Does anyone know the recipe for buttered mushrooms like China Buffet makes?!
Answers:
2 tablespoons butter
16 ounces sliced mushrooms
1 teaspoon fines herbes or other herb blend
1 clove garlic, finely minced
6 green onions with about 3 inches of green, thinly sliced
1/3 cup dry white wine or chicken broth
1/2 teaspoon salt, or to taste
Dash pepper
In a saucepan over medium heat, melt butter; add sliced mushrooms and the herbs!. Sauté, stirring frequently, for about 6 to 8 minutes, or until mushrooms are tender!. Add remaining ingredients and cook for about 5 minutes longer, or until there is very little liquid left in the pan!.
Serves 4 to 6!.Www@FoodAQ@Com
16 ounces sliced mushrooms
1 teaspoon fines herbes or other herb blend
1 clove garlic, finely minced
6 green onions with about 3 inches of green, thinly sliced
1/3 cup dry white wine or chicken broth
1/2 teaspoon salt, or to taste
Dash pepper
In a saucepan over medium heat, melt butter; add sliced mushrooms and the herbs!. Sauté, stirring frequently, for about 6 to 8 minutes, or until mushrooms are tender!. Add remaining ingredients and cook for about 5 minutes longer, or until there is very little liquid left in the pan!.
Serves 4 to 6!.Www@FoodAQ@Com
CHINESE STUFFED MUSHROOMS
24!.00 Fresh mushrooms (about 1 lb)
6!.00 oz Uncooked, boneless lean pork
0!.25 c Drained whole water
Chestnuts
3!.00 Green onions
0!.50 Small red or green pepper,
- seeded
1!.00 sm Stalk celery
1!.00 ts Cornstarch
1!.00 ts Grated, pared fresh ginger
- root
2!.00 ts Rice wine or dry sherry
1!.00 ts Soy sauce
0!.50 ts Hoi sin sauce
1!.00 Egg white
3!.00 c Vegetable oil
0!.50 c All-purpose flour
---------------------------BATTER-------!.!.!.
0!.50 c Cornstarch
0!.50 c All-purpose flour
1!.50 ts Baking powder
0!.75 ts Salt
0!.50 c Milk
0!.33 c Water
FOR MUSHROOMS:
1!. Clean mushrooms by wiping with a damp cloth!. Remove stems, chop stems finely and transfer to large bowl!. 2!. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor!. Add to chopped mushroom stems!. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white!. Mix well!.
3!. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center!.
4!. Heat oil in wok over high heat until it reaches 375
degrees F!.
5!. Prepare batter!. Carefully dip mushrooms in flour then
in batter, coating completely!. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes!. Drain on absorbent paper!. FOR BATTER:
6!. Combine cornstarch flour, baking powder and salt in bowl!.
Blend in milk and water!. Yield: 2 dozenWww@FoodAQ@Com
24!.00 Fresh mushrooms (about 1 lb)
6!.00 oz Uncooked, boneless lean pork
0!.25 c Drained whole water
Chestnuts
3!.00 Green onions
0!.50 Small red or green pepper,
- seeded
1!.00 sm Stalk celery
1!.00 ts Cornstarch
1!.00 ts Grated, pared fresh ginger
- root
2!.00 ts Rice wine or dry sherry
1!.00 ts Soy sauce
0!.50 ts Hoi sin sauce
1!.00 Egg white
3!.00 c Vegetable oil
0!.50 c All-purpose flour
---------------------------BATTER-------!.!.!.
0!.50 c Cornstarch
0!.50 c All-purpose flour
1!.50 ts Baking powder
0!.75 ts Salt
0!.50 c Milk
0!.33 c Water
FOR MUSHROOMS:
1!. Clean mushrooms by wiping with a damp cloth!. Remove stems, chop stems finely and transfer to large bowl!. 2!. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor!. Add to chopped mushroom stems!. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white!. Mix well!.
3!. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center!.
4!. Heat oil in wok over high heat until it reaches 375
degrees F!.
5!. Prepare batter!. Carefully dip mushrooms in flour then
in batter, coating completely!. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes!. Drain on absorbent paper!. FOR BATTER:
6!. Combine cornstarch flour, baking powder and salt in bowl!.
Blend in milk and water!. Yield: 2 dozenWww@FoodAQ@Com