Set aside.
For the mushroom curry: Lightly saute the mushrooms
our. Lightly squeeze to let liquid drain back into bowl [NOTE
and mushrooms.
Add the mushroom liquid, cover and bake at 350
Break cauliflower into flowerets and cook until tender.
Put in greased baking dish.
Cut off mushroom stems and wash.
Cover with boiling water and cook until there is no liquid left.
Cut mushroom caps in small pieces and cook 5 minutes in 2 tablespoons of butter.
Add onion to 3 tablespoons melted butter and cook until tender.
Add flour, milk and mushroom liquid.
Cook until thick.
Add salt, paprika and mushrooms.
Cut chicken, onion and celery into bite-sized pieces, season with spices and put in large stove-top pot. Cook in oil until chicken is no longer pink.
Drain mushroom liquid into a two cup measuring cup and add aproximately 11/2 cup milk to make 2 cups total - set aside.
Add drained mushrooms, mushroom soup, chicken broth and reserved mushroom/milk mixture to pot. Stir constantly over medium high heat until mixture just boils.
Add tortellini to pot, reduce heat to simmer. Stir often for 15 minutes.
saute 30 minutes or until liquid evaporates, stirring occasionally. Remove from
offee filter and keep the liquid. Do not use a metal
emove porcini from liquid--do NOT discard the liquid. Sort thru and
Heat butter and oil over medium-high heat. Add onion and chestnut mushrooms and cook for 10 mins, stirring occasionally. Drain porcini, reserving soaking liquid. Add porcini, thyme and garlic to pan and cook for 5 mins, stirring regularly. Add wine and allow to evaporate then add stock and reserved mushroom liquid. Simmer for 10 mins. Discard thyme.
Remove soup from heat and puree with hand blender. Add sour cream and season to taste. Garnish with chives and truffle oil.
0 minutes.
Strain the liquid and reserve 1 cup for
br>Stir in mushrooms (save liquid if using canned), crab, and
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
ver soaking bowl and save liquid. Rinse, squeeze dry [not over
nd coarsely chop. Reserve soaking liquid.
Heat olive oil in
nd set aside. Pour the mushroom liquid through a fine sieve or
in bowl add water and porcinis, soak 30 minutes, drain, reserving liquid.
in skillet heat 1 tbsp oil, saute onions and garlic 5 minutes.
add remaining oil and all mushrooms, saute 5 minutes.
add wine, reduce for 3 minutes.
add tomato, tarragon, parsley, and 1 cup mushroom liquid, salt& pepper.
lower heat, cover, simmer 20 minutes.
if too dry add additional mushroom liquid.
stir in parmesan cheese, serve.
re reconstituted squeeze out liquid & reserve both mushrooms & liquid.
Melt butter
ver a bowl, reserving liquid.
Place reserved mushroom liquid, 1-1/2
rain, strain and reserve the liquid from the mushrooms.
Chop
ilter.
Reserve the soaking liquid.
Rinse the mushrooms, pat