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135 lines
2.7 KiB
135 lines
2.7 KiB
3 years ago
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ServingSize: 4
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cssclass: recipeTable
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Tag: ["Earthy", "Wine"]
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Date: 2021-09-21
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location: [51.514678599999996, -0.18378583926867909]
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CollapseMetaTable: Yes
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Meta:
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IsFavourite: True
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Rating: 5
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Recipe:
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Courses: "Side Dish"
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Categories: Vegetable
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Collections: French
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Source: https://www.bbc.co.uk/food/recipes/fricasseeofwildmushr_93489
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PreparationTime:
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CookingTime: 30
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OServingSize: 4
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Ingredients:
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- 400 grams wild mushrooms (pied de mouton, girolle, chanterelle and trompette de la mort)
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- 30 grams unsalted butter
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- 0.25 whole onion, peeled, chopped
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- 1 clove(s) garlic, peeled, puréed
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- 100 ml dry white wine
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- 4 pinches sea salt
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- 4 pinches freshly ground black pepper
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- 10 grams fresh flatleaf parsley leaves, roughly chopped
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- 1 sprig fresh tarragon, leaves only, finely chopped
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- 2 sprigs fresh chervil, finely chopped
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- 1 tbsp lemon juice
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---
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Parent:: [[@@Recipes|Recipes]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-MushroomFricasseeEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-MushroomFricasseeNSave
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# Mushroom Fricassée
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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1. Lightly brush the mushrooms to get rid of any remaining dirt or mud. Briefly wash the mushrooms in a large bowl of fresh water (for no more than 10-15 seconds) then lift them out and place onto a clean tea towel. Gently pat dry, then cut off the base of the stalks and discard.
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2. Heat the butter in a pan over a medium heat until foaming, then add the shallots and garlic and fry for 30 seconds.
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3. Increase the heat to high, then add the pied de mouton mushrooms and cook for one minute.
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4. Add the white wine and cook for one minute, or until the liquid has reduced slightly, then add the girolles.
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5. Cook for a further minute before adding the trompette de la mort, herbs and lemon juice. Stir well.
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6. Add a splash of water if the mixture is becoming too dry, then season, to taste, with salt and freshly ground black pepper.
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