HUEVO EN FLOR CON FOIE Y TRUFA

INGREDIENTES (para 4 personas)

Crema ligera de setas:

1 cebolla

Aceite de oliva virgen

150 gr champiñones

110 gr boletus caramelizados (con Pedro Ximenez

10 gr de harina de trigo

100 ml de leche evaporada

300 ml de caldo de pollo

Huevos en flor:

4 huevos ecológicos

Aceite de oliva

sal

Decoración:

100 gr de foie de pato

50 gr champiñones

trufa rallada en aceite

perejil fresco

PREPARACIÓN

1. Para la crema de setas:  Partimos la cebolla en juliana y la rehogamos en una olla con aceite de oliva hasta que esté transparente. Incorporamos los champiñones cortados en cuartos, los boletus al Pedro Ximenez y removemos

2. Espolvoreamos la harina, la integramos en el conjunto y vertemos la leche evaporada y el caldo de pollo. Dejamos hervir durante 10 minutos, trituramos el conjunto y reservamos.

3. Para los huevos en flor: Colocamos 4 porciones de papel film sobre 4 boles y las engrasamos con un poco de aceite.  Ponemos un huevo en el inerior de cada una y sazonamos.  Envolvemos cada huevo, cerramos con una cuerda y cocemos en agua hirviendo durante 4 minutos. Emplatamos en la base de los platos.

4. Para la decoración: Cortamos el foie en dados y los sellamos en una sartén a fuego fuerte por los lados. Disponemos 3 porciones por cada plato, laminamos sobre los mismos champiñon al gustoy culminamos con un poco de trufa rallada.

Decoramos con perejil fresco picado, servimos la crema de setas y a disfrutar

Cortesia Lidl

Cheese and Sausage Main Dish (6 servings)

Ingredients:

1/2 lb Bulk pork sausage
3/4 cup sliced mushroom
1/4 cup sliced green onions
1/2 lb Velveta cheese cubed
4 cups 3/4" bread cubes
1 cup milk
4 eggs beaten

Brown sausage, drain, add vegetables continue cooking 5 minutes drain.  Cool for 10 minutes, stir together sausage mixture, cheese and bread crumbs.
Beat milk and eggs and pour over sausage.
Cover and refrigerate several hours, add salt and pepper.
Remove cover and bake at 350ºF for 55 minutes until brown. (8" square baking dish)
Let stand 10 minutes before serving.

Autumn Chicken with Peppers and Mushrooms

Ingredients:

2 tbsp olive oil
4 boneless chicken breast halves slightly flattened
2 cups sliced mushrooms
2 green bell peppers, sliced
1 can "del Monte" fresh cut sliced tomatoes, garlic and onion

Saute chicken until lightly brown, reserve, add mushrooms and peppers, stir-fry 5 minutes.  Stir in tomatoes, return chicken to skillet cover with sauce.
Reduce heat and cook partly covered for 20 minutes.

Beef Roll Soup with Mustard Green

Ingredients:

10 thin pieces beef steak
300 gr mustard green (choy sun)
2 slices ginger
1,25 litres water
salt to taste

200 gr golden needle mushrooms
3 tbsp shredded carrot

Marinade:
1 tsp soy sauce
3/4 tsp cornfluor
pinch of pepper

Method:

Mix beef steak with marinade and marinate foo 30 minutes.

Rinse mustard green and section.  Rinse mushrooms and drain.

Divide mushrooms and carrot into 10 equal portions.  Roll each portion in each piece of beef steak.  Fasten with toothpick and steam over high heat for 10 minutes.  Drain beef rolls and reserve liquid.

Heat 2 tbsp oil and stir-fry ginger until fragant.  Add water and bring to a boil.  Add in mustard green and cook for 1 minute.  Add in beef rolls and reserved liquid.  Bring to a boil again, add in salt, dish up and serve.

Bamboo Pith and Wood Ear Soup

Ingredients:

50 gr presoftened bamboo pith (chuk sum)
50 gr presoftened wood ears (black fungus)
5 mushrooms
200 gr mustard green (choy sum)
1,5 litres chicken stock
1 tbsp oil
salt, sugar and pepper to taste

Method:

Soak mushrooms untilñ soft, remove stems and shred.
Blanch bamboo pith, wood ears and mushrooms in boiling water for 2 minutes.  Remove and drain.
Heat 1 tbsp oil.  Add chicken stock, bamboo pith, wood ears, mushroom and mustard green.  Bring to a boil.  Add salt, sugar and pepper.  Dish up and serve.

Baked Portobello Mushrooms topped with Quinoa, Feta and Micro Herbs (serves 4)

Ingredients:

8 medium Portobello mushrooms
50 gr unsalted butter
a few spring of thyme
150 ml dry white wine
150 ml vegetable stock
2 garlic cloves, finely sliced
Sea salt and freshly ground black pepper
2 cups water
1 cup quinoa
320 gr jar marinated goat's feta
Micro Herbs for garnish

Preheat oven to 180º C.  Place mushrooms in a large baking tray, dot with butter and scatter over thyme sprigs. Add wine, stock and garlic. Season with salt and pepper. Cover tray with foil and cook for 15 minutes, or until the mushrooms are tender. Meanwhile, in a small saucepan bring two cups of water to the boil, add quinoa, reduce heat, cover with a lid and cook for 10 to 15 minutes until the liquid is absorbed.  Remove from heat and fluff the quinoa with a fork. To serve, spoon the quinoa over the mushrooms, add a dollop of goat's feta and scatter over the micro herbs. Season with extra salt and pepper if required.

