Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.fungi sauce?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(fungi sauce?),it will help you,my kids.
Answers:
This is a traditional recipe for fungi soup, it is however thickened and with a bit more cornstarch it makes a vegeterian friendly sauce.
Serves 2
INGREDIENTS:
50 grams (3 1/2 tablespoons) button mushrooms
50 grams (3 1/2 tablespoons) straw mushrooms
50 grams (3 1/2 tablespoons) abalone mushrooms
2 dried mushrooms
a few small pieces golden fungus
a few small pieces black fungus
a few small pieces white fungus
20 grams (about 1 1/2 tablespoons) dried lily flowers
50 grams (3 1/2 tablespoons) carrot
50 grams (3 1/2 tablespoons) sweet peas/pea pods
1 teaspoon rice wine or dry sherry
2 tablespoons oil
Stock:
500 ml (2 1/8 cups) water
1/2 teaspoon salt
1/4 teaspoon sugar
1 slice ginger
1 stalk spring/green onion
Seasoning:
1/4 teaspoon salt
1/2 teaspoon light soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon sesame oil
300 ml (about 1 1/4 cups) vegetarian stock
Thickening:
1/2 teaspoon cornstarch (cornflour)
1 tablespoon water
2 tablespoons oil for stir-frying
PREPARATION:
Wash and soak the dried mushrooms, fungi and dried lily flowers.
Wash, peel and thinly slice the carrot. Wash the sweet peas, and parboil for 1 minute. Drain.
Rinse the remaining mushrooms.
Boil the vegetarian stock. Add the yellow fungus, black fungus and the dried lily flowers and cook for 5 minutes. Drain.
While the fungus and dried lily flowers are boiling, prepare the seasoning and the cornstarch mixture. Set aside.
Heat wok and add 1/2 tablespoon oil. When oil is ready, add the carrots and sweet peas and stir-fry on high heat. Remove and set aside.
Heat 1/2 tablespoon oil in the wok. When oil is ready, add all the mushrooms and stir-fry on high heat for 1 minute.
Heat 1 tablespoon oil in the wok. When oil is heated, add the fungus, dried lily flowers and the rice wine and seasoning. Braise for 5 minutes. Add the mushrooms and braise for another 5 minutes.
Add in the carrots and sweet peas, stirring. Give the cornstarch/water mixture and add in, stirring to thicken. Serve hot
Other Answers:
Mushroom sauce?
funghi sauce
saute 3 tbsp butter, 3 tbsp good olive oil with a medium fine chopped onion and a few cloves of garlic also minced fine. Add about a 1b of good mushrooms. (I like the portabellas and baby ports). Let them reduce in the butter and oil for about 5 minutes. At that point add a few squirts of soy sauce, about a 1/2 cup of good sherry and a couple of tablespoons of a good beef base. (I use penzeys www.penzeys.com) Bring that to a boil and slowly add 2 pints of heavy cream and a pint of half and half. Reduce heat and reduce by about half. Just before removing from heat, stir in some good pecorino romano or parmesan about a half cup freshly grated. I make meatballs and serve with this. I also make my own ravioli but it is possible to find mushroom tortellini or ravioli in larger grocery stores.
Source(s):
I make this sauce all the time.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: Games & Food Ideas? NEXT: NONE
Kitty said: Yes.fungi sauce?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(fungi sauce?),it will help you,my kids.
Answers:
This is a traditional recipe for fungi soup, it is however thickened and with a bit more cornstarch it makes a vegeterian friendly sauce.
Serves 2
INGREDIENTS:
50 grams (3 1/2 tablespoons) button mushrooms
50 grams (3 1/2 tablespoons) straw mushrooms
50 grams (3 1/2 tablespoons) abalone mushrooms
2 dried mushrooms
a few small pieces golden fungus
a few small pieces black fungus
a few small pieces white fungus
20 grams (about 1 1/2 tablespoons) dried lily flowers
50 grams (3 1/2 tablespoons) carrot
50 grams (3 1/2 tablespoons) sweet peas/pea pods
1 teaspoon rice wine or dry sherry
2 tablespoons oil
Stock:
500 ml (2 1/8 cups) water
1/2 teaspoon salt
1/4 teaspoon sugar
1 slice ginger
1 stalk spring/green onion
Seasoning:
1/4 teaspoon salt
1/2 teaspoon light soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon sesame oil
300 ml (about 1 1/4 cups) vegetarian stock
Thickening:
1/2 teaspoon cornstarch (cornflour)
1 tablespoon water
2 tablespoons oil for stir-frying
PREPARATION:
Wash and soak the dried mushrooms, fungi and dried lily flowers.
Wash, peel and thinly slice the carrot. Wash the sweet peas, and parboil for 1 minute. Drain.
Rinse the remaining mushrooms.
Boil the vegetarian stock. Add the yellow fungus, black fungus and the dried lily flowers and cook for 5 minutes. Drain.
While the fungus and dried lily flowers are boiling, prepare the seasoning and the cornstarch mixture. Set aside.
Heat wok and add 1/2 tablespoon oil. When oil is ready, add the carrots and sweet peas and stir-fry on high heat. Remove and set aside.
Heat 1/2 tablespoon oil in the wok. When oil is ready, add all the mushrooms and stir-fry on high heat for 1 minute.
Heat 1 tablespoon oil in the wok. When oil is heated, add the fungus, dried lily flowers and the rice wine and seasoning. Braise for 5 minutes. Add the mushrooms and braise for another 5 minutes.
Add in the carrots and sweet peas, stirring. Give the cornstarch/water mixture and add in, stirring to thicken. Serve hot
Other Answers:
Mushroom sauce?
funghi sauce
saute 3 tbsp butter, 3 tbsp good olive oil with a medium fine chopped onion and a few cloves of garlic also minced fine. Add about a 1b of good mushrooms. (I like the portabellas and baby ports). Let them reduce in the butter and oil for about 5 minutes. At that point add a few squirts of soy sauce, about a 1/2 cup of good sherry and a couple of tablespoons of a good beef base. (I use penzeys www.penzeys.com) Bring that to a boil and slowly add 2 pints of heavy cream and a pint of half and half. Reduce heat and reduce by about half. Just before removing from heat, stir in some good pecorino romano or parmesan about a half cup freshly grated. I make meatballs and serve with this. I also make my own ravioli but it is possible to find mushroom tortellini or ravioli in larger grocery stores.
Source(s):
I make this sauce all the time.
correctness,It's Non-profit and only for informational purposes.
PRE: Games & Food Ideas? NEXT: NONE
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