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Posted: Mon Feb 08, 2016 1:25 am
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FREE TICKET HO!
Mushroom Recipe: spaghetti with broccoli and mushrooms yumyum Preference List: purple velvet, bird's nest, gold tuft, red shelf, magenta turkine, bleeding cap, pixie's parasol, mini tuft
I AM USING 72 TICKETS!
Ticket Tracking Post: here Preference List: purple velvet, bird's nest, gold tuft, red shelf, magenta turkine, bleeding cap, pixie's parasol, mini tuft
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Posted: Mon Feb 08, 2016 8:33 am
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FREE TICKET HO!
Mushroom Recipe: Sauteed Mushrooms :: 1lb sliced button mushrooms 4 tbsp butter 2 tbsp olive oil 1 large clove of garlic, diced 1 tbsp red cooking wine 1/4 tsp garlic salt fresh ground black pepper, to taste pinch of cumin splash of teriyaki sauce
Over medium heat, melt together the butter and olive oil. Add mushrooms + other ingredients and cook until mushrooms are slightly browned. Reduce heat to a simmer and cook for an additional 5 minutes, or until mushrooms are tender.
Preference List: bird's nest, red shelf, purple velvet, gold tuft, bleeding cap, mini tuft, pixie's parasol, magenta turkine
I AM USING 30 TICKETS!
Ticket Tracking Post: [ here ] Preference List: bird's nest, red shelf, purple velvet, gold tuft
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Posted: Mon Feb 08, 2016 8:33 pm
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Posted: Mon Feb 08, 2016 9:45 pm
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Posted: Mon Feb 08, 2016 11:10 pm
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I AM USING 55 TICKETS!
Ticket Tracking Post: the ticket tracking thread Preference List: red shelf, purple velvet, gold tuft, bird's nest, mini tuft, pixie's parasol, magenta turkine, bleeding cap
FREE TICKET HO!
Mushroom Recipe: I couldn't find my family's recipe, but here is a link to Classic Beef Stroganoff by Betty Crocker. I hope that counts, 'cause it's my favorite dish that prominently has mushrooms (alas, I've not been a huge mushroom fan in my life)~ Preference List: see above!
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Posted: Tue Feb 09, 2016 4:53 pm
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FREE TICKET HO!
Mushroom Recipe: Chicken Breast with Mushroom Sauce Ingredients 2 6 to 8-ounce boneless, skinless chicken breasts kosher salt and freshly ground black pepper 2 cups mixed mushrooms, sliced 2 tablespoons minced shallots 4 tablespoons butter, divided 1 tablespoon olive oil ½ cup white wine ½ cup chicken broth 2 tablespoons whipping cream 2 teaspoons fresh thyme leaves ½ lemon, zested Chopped parsley for garnish Instructions Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm. Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often. Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest. Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired. Preference List: bird's nest, red shelf, purple velvet, gold tuft, pixie's parasol, magenta turkine, mini tuft, bleeding cap
I AM USING 35 TICKETS!
Ticket Tracking Post: my ticket tracking thread Preference List: bird's nest, red shelf, purple velvet, gold tuft, pixie's parasol, magenta turkine, mini tuft, bleeding cap
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Posted: Tue Feb 09, 2016 5:47 pm
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