Baked Mushrooms with Rosemary and Parmesan

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Healthy and tasty, this baked mushroom dish with fresh herb, lemon and Parmesan couldn’t be any simpler. It can serve either as a delightful appetizer or just as a light side dish, which goes really well with any meat dishes.

Baked Mushrooms with Rosemary and Parmesan

adapted from Eat Smarter

• 1 Bio lemon
  
• 1 tbsp Fresh rosemary, chopped
  
• 25 ml Olive oil
  
• 300 g White mushrooms, sliced
  
• 20 g Parmesan, grated
  
• Salt and freshly mulled black pepper
  

1. Rinse lemon under running hot water. Dry and finely grate the zest. Squeeze out the juice for later use. Combine the chopped rosemary, lemon zest, and olive oil in a bowl.
   
2. Preheat the oven to 200C/400F. Clean and thinly slice the mushrooms. Place the sliced mushrooms in a baking pan. Drizzle half of the oil mixture over and season with salt and freshly mulled black pepper.
   
3. Bake in the hot oven for 10 minutes. Sprinkle the grated Parmesan over the mushrooms and continue to bake 5 more minutes until the cheese has turned lightly browned. Remove and drizzle the rest of oil mixture and some lemon juice over.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Butternut Squash and Red Lentil Soup with Five Spice Shiitakes

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A quick, easy and tasty recipe for a thick and soul-warming pumpkin soup fragrantly spiced with curry and served with 5 spice shiitake mushrooms.

5 Spice Shiitakes	Soup
12 Dried shiitakes, soaked and diced 1-2 tbsp Bacon dripping 1 tsp Garlic, minced 1/3 tsp Five spice powder 1-2 tsp Maggi seasoning 1/2 tbsp Medium sweet sherry	3 tbsp Olive oil 1 Onion, finely chopped 2 Garlic cloves, crushed 2 tsp Curry powder 700 g Butternut squash, cut into 1cm pieces 100 g Red lentils, rinsed 1l Vegetable stock Salt and pepper to taste Fresh parsley leaves, to serve

1. Soak dried mushrooms in warm water until plump, about 30 minutes. Drain well, then dice the softened mushrooms. Heat the bacon dripping in a skillet. Add in minced garlic and diced mushrooms. Sauté briefly, adding in five spice, maggi seasoning and sherry, and continue stirring until mushrooms are tender and coated with the sauce. Keep warm until ready to use.
   
2. Heat a large saucepan with olive oil over medium-low heat. Add the onion and cook, for 5 minutes or until soft. Add the garlic and curry powder and cook, stirring, for 1 minute or until aromatic. Add the butternut squash, red lentils, and vegetable stock. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until the butternut squash and red lentils are soft.
   
3. Remove the soup from the heat and puree with a handheld blender or whirl in batches in a blender until smooth. Return the soup to the low-medium heat and cook, stirring, until heated through, about 3 minutes. Season with salt and pepper. Ladle among serving bowls. Top with the stir-fried mushrooms and parsley to serve.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Quick Coq au Vin

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Coq au Vin is a classic French dish of cock cooked in red wine, traditionally a Bourgogne. Obviously can't call this one as an authentic Coq au Vin as I used chicken drumsticks and pinot noir instead. Besides that, I purposely left out the bacon. The end result was for sure different, but it was absolutely delicious!

Quick Coq au Vin

--adapted from My Recipes

2 tbsp All-purpose flour 1 tsp Dried thyme 1/2 teaspoon salt 1 handful Dried shiitake mushrooms 7 Skinless chicken drumsticks 3 tbsp Corn oil 2 Carrots, cut into bite-sized pieces 300 ml Dry red wine 100 ml Chicken broth 1 tbsp Tomato paste

1. Combine flour, thyme, and salt in a bowl. Coat the chicken drumsticks with flour mixture, shaking off excess flour. Soak the dried mushrooms in a bowl of warm water for 30 minutes until softened. Drain and cut into 2-3 pieces.
   
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning frequently, until they are browned, about 8 minutes. Remove and drain on the paper.
   
3. Add in prepared mushrooms and carrot. Cook, stirring occasionally, until the aroma is released. Pour in red wine, broth, and tomato paste. Bring the mixture to a boil. Return the chicken drumsticks to the pan. Simmer it over medium heat for about 20 minutes until chicken is done.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Walnut-Stuffed Chicken Roulades

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A stuffed chicken breast roulade (or roll) with roasted walnuts, arugula and dried shiitake mushrooms that imparted a distinct, smoky flavours to the filling. Instead of breadcrumbs, use a mix of high-protein, low-gluten rye crackers and Vitamin E-rich walnuts by pulsing them together in a food processor to coat the chicken.

