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How To make Shiitake Mushroom, Sweet Potato & Hazelnut Sauce
2 c Onions, diced
2 tb Olive oil
1/4 ts Salt
3/4 ts Rosemary, fresh & minced
2 c Sweet potatoes, diced
1 1/2 c Vegetable stock
2 tb Water
1 c Rice milk -=OR=-
-- soy milk 2 tb Hazelnut butter
1 1/2 c Shiitake mushrooms, sliced
1 1/2 tb Tamari
1 pn Black pepper
Saute onions in oil until lightly browned. In a large pot, combine half of the onions with the salt, 1/2 ts rosemary, sweet potatoes & 1 1/2 c stock. Cook until potatoes are tender. Cool to room temperature & blend with milk & hazelnut butter until very smooth. Set aside. Combine remaining onions, mushrooms, tamari, pepper, remaining rosemary & 2 tb water. Cook for 5 minutes. Add to sweet potato mixture & simmer for 5 minutes. Serve hot over fresh pasta. NOTE Only use fresh shiitake mushrooms.
How To make Shiitake Mushroom, Sweet Potato & Hazelnut Sauce's Videos
Soup Week: Parsnip, Pancetta and Hazelnut Soup
The life of purple rice, pumpkins, and … peanuts紫米南瓜的一生…,还有花生丨Liziqi Channel
Please subscribe to 【李子柒 Liziqi 】Liziqi Channel on YouTube if you like my videos: #李子柒#李子柒Liziqi #ChineseCuisine #chinesefood
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Sow in spring to grow in summer, harvest in autumn for storage in winter.
And Autumn Equinox has given way to Cold Dew now.
We have finished reaping the corn, grain, pumpkins, and peanuts,
ready to await the frost and snow in winter.
For the past Mid-Autumn Day, my cousin and cousin-in-law came back to spend the festival with granny.
Chitter-chatter, lively and jolly--that’s how festivals should be!
春生夏长,秋收冬藏。
秋分已去寒露来。
忙完玉米 谷子 南瓜 花生的收获存储之后
就该等着霜雪天的到来,
中秋,表姐和表姐夫两口子来陪奶奶过节。
吵吵闹闹的,倒也过了这个秋!
【李子柒 Liziqi 】
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Chicken Noodle Soup! #shorts #fyp #viral #chef #food #recipe #cooking #trending #pasta
Ingredients
1 1/2 lbs boneless skinless chicken thighs
2 large carrots
2 large celery ribs
4 cloves garlic
3 sprigs of fresh thyme
salt and pepper
6-7 cups chicken broth
4-6 oz fresh or dried pasta
fresh parsley for garnish
Season your chicken thighs with salt and pepper on both sides. In a large pot or dutch oven, over medium high heat, add oil. Once very hot, add your chicken thighs and cook for 4 minutes. Then flip and cook until internal temperature reaches 170f. Remove and set aside.
In the same pot, add carrots and celery. Cook for 3-4 minutes or until softened. Then add your garlic and thyme. Cook until fragrant, then add your chicken stock. Bring to a simmer and add your chopped chicken. Season to taste with salt and pepper. Let simmer for 20-30 minutes. Remove the thyme branches, then add your cooked pasta of choice.
Serve with fresh chopped parsley and enjoy!
Hazelnut and Horseradish-Crusted Chicken with Wisconsin Asiago Mushroom Sauce
To view the next video in this series click:
EP #47: Puff pastry goodies | How to make crispy and savory mushroom nests
How to make crispy and savory mushroom nests from puff pastry with mouthwatering filling? Here is how! Step by step guide in the video. Ingredients and measurements are below.
This episode is available in Russian:
-INGREDIENTS-
400 g puff pastry (or a 397 g box of Tenderflake puff pastry)
For the mushroom filling:
400 g assorted mushrooms, sliced and chopped (I’ve had shiitake, cremini, portobello, and shimeji mushrooms)
2 tbsp. soy sauce
1 tbsp. rice vinegar
2 medium shallots, finely chopped
2-3 tbsp. olive oil
15-20 g butter, cut in ½ inch cubes
1 egg (for egg wash)
Salt to taste
For the cheese paste:
45 g freshly grated parmesan
½ freshly grated gruyere cheese
¼ goat cheese
2-3 tbsp. milk
-Equipment-
Cookie cutters (variety of sizes)
or different size glasses/cups to cut the rounds
#fabeatspresents #puffpastry #mushroomnests
Mandy Lee's Spicy & Silky Mapo Tofummus | In The Kitchen With
Mandy Lee’s version of mapo tofu might be, dare we say, better than the original. This recipe has the perfect balance of intensity and comfort from the fiery blood-red chile oil that coats the savory pork and the silky-smooth touch of cooled puréed tofu. Whether served with rice or bread, this dish has unforgettable contrasts of texture, flavor, and temperature. GET THE RECIPE ►►
Check out Mandy’s blog for much more of her food, writing, and photography ►►
PREP TIME: 1 hour 25 minutes
COOK TIME: 14 minutes
MAKES: 4 appetizer servings
INGREDIENTS
Garlic Confit Sauce & Tofummus
3 garlic cloves, smashed and peeled
1 tablespoon canola oil
1/2 teaspoon fish sauce
1 pound (450 grams) firm tofu
1 1/2 teaspoons toasted sesame oil
1/3 teaspoon fine sea salt
Mapo Sauce & Assembly
3 ounces (90 grams) ground pork or beef
1 teaspoon plus 1 tablespoon toasted sesame oil
1/2 teaspoon potato starch or cornstarch
3 tablespoons canola oil
1 tablespoon doubanjiang (Sichuan broad bean chile paste)
1 teaspoon mushroom powder (dried ground shiitake mushrooms)
1/2 teaspoon finely minced fermented black beans (or 1 teaspoon of the darkest miso you can find)
1/2 to 3/4 teaspoons gochugaru (Korean chile flakes)
2 garlic cloves, grated
2 teaspoons grated ginger
1 teaspoon ground Sichuan peppercorns, plus more for dusting
1/8 teaspoon ground cumin
2 tablespoons Shaoxing wine or sherry
1/4 cup chicken stock
1 1/2 teaspoons apricot jam
1/4 teaspoon ground white pepper
Splash rice vinegar
Finely diced scallions, for serving
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