User:Jukeboksi/Kitchenblog: Difference between revisions

User:Jukeboksi/Kitchenblog (edit)

1,367 bytes added , 8 October 2004

Mushrooms in cream & dijon sauce

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+.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
+----
 .2.2004