Tag-Archive for » mushrooms «
I will be getting round to posting some more of my own recipes in the next week but I have been cooking up a storm from all my team mates recipes for the swap I am in this month. I have been trying to catch up on all the ones I have saved that I have made ans am slowly getting there. It is my fault really I have saved so many great recipes to try and I keep making new ones. Then again it is great for my regular readers as you get to share in some great recipes with me.If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Loin veal chops, each cut about 3/4-inch thick (I made with veal scallops as I could not get loin chops and just pan fried.)
2 Tablespoons butter
2 Cloves garlic, crushed (My add)
1/4lb Mushroom, sliced
1/4 Cup minced onion
2 Tablespoons medium sherry (I added bout 4)
3/4 Teaspoon salt
1 Dash hot pepper sauce (I added a few dashes)
1 Ripe avocado
2 Teaspoons cornstarch
1/2 Cup heavy cream or whipping cream
1 Tablespoon chopped fresh dill
Method
1. Preheat oven to 350 degrees F. Slash fat on edge of chops, being careful not to cut into the meat. In a 10-inch skillet with ovensafe handles, cook mushrooms and onions in hot butter over medium heat until tender, 5-10 minutes.
2. Arrange chops in skillet. Add sherry, salt and hot pepper sauce; heat to boiling. Cover and bake 1 hour or until meat is fork-tender.
3. Cut avocado in half; remove seed and skin. Slice avocado and arrange over chops. Bake, uncovered, 10 minutes for until avocado is heated through. Place chops on a warm platter.
4. Blend cornstarch and 1 tablespoon cream until smooth; stir in remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in dill.
I served ours over fresh vegetables with roasted potatoes topped with the sauce and sliced avocado.
All photos taken by me unless otherwise stated.
Here is a very quick and easy pasta recipe to throw together which tastes great, I would recommend making this with tortellini as I think it is a real important part of what makes this dish. I also added garlic and peas to the recipe I cooked the garlic in with the mushrooms and bacon and added the peas when I added the cream. It is a great no fuss week night meal that the whole family will enjoy. If you would like to see more photo’s or read more reviews of this recipe please click here.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
500g Pasta, your preference (I used tortellini and I think that is what makes this dish.)
1 Tablespoon olive oil
3 Cloves garlic, crushed
6 Slices bacon, chopped
200g Button mushrooms, sliced
1 Cup of peas (optional)
400ml Cream
2 Scallions, sliced
1/2 Cup Parmesan cheese
1 Tablespoon freshly chopped parsley
Parmesan cheese extra to sprinkle over
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until ‘al dente’. Drain, return to the pan, and keep warm.
2. While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 3 minutes, add garlic, cook for further 2-3 minutes or until golden brown.
3. Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
4. Add the remaining cream, bring to the boil, and cook over medium heat for 10 minutes, OR until the sauce is thick enough to coat the back of a spoon. (Add peas here if using)
5. Stir the spring onion through the mixture, add cheese stir to melt.
6. Pour the sauce over the pasta, and toss to combine.
Serve sprinkled with the parsley.
All photos taken by me unless otherwise stated.
