Ingredients
Ingredients
Noodles- 2 cups cooked
Mushroom -200grams
Eggs-2
Onion-2
Garlic-2 flakes
Ginger-1 tsp chopped
Tomato sauce-2 tbsp
Red Chilli paste/sauce-1 tbsp
Soya sauce-1 tsp
Salt to taste
Oil -1 tbsp
Spring onion for garnish
Method
Heat oil in apan and add chopped garlic and ginger.
Add sliced onion and saute.
Slice mushrooms and add.
Saute til the mushroom is cooked,for 3-4 mins.
Move the mixture to sides and in the centre add beaten eggs.
Stir till the eggs are scrambled,add salt,soya sauce,red chilli sauce and tomato sauce ,mix well.
Add cooked noodles and mix.
Serve garnished with chopped spring onion.
Showing posts with label mushroom. Show all posts
Showing posts with label mushroom. Show all posts
Friday, April 2, 2010
Tuesday, January 5, 2010
Mushroom Stuffed Potato Pancakes
Mushroom Stuffed Potato Pancakes
A crispy pancake with a creamy filling.
Ingredients
450g potatoes, peeled and grated
2 eggs, beaten
salt and pepper
1 onion, chopped or grated
100g flour, sifted
2g baking powder
75ml milk
150 ml oil
1 tomato, quartered
For the Filling:
25ml oil
25g butter
450g mushrooms, sliced
50g fresh breadcrumbs
5g chopped parsley
salt and pepper
50ml double (heavy) cream
Method:
1. Place the grated potatoes in a clean tea towel and gently squeeze out the moisture, then place in a bowl.
2. Blend in the beaten eggs, seasoning and chopped or grated onion. Add the flour and baking powder. Gradually add the milk, beating all the time, to form a thick batter.
3. Heat 30ml oil in a frying pan. Drop in 2or 3 spoonfuls of the mixture. When it is cooked underneath turn the pancake over and cook the other side. Remove and keep warm. Repeat until all the mixture is used up.
4. Meanwhile, make the filling, Heat the oil and butter in a frying pan and shallow-fry the mushrooms for 4 minutes until soft. Mix in the breadcrumbs, chopped parsely and seasoning. Then stir in the cream. Gently heat the filling through.
5. Place some mushroom filling in each pancake, fold over and serve. Garnish with tomato quarters.
Serves: 4
A crispy pancake with a creamy filling.
Ingredients
450g potatoes, peeled and grated
2 eggs, beaten
salt and pepper
1 onion, chopped or grated
100g flour, sifted
2g baking powder
75ml milk
150 ml oil
1 tomato, quartered
For the Filling:
25ml oil
25g butter
450g mushrooms, sliced
50g fresh breadcrumbs
5g chopped parsley
salt and pepper
50ml double (heavy) cream
Method:
1. Place the grated potatoes in a clean tea towel and gently squeeze out the moisture, then place in a bowl.
2. Blend in the beaten eggs, seasoning and chopped or grated onion. Add the flour and baking powder. Gradually add the milk, beating all the time, to form a thick batter.
3. Heat 30ml oil in a frying pan. Drop in 2or 3 spoonfuls of the mixture. When it is cooked underneath turn the pancake over and cook the other side. Remove and keep warm. Repeat until all the mixture is used up.
4. Meanwhile, make the filling, Heat the oil and butter in a frying pan and shallow-fry the mushrooms for 4 minutes until soft. Mix in the breadcrumbs, chopped parsely and seasoning. Then stir in the cream. Gently heat the filling through.
5. Place some mushroom filling in each pancake, fold over and serve. Garnish with tomato quarters.
Serves: 4
