Fettucini with Garlic and Mushrooms
INGREDIENTS:
400g dried fettuccini
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
400g M.o.M Volvariella in brine, thinly
sliced
3 eggs
75g parmesan, finely grated
1/2 cup continental parsley,chopped
Salt and ground black pepper, to taste
INSTRUCTIONS:
1. Cook the fettuccine in a large saucepan of salted
boiling water, following packet directions, until al dente.
2. Meanwhile, heat oil in a large frying
pan over medium-high heat. Add onion and garlic and cook, stirring often, for 4 minutes
or until soft. Add mushrooms and cook for 4 minutes or until mushrooms are
tender.
3. Drain fettuccine and return to saucepan. Whisk eggs in a small bowl with a fork. Add eggs, mushroom mixture, parmesan, parsley
and salt and pepper to fettuccine and toss until well combined. Place saucepan over medium heat and toss for 1 minute or until egg mixture has just set. Serve
immediately. |
posted Mar 17, 2012, 6:11 AM by Ministry of Mushrooms
[
updated Mar 17, 2012, 8:16 AM
]
Ingredients
2 packs Ministry of Mushrooms Oyster Mushrooms (250gr) 2 large onion diced 1 tsp ginger paste 1 tsp garlic paste 1 long green chili 1 tsp curry powder 2 medium tomato diced a dash or two of chili powder for spice 1 tsp coriander powder 1/4 tsp turmeric powder 1/2 masala powder (gara) 2 tbsp coconut milk powder 2 1/2 cups water 4 tbsp oil salt to taste
Method
Heat oil in a pan and put onions. Saute onions until golden brown. Add the ginger and garlic pastes, green chili and curry powder. Saute for 3 minutes then add the diced tomatoes and cook until tender.Then add the powders: coriander, turmeric, masala, and chili. Mix and pour 1 cup water and when the mixture starts to boil add the mushrooms. Pour 1 cup of water and mix well, leave on low flame until mushrooms are cooked well. Take 1/2 cup water and put 2 tbsp coconut powder in it. Mix until dissolved well and then add to the pan and cook altogether. When the liquid thickens to your liking the curry is ready. |
posted Mar 17, 2012, 6:10 AM by Ministry of Mushrooms
[
updated Mar 17, 2012, 8:17 AM
]
Ingredients
4 cups coconut milk (make homemade coconut milk here) 1/4 cup peeled and sliced galangal 3 pieces lemongrass, trimmed and pounded 3 kaffir lime leaves 125 grams MoM fresh oyster mushrooms 12 pieces medium shrimp, shelled and deveined with tails left on sugar and fish sauce to taste 1 cup coconut cream 1/4 cup lime juice 1/4 cup cilantro leaves 2 pieces bird’s eye chili (siling labuyo), chopped (optional)
Method - In a stockpot, combine coconut milk, galangal, lemongrass, and kaffir lime leaves. Bring to a boil then reduce to a simmer, 10 to 12 minutes.
- Add oyster mushrooms and shrimp. Season with sugar and fish sauce. Let shrimp cook just until opaque, about 1 minute. Add coconut cream and remove pot from the heat.
- Stir in lime juice, cilantro, and chili. Serve immediately.
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posted Mar 17, 2012, 6:08 AM by Ministry of Mushrooms
[
updated Mar 17, 2012, 6:33 AM
]
Ingredients
4 packs MoM Fresh Oyster Mushrooms 250 g. shrimp, shelled 1 stalk celery, separate leaves, stem sliced thinly 1 large size red bell pepper, cut into wedges 12 pcs. young corn, cut diagonally 1 medium size carrot, sliced thinly 1 medium size sayote, sliced thinly 150 g. sitsaro, stringed 1/2 head garlic, chopped 1 small size onion, chopped 2 tbsp. cornstarch salt and pepper cooking oil
Procedure
In a wok, sauté garlic and onion, add shrimp, stir cook for 3-5 minutes or until shrimps are cooked. Add 2-3 c. of broth bring to a boil, add young corn and simmer for 2-3 minutes. Add in sayote, carrots and celery stalks and stir cook for 2-3 minutes. Add in mushroom, sitsaro, bell pepper and celery leaves stir cook for 2-3 minutes or until vegetables are just cooked. Season with salt and pepper to taste. Thicken sauce with 2 tbsp. of cornstarch diluted in 1/4 c of water, cook for another minute or until sauce thickens. Serve immediately. |
posted Mar 17, 2012, 6:07 AM by Ministry of Mushrooms
Ingredients
1 tablespoon canola oil 3 cloves garlic, chopped 1 medium onion, finely chopped thumb-sized ginger, chopped then squashed 4 pcs chicken legs, cut into chunks 3 pcs young coconut (juice & meat) 2 packs of MoM Fresh Oyster Mushrooms, sliced Pepper, corns & salt to taste 1 tablespoon fish sauce (patis) a bunch of fresh spinach or malunggay leaves
Instructions - Beat canola oil then saute garlic, onion and ginger.
- Be careful not to burn ‘em, or you will have a burnt flavour soup.
- Toss in all the chicken pieces then pour a tablespoon of fish sauce.
