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User:Jukeboksi/Kitchenblog: Difference between revisions
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(Mushrooms in cream & dijon sauce) |
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*Put the pan on maximum heat and add oil | *Put the pan on maximum heat and add oil | ||
*Toss in lots of [[mushroom]]s (chantarels and something else was what I used). You can fill the pan to the brim or even over, they'll shrink to a third or fourth of the volume when you boil out the water | *Toss in lots of [[mushroom]]s (chantarels and something else was what I used). You can fill the pan to the brim or even over, they'll shrink to a third or fourth of the volume when you boil out the water. Don't cut the mushrooms as they will shrink a lot. | ||
*Stir the mushrooms occasionally while on max heat. Toss in some salt when the water starts to come out of the mushrooms | *Stir the mushrooms occasionally while on max heat. Toss in some salt when the water starts to come out of the mushrooms | ||
*While mushrooms are in the pan chop up some [[onion]]s (2-3) and [[bacon]] (100 grams or so) and throw them in. | *While mushrooms are in the pan chop up some [[onion]]s (2-3) and [[bacon]] (100 grams or so) and throw them in. | ||