Recipe adapted from Whole Living

• 7 Thin, crisp rye crackers
  
• 40 g Chopped walnuts, toasted
  
• 2 tsp Extra-virgin olive oil
  
• 3 Garlic cloves, minced
  
• 1 Shallot, finely chopped
  
• 1 handful Dried shiitake mushroom caps, soaked and chopped
  
• 2/3 tbsp Fresh thyme, chopped
  
• 20 g Arugula, chopped
  
• 1 tbsp Stock or water
  
• 2 Boneless, skinless chicken breast halves, butterflied and pounded evenly
  
• Coarse salt and freshly ground pepper
  
  

1. Soak the dried shiitake mushroom caps in warm water for 20 minutes. Drain. Remove the stems and chop finely. Preheat oven to 190C/375F. Pulse crackers and 30 grams walnuts in a food processor until finely ground.
   
2. Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add chopped mushrooms and thyme, and cook until chopped mushrooms are slightly golden, about 5 minutes. Turn the heat off. M ix in chopped arugula, water and the remaining walnuts to skillet.
   
3. Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay one chicken breast on a plate. Spread half mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with another chicken breast, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Potato and Chanterelle Salad and No-Recipe Salad

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This is a wonderful and easy salad with potatoes, chanterelles, shallots and cilantro, that goes perfectly with any BBQ dishes, or even a light lunch all by itself. Bacon and goat cheese could be added to the salad to create a even more satisfying meal.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

One no-recipe salad. Just throw anything you like and left in the fridge into a serving dish, and you have a salad you love. Serve it with a yoghurt dressing.

Potato and Chanterelle Salad

Adapted from Essen und Trinken

• 750 g Potatoes
  
• Salt and freshly mulled black pepper
  
• 2 Shallots
  
• 200 g Chanterelles
  
• 1 tbsp Sunflower oil
  
• 2 tbsp Raspberry vinegar
  
• 150 ml Chicken bouillon
  
• 1 tbsp Cilantro, chopped
  

1. Place the potatoes and 1 tablespoon of salt in a large pot of water. Bring to a boil, then lower the heat and simmer for about 18 minutes or until fork tender. Cool and peel. Cut potatoes into bite sized chunks or thin slices. Place the cut potatoes in a large bowl.
   
2. Finely dice the shallots. Rinse the chanterelles, drain and pat them dry to remove all excess liquid. Chop the large ones. Heat the oil in the pan over medium heat. Add shallots and stir for a minute. Stir in chanterelles and cook for 3 minute more. Remove and add the chanterelles to the potatoes.
   
3. Pour the vinegar and chicken bouillon into the same pan. Bring it to a boil. Pour into the salad. Toss well, cover, and set aside for 30 minutes to allow the flavours to blend. Mix in chopped cilantro. Taste with salt and pepper. Serve with grilled chicken or steak.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Chicken Rice with Black Fungus, Parmesan and Cherry Radish Leaves

Black fungus has a reputation in Chinese herbal medicine for increasing the fluidity of the blood, improving circulation and purifying lungs and intestines, etc. As black fungus carries a compound called polysaccharide that inhibits tumor growth and prevent cancer. Besides this, black fungus is also rich in protein, vitamins D, B1 and B2.

If you can't find black fungus, then substitute them with any other dried fungus, like shiitake.

• 200 g Skinless, boneless chicken breast, cut into bite-sized pieces
  
• 10 Small dried black fungus (cloud ears)
  
• 1 Onion, chopped
  
• 1 clove Garlic, minced
  
• 1 tbsp Olive oil
  
• 1/3 tsp Dried thyme
  
• 2 tbsp Dry white wine
  
• Salt and freshly ground black pepper
  
• 1/2 cup Long grain and wild rice mix
  
• 120 ml Vegetable broth
  
• 25 g Parmesan cheese, grated
  
• Some cherry radish leaves, chopped

1. Cut the chicken breast into bite-sized pieces. Rinse thoroughly, and dry with paper towels. Soak black fungus in warm water until soft and completely expanded, about 20 minutes. After soaking, rinse them thoroughly and trim the gritty part. Slice each into 2-3 pieces. Peel and finely chop the onion. Peel and mince the garlic.
   
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion, minced garlic, and thyme. Stir until onion is tender. Add in diced chicken and saute lightly browned. Add white wine and season with salt and pepper.
   
3. Cook until liquid almost evaporates,about 3 minutes. Stir in rice, black fungus, and vegetable broth. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes or until liquid is absorbed. Stir in cheese and chopped radish leaves.

Chicken Breast with Creamy Mushroom and Chive Sauce

A delightfully creamy sauce, consisting of button mushrooms, sour cream, and chives, makes this pan-seared chicken breast tender, succulent and flavoursome. Serve it with pasta or mashed potatoes.