- Saute until the chicken meat releases its own juice without adding water. stir often.
- Shop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. let boil for 5 minutes over medium heat.
- Scrape the young coconut meat and mix it with the chicken.
- Drop about 7 to 10 pieces of peppercorns.
- Simmer for another 10 minutes.
- Put the sliced fresh oyster mushrooms into the simmering soup.
- Let boil for another 3 minutes.
- Add in the spinach leaves, and continue to simmer for another minute.
- Season with salt to taste.
Tips
Do not add water into the soup. Use only fresh young coconut juice as soup. Chicken binakol MUST be served warm to enjoy its goodness Fancy using the coconut shells as Chicken Binakol’s serving bowls. Top the soup with chopped fresh red chilli if you prefer the soup with a bit of spicy bite. |
posted Mar 17, 2012, 6:05 AM by Ministry of Mushrooms
I. StuffingIngredients
2 packs Ministry of Mushrooms, Dried Oyster/Tropical Button Mushrooms (Hydrated - Sliced/Diced/Chopped) 2 packs Ministry of Mushrooms, Fresh Oyster/Tropical Button Mushrooms (Sliced/Diced/Chopped)) 2 baguettes, cut into 1-inch cubes 6 Tbsp butter 2 medium onions, diced 3 stalks celery, with leaves, diced 1 tsp salt, divided 1/8 teaspoon pepper 4 cloves garlic, chopped 1 Tbsp minced fresh thyme 2 Tbsp minced fresh sage 1 cup dry white wine 3 large eggs 2 1/2 cups vegetable stock 1/4 cup minced flat-leaf parsley
Method
1. Soak the dried mushrooms in hot water for 2 hours. After, drain mushrooms and keep stock on the side. 2. Meanwhile, preheat the oven to 250° F. Arrange the bread cubes in a single layer on a baking sheet and place in the oven for 25 minutes to dry. Remove the bread from the oven and raise the oven temperature to 375° F. 3. In a wide pan, melt the butter over medium-high heat. Add the onions and celery along with 1/2 teaspoon of the salt and the pepper. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the mushrooms, garlic, thyme and sage and cook, stirring occasionally, until the mushrooms have halved in volume, about 8 minutes. Add the wine and cook, stirring occasionally, for 2 minutes. There will still be liquid left in the pan. Remove from the heat to cool slightly. 3. In a very large bowl, beat the eggs with a fork until slightly frothy. Add the remaining 1/2 teaspoon salt and the vegetable stock and stir to combine. Add the bread, the mushroom mixture and the parsley and stir to combine thoroughly. Let the mixture sit for a few minutes, stirring occasionally, until the bread has absorbed all the liquid. 4. Bake in a 3-quart covered casserole or a deep 13×9-inch pan covered with aluminum foil for 35 minutes. Then remove the cover and bake 15 minutes more. II. GravyIngredients
2 packs Ministry of Mushrooms, Dried Oyster/Tropical Button Mushrooms (Hydrated - Sliced/Diced/Chopped) 2 packs Ministry of Mushrooms, Fresh Oyster/Tropical Button Mushrooms (Sliced/Diced/Chopped)) 2 Tbsp butter 4 garlic cloves, chopped 2 Tbsp all-purpose flour 1/2 cup dry white wine 1 cup vegetable stock 1.5 cup mushroom stock 2 Tablespoons soy sauce Freshly ground black pepper, to taste
Method
1. Melt the butter over medium-high heat in a wide pan. (If making the stuffing, you can use the same pan from Step 2 without washing.) Add the garlic and mushrooms and cook, stirring occasionally, until the mushrooms are browned in spots and substantially reduced in volume, 5 to 8 minutes. Sprinkle the flour over the mushrooms and cook, stirring constantly to prevent burning, for one minute. 2. Add the wine and stir for one minute, scraping up any bits of flour from the bottom of the pan. Then add the soy sauce, the mushroom stock and vegetable stock along with a generous amount of freshly ground black pepper. Bring to a boil, stirring frequently. Reduce the heat to maintain a brisk simmer and cook until the gravy thickens slightly, 5 minutes or more. |
posted Mar 17, 2012, 6:02 AM by Ministry of Mushrooms
Ingredients
2 packs of Ministry of Mushrooms Fresh Oyster Mushrooms, thinly sliced 250g packet frozen spinach, thawed 180g feta cheese, crumbled 1 Tbsp parm Cheese, grated 6 green spring onions, thinly sliced 1/4 cup finely chopped parsley 8 eggs 2 tsp. garlic, minced 1 cup light sour cream 2 tablespoon olive oil salt and pepper, to taste pie crust (optional) rocket leaves and halved cherry tomatoes, to serve (optional)
Directions
1. Preheat oven to 375 2. Sautee garlic and mushrooms and spinach in olive oil 3. Mix sour cream and milk well 4 Whisk in eggs until smooth 5. Add spinach, mushrooms, garlic, and feta cheese to the egg mixture and stir briefly 6. Pour into pie crust or spray nonstick cooking oil in a 26cm pie/quiche dish and pour the mixture after. 7. Sprinkle parmesan evenly over the top 8. Bake at 375 for 25-30 mins
Serves 6-8 |
posted Mar 17, 2012, 6:01 AM by Ministry of Mushrooms
Marinade
2 pack Ministry of Mushrooms Fresh Oyster Mushrooms/Volvariella in brine slice mushroom to desired size for skewers and marinate with: - 3 cloves of garlic, minced finely - a couple dashes of ground paprika - a dash of white pepper - 2 tsp ground coriander seeds - 2 tsp ground nutmeg - 1 tsp cumin - 2 tsp olive oil - 2 cloves of shallot, thinly sliced - A dash of soy sauce - Add sweet soy sauce (Indonesian if available) until completley soaked . Marinate for an hour in the freezer
Skewers
Remember to soak in water for at least 1 hour before skewering the mushrooms to to prevent them from burning when cooking.
