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How To make The Countess's Mushrooms
1 lb Mushrooms, fresh
4 tb Butter
2 tb Flour
2 ts Broth
1 1/2 c Sour cream
2 tb Lemon juice
1 ts Garlic powder
2 ts Onion powder
1/2 ts Nutmeg
1/2 ts Tarragon
1/4 ts Curry powder
1/2 ts Black pepper,
-freshly ground 1/4 ts Salt (or to taste)
In a large frying pan, melt the butter. Saute mushrooms in butter until tender (about 5 minutes). Mix flour and chicken base together. Sprinkle over mushrooms. Cook one more minute, stirring. Add sour cream, lemon juice and all seasonings. Cook 2 to 3 minutes more, stirring. We use chicken broth or chicken bouillon. If you use a vegetable broth this is a vegetarian dish. If you can resist digging in right away, cook this ahead of time to give the flavors a chance to mellow. At serving time, rewarm carefully over low heat. This is wonderful as a main dish served over rice, noodles or fettucini Alfredo. NOTES: * A rich treat for mushroom lovers -- This recipe originated in "Ken Kelly Cooks," and is presented with only minor additions and changes. Yield: serves 2 gluttons. : Difficulty: easy. : Time: 15 minutes preparation, 10 minutes cooking. : Precision: approximate measurement OK. : Kathy Marschall : Submitted for her by David Messer. : Lynx Data Systems, Minneapolis, Minnesota, USA : dave@viper.UUCP {amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave : Copyright (C) 1986 USENET Community Trust
How To make The Countess's Mushrooms's Videos
Enrica Rocca The cooking Countess
Enrica Rocca shows us her native Venice and her inspiration for cooking
Enrica Rocca runs a cooking school beyond the ordinary. She's an Italian cook of note and a flamboyant and passionate chef and restaurateur. She has Italian cooking in her blood and a contagious zest for life and food. Her dishes use two or three ingredients at most, well chosen, cooked with simplicity and brought to the table with gusto. Measurements are made by eye, timing done by instinct -- David Baker -- Financial Times
Few people in our country know that Enrica Rocca is becoming the gastronomic ambassador of the world - Silvia Bombelli -- Sole 24 Ore
The school is housed inside the family palazzo. She says never have a recipe in mind before going shopping at the market at the start of her classes, which have no more than 8 students at any one time -- Alexander Lobrano -- Gourmet Magazine (also listed on their best cooking schools in the world, 2008)
To take part in her lessons is more similar to the idea of a party than that of a class and the view from your seat, experiencing the best food in Venice, is beyond price -- Mark O'Flaherty -- The Independent UK
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Vanessa von Schellwitz owner of Gingerbread Cottage Bed and Breakfast shares her schnitzel recipe for unbreaded schnitzel
Vanessa von Schellwitz is the owner operator of the Gingerbread Cottage Bed and Breakfast, an idyllic 1905 heritage B&B in beautiful downtown Victoria BC, a half block off the Salish Sea. Website is
As a child, Vanessa was a real life “Heidi” living in the Eschen Villa on the clean, cold alpine Attersee Lake, in Seewalchen Austria, 50 KM East of Salzburg
Vanessa’s birthplace was located 50 meters from her Godmother’s famous Paulick Villa – the Summer Playground to Vienna’s Elite Art Noveau Community including Gustav Klimt, Egon Schiele, Richard Teschner and Friedrich Paulick at the turn of the 19th century.
In fact, the aunt of Vanessas’s Godmother, Gertrude Floege, was the famous fashion designer Emelia Floege – life companion of the famous artist Gustav Klimt who frequently painted at the Paulick Villa..
Also the last Countess Maria dei Medici, who lived adjacent to the Eschen Villa hand wrote a poem for Vanessa as a child… Not many People can say that!
Vanessa got her teaching Degree in Salzburg but her real love and talents were for cooking.. after moving to Vancouver Island, she honed her chef skills under the eye of her brother in law Dieter von Schellwitz who had been the first executive chef at the famous Ilikai Resort in Waikiki, and had chef career in New York and San Francisco.
Coming to Vancouver Island via Culture City itself – Salzburg Austria – A true Austrian,Vanessa has pure Mozart flowing through her veins and a delicious piping hot Austrian ApfelStrudel in the Oven for her many guests! Vanessa and her 70’s husband owned and operated the Austrian Chalet, an 80 room hotel with 3 Restaurants in Campbell River BC
Vanessa spent many years as Victoria BC’s busiest and most Versatile Culinary Instructor from her Veni. Vidi, Coxi Cooking School, and operating her busy “Vienna Catering” Business
Author of 7 Cookbooks, Vanessa also wrote a food Column, had her own TV cooking show and did food styling for other local authors.
Vanessa makes all her guests feel like Austrian Royalty in her c. 1905 Victorian “Arts and Crafts Heritage Home” with Cozy Themed rooms and Elegant 3 Course Breakfasts in her “Bavarian Gasthaus” Style Breakfast Room
Please Feel Free to Contact us for booking information. Call Tollfree 1-877-767-2121 iMessage or Text 250-812-5457 Email: gingerbreadcottagebb@gmail.com
Cooking with the Countess: Ratatouille
On this newest installment of Cooking with the Countess, The Countess von Salm-Hoogstraeten is joined by Board Member of the Southampton History Museum David Granville. Together they will be showing us how to make a delicious Ratatouille. Enjoy!
Want to make this dish on your own? Below are the Countess' instructions!
Ratatouille (to fill one 6 x 2 casserole dish)
1. deep fry in high heat using Grapeseed oil in skillet or deep fryer.
2. Cube all vegetables, keep separate. Cook all separately about 2 minutes each.
3. Start with 1 big onion, (garlic) and lots of ground black pepper. Next add vegetables - handful of green peppers; handful of red peppers; handful of green zucchini; handful of yellow zucchini; handful eggplant - good handful; 3 tomatoes last! Add more oil as needed.
4. Transfer separately to casserole with slotted spoon.
5. Mix all, add lots of dried basil leaves; salt, pepper (and sugar) as needed.
6. Next add 2 tsp. cornstarch premixed in cold water and lots of fresh basil leaves
7. Put filled casserole in preheated 375 oven for 15 minutes.
8. Just before serving, I like to add a dollop of really good extra virgin olive oil.
9. Ratatouille is served best at room temperature or also the next day - maybe lightly warmed up.
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This is a Must Eat MOREL Dish!
It's spring time and morel picking season! In this video I foraged, cleaned and cooked up a delicious morel dish.
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My name is Kitty Kanhoffen, I am a teacher as well as an outdoor enthusiast. My passion for the outdoors first started when I was introduced to fishing through my husband Daniel in 2012 and it expanded quickly when I began co-hosting on Fishing with Rod. The curiosity did not kill this Kitty, but has only furthered my passion beyond fishing, which now includes foraging and hiking in British Columbia, Canada.
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