I remember this is the best-selling appetizer in the Italian restaurant I worked before in Manila, PHI. We serve this dish with choice of seafood or beef. I prefer my one served with beef. It’s a great starter specially when you are having a glass of wine while waiting for your main course. and best of all, it is very easy to prepare as well as to cook it. . . . . . Did you know that white mushrooms are a very good source of copper, selenium, riboflavin, niacin, and panothenic acid, and a good source of potassium. They also have been found to have high levels of some antioxidant compounds that may help prevent some cancers….
Ingredients: serves 3-4 persons
- 2 tbsp olive oil
- 6 cloves minced garlic
- 1 medium sliced white onions
- 250 grams beef sirloin strips
- 250 grams sliced mushroom buttons
- 1 tbsp soy sauce
- pinch of dried marjoram
- pinch of dried rosemary
- salt and pepper to taste
- In a teflon pan, heat oil and saute garlic and onions, add in beef and brown for 5 minutes and pour mushroom slices. simmer for another 5 minutes then seasoned with salt, pepper, herbs and soy sauce.
- Serve hot!
This is a replicate from a Singaporean restaurant that my wife dine together with her boss. We were very eager to try this at home because this is the first Singaporean recipe I will post in my blog. With the help of “google” and my wife illustration on the menu, I have visualized the taste and its appearance. Well, stir-fry dishes is not as complicated as other menu………Did you know that white button mushrooms are fairly rich in vitamins and minerals. The mushroom contains an especially high amount of vitamin B and potassium. Raw mushrooms are naturally cholesterol, fat, and sodium free. Common button mushrooms may help lower cholesterol and prevent chronic diseases.
Ingredients: Serves 4-6 persons
- 3 tbsp cooking oil
- 250 grams thinly sliced beef
- 3 cloves garlic
- 1/2 thumb sized ginger thinly sliced
- 1 medium white onions
- 200 grams button mushrooms
- 1 pc small carrots
- 1/2 cup sliced leeks
- salt & pepper
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1 tsp baking soda
- 1 tbsp cornstarch dissolve in 1 cup water
- In a mixing bowl, rub beef with soy sauce, salt & pepper, baking soda and sesame oil. marinate for about 30 minutes.
- In a wok, heat oil and saute garlic, onion and ginger then add in beef, brown for about 5 minutes then pour in mushrooms, carrots and leeks then seasoned with oyster sauce, salt & pepper and rice wine. saute well for about 5 minutes then add in cornstarch mix. remove from heat and serve hot.
- Best served in sizzling plate or over a bowl of steamed rice or a piece of bread
This is the recipe I created when I had a trial on the spot cooking interview at restaurant in takapuna, auckland…I was really surprise and did not expect a cooking on an interview…The chef wants a chicken meal that is something healthy. This is the first thing that come in my mind, I need to have a meal with veggies….the outcome is, the chef loves it. I was hired on the spot! but due to some personal reason, I did not pursue with my application….Did you know that Mushrooms are the only vegetable and the second known source (after cod liver oil) to contain vitamin-D in edible form. They are rich in calcium (good for bones), iron(benefits in anemia), potassium(very good for lowering blood pressure), copper (anti bacterial) and selenium (very good for health of bones, teeth, nails, hair and as an anti oxidant).
Ingredients: good for one serving
- olive oil
- 1 medium onions
- 80-100 gms chicken fillet (cut in bite size)
- 30-40 gms chicken liver
- salt & pepper
- italian red wine vinegar
- 4-5 pcs dried mushrooms (soaked in 2 tbsp red wine vinegar & mix herbs & 1/2 cup water)
- 1 tsp soy sauce
- 2-3 pcs baby potatoes (boiled half tender)
- 1/2 pc small carrots
- in a pan, heat olive oil & saute onions, chicken & liver for at least 2 minutes, add in carrots & potatoes.
- add in mushrooms and its juice. seasoned with soy sauce & salt pepper. reduce until sauce is thickened.