The grilling and basting
Best grilled over hot charcoal Before grilling, squeeze a bit of lime juice over the sate. While grilling, baste the sate with a mix of the marinate and lime. Remove when browned and slightly singed
The sauce
- 1 cup of roasted peanuts (or use crunchy peanut butter) - 1 clove of garlic - 2 cloves shallot - 1 tsp ground cumin - 2 tsp ground coriander seeds - 1 small block of palm sugar (or replace with brown sugar) - Salt, white pepper, a bit of olive oil Process everything in a food processor, of mash together by hand and mix well. |
posted Mar 17, 2012, 6:00 AM by Ministry of Mushrooms
Ingredients
Salt and pepper 1 tbsp rosemary,fresh, chopped 2 tbsp parmesan cheese, grated 1 onion, large size, cut into rings 1-2 garlic cloves, chopped 1 cup mozarella cheese, shredded 2 tbsp balsamic vinegar 4 tbsp olive oil 100 grams of M.o.M. fresh oyster mushroom, sliced 1 pizza crust or panini bread
Instruction - In a skillet, heat 2 tbsp oil over medium heat.
- Add garlic, mushrooms and stir for 1 minute.
- Rub onion slices to get onion rings.
- In another skillet, heat remaining oil over medium heat.
- Add onion rings and stir-fry until golden brown (10-12 minutes).
- Add vinegar and cook for another minute.
- Add salt and pepper.
- Roll dough on a slightly floured surface.
- Spread dough to cover a 30 cm diameter baking sheet or pizza pan or its equivalent rectangular baking sheet.
- Add mushrooms and caramelized onions.
- Sprinkle rosemary then mozzarella and Parmesan cheese.
- Heat oven to 425-450F
- Bake pizza in oven for 10-15 minutes.
- Serve immediately.
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posted Mar 17, 2012, 5:59 AM by Ministry of Mushrooms
Preparation: 15 minutes + 20 minutes marinating time Cooking: 12 minutes Serves: 4
Ingredients 600g M.o.M. fresh oyster mushrooms, sliced 1/3 cup thick terriyaki marinade 2 tbs sweet chilli sauce 2 garlic cloves, crushed 1 tbs brown sugar 2 tbs olive oil salt & ground black pepper 4 sirloin steaks, char-grilled to serve
Instructions
1. Place the mushrooms into a large bowl. Combine the terriyaki marinade, sweet chilli sauce, garlic and brown sugar in a jug. Pour over the mushrooms and toss well to combine. Cover and allow to stand for 20 minutes, if time permits. 2. Heat a barbecue plate on medium-high. Add oil and mushrooms, cook, tossing often, for 3-5 minutes or until mushrooms are golden and just tender. 3. Season with salt and pepper and serve over char-grilled steak, with crispy roast chat potatoes if desired. |
posted Mar 17, 2012, 5:57 AM by Ministry of Mushrooms
Preparation: 15 minutes Cooking: 12 minutes Serves 4
Ingredients
1 medium red capsicum, quartered & deseeded 1/3 cup olive oil 4 packs M.o.M fresh oyster 80g baby spinach leaves, washed & dried 250g carton baba ghanoush 125g bocconcini/mozzarella cheese sliced 2 tsp balsamic vinegar salt & ground pepper, to taste
Instructions
1. Preheat a grill on high heat. 2. Lightly brush the capsicum skin with 1 tsp oil. Place the capsicum, skin side up, onto a grill tray, place under the grill & cook for 5-6 minutes or until the skin is charred & blistered. Transfer to a sealed plastic bag & set aside to cool for 10 minutes. Remove the skin & cut the capsicum into thick slices. Set aside. 3. Lightly brush both sides of the mushroom with 3 tsp oil. Place the mushrooms onto the grill tray, place under the grill & cook for 1-2 minutes on each side or until heated through. 4. Top the grilled mushrooms with the spinach leaves, baba ghanoush, capsicum & sliced bocconcini. Place the mushrooms under the grill & cook for a further 1-2 minutes or until the cheese just starts to melt. 5. To make the dressing, combine the remaining oil, balsamic vinegar & salt & pepper in a screw-top jar. Shake well to combine. 6. To serve, place the hot mushrooms onto serving plates, drizzle with the dressing & serve immediately. |
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