• 2 Chicken breasts, boneless and skinless
  
• 1/2 tsp Salt
  
• 3 tbsp All-purpose flour
  
• 1 tbsp Extra-virgin olive oil
  
• 1 Shallot, finely chopped
  
• 100 g Button mushrooms, thinly sliced
  
• 60 ml Dry white wine
  
• 300 ml Chicken broth
  
• 2 tbsp Sour cream
  
• 1/2 tbsp Dijon mustard
  
• 2 tbsp Fresh chives, chopped
  

1. Place chicken breast between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with a little of salt. Place 2 tablespoons flour in a shallow dish and dredge the chicken in it. Discard the excess flour.
   
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
   
3. Add remaining oil to the pan and heat over medium-high heat. Add shallots, mushrooms and cook, stirring constantly, until golden brown, 3-5 minutes. Sprinkle with the remaining flour and stir until lightly browned. Pour in white wine, and broth. Bring it to a boil, stirring often.
   
4. Return the chicken to the skillet, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 5 minutes. Stir in sour cream and mustard until smooth. Taste with salt and stir in chives. Serve with wholewheat pasta.

Penne with Mustard Mushroom Sauce

A quick and tasty pasta dish with mushrooms for a nutritious meal in 10 minutes.

• 250 g Penne
  
  
• 1 tbsp Olive oil
  
  
• 3 Shallot, finely chopped
  
  
• 3 clove Garlic, minced
  
  
• 300 g Mushrooms, sliced
  
  
• 1/2 tbsp Dijon wholegrain mustard©angiesrecipes
  
  
• 30 ml Sherry, medium dry
  
  
• Salt and freshly ground black pepper
  
  
• 1/2 cup Creme fraiche
  
  
• 40 g Parmigiano-Reggiano cheese, finely grated
  
  
• 2 tbsp Fresh parsley, chopped
  
  

1. Cook pasta in a pot of boiling salted water for 8-10 minutes. Drain. Heat the olive oil in a large skillet over medium heat. Add the chopped shallots, minced garlic, and sliced mushrooms, stirring briefly, then add in Dijon whole grain mustard, sherry, salt and pepper to taste.
   
   
2. Cook until mushrooms are tender and liquid evaporates, stirring occasionally. Remove from heat. Add in the cooked penne, creme fraiche, Parmigiano-Reggiano, and chopped parsley, tossing gently to coat. Serve immediately.

Mushroom Tagliatelle with Argan Oil and Parmesan

Argan oil, believed to be one of the rarest oils in the world, is a robust, nutty oil made from the nuts of the argan tree endemic to Southwestern Morocco. Traditionally in Morocco, argan oil is used in tajines, couscous, salads, grilled tomatoes and other Moroccan dishes. It is valued for its nutritive, cosmetic and numerous medicinal properties.



This oil is naturally high in vitamin E and essential fatty acids, making it an excellent dietary supplement. It is also very good for the skin; vitamin E can help smooth cracked hands, knees, and elbows while nourishing the skin, and essential fatty acids can promote healthy skin as well. These benefits have made argan oil popular in cosmetics for centuries in Morocco and beyond, and small vials of the costly oil are often on offer at high-end cosmetic stores.

• 250 g Crimini mushroom or portobello, thickly sliced
  
  
• 1-2 clove Garlic, sliced
  
  
• 150 ml Vegetable stock
  
  
• 180 g Tagliatelle
  
  
• 1 tbsp Parsley, chopped
  
  
• 1 tbsp Lemon rind, finely zested
  
  
• 1 tbsp Argan oil to serve
  
  
• Grated Parmesan to serve

1. Put the sliced mushrooms, garlic and vegetable stock into a skillet, bring to the boil and simmer for until the liquid has nearly all evaporated and the mushrooms are soft, about 5 minutes.
   
   
2. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and drizzle the argan oil over and serve with grated Parmesan.

Stir-fried Shredded Chicken and Mushrooms with Balsamic

One of my favourite ways to make the chicken meat is to stir-fry them with different kinds of seasonal vegetables or/and fungus (gotta try them with pfefferlings next time). It makes a simple yet healthy and delectable meal. Serve with steamed rice or pasta or with some flat bread.

• 200 g Chicken breast
  
  
• Salt and pepper to taste
  
  
• 1 tbsp Cornstarch
  
  
• 150 g Mushrooms, sliced
  
  
• 2-3 tbsp Olive oil
  
  
• 1 Shallot, diced
  
  
• 3 tbsp Balsamic
  
  
• 40 g Butter, diced

1. Rinse and pat the chicken breast dry with kitchen paper. Shred the chicken thinly and place them in a bowl. Season the chicken with salt and pepper. Sprinkle the shredded chicken with cornstarch.
   
