How To make Mushrooms Barcelona
2 tb Butter/margarine
1 tb Vegetable oil
8 Oz(3 cup) fresh mushrooms
1/2 c Chopped toasted walnuts
2 tb Dry sherry
1 tb Lemon juice
1 ts Grated orange/lemon peel
2 tb Chopped parsley
Salt to taste Melt butter with oil. Add mushrooms; saute over medium high heat until just tender. Add walnuts, sherry, lemon juice and citrus peel; cook 1 minute. Sprinkle with parsley; season with salt.
How To make Mushrooms Barcelona's Videos
STOP EATING Plain Chicken & Rice! Try this High Protein Halal Cart Chicken Instead! #recipe #foodie
High Protein Delicious Chicken & Rice Halal Cart-Style for Meal Prep!
There’s no reason to be eating plain chicken and rice when you can make this incredibly easy and delicious chicken recipe! Packed with flavor, so filling while being low calorie! Perfect for meal prep too????????????
Macros per serving (total 4)
430 Calories | 41g Protein | 42g Carbs | 11g Fat
Ingredients (for 4 servings)
- 700g Raw Cubed Chicken Breast
- 1 tbps Oregano
- 1 tbsp Cumin
- 1 tbsp Paprika
- 1 tsp Chilli Powder
- 1 tbsp Garlic Powder
- 1 tsp Salt
- 1 tsp Olive Oil
- 1/2 Lemon Juice
Cook on high heat for 3-4 mins each side till golden brown
- Shredded Lettuce
- Chopped Tomatoes
- Garnish Coriander (optional)
Garlic Sauce
- 150g Fat Free Greek Yogurt (any yogurt works)
- 50g Light Mayo
- 2 Minced Garlic Cloves
- Chopped Coriander/Cilantro
- 1/2 tsp Cumin, Salt, Pepper
- 1/2 Lemon Juice
You can store this sauce for multiple days in a bottle or container, perfect to prep in batches
Golden Rice
- Basmati Rice (207g uncooked gives about 560g cooked weight | 140g Cooked Rice per serving)
- season with Turmeric, Cumin, Paprika, Garlic, Salt
- Add water then bring to a boil then simmer on low heat for 8-10 mins till fully cooked
Distribute into 4 equal servings and enjoy!
Find more Easy & Delicious Recipes like this in my Digital Cookbook!????????????❤️
Important notes
- When reheating the meal prep, i would put the sauce and lettuce seperately then heat the rice and chicken in a microwave
- You can store the sauces in little containers in the meal prep box
Hope you all have a great weekend and let me know if you try this recipes!
Mushroom Picking In The Pyrenees & Then Cooking Mushroom Risotto || Recipe || Infinity Platter
This is my first ever mushroom picking experience and I absolutely loved it! We went on a wonderful journey to Forest Days, a company run by an amazing couple where they offer glam camping or 'glamping' experiences.
To know more about Forest Days, check out their website and instagram page -
Website -
Instagram -
After we picked mushrooms in the forest, we went back to the rustic kitchen and I made my favourite mushroom risotto.
Here is the recipe...
- Ingredients -
2 tbsp Olive oil
2 finely chopped Shallots
2 finely chopped Garlic cloves
30g Dried Porcini Mushrooms
40g Unsalted Butter
1tsp Fresh Thyme
200g Arborio Rice
110ml White Wine
6-8 cups of Chicken or Veg Stock & Porcini Mushroom Liquid (Keep a watch on it after 6 cups of liquid)
300 - 400g Mushrooms (Here I used Yellow leg mushrooms but you can use anything you like)
110g Parmesan Cheese
4 tbsp chopped fresh Parsley
Salt + Pepper to taste
Instructions -
- Hydrate the dried porcini mushrooms in hot water for 10 minutes
- Drain and keep the liquid aside & chop the porcini mushrooms into small pieces
- In a pan, add olive oil, shallots and garlic and cook for a few minutes until they soften
- Add chopped porcini, a small cube of butter and thyme and cook for a few more minutes
- Add the rice and cook for one minute
- Deglaze the pan with white wine and cook until all the wine is absorbed and evaporated
- Add the porcini mushroom liquid and only when the liquid is fully absorbed by the rice, add the next ladle. Keep stirring constantly.
- Keep a watch on the consistency of the rice and add more stock ONLY if you think it needs more
- When the rice is 5 minutes away from being al dente, add the mushrooms. When to add the mushrooms will depend on what type of mushrooms you're using. Here I'm using yellow leg mushrooms which don't take long to cook but if you're using other mushrooms that take longer to cook, add them to the pan before adding the rice and cook for 5 minutes.
- Add loads of parmesan and some more butter and cook until they are fully melted
- Add salt and pepper according to your taste
- Finally garnish with chopped fresh parsley, more parmesan and its ready to be served.
ENJOY and see you next week :)
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#InfinityPlatter #AashrithaDaggubati #MushroomRisottoRecipe
Mushroom Beignets Recipe with Jules Cooking
Find the full recipe in his Gronda profile exclusively in our app
EASY VEGAN BROCCOLI SALAD RECIPE #vegan #vegetarian #broccoli #salad #recipe #chinesefood #cooking
Saffron Milk Caps | Mushrooms in Barcelona, Spain #europe #mushrooms #fungi #foraging
Saffron Milk Caps (Lactarius deliciosus) are a popular wild edible mushroom in Europe. They are a light orange color and secrete a milky substance that turns wine-red and ultimately green! #northspore #northsporemushrooms #spreadthespore #fungi #mushrooms #forage #saffronmilkcap #mycology
In Catalonia Spain, Mushrooms are Serious Business
Chef, Francesc Rovira, of the Michelin Star Restaurant Xesc Fonda, takes us on a trip through the Forrest in search of the best tasting mushrooms.
Then we take the best back to Xesc Fonda where the chef creates some amazing dishes from our discoveries.