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User:Jukeboksi/Kitchenblog
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=== Mushrooms in dijon cream === [[File:Food-chantarelles-in-dijon-cream-and-stock-served.jpeg|thumb|right|480px|Chantarelles in dijon cream with pasta and cheese. This particular one was with smoked turkey in place of the bacon cubers in the recipe. Could try to explore a vegan version of this sometime.]] *[[Class]]: main course *[[Preparation]]: 30-40 minutes *[[Skill requirements]]: low *[[Hardware]]: [[knife]], [[stove]], [[frying pan]] *[[Clean up]]: long *[[Cost]]: low to medium *[[Groups]]: [[non-halal]], [[non-kosher]], [[non-vegan]], [[non-vegetarian]] *[[Main season]]: Mushroom season *[[Performance]]: munchy if you like mushrooms *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. 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 *While mushrooms are in the pan chop up some [[onion]]s (2-3) and [[bacon]] (100 grams or so) and throw them in. *When the onions are sweet and the bacon is semi-crunchy throw in [[black pepper]]. Put plenty of pepper since the [[cream]] will take lot of the edge off. *Put 2dl of [[cream]] and a couple of teaspoons of [[dijon mustard]] in a mixer and mix (I used 4 plentyful spoons, maybe a little over the top but not badly) *Pour the cream-dijon mix stirr and bring the sauce to low-boil *Stir constantly for a couple of minutes and serve with [[potatoe]]s of your choice ---- 17.2.2004
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