Luncheon Meat and Mushroom Pizza

Ingredients

2 piece Ready made wraps

5 white button mushrooms, thinly sliced

Half can Luncheon meat, cut to thick slices 

1 hard boil egg, sliced

Tomato paste for spreading on wrap

1 handful mozzarella cheese

Few leaves of rosemary

pepper to taste

Method

1. Preheat oven to 220 degrees C

2. Lay wrap on a baking tray

3. Apply tomato paste on wrap

4. Arrange Luncheon meat , Egg and Mushroom on wrap

5. Scatter cheese and rosemary leaves over the condiments

6. Add pepper to taste

7. Bake in oven for 5 mins

8. Enjoy!  

Salmon, Egg and Mushroom Pizza

Ingredients

2 piece Ready made wraps

5 white button mushrooms, thinly sliced

50g Salmon fillet, cut to thin slices 

1 hard boil egg, sliced

Tomato paste for spreading on wrap

1 handful mozzarella cheese

Few leaves of rosemary

pepper to taste

Method

1. Preheat oven to 220 degrees C

2. Lay wrap on a baking tray

3. Apply tomato paste on wrap

4. Arrange Salmon, Egg and Mushroom on wrap

5. Scatter cheese and rosemary leaves over the condiments

6. Add pepper to taste

7. Bake in oven for 5 mins

8. Enjoy!  

Cream of Mushroom Soup

Ingredients

400g mushrooms, dice them into size you like (Portobello, Brown/White button, Shitake, or whatever you like) *The darker colour give more flavour
1 onion, finely chopped
60 g Butter (Salted)
25g Flour
375 ml Full Cream Milk 
250 ml Chicken Stock 
Pepper to taste

Method

1. Sautee 30g of Butter with the Mushrooms for 3 mins or until they sweat and translucent, keep aside
2. In a pot, add in 30g of butter and sautee the onions for about 10 mins, until the onions sweat.
3. Add in the Flour and stir till mixed well. (Meanwhile, heat up 125ml of Milk to warm)
4. After the Flour mixture has cooked for abt 3 mins, off the flame and pour in the warm Milk.
5. Use a hand whisk, mix the milk and flour mixture well.
6. Add in the rest of the Milk and the Stock. (This will be the soup)
7. On medium heat, bring the soup to a boil, stirring now and then to prevent burning.
8. Once you see bubbles, bring to low heat and add in the Mushrooms
9. Simmer for 10 mins on low heat, stirring now and then to prevent burning.
10. Done! Enjoy!

Mushroom Omelette

Ingredient

6 White button mushrooms, sliced

2 Slices of luncheon meat, diced

3 Eggs

Knob of Butter

Salt and Pepper to taste

Method

1. Heat up a wok and add in butter

2. Add in luncheon meat and mushrooms

3. Once mushrooms are soft and turn brown, Pour in eggs

4. On medium heat, cook till the egg surface start to solidify

5. Flip omelette over and cook on other side for 1 minute

6. Enjoy!

Braised Chicken with Potato, Carrot and Mushroom

Ingredients

2 chicken thighs, cut into pieces

2 cloves garlic,  chopped

5 slices of young ginger

1 Tbsp sesame oil

2 Tbsp oyster sauce

1 Tbsp soya sauce

1 Tbsp dark soya sauce

Few Shitake mushrooms

1 Carrot, chopped

1 Potato, sliced thickly 

1 cup water

Salt, sugar and pepper to taste

Method

1. Heat some oil and sesame oil in a wok. Saute garlic and ginger till fragrant.

2. Add in chicken, carrots and potatoes and stir fry for 5 minutes.

3. Add in the rest of the ingredient : oyster sauce, soya sauce, dark soya sauce,  mushroom, water. Bring to a boil and lower the flame to let it simmer for 20 minutes.

4. Season with pepper. 

5. Dish up and garnish with spring onions.

6. Enjoy! 

Braised Broccoli with mushroom, tau pok, carrot and beancurd skin

Ingredients

1 Broccoli, cut into chunks

4 pieces Shitake mushroom, sliced to half

1 piece bean curd skin, break into smaller pieces, soaked and drained

3 piece tau pok, cut to squares 

1 carrot, chop to chunks 

3 cloves garlic

Seasonings

3 Tbsp oyster sauce

2 Tbsp light soy sauce

1 Tbsp hua diao wine

1/2 Tsp sugar

3/4 cup of corn flour mixture (mix 3/4 cup of water with 1 tablespoon of corn flour)

