International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
M'hanncha






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > mushrooms mt. cuba
Mushrooms Mt. Cuba ------------------ Ingredients: 16 giant shiitake mushrooms, at least 7 1/2 cm (2 1/2 in) in diameter 16 stalks asparagus 1 c mirin or white wine 2 c vegetable stock 1 c finely julienned carrots or red peppers 6 shallots pinch sea salt chives, dill, or tarragon to taste Directions: Trim stalks from mushrooms and asparagus; reserve. Score mushrooms with small, pointed knife. Place mushrooms in baking dish; cover with mirin and stock. Seal dish tightly with foil; bake at 175 C (350 deg. F) for 35 minutes. Drain most of the mushroom stock; cook over high heat with mushroom stems, asparagus trimmings, shallots, and sea salt for about 5 minutes. Steam asparagus 4 to 5 minutes. Strain sauce, stir in 2 T minced herbs. Pour 3 T sauce on 4 individual plates. Place 4 mushrooms and 4 stalks asparagus on each plate. Garnish with julienned vegetables and sprigs of herbs.

Mushrooms Mt. Cuba


SUBMITTED BY
list all recipes for VEGETABLES (485)
list all recipes by DAVE (405)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: mushrooms
recipes for vegetables
recipes by dave
Email Address:
(posted June 10, 1997)

Mushrooms Mt. Cuba
------------------

Ingredients:

16 giant
shiitake mushrooms, at least 7 1/2 cm (2 1/2 in) in diameter
16 stalks
asparagus
1 c
mirin or white wine
2 c vegetable
stock
1 c finely julienned carrots or red peppers
6 shallots
pinch sea
salt
chives,
dill, or tarragon to taste

Directions:

Trim stalks from mushrooms and
asparagus; reserve. Score
mushrooms with small, pointed
knife. Place mushrooms in baking dish;
cover with
mirin and stock. Seal dish tightly with foil; bake at 175 C
(350 deg. F) for 35 minutes.
Drain most of the mushroom stock; cook over
high heat with
mushroom stems, asparagus trimmings, shallots, and sea
salt for about 5 minutes. Steam asparagus 4 to 5 minutes. Strain sauce,
stir in 2 T minced
herbs. Pour 3 T sauce on 4 individual plates. Place
4 mushrooms and 4 stalks
asparagus on each plate. Garnish with julienned
vegetables and sprigs of
herbs.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2021 SimpleSolutions Corporation. All Rights Reserved.