60 Ways Mushroom. Great Recipe Ideas with a Classic by MCIA

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Cook for 2 minutes or until just set. Slide omelette onto a large plate and cover with foil to keep warm. Repeat to make another omelette. • Divide mushroom mixture among omelettes. Fold omelette in half to enclose filling. Drizzle with oyster sauce, garnish as desired and serve immediately. provençalstyle mushrooms Ingredients White button mushrooms Dry white wine Butter Onion Garlic Salt Ground black pepper Chopped fresh parsley Dried thyme Lemons A classy way of cooking mushrooms; these mushrooms are flavoured with garlic and a hint of herbs.

Add mushrooms and cook for another 2 minutes. Set aside. • In a large bowl, mix breadcrumbs, lemon zest and juice. Add tarragon, if using, and season lightly with salt and pepper. Mix in onion and mushroom mixture then stir in egg to bind. Set aside. • Wash chicken and pat dry with absorbent paper. Spoon stuffing into neck cavity then fold skin back into position. Fold wing tips over neck and secure with a metal skewer. • Place chicken in a roasting tin and brush with oil. Roast in the oven for 1 hour 30 minutes to 1 hour 45 minutes, basting occasionally, until chicken is tender and juices run clear when thickest part of thigh is pierced with metal skewer.

Add enokitake, wood ear fungus, basil and chives, and gently toss to combine, allowing the residual heat in the pan to cook the mixture. Taste and season with salt and pepper. Transfer to a large bowl and cover with foil to keep warm. Set aside. • Crack eggs into a medium-sized bowl. Add soy sauce and whisk with fork until combined. • Heat 1 Tbsp oil in a medium-sized frying pan over mediumhigh heat. Pour in half the egg mixture and tilt pan slightly so mixture covers the base of pan evenly. As omelette sets, gently lift edge so any uncooked egg runs underneath.

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