Ingredients For sauteing the mushroom 30 g Enoki mushrooms 30 g Shimeiji mushrooms 30 g Shitake mushrooms 1/2 teaspoon Japanese soy sauce 15 g butter 1/8 teaspoon of salt A pinch of black pepper To assemble the salad 100 g of Lettuce of your choice, e.g. butterhead, Romaine 15 ml Tonkatsu sauce 15 ml Japanese … Read more
Ingredients 1 tablespoon olive oil 12 oz mushrooms any variety, thinly sliced 1/4 cup chopped onion 2 tablespoons butter 1 cup arborio rice 1/2 cup white wine or extra broth 3 cups chicken broth divided, or mushroom broth 1/3 cup freshly grated Parmesan cheese Instructions Warm the broth in the microwave. Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside. Add butter … Read more
Ingredients 1/4 cup unsalted butter 1/4 cup olive oil 3 cups diced mushrooms 1 cup chopped onion 1 sprig rosemary 1 1/2 cups Arborio rice 3/4 cup white wine 1 quart chicken stock salt and ground black pepper to taste 1/2 cup grated Parmesan cheese Instructions Select the Saute function on an electric pressure cooker … Read more
Ingredients 2 pounds boneless pork chops 1/2 teaspoon paprika 1 pinch kosher salt and ground black pepper to taste 1/4 cup butter, divided 1 (8 ounce) package sliced fresh mushrooms 4 cloves garlic, minced 1 teaspoon Dijon mustard 2 tablespoons all-purpose flour 2 cups beef broth Instructions Season both sides of pork chops with paprika, … Read more
Ingredients Beef- 16 ounces beef tenderloin steaks, (454g) filet mignon, (two 8-oz pieces) 1 1/2 to 2-inches thick 1 tablespoon dijon mustard, (15ml) 3 ounces prosciutto, 6 to 8 slices 1 frozen puff pastry sheet, Pepperidge Farm recommended 1 large egg yolk 1 tablespoon milk, (15ml) kosher salt, as needed for seasoning black pepper, as needed for seasoning Mushroom Filling- 8 ounces brown mushrooms, (227g), rinsed and dried 1 teaspoon olive oil, (15ml) 1/4 teaspoon kosher salt 1/8 teaspoon black pepper Mushroom Sauce- 2 tablespoons olive … Read more