Rehydrate the mushrooms.
Heat pan, add olive oil. Saute red unions and mushrooms in oil.
Add washed rice and garlic and garlic paste.
Add wine, chicken stock, shiitake mushroom water and salt.
Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes); stirring frequently.
Add cream and cheese, season and ENJOY!
NOTE: If the sauce is too thick, can always add more chicken stock or wine.
ith half the escarole and mushroom sauce (make sure to keep
dd bulgur, salt, rosemary, and mushroom soaking liquid.
Increase heat
or 30 minutes.
Soak shiitake mushroom in hot water until soft
For the Mushroom Ragout:
The mushroom ragout can be made ahead
fork until combined. Add mushroom mixture to tofu mixture in
Season the meat with salt and pepper.
Heat a medium Dutch oven or other heavy pot over high heat, add 1 tbsp.
of the oil, and swirl to coat the bottom of the pot.
When the oil shimmers, add the meat (you may need to do this in two batches) and brown on all sides.
Remove the meat; wipe out the pot with paper towels.
Add the remaining 1 tbsp.
of oil, and when it shimmers, add the onions, carrots, celery, beans, ginger and garlic.
Saute over medium heat, stirring, until soft, 8 to 10 minutes.
Add the mushrooms and wine, ...
educed and pot is almost dry (~ 2 minutes). Add ground shitakes
.6 oz flour into dry measuring cups; level with a
tir in the garlic, onion, mushroom, rosemary, and wine; decrease heat
Soak the dry mushrooms in 1 cup of
Put shiitake mushrooms in a small bowl
ooker.
Meanwhile, break the dry shiitake into pieces (discard the stems
TRIM EXCESS FAT from the duck legs.
COMBINE THE WATER, sherry, onion, honey, soy sauce, green onions, lemongrass, oyster sauce, ginger, sesame oil, garlic, and red pepper flakes in a large pot and bring to a boil. Add the duck legs and return to a boil. Reduce the heat and simmer until the duck is very tender, about 1 1/2 hours.
REMOVE THE DUCK from the broth with a slotted spoon and let cool slightly. Remove and discard the skin; cover to keep warm. Using a large spoon, skim off and discard the fat that has risen to the top of the ...
Stir in the cremini and shiitake, 1/2 teaspoons salt, and
but rub them with a dry cloth; reserve the tops.
dd in the cremini and shiitake mushrooms and toss until mixture
Remove the stems from the shiitake and thread them on bamboo
ooking, then drain and pat dry. Keep broth at a bare
oast and serve with the mushroom mixture.
**I think this