Orange Sherry Mushroom Caps Recipes

Steps:

• Place each half-head of lettuce on individual plates cut side down so the lettuce forms a mound on the plate. Arrange the radishes and cucumber slices around each lettuce mound. Place capers, dill, parsley, shallot, vinegar, salt and pepper in a blender. Turn blender on and stream in extra-virgin olive oil. Test seasonings in the dressing. Spoon the dressing evenly over the salads, capping the lettuce.

Steps:

• Baste the mushrooms with Asian Baste on the gill side of the mushroom. Then, spread 1 tablespoon of Ginger-Lemongrass Puree over the Asian Baste.
• In a saucepot, boil water. Place asparagus into the water for 1 minute, then put the asparagus into cold water to stop the cooking process. They should still be crisp.
• On an oiled griddle on medium high heat place 6 Coconut Rice Cakes, and 6 mushroom caps basted side up. Brown the coconut cakes on both sides. Cook mushrooms on 1 side, then transfer to a sheet pan and brown under the broiler until the ginger-lemongrass is golden brown and bubbly.
• In a hot saute pan over high heat saute the leeks, carrots, red onion and celery for 2 minutes. Add the soy sauce and the mirin rice wine and cook for 30 seconds. Then remove from the heat.
• On your plate, take the Cilantro Pesto in the squeeze bottle and make some zig zag designs for garnish. Fan out 6 asparagus on the plate. Then place the rice cake on the top of the asparagus, the vegetables on top of the rice. Then the mushroom on top of the vegetables and finally a dollop of tomato jam to create a layered effect.
• Place all the ingredients into a blender and puree until smooth.
• Place all the ingredients into a blender and puree until smooth. Then put the pesto into a plastic squeeze bottle and make patterns on your serving plate for a fun garnish.
• In a saucepan over medium high heat, saute onions for 2 minutes. Add the chile flakes, tomato, ginger, water, sugar, vinegar, and lemon juice. Reduce the heat to a low simmer for about 20 minutes, until the sauce reaches a jam consistency. Chill in refrigerator before serving.
• Preheat the oven to 350 degrees F.
• In an oven safe sauce pot over medium high heat combine the rice, coconut milk, water, 1/4 cup coconut flakes, salt and pepper. Bring to a boil, cover, place in the oven, and cook for 20 to 30 minutes.
• In an oiled half sheet pan, spread the cooked rice on the bottom about 1-inch thick. You may need to leave some open space in the pan. Sprinkle with remaining coconut flakes and sesame seeds. Cover with parchment paper and take another half sheet pan and press down on the rice to squeeze out any air bubbles.
• Chill and then cut into squares.
• Place all the ingredients into a blender and puree until smooth.

Steps:

• Bring the sugar, 1/2 cup water and the orange and lemon zest to a simmer in a saucepan, stirring until the sugar dissolves. Let cool, then strain into a blender. Add the peaches and orange and lemon juice. Blend until very smooth.
• Pour into a 9-by-13-inch baking dish and stir in the sherry. Freeze until beginning to harden, 2 to 3 hours, then scrape with a fork. Continue to freeze, scraping occasionally, until frozen, about 3 more hours. Serve garnished with peach and/or orange slices.

Steps:

• Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
• Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.

Steps:

• In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a thermometer reads 160°-170°, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender. Add marmalade and soy sauce; cook and stir until heated through. Pour over chop. Sprinkle with sunflower kernels if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
• Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
• Bake in preheated oven until heated through and golden on top, about 30 minutes.

Steps:

• Remove stems from mushrooms; cut stems into quarters; leave caps whole.
• In 12-inch skilllet over medium-high heat, melt butter; add mushroom caps and stems, scallions, and garlic; cook 10-12 minutes, stirring frequently until mushrooms are tender.
• Meanwhile, in a small bowl, stir sherry into flour to blend; stir in cream until smooth.
• Pour mixture into skillet; bring to a boil.
• Reduce heat to low; stir in salt and pepper.
• Simmer, uncovered, 5 minutes, stirring occasionally to blend flavors.

Steps:

• Heat the butter and olive oil in a frying pan over low-medium heat. Add shallots. Saute for 3 minutes; add garlic and saute for 2 more minutes.
• Add mushrooms and sherry and stir to coat. Saute for 10 minutes, stirring occasionally. Salt and pepper to taste.
• Sprinkle parsley on mushrooms for garnish.