mushroom ragout

Mushrooms And Udon Noodles In Oyster Sauce

>
>
It seems  to me that the biggest return (culinary bliss and satisfaction) for the smallest investment (time, money and work) was, is and always will be, the preparation of food.
While there are of course very expensive, time-consuming, complicated and labor intensive dishes to be had, the majority of great food can be prepared in a snap. The following is just one of these dishes. All ingredients can be had for a few bucks and the actual prep and cooking time is only about 15 minutes.
So folks, please don’t say you don’t have time to cook. Just face your demon’s and admit that you don’t like to cook 🙂 😦 .
On the other hand, if you don’t know how to cook, that’s a whole different story. For you I have a simple solution to that malady : Follow my blog and get inspiration for simple dishes and instructions how to prepare them- this will be the first step to help you overcome the biggest hurdle, because most of the instructions on  ChefsOpinion  are dead-simple and require only the most basic culinary knowledge to produce great results.
First step – start trying………. 🙂
>
Bon Appetit !   You Can Do It !!!
>
>
More Udon dishes on ChefsOpinion
>
>

Mushrooms And Udon Noodles In Oyster Sauce

Mushrooms And Udon Noodles In Oyster Sauce

>
Mushrooms And Udon Noodles In Oyster Sauce
>

Mushrooms And Udon Noodles In Oyster Sauce

Mushrooms And Udon Noodles In Oyster Sauce

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>
>
>

Advertisements

” Salmon Parisienne, Bean & Mushroom Ragout “

>

>
When I cooked this dish last knight I realized that I have not seen anything ” a la Parisienne ” on a menu for many years. What a shame that so many classic dishes and methods simply disappear from the repertoire of our younger chef’s. Granted, old fashioned and steeped in tradition might not be practical or popular on a daily basis. But I feel we should not completely stop to learn and enjoy the classics. How long before we all get sick and tired of the one hundred’st version of grilled fish with salsa ? Let’s mix it up a bit ! Mix the classics with the modern,  the traditional with the new, the tried and proven with the daring  🙂 I vote for a greater repertoire for our younger food enthusiasts in order to keep the spirit of our  culinary profession vibrant and alive !
.

.


.
Ingredients :

Salmon filet,                     cleaned, skinless, marinated w.salt. pepper, lime juice
Whole egg,                        to dip fish
Flour,                                  to dust fish
Butter,                                 to saute fish

Baby portabellas,            quartered
White beans,                    cooked
Red peppers,                     finely diced
Garlic,                                paste
Onion,                               diced
Scallion,                            sliced
Scallion ,                           whole
Salt,                                    to taste
Cayenne pepper,             to taste
Butter,                                to saute vegetables

Method :

dredge seasoned fish in flour, coat with whisked egg, saute until
egg is tender and fish is cooked but still juicy. Remove to absorbent paper.

Saute onion and mushroom in butter until onions are translucent and
mushrooms start to brown.
Add Garlic paste, saute another minute. Add peppers, whole and sliced
scallions and seasoning.
To plate, put ragout on plate, top with salmon and garnish with whole scallion.

Bon Appetit !   Life is Good !
.
.