Method

1. Heat a wok with 2 tablespoon of oil.

2. Add in the garlic to stir fry until fragrance.

3. Add in the carrots, mushroom, bean curd skin, tau pok and seasoning

4. Bring to a boil then simmer for 10 minutes.

5. Add in the broccoli and cook for another 5 minutes. 

6. Enjoy! 

Mushroom Omelette

Ingredient

250g White or Brown Mushrooms, thinly sliced

30g Butter

3 Eggs

Salt and Pepper

Extra Virgin Olive Oil

2 Clove Garlic, minced

Method

1. Heat up a wok and melt the butter. Once melted, drizzle in olive oil.

2. Add garlic and mushrooms.

3. Cook till mushrooms are brown and soften. Season with salt and pepper.

4. In another pan, fry the eggs (beaten) into an omelette.

5. Serve Omelette with mushrooms over it.

6. Enjoy! 

Mushroom and Spinach Quiche

Ingredients

4 eggs

1 bunch or packet of Spinach, chopped

10 Mushrooms (Any type you fancy), Chopped into 1cm cubes

4 sheets of Spring Roll (Popiah) skin

2 cloves Garlic, minced

Block of Parmesan Cheese

Salt and Pepper

Oil

Method

1. Preheat oven to 200 Degrees C

2. Heat up a pan and add oil

3. When oil is warmed through, add in minced Garlic.

4. Stri Fry mushrooms till brown and soft

5. Add in Spinach and fry till cooked

6. Remove from heat, set aside

7. In a Pie Pan, Lay the Spring Roll skin in alternate positioning 90degrees to prevent the egg liquid to seep 

through

8. Scoop the mushrooms and spinach into the pan

9. Beat the 4 eggs and pour into the pan

10. Shave generous shavings of Parmesan Cheese on top (Up to your choice)

11. Bake in oven for 30 mins

12. Enjoy!

Braised Soya Sauce Mushroom Chicken

Ingredients

 
3 pieces chicken thighs/drumsticks
5-6 Chinese mushroom
4 cloves of garlic crushed
Few slices of ginger, shredded
150ml of water

Sugar to taste
 

Marinade

1 tbsp of Chinese cooking wine

3 tbsp of light soy sauce
2 tbsp of dark soy sauce
1 tsp of sesame oil

Method

1. Clean chicken and pat dry with kitchen towel. Marinate chicken for 15-20 minutes.
2. Clean Chinese Mushrooms, pre- soak for at least an hour. Discard stalks.
3. Heat oil, add in garlic and ginger and fry until fragrant.
4. Add chicken along with marinade and stir fry for about 5 minutes, add in Chinese mushroom and stir well.
5. Pour in water and mix well, high heat boil for 5 minutes then reduce heat.
6. Leave everything to simmer for about 20 minutes, stirring occasionally.
7. Enjoy

Rösti with Cheese and Homemade Mushroom Sauce

This dish is my son's favourite! He has it everytime we go to Marche. It cost $14.80 for 1 set with mushroom sauce there and if i make at home, $14.80 can feed all 3 of us. So sometimes i will make it at home for him and family!

Ingredient

1kg Russet Potatoes, shredded

Homemade mushroom sauce*

Block of Parmesan cheese

Cooking Oil

Method

1. Heat up non-stick pan on medium heat and add 1 tbsp of oil

2. Gather enough shredded potatoes and sprinkle all over the pan to form a potato patty

3. On medium heat, leave it untouched for 5 mins

4. Flip over, and fry for another 5 mins

5. Remove to a plate, scoop a ladle of mushroom sauce on top

6. Sprinkle generous amount of Parmesan cheese on top

Enjoy!

*Simple mushroom sauce

Ingredients

 

200 g of thinly sliced mushrooms
285ml of milk
15 g of butter
1 tbsp of flour
Extra Virgin olive oil
salt and pepper 

 

Method

 

1. Heat a little olive oil and melt the butter in it.
2. Add the mushrooms and sauté until the mushrooms are soft and dark in colour.
3. Remove the pan from the heat and set aside.
4. Add the flour and pour in the milk.
5. Mix the ingredients together, stirring continuously.
6. Return the pan to a medium heat and cook the sauce, stirring constantly until it thickens.
7. Season with salt and pepper and cook for 5 minutes.
8. Done!

Homemade Cream of Mushroom Soup with a dash of Extra Virgin Olive Oil, serve with Toasted Foccacia

Ingredients

400g mushrooms, dice them into size you like (Portobello, Brown/White button, Shitake, or whatever you like) *The darker colour give more flavour
1 onion, finely chopped
60 g Butter (Salted)
25g Flour
375 ml Full Cream Milk (Not HL type)
250 ml Stock (Veg or Chicken)
Pepper to taste

Steps
1. Sautee 30g of Butter with the Mushrooms for 3 mins or until they sweat and translucent, keep aside
2. In a pot, add in 30g of butter and sautee the onions for about 10 mins, until the onions sweat.
3. Add in the Flour and stir till mixed well. (Meanwhile, heat up 125ml of Milk to warm)
4. After the Flour mixture has