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Mushrooms recipesMushroom Omelette
In a pan,fry the mushrooms in 2 tablespoons of the butter. Cook until the liquid has almost evaporated. Add the chives and parsley. Set aside. Blend the cream into the eggs. Melt the remaining 2 tablespoons of butter in an omlette pan. Add the beaten eggs, salt and pepper. Allow the eggs to partially cook, and then add the mushroom mixture. Quickly fold the omelette in half and transfer to warm plates.
Wash the mushrooms, drain then slice thinly. Fry the onion in oil until tender. Add the garlic and fry a further 2 minutes. Add salt and pepper to taste. Remove from fire. Spread margarine on the bread slices. Divide the mushrooms into portions and place on half of the slices. Garnish with tomato slices. Cover with the other slice of bread. Serve with tea.
Wash the mushrooms,drain and cut into pieces. Chop the onions, dhania, green pepper and tomatoes. Fry the onions until soft. Add tomatoes,green pepper, and dhania. Simmer for 5 min. then add the mushrooms, stir and cook for further 5 min. Season with salt and pepper. Serve hot with ugali, chapati, rice, or matoke.
Sift the flour into a mixing basin. Add the water and work into stiff dough. Knead thoroughly until the pastry is very smooth. Divide the pastry into 4 equal pieces. On a chapati board, roll each piece evenly into circle of about 4 inches diameter. Spread each piece evenly with oil. Using a sieve, sprinkle the circles thinly with flour. Place two circles each on top of each other, floured side facing, so that a pile of circles is obtained. Gently roll out the pile of circles into a large circle of about 8-9 inches of diameter or the size of the chapati board. At the beginning, the pastry should sometimes be turned upside down to keep all the circles of the same size. Using an iron girdle or a chapati pan, lightly fry the pastry on both sides without browning it. Large and small bubbles should swell up the pastry to indicate when ready. Leave to cool slightly. Cut the pastry into 3 strips and peel off the pieces, which were rolled together, 12 strips of pastry should be obtained.
Prepare a thick paste and set aside. From a cone with each strip of pastry and fill them with 1-2 tablespoons of fried mushrooms. Close the top with the flap of pastry sticking out, and stick down with the paste. Deep fry them slowly in oil and drain off in a colander or on a kitchen paper. Serve with wedges of lemon. The fried mushrooms were used as a filling to make samosas.
Wash and soak the mushrooms in cold water for 30 min or until well rehydrate. Boil the mushrooms until well cooked. Chop the onions and fry in oil. Add tomatoes and cook until soft. Add the mushrooms. Season with royco and salt. add peanut butter or groundnut sauce. If it is too thick, add little water. Serve hot with chapati, rice or ugali.
Wash and soak mushrooms in cold water for about 30 min. Chop and boil the offal until soft. Separately boil the mushrooms until soft. Add the boiled offals to the mushrooms and continue cooking. Chop dhania and mix with the powdered soya. Wash and soak the mushrooms in cold water for 30 min. If the mushrooms are fresh, wash and cut into small pieces. boil while covered till soft. Mix cream with ground paste. When the water is almost completely evaporated, add the creamed mixture to the boiling mushroom and mix well. Continue cooking for 5 more minutes. Serve with ugali, chapati or rice. Sift flour, soda and cinnamon into a small bowl. add sultanas, mushrooms, nuts and sugar then mix well. Beat the eggs and oil together with a fork and add to the mixture. Spread mixture into a baking tin and bake at 350F for 40 min. When cool, top with sweetened cream or cheese ad decorate with nuts. Wash the mushrooms, drain and chop into small pieces. Chop the onions and the parsley. Fry the onions until soft. Add the mushrooms and parsley and fry for 10 min. Season with salt and pepper. Pour into warm souffle cases and garnish with parsley. Serve hot on buttered toast. |