Roast Vege and Feta Pasta (3-4 servings)

Ingredients:

400 gr pumpkin
1 medium red onion
1 medium red pepper
2 cloves garlic, chopped
1 tbsp olive oil
2-3 large portobello mushrooms (about 150 gr)
300 gr penne, rigatoni or other short pasta
1/4 cup evaporated milk or cream
2-3 tsp basil pesto
1/2 tsp salt
about 100 gr feta, crumbled
pepper to taste

Heat oven to 225ºC. While the oven heats, peel and de-seed the pumpkin then cut the flesh into two-centimetre pieces.  Cut the onion into about 12 thin wedges.  Halve the red pepper, remove the seeds and pith then cut into 1 cm strips.

Place the prepared vegetables into a large bowl.  Add the garlic and two tablespoons of oil and toss gently until the vegetables are coated with oil (add the extra oil if required).

Spread the vegetables in a single layer over a teflon or baking paper-lined roasting dish or sponge-roll tin, then place in the preheated oven. After 10 minutes gently turn the vegetables, add mushrooms and return to the oven for a further 10 minutes.

While the vegetables roast, cook the pasta in plenty of lightly salted, rapidly boiling water.  Drain the cooked pasta, return to the cooking pot and toss with the remaining oil.  Add the evaporated milk or cream, pesto and salt and stir to combine.

Remove the roasted vegetables from the oven and cut the mushrooms into strips about 1 cm wide.  Gently stir the vegetables (plus any oil and/or juices) and about two thirds of the feta into the pasta.  Season to taste with pepper and garnish with the remaining feta.

Berenjenas rellenas con Avellanas - 4 raciones

Ingredientes

2 berenjenas grandes

2 cebollas grandes

1 huevo

100 g de champiñones

50 g de mantequilla

1 cucharadita de salvia

1 cuchara de harina

100 g de avellanas

100 g de pan rallado

1 Vaso de agua

Sal

Pimienta

Preparación

Precalentar el horno a 180º

Pelar y trocear la cebolla, lavar los champiñones

Freír en la mantequilla a fuego lento hasta que la cebolla quede transparente.

Cortar las berenjenas longitudinalmente y extraer parte de la carne. Trocear la carne de las berenjenas y añadir a las cebollas junto con el resto de ingredientes. Salpimentar y cocinar 5 minutos más.

Rellenar una parte de las berenjenas con el preparado y tapar con su otra parte. Envolver en papel engrasado para mantener las dos mitades juntas y colocar en una fuente para horno con un correoncito de aceite.

Cocinar en el horno precalentado a temperatura moderada 30 minutos.

Servir con salsa de manzana, judías verdes y patatas asadas.

Pizzetas

2 barras de 190 gramos de queso crema
6 panes árabes tostados cortados en triángulos
2 tazas de salsa de tomate italiana sazonada
1 taza de champiñones rebanados y salteados

Untar el queso crema sobre el pan árabe, colocar la salsa sobre el queso.  Cubrir con las rebanadas de champiñones y servir.

Antipasto Salad

6 1/2 ounce tuna drained

14 3/4 ounce marinated artichoke hearts, drained and quartered (save 1 tbsp marinade)

1/4 pound fresh mushrooms, thinly sliced

4 green onions, thinly sliced

8 ounce can tomato sauce

1/4 cup red wine vinegar

1 clove garlic, minced

Toss together tuna, artichoke hearts, mushrooms, and green onions.  In a separate bowl, mix tomato sauce, vinegar, marinade and garlic.  Pour dressing over salad and toss.  If desired, garnish each serving with a triangle of mozzarella cheese and a chili pepper.

Hongos

Ingredientes

150 grsmos de harina
1 pizca de sal
1 huevo
1 cda. de coñac
2 cucharadas de mantequilla
1/2 cucharadita de polvo para hornear
1 taza de leche

Relleno
1 lata de hongos enteros escurridos
3 cucharadas de jugo de limón
sal y pimienta al gusto

Cierna la harina en un tazón y ahueque en el centro.  Ponga la sal, el huevo, el coñac, la mantequilla derretida, el polvo para hornear y mezcle todo.

Agregue poco a poco la leche hasta conseguir una pasta ligera y homogénea.  Deje reposar dos horas, veinte minutos antes de servir prepare el relleno.

Ponga en una olla todos los ingredientes y lleve al fuego hasta que hierva, escurra y deje enfriar.  Sumerja los hongos, uno a uno, en la pasta de buñuelos y fríalos en suficiente aceite caliente hasta que doren.  Sáquelos y colóque sobre papel absorbente.

Puede acompañar con una sabrosa salsa de tomate.  Decore el plato con unos cuantos cebollines.

Beef Rolls

Ingredients

1 lb stewing steak sliced thinly
2 oz beef driping
1/2 lb mushrooms
2 - 3 tbsp fluor
1/2 pint stock or water
salt and pepper
1/2 lb baby carrots

For stuffing:
2 slices bread
2 tbsp milk
4 oz chopped mushrooms
1 tbsp chopped onion
pinch mixd herbs
salt and pepper

Make stuffing: Remove crust from bread, soak in milk and mash with fork.  Add chopped mushrooms, onion and herbs, salt and pepper.

Beat steak as thin as possible and divide into 6 - 8 pieces.  Divide stuffing between slices. Shape into sausages roll and tie with string.  Brown in hot fat and place in casserole.  Fry onions, place with meat.  Add sufficient fluor to remaining fat in pan to absorb fat ans fry stirring until brown.  Stir in liquid, bring to boil, season and pour into casserole.  Add carrots, cover and cook.
Serve garnished with fresh parsley and cooked button mushrooms.