Jul 30
Julia Child’s Perfect Sautéed Mushrooms
Posted on Friday, July 30, 2010 in Continental, Vegetarian, recipe link
After being regularly disappointed while sautéing mushrooms, this version finally gave me just the basic recipe to do it the right way.
- Heat olive oil in a pan over high heat. It should be hot when you put in the mushrooms
- Add button mushrooms which have been washed, well-dried and sliced. It is important to ensure that they are dried before sautéing them.
- Toss mushrooms for 4 to 5 minutes until they absorb the oil and the pan dries up. Don’t add more oil. Keeping moving the mushrooms.
- Continue sautéing for another 2 to 3 minutes until the mushrooms start to release the oil. They will brown rapidly at this point
- Remove from the heat when they are light brown. Add salt and pepper to taste. I think I read somewhere that adding salt before or while sautéing will make it release more water. Not a good thing.
Pinched from Suite101: Julia Child’s Perfect Sautéed Mushrooms
Aug 2
Recipe Link: Chingri Malai Kari (Creamy Prawn Curry)
Posted on Sunday, August 2, 2009 in Bengali cuisine, Prawns, recipe link
I tried this dish the other day, and my wife, who normally doesn’t like prawns too much, was raving about it. I used the regular Dabur cococut milk packet and frozen prawns. I did leave the prawns cooking at low heat for longer time than is mentioned in the recipe.
Click on the image above to go to Sunanda’s Kitchen for the full recipe.