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Written by Administrator
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Monday, 26 July 2010 09:27 |
MUSHROOM BOURGUIGNON SERVES 6 COUNTRY OF ORIGIN FRANCE INGREDIENTS: 45ml olive oil 800g mushrooms, mixed 1 carrot, chopped 1 onion, chopped ½ celery stick, chopped 5ml thyme leaves 15ml garlic, chopped 500ml red wine or port 500ml beef or vegetable stock 1 bay leaf 10ml tomato paste 30ml flour 200g baby onions, peeled salt & pepper lemon chopped chives or parsley, for garnish METHOD: 1. Heat the oil in a pot and then sauté the mushrooms until golden. Remove them from the pot and set aside 2. Place the carrot, onion, celery, thyme, salt and pepper into the pot, back on the heat and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for one more minute. 3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn up the heat until the liquid reduces by half. Stir in the bay leaf, tomato paste and the stock. 4. Add the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes. 5. Combine the flour with a little cold water and stir it in. 6. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, continue to boil it down to reduce to the right consistency. Season to taste with salt, pepper and lemon. Spoon the stew over a bowl of egg noodles and sprinkle with chives or parsley New layer... |
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Last Updated ( Monday, 26 July 2010 09:38 )
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GROWING MUSHROOMSThe Basics of What you need to know
Whilst most of the world’s mushroom supply comes from commercial mushroom farms, growing mushrooms is not as simple as many people believe. In fact, mushroom growing is one of the most technologically advanced and sophisticated agricultural industries in the world. Commercial mushroom production costs are high and require extensive capital investment. Whether you grow on small scale as a hobby; or on a larger scale, modern mushroom production is highly mechanized, requiring detailed knowledge and a high level of management skill and commitment for success. This commitment is required from the start all the way through to cropping and marketing. In South Africa the white button and brown mushrooms are mainly grown, both of these belonging to the genus Agaricus. Furthermore it is mainly a fresh market with only a small percentage of SA’s mushroom production being processed into canned product, sauces and other value added products. It seems that the South African consumer has clearly made the choice to eat fresh mushrooms rather than processed mushrooms. Less than 5% of the mushroom market is taken up by so called exotic mushrooms, including Pleurotus spp (Oyster mushrooms) and Lentinula spp (Shiitake). Although these mushrooms seem on paper to be less complicated to grow, one should not be deceived in thinking that it is an easier option. Even though oysters grow on uncomposted cellulose material (no casing material is needed), and Shiitake on woody substrates containing lignin compounds, they still require the sophisticated technology to manufacture substrate and then climate controlled growing rooms. The basic process of growing Agaricus Mushrooms is set out below |
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SHOW OFF YOUR CULINARY SKILLS AND WIN A STASH OF CASH |
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Written by Administrator
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Thursday, 08 July 2010 11:00 |
DO YOU WANT TO SHOW OFF YOUR CULINARY SKILLS, RAISE YOUR PROFILE AND WIN A STASH OF CASH?
Then, simply create an original mushroom dish and you could bag your share of R10 000.00 in cash!
The South African Mushroom Farmers’ Association (SAMFA) is looking for a mushroom dish that celebrates the mushroom – honest, uncomplicated, quick and easy yet downright yummy and if you get creative, YOU can win some cash for yourself and your school and you can become famous!
SHOW YOUR FUNGI FLAIR AND WIN R3500.00 for the winning recipe R2500.00 for the 1st runner-up R1500.00 for the 2nd runner-up R2500.00 for the school with the most entries
AND TO RAISE YOUR PROFILEBONA, one of South Africa’s leading magazines, with a readership of over 2 million and published monthly in English, seSotho, isiXhosa and isiZulu, will be carrying a two page feature on the winner and the two runners-up! Now that’s one way of hitting the limelight!
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Last Updated ( Tuesday, 27 July 2010 11:12 )
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MUSHROOM & BROCCOLI CHOWDER |
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Written by Administrator
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Friday, 25 June 2010 06:54 |
Serves: 6
Ingredients: 450g mushrooms, fresh 250g broccoli, fresh 25g butter 30g flour, sifted 1l chicken stock 1l sour cream (or low fat cream) 5ml salt 2ml white pepper 2ml tarragon leaves, chopped
Method:
- Clean and cut broccoli into 1cm pieces.
- Steam these in a steamer until just tender (about 10 minutes). Set aside and reserve 200ml of the steaming liquid.
- Whilst the broccoli steams wipe and slice the mushrooms.
- Melt the butter in saucepan over medium heat and add flour to this and stir to form a roux.
- Allow the roux to cook for 2 minutes, stirring all the while then gradually add the chicken stock, stirring with whisk and gently bring to a boil.
- Turn heat the low then add the broccoli, mushrooms, sour cream and spices. Allow to heat through, but do not boil. Serve as soon as the soup is hot.
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Last Updated ( Friday, 25 June 2010 07:02 )
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MUSHROOM & JERUSALEM ARTICHOKE PITHIVIER |
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Written by Administrator
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Friday, 25 June 2010 06:35 |
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A Pithivier is a round, enclosed pie usually made with puff pastry. The pie is traditionally finished with a distinct shine to the top of the crust by egg-washing. If it is a sweet pastry it is finished off by caramelising a thin layer of sugar at the end of the cooking process. This pie is said to have originated from the town of Pithiviers in France.INGREDIENTS:
Serves : 4 Ingredients150g bottled artichokes, sliced 1 onion, chopped 30ml Olive oil 400g mushrooms, sliced 125ml white wine 250g canned chopped tomatoes 15ml tomato purée 500g bought puff pastry, thawed 1 egg Method:- Preheat the oven to 200C
- Saute the Jerusalem artichokes and onions in a little olive oil until glossy
- Add the mushrooms and cook for a further 2 or 3 minutes before adding the red wine, chopped tomatoes and tomato puree. Simmer for 15 minutes
- Roll the pastry sheets into two circles about 3mm thick, one 26cm diameter and one 22cm. Place the smaller on a baking sheet and top with the filling, leaving a 2cm border. Cover with the larger circle, pressing the edges neatly together and crimping with your fingers or a fork.
- Make a hole in the centre and brush the pastry with the egg glaze and bake for 20 – 25 minutes until puffed and golden.
Serve the pithivier with a crisp green salad |
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Last Updated ( Friday, 25 June 2010 06:56 )
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