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For the mushroom cream:
- 500 gr of mushrooms
- ¼ kg of varied wild mushrooms (chantarella cibarius, niscalos, senderuela, etc ...)
- ¼ kg from boletus edulis
- Freshly ground black pepper
- 1 large onion
- 1 glass of cognac (optional)
- 1 nut of butter
- The chicken stock necessary to give it the right texture.
For the crispy ham and almonds:
- Iberian ham, rolled almonds
In addition: chives to decorate (optional)
- 1 Kg. of varied mushrooms (trumpets, chanterelles, thistle mushroom, poplar, blue foot ...)
- 1 dl. of olive oil
- 1 dl. milk
- 2 tablespoons flour
- A pinch of nutmeg
- 4 eggs
- 200 grams of breadcrumbs
- 1 bouillon cube
- 1l de caldo de pollo
- 400 g de arroz de grano corto o grano redondo
- 300 g de setas (shiitake, eryngii, shimeji, chopo, etc…)
- 1 cebolla
- 2 dientes de ajo
- 1 vasito de vino blanco
- 75g de queso parmesano rallado
- Sal y pimienta
- 70g de mantequilla
- Nata líquida o crema de leche (opcional)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 230 gr sweet potato noodles
- 120 gr of spinach
- 1 tablespoon vegetable oil
- 1 cup julienne chopped onion
- 2 cloves of garlic
- 6 Shiitake mushrooms
- 1/2 cup carrot
- 2 chives
- 1 teaspoon and a half of sesame oil sesame seeds
- 2 packages of tofu
- ¾ cup soy sauce
- 3 dried shiitake
- ? cup vinegar
- 1½ cup of water
- 2 sliced garlic cloves
- 1 apple, heartless and sliced (or 2 tablespoons sugar)
- 1 sliced onion
- cooking oil (vegetable oil, canola oil, etc.)
- 600g thin veal fillets (part of buttock, and thinly sliced loin)
- 1 onion
- spring onion
- 1 liquefied pear
- 1/4 Carrot
- 100g mushrooms (Shitake mushrooms are originally used.)
- soy sauce
- Sesame oil
- Ground black pepper
- 1 or 2 minced garlic
- sugar
- Sesame seeds
- lettuce
- 4 cups of white rice
- Spicy chili paste (In Korea it is called Gochujang)
- 500 g chanterelles (Chantarella Cibarius)
- 1 onion
- 2 cloves garlic
- 150 ml dry white wine
- 150 ml cream
- 50 ml extra virgin olive oil
- 75 g Emmental cheese
- 75 g cheddar cheese
- Salt and pepper