Mushrooms – Let's Cook Together

Stuffed Salmon

Denis Martel — Fri, 28 May 2010 14:43:26 +0000

You can replace the salmon with a large trout.

Ingredients:

50 ml chopped green onions
50 ml butter
10 chopped mushrooms
1 ml tarragon
30 ml fresh parsley
Salt and pepper
50 ml cream
Salmon (about 1.5 to 2 kg)
Lemon juice

Method:

Pre-heat the oven to 400⁰F
Melt 30 ml of butter and add the green onions, mushroom, tarragon and parsley. Add salt and pepper to taste
Cook for about 5-6 minutes
Remove from heat and add the cream to the mushrooms
Stuff the salmon with the mushrooms and close the belly with butcher rope
Place the salmon in a baking dish
Melt the remaining butter, add the lemon and pour over the salmon
Bake for 15 minutes then reduce the heat to 350⁰ F for another 15 minutes
Serve with melted butter and lemon

Spaghettini with shrimps

Denis Martel — Sun, 18 Apr 2010 14:25:05 +0000

Tiger shrimps might be cheaper but they are though. I much prefer white shrimps. I usually buy them frozen on sale.

When I originally created this recipe, I used green pepper instead or red. The girls told me the dish lacked color. Therefore, I suggest you are using red pepper to bring some humph to the dish.

Ingredients:

30 ml olive oil
5 garlic cloves, chopped
2 green onions, chopped
350 ml mushrooms, chopped in large chunks (I use oysters and Portobello but you can use regular mushrooms too)
Half of one red pepper, cut in slices
300 ml white wine
5 ml sel d’espelette (this is a speciality salt. If you do not have any, increase the regular salt by 5 ml and also add 2 ml chilli pepper flakes)
2 ml salt
5 ml curry powder
600 ml uncooked white shrimps
500 gr whole wheat Spaghettini

Method:

In a large frying pan, heat the oil and add the green onions, mushrooms and red peppers
Cook for about 3 minutes then add the garlic
Cook another 3 minutes then add wine, salt and curry
Cook for 3 minutes then add the shrimps
Cook a few minutes, until the shrimps are cooked
Adjust seasoning and serve over whole wheat Spaghettini

Beef Bourguignon

Denis Martel — Sun, 18 Apr 2010 13:36:39 +0000

Pay attention when you add the cold beef cubes to the hot oil. I have burnt myself to second degree because the oil splashed on my hand!

I like to serve beef Bourguignon with mashed potato, while Cheryl prefers to serve it with egg noodles. It is up to you to choose, Denis way or Cheryl’s way!

Ingredients:

1 l water
250 gr cured salted pork (lard), cut in slices of 0.5 cm
15 ml olive oil
2 kg beef, cut in cubes of 2-3 cm
6 carrots, sliced
3 onions, sliced
75 ml flour
Salt and pepper
One bottle of red wine
Beef soup base
15 ml tomato paste
3 ml thyme
45 ml parsley
2 bay leaves
6 garlic cloves, chopped
1 kg small mushrooms

Method:

Boil the lard for about 10 minutes
Discard water and pat dry the lard
In a large cast iron casserole (or something as good), heat the olive oil and fry the lard until it turns brown
Remove lard from the casserole
Add beef cubes to the hot oil and brown on each side
Remove the meat from the casserole and keep warm
Add the carrots and onion to the pot and sauté, medium heat
Add the beef and the lard back to the casserole and season with salt and pepper
Add flour and mix well with a wooden spoon
Sauté for about 5 minutes, stirring often
Add wine, soup base, tomato paste, herbs and garlic and mix well
Add mushrooms and bake in the oven for about 3 hours at 300⁰F

Shrimps and Mushrooms Appetizer

Denis Martel — Sat, 10 Apr 2010 17:46:05 +0000

You can prepare this appetizer before your guests arrive. This will leave you more time to spend with them!

Ingredients:

30 ml olive oil
250 ml finely chopped celery
One large onion finely chopped (about 250 ml)
½ green pepper finely chopped (about 200 ml)
One can of shrimp salad
One can of sliced mushrooms (284 ml)
125 ml cream (35%)
2 egg yolks
6 pastry shells (vol-au-vent)
Lemon and cucumber slices – optional

Method:

Sauté celery, onion and green pepper in olive oil
Remove from heat and let cool
Mix the shrimp and mushroom delicately with the cooked vegetables
Add eggs yolks and cream
On low heat, stir while cooking the preparation will take a few minutes allow to thicken
Let cool and distribute the preparation over the six pastry shells
Decorate with a slice of lemon and cucumber, and serve