Three Layer Cake

Food - Recipes

Wednesday, 23 November 2005

Debra first said that mushrooms frying in butter brought back the best memories, then she thought about it and settled on chicken soup.  I noticed that my recipe for chicken soup is the same as bill granger’s recipe in simply bill, so if you want good chicken soup, check that out. If, like Debra, you like mushrooms, here are two quick recipes to bring back good memories, or make new ones. Fettuccine with mushrooms 1 kg (2.2 lbs) mushrooms (a mix or your favourite type), cleaned 1 small white onion ½ glass white wine 2 very spicy dried red hot pepper pieces Handful of flat-leaf parsley ¼ cup olive oil (or less if using an non-stick pan) 400g spaghetti or fettuccine or linguine In a frying pan sauté onion and hot pepper in half of the olive oil. Add mushrooms. Add white wine, stirring occasionally until it evaporates. Cook mushrooms over low heat, covered, until they have released most of their water but are not too dry, occasionally adding a teaspoon of oil. Add salt to taste, flat-leaf parsley, and remaining oil.  Don’t worry if it seems oily, you’ll appreciate that the pasta isn’t too dry and sticky. Toss well with pasta. Fried mushrooms 500kg large oyster mushrooms or sbrise in the Veneto region of Italy 1 egg Juice of ½ lemon 1 cup fine bread crumbs 1 cup flour Oil for frying (Canola) Salt and pepper to taste Boil mushrooms with lemon juice to soften them. Beat the egg with salt and pepper. Soak mushrooms in egg for 1 hour. Bread the mushrooms (the quantities don’t matter as long as the mix is 50/50). Fry in small batches. (You can try different spices in the flour mixture to add more flavour)

 

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