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Extra resources for 60 Ways Mushroom. Great Recipe Ideas with a Classic Ingredient
Fold left and right sides over then roll tightly into a cylinder. Set aside and cover with a damp towel. Repeat to make 11 more rolls. • Heat oil in a wok for deep-frying. Deep-fry rolls until golden brown on all sides. Drain well on absorbent paper and serve immediately. deep-fried mushrooms Simply coating the button mushrooms with wholemeal breadcrumbs gives the mushrooms a crunchy bite. Serves 6 Ingredients Method Fresh tarragon 4 stalks, chopped Fresh wholemeal breadcrumbs 100 g (31/2 oz) White button mushrooms 225 g (7 /2 oz), caps wiped and trimmed Plain (all-purpose) ﬂour 2 Tbsp Eggs 2, beaten Cooking oil for deep-frying • Mix chopped tarragon with breadcrumbs and set aside.
5 kg (3 lb 41/2 oz) to garnish 25 g (1 oz) 1, small, peeled and ﬁnely chopped 100 g (4 oz), caps wiped and chopped 100 g (4 oz) /2, squeezed for juice and grated for zest 1 2 tsp to taste to taste 1, lightly beaten Mushroom Sauce Plain (all-purpose) ﬂour 3 Tbsp Chicken stock 150 ml (5 ﬂ oz) Milk 300 ml (10 ﬂ oz / 1 /4 cups) White button mushrooms 250 g (9 oz), caps wiped and ﬁnely sliced Method • Preheat oven to 190 °C (370°F). • Prepare stuﬃng. Melt butter in a small saucepan, add onion and fry gently for 5 minutes or until soft and lightly coloured.
Gradually stir in chicken stock then milk and slowly bring to the boil. Stir constantly until thickened and smooth then add sliced mushrooms and simmer for 5 minutes. Season to taste with salt and pepper. • To serve, cut chicken into portions and drizzle a little sauce over. Pour remaining sauce into a warmed sauceboat and serve together with roast chicken.