   
2. Heat the oil in a skillet until hot. Add in the shredded chicken and stir until the colour turned white. Remove and drain. Stir the diced shallot in the same skillet with the remaining oil until aromatic. Add in sliced mushrooms and stir until tender.
   
   
3. Pour the balsamic over and return the shredded chicken to the skillet. Bring it to a simmer and season with salt and pepper to taste. Add the diced butter into the sauce and stir to combine. Remove and serve with pasta or rice.

Stir-Fried Shredded Chicken and Mushrooms With Balsamic

Sauteed Mushrooms With Anchovies

I am sending this dish to Reeni' Side Dish Showdown-Anything Goes with a secondary theme of Spring.

• 3 tbsp Olive oil
  
• 4-6 tail Anchovies in oil
  
• 250 g Mushrooms
  
• 2 clove Garlic
  
• 2 tbsp Dry white wine
  
• Pinch of pepper and salt
  
• Some basil (fresh ones are preferred)

1. Chop the marinated anchove and leave away the oil. Clean the mushrooms. Remove the stem and cut into 4 pieces. Slice the garlic and set aside.
   
2. Heat up a pan with olive oil until 175C/350F. Add in garlic slices, stir until fragrant. At this time you can add in anchovy, stir briefly and add in prepared mushrooms.
   
3. Heat up a pan with olive oil until 175C/350F. Add in garlic slices, stir until fragrant. At this time you can add in anchovy, stir briefly and add in prepared mushrooms.
   
4. After all the mushrooms are evenly coated with anchovy, pour in white wine and season with salt and pepper. Stir until the mushrooms are cooked. Turn the heat off and stir in basil when all liquid evaporates. Dish off.

Sauteed Mushrooms With Anchovies

Stir-fried Beech Mushrooms with Salted Egg Yolks

Beech mushroom, or Shimeji (Hypsizygus tessellatus or Hypsizygus marmoreus) is a common variety of mushroom available in most markets in Japan. It has a small cap with crowded, round spots, and usually grows in clusters. Firm textured, this mushroom is considered one of the most "gourmet" of the Oyster-like mushrooms. Recently, this mushroom has been attributed to having anti-cancer properties.

• 40 g Beech mushrooms, dried
  
  
• 2-3 Salted egg yolks, cooked
  
  
• 2 tbsp Egg
  
  
• 2-3 tbsp Cornstarch
  
  
• 1/2 tsp Salt
  
  
• 2 tsp Sugar
  
  
• Oil for frying

1. Rinse the beech mushrooms and boil them in a pot of salted water for about 3-5 minutes. Remove, drain and place them in a bowl. Add in egg and cornstarch. Stir until combined.
   
   
   
2. Heat up a skillet with enough oil until very hot. Fry the beech mushrooms until golden. Remove and drain on the kitchen paper. Leave a little of frying oil in the skillet, add in salted egg yolks, and season with salt and sugar. Crumble the egg yolks in the skillet, then return the fried beech mushrooms to the skillet, tossing until well blended.

Last, but not the least, I want to thank Shubha@munchcrunchandsuch giving me this fabulous award.

Stir-fried Bell Peppers with Black Fungus

Black fungus, aka cloud ear, wood fungus, mouse ear, and jelly mushroom. It is mostly sold dried but is also available fresh. Wood fungus is prized in Chinese cuisine for its crunchy texture and therefore added to dishes only for the last few minutes of cooking. Delightful in salads, soups and stir-fries, it has no flavour of its own, but absorbs the seasonings it is cooked with. Dried fungus must be soaked in warm water prior to use. It swells to many times its size. Black fungus help reduce blood clot, preventing thrombosis, atherosclerosis and coronary heart disease, and cancer.

Mythreyi Dilip@Specialty Recipes from My(e) Kitchen, thank you very much for sharing this award with me.

50 g Black fungus, soakedangiesrecipes 50 g Carrot 50 g Red bell pepper 50 g Yellow bell pepper 20 g Onion 1/3 stalk Green onion 2-3 tbsp Salad oil

1 tsp Garlic, minced 1 tsp Jiafan rice wine 1/4 tsp Vegetable bouillonangiesrecipes 1 tsp Maggi seasoning 1/2 tsp Salt 1 tsp Cornstarch 2 tbsp Water

1. Peel carrot and onion. Remove the seeds of bell peppers. Rinse and cut into thin match sticks. Tear the large black fungus into the small pieces. Mix the cornstarch and water in a small bowl. Thinly slice the green onion.
   
   
2. Heat a skillet with oil until hot and stir in minced garlic until aromatic. Add in sliced onions and carrot strips, stirring for about 1 minute, and then black fungus and bell peppers. Drizzle in rice wine, and stir briefly. Season with vegetable bouillon, Maggi and salt. Stir until combined. Thinly thicken the stir-fry with the cornstarch solution. Transfer it to a plate and garnish with the sliced green onions.