o resistance.
Prepare the Mushroom Ragout:
While the potatoes
owl.
Add cornstarch to mushroom sauce and bring to boil
br>Process button mushrooms in food processor until uniformly coarsely chopped
ell. Stir together buttermilk and food color. Mix flour, cocoa and
he flour mixture with a food processor, pastry cutter, or your
nd garlic cloves in a food processor. (I leave a few
hred potatoes using a grater, food processor, or mandoline. Add remaining
ery hot.
Add the mushroom mixture, turn the heat to
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
Cook and stir meat until brown.
Drain off fat.
Stir in remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Divide mixture among four 1-quart freezer containers (about 3 cups in each).
Cool quickly.
Cover and label; freeze no more than 3 months.
Use freezer mix in the recipes posted separately.
roux. You can find recipes on this site on how
o sizzle a slice of mushroom. Add the mushrooms all at
tems and place in a food processor with the garlic and
ondensed cream of mushroom soup. Mix in processed cheese food and desired
Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
Set aside.
Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
Fridge for 4 hours.
Keep up airtight container.
*When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.
and cook until onions and mushroom develop a strong, golden color
asier rolling.
Prepare the mushroom filling by placing the dried
edium heat, saute the wild mushroom stems, shallots, onions and button
roccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt