Mushrooms (Hardcover) by Malouf, Jacqueline
Hardcover; Published 8/2/2004; 96 Pages; ISBN 9781840914054
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We’re all familiar with the irresistible aroma of mushrooms sizzling in the frying pan, but the huge range of mushroom varieties now available means that there are many more exciting ways to cook with them. Mushrooms is the complete guide to cooking with mushrooms and contains more than 70 recipes—all incorporating mushrooms from shitake and oyster to crimini and porcini. Whether you want to try the subtle smokiness of porcini mushrooms or experiment with the famously powerful scent of truffles, you’ll discover how these delicious ingredients can transform your cooking.
Recipes include Mushrooms with Poached Eggs and Hollandaise Sauce, Shitake Mushroom Miso Soup, Portabellini Mushrooms Stuffed with Pancetta, Basil and Pine Nuts, Vegetable Tempura with Sweet Mirin Soy Sauce, and Wild Mushroom Open Lasagne.
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Never immerse mushrooms in water to clean them- they'll lose their flavor and turn soggy. Instead, just give them a quick wipe with a damp paper towel to remove any dirt.