Sautéed mushrooms – recipe

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During the mushroom season, there’s nothing better than a panful of sautéed mixed mushrooms! Let’s see with Sonia how to clean and cook them.

 

Hi GialloZafferano viewers and welcome to our kitchen. During the mushroom season, there’s nothing better than a panful of sautéed mixed mushrooms! They can be served with meat dishes, polenta or, why not, croùtons. But let’s see together what ingredients we’ll need:
• 4 tbsp of extra virgin olive oil
• 1 bunch of parsley
• 1 ½ tbsp (20 g) of butter
• salt • 2 cloves of garlic
• 1,3 lbs (600 g) of fresh mixed mushrooms (in this case, I’ve chosen porcini, champignon, oyster and honey mushrooms)
Let’s prepare together the sautéed mushrooms:
Begin by cleaning the mushrooms: first of all, cut off the base of the stem, using a knife. That’s it, cleaning the champignon mushrooms is quite easy; with regard to the porcini mushrooms, you have to be more careful, so remove any dirt, cutting off as little as possible of course. Probably you’ve been told that mushrooms, especially porcini mushrooms, should not be washed or soaked in water, but if there’s a lot of dirt, instead of wiping with a damp cloth, as commonly said, you should definitely rinse them quickly under cold running water, and pat them dry immediately, since mushrooms are spongy and soak up a lot of water. After cleaning the stem and removing any dirt, we’re ready to cut them: in this case, since we’re using mixed mushrooms, try and cut them evenly, in a similar way, so that they will cook evenly, too.
And here are the cut up mushrooms, I suggest to cut them lengthwise, in order to keep the mushroom shape and an even thickness, more or less; only the honey mushrooms have been left whole, because they’re very small and will cook evenly with the other mushrooms. So, put the butter and the oil in a pan and add the 2 cloves of garlic, that can be cut in half, chopped, sliced, left whole with skin on or removed after browning… it’s up to you. Now add the mushrooms and cook stirring very gently, to keep from breaking; cook them on a high flame, never on low heat.
10 min. — high heat
After about 10 minutes of cooking, add salt… remember to leave the pan uncovered… and plenty of chopped parsley. Then cook for 5 minutes more and the mushrooms are ready.
5 min. — high heat
And here is our beautiful dish of sautéed mushrooms! Remember that you can use the mushrooms you like most or those available on the market, to create your favourite mix. From Sonia and GialloZafferano, bye and see you next video recipe.

 

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Peach Basil Black Pepper Parmesan Cobbler – Crazy and Delicious

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Learn how to make a Peach Basil Cobbler Recipe! – Visithttp://foodwishes.blogspot.com/2011/09/crazy-basil-peach-black-pepper.htmlfor the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Peach Basil Black Pepper Parmesan Cobbler Recipe.

 

Fresh tomato sauce – Italian recipe

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Another staple for your recipe box, this tomato sauce will add that fresh garden flavour to your pastas and pizzas. From GialloZafferano, Italy’s largest food website

 
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Hi GialloZafferano viewers and welcome to the kitchen. I’m Deborah and today we’ll be making a traditional sauce from the Mediterranean — Fresh tomato sauce. Let’s see what ingredients we’ll need:
• 2 and a half pounds of ripe plum tomatoes
• Salt
• Some fresh basil leaves
• Extra virgin olive oil as need
Let’s make our sauce!
The first thing to do is to find the most healthy and unmarred tomatoes and wash them. Then cut the tomato in half and remove the base of the stem, squeeze out the seeds and pulp into a bowl, and then place them in a pot on a low heat to soften for about 15 minutes.
Once the tomatoes have become softened, you can run them through a food mill set over a bowl. Once you’ve run all the tomatoes through, put the resulting sauce back onto the heat for another 15 minutes.
Our tomato sauce is almost ready. I’ve already salted mine, and now it’s time for a bit of oil, and the basil leaves which you can add whole or tear into pieces. Now mix, and then take the sauce off the heat.
Our tomato sauce is finally ready to use in your recipes. From GialloZafferano buon appetito and see you next time!

Ossobuco Milanese style – Original Italian recipe

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The ossobuco is a traditional dish of the Milanese cuisine: a rich and tasty main course, usually served with polenta or with a Yellow Saffron risotto!

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Hi and welcome to the GialloZafferano kitchen, today we’ll be preparing together a typical main course of Lombardy: the ossobuco Milanese style. Let’s see what ingredients we’ll need:
• 4 veal shanks with marrow bone, weighing about 10-12 oz (300-350 g) each
• 1 small onion
• Pepper / salt
• 3,5 tbsp (50 g) of butter
• 1 glass of dry white wine • About 4 cups (1 lt) of meat broth
• ½ cup (50 g) of flour
• 2-3 tbsp of extra virgin olive oil
• 1 lemon
• 1 clove of garlic
• 1 clump of parsley
Let’s make together the ossobuco Milanese style:
First of all, peel and finely chop the onion, then take a pan large enough to contain the 4 veal shanks and put in the oil, 2-3 tablespoons, the butter and the chopped onion. Let it soften on a very low flame for at least 10-15 minutes; it means that the onion shouldn’t brown, but stay light coloured and turn transparent. Now we can move on to our ossobucos: if there is, remove the tough skin, while, with regard to the skin surrounding the meat, cut it in several spots to keep from curling; on the contrary, leave it whole if you think the meat would flake apart. After that, roll them in flour on both sides.
Once the onion has softened, add the shanks and brown on both sides. Now add the white wine… let it evaporate, and when it’s all evaporated add the broth, little by little, cover with a lid, and cook the ossobucos for at least an hour, an hour and a half, until tender. I remind you that according to a common variant, you can add also some tomato puree.
60-90 min. — low heat
5 minutes before the end of cooking, it’s time to add the gremolada, that is a mix of chopped parsley, garlic and grated lemon zest, so pour them in… stir a little bit and let the ossobucos cook together with the gremolada for 5 minutes more.
Our wonderful ossobuco Milanese style is finally ready. You can serve it with the classic saffron risotto or with a creamy polenta. From Sonia and GialloZafferano, bye bye and see you next videorecipe.

Green Hummus Recipe – Basil Garlic Hummus Spread or Dip Recipe

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Learn how to make a Green Hummus Recipe! – Visithttp://foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Basil Garlic Hummus Spread Recipe!

Chicken Satay Burger – Thai-style Chicken Burger Recipe

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Learn how to make a Chicken Satay Burger! – Visithttp://foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Chicken Satay Burger!

Chef John is a truely amazing chef, if you are looking for more of his video recipes, please click here!

Grilled Romaine Salad Recipe – How to Make a Grilled Hearts of Romaine Salad

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Learn how to make a Grilled Hearts of Romaine Salad! – Visithttp://foodwishes.blogspot.com/2011/09/lettuce-entertain-you-and-get-to-know…. for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Grilled Romaine Salad!

Looking for more cooking video recipes of Chef John’s foodwishes? Visit his channel by clicking here!

 

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