring onion greens, chilli oil & a lemon wedge on side to elevate the flavour.
• Serve hot, you can tweak the addition of components as per your preference.
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Sourdough Focaccia art & Pea Soup recipe ???? Cottage kitchen | Homesteading Vlog | Slow Living
Hello, dears!
With this cozy video, I want to say goodbye to another summer and share with you the preparation of impressively beautiful and delicious dishes ???? and I also wish you a piercingly beautiful autumn ????
With love, Julia and the LWA team.
???? Sourdough focaccia ????
She's just incredible; this bread is pure aesthetics ????
Recipe:
????500 g flour
????425 ml of water (25-27ºC/ 77-80ºF)
????150g sourdough (100% moisture at peak)
????10 g salt
????Olive oil
????Sea salt flakes (sprinkling on top)
????Flowers or herbs for decoration
Dough preparation. Pour water into a large bowl, leaving 25 ml for later, and add the starter; mix quickly so that it dissolves in water. Add flour and knead into a soft dough. Mix thoroughly so that there are no dry lumps left. Cover the bowl and leave for about 30 minutes in a warm place to ferment.
Then sprinkle salt on top of the dough and pour the last 25 ml of water. Mix the dough with your hands until the water and salt are mixed, and the dough turns into a homogeneous mass. Cover and leave again for 30 minutes.
After 30 minutes, do a warm-up - put wet hands under the dough and stretch it up - stretch one of the sides and cover the dough with it. Then turn the bowl with the dough 1/4 and repeat the same action. Then repeat until a full circle has passed. The kneading will give the dough strength. Cover the dough and leave for 30 minutes. Then repeat the stretching every 30 minutes 3 more times.
During this time, the dough should rise by 40-50%, and signs of fermentation will appear - the dough will sway, and bubbles will appear on its surface.
Line a pan with parchment paper and brush with olive oil. Transfer the dough to a mold, and grease with olive oil, so it does not dry out. Cover the mold and refrigerate for 18-24 hours.
The next day, take the dough out of the refrigerator for 1-3 hours before baking—Preheat the oven to 240ºC (220ºC convection).
Drizzle the focaccia with olive oil, then use your oiled fingers to make wells all over the dough. Sprinkle sea salt flakes on top and garnish with fresh herbs and flowers to taste. Bake in the preheated oven for 15 minutes, then reduce the temperature to 210ºC (190ºC with convection) and bake for another 15 minutes or until the focaccia is golden brown.
Remove from oven and carefully transfer from pan to wire rack to cool.
????Green Pea Soup????
A very tender, juicy, and healthy soup.
Recipe:
????400 g green peas +2 tbsp. for decoration
????1 medium size zucchini
???? 700 ml farm chicken stock or water
????1 garlic clove
????1/2 lemon
????4 sprigs of green basil
????2 tablespoons vegetable oil
???? salt
????feta cheese and olive oil for serving
Put the broth on the stove, and bring it to a boil.
Cut the zucchini into small cubes and fry in vegetable oil until softened.
Crush the garlic and finely chop, and add to the zucchini. Remove from fire.
Put the zucchini and green peas in a saucepan and pour over the hot broth. Salt. And cook for 3-5 minutes or until the peas are ready. Switch off the stove. Cool the soup slightly.
Puree the vegetables with a blender until the consistency of a homogeneous cream.
Pour in the juice of half a lemon. Add a few sprigs of basil and beat again.
Pour the soup into bowls. Pour 1 tsp. olive oil. Garnish with basil leaves and peas. Add cheese.
Serve soup with aromatic focaccia.
Enjoy your meal!
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????Today's video:
00:00 In today's video
00:17 Preparing the focaccia dough
02:53 Preparing a farm chicken droth
03:56 A glimpse of our garden
04:26 After 30 minutes
05:30 Harvest sweet green peas and pansies for decoration
07:26 Sourdough focaccia art tutorial
09:41 Finishing the soup
10:48 Baked focaccia
11:23 Bon appétit
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Watch our other videos:
1. WE MOVED IN! The first part of a story of how a House became a Home | Thrift HAUL & Backyard decor
2. Afternoon Tea ☕ English Scones Recipe | Old Fashioned Tea Time | Slow Living Baking Vlog
3. June's diary ???? Lemon cookies recipe ???? Walk and picnic in a lupine field ???? Slow living
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???? Songs used:
~ In the Moment by Isobelle Walton
~ All We Need Is Candlelight by Isobelle Walton
~ In-Between Heartbeats by Headlund
~ In My Childhood by Colton Walls
~ Robin by S.A. Karl
~ Time on My Hands by Headlund
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Rich and Creamy Tomato Soup Recipe | SO Easy!
All you need are a few kitchen staples, and you’ll have this homemade Tomato Soup ready in no time. Creamy, rich, and flavorful, this easy tomato soup is the perfect cozy recipe the whole family will love. Filled with bright tomato flavor, you wouldn’t believe the soup uses canned tomatoes. Ditch the canned soup because I promise this will quickly become your new cold-weather favorite.
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