For generations diners of discriminating taste have marveled at the mysteriously wonderful flavor of Arturo’s famous sauce. Born into a family of innkeepers in the mountains of Italy, young Arturo learned the secret of this zesty tomato-based sauce in his family’s kitchen. Brought to our country as a transatlantic cruise liner chef, Arturo’s famous sauce has brought him culinary renown.
After years of living in awe of the mysterious fungi known as mushrooms — chefs, health enthusiasts, and home cooks alike can’t get enough of these rich, delicate morsels. With updated production techniques for home and commercial cultivation, detailed growth parameters for 31 mushroom species, a trouble-shooting guide, and handy gardening tips, this revised and updated handbook will make your mycological landscapes the envy of the neighborhood.
Perfect appetizer with mushrooms..easy and cheesy..it just melts into your mouth !
Ingredients:
Stuffing mushrooms- 12
For stuffing:
Mushroom stems chopped – 1/2 cup
Finely chopped onions- 1
Finely diced green pepper -1/4 cup
Finely diced celery- 1/4 cup
Garlic cloves minced-2
Butter- 2tbsp
Bread crumbs- 1/2 cup
Parmesan cheese-1/4 cup
Dried oregano leaves-1tsp
Parsley leaves chopped
Pepper powder-1/2 tsp
Salt- as needed
Visit my blog for the recipe:
http://thasneen.com/cooking/stuffed-gourmet-mushrooms/
Duration : 0:6:59
thank you
Do any of them go well with steak …. or are they robust enough to go with calf’s liver? Thank you
Chanterelle Risotto
Original recipe yield: 6 servings
INGREDIENTS
2 tablespoons butter
2 cloves chopped fresh garlic
2 cups sliced chanterelle mushrooms
2 tablespoons butter
2 cups Arborio rice
5 cups vegetable broth
2 cups freshly grated Parmesan cheese
salt
freshly ground black pepper
DIRECTIONS
In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.
Ragout of Beef with Wild Mushrooms and Dried Fruits
Serves 6
Ingredients:
2-1/2 lbs. stew meat (chuck)
3/4 cup dried fruits (prunes, apples, apricots, pears, raisins)
2 cups tea
Orange and lemon peel
3/4 cup whole cloves
1 cinnamon stick
2 Tbs. olive oil
1 1/4 cups mushrooms (cepes, shiitakes, chanterelles)
1 Tbs. tomato paste
2 cups red wine (Chianti or Burgundy)
1-2 slices pumpernickel bread, crumbled
1/2 cup heavy cream
Salt and pepper to taste
Marinade:
1-1/2 cups good red wine (Bordeaux or Beaujolais)
1-1/4 cups water
3 medium-size shallots, sliced
1 cup sliced carrots
1/2 cup diced celery
3 garlic cloves, minced
1 bay leaf
3 cloves
10 peppercorns
1 tsp. sugar
1 Tbs. salt
Garnish:
Fresh chives
For the marinade, combine all ingredients.
For the beef, marinate the meat 3 days in advance.
The meat should be cleaned, all excess fat removed and cut into 1-inch dice or any size you desire.
Soak dried fruits in tea with lemon and orange peel, cloves and cinnamon overnight.
Strain marinade through a china cap.
Remove meat, dry with kitchen towel, and set aside.
Bring marinade to a boil, skimming off the foam with a ladle and discard.
Heat oil in a heavy sauté or roast pan.
Quickly roast meat evenly on all sides.
Add the mushrooms and sauté until all the water from the mushroom has evaporated.
Stir in the tomato paste.
Deglaze with the red wine, add the marinade, bring to a boil, close pan with a lid and place in oven at 375°F.
Allow to cook for a 1/2 hour, then sprinkle in the pumpernickel crumbs.
Continue cooking for 1 hour.
Remove meat from the stew and keep warm. Purée and strain the sauce.
Add the cream. Cut the dried fruits into assorted shapes and add to the sauce along with the meat and slowly cook for 5 minutes.
Season to taste with salt and pepper and serve.
hope these help. enjoy.
