User:Jukeboksi/Kitchenblog: Difference between revisions

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8.10.2004

===Mushrooms in cream & dijon sauce===

*[[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

*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

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17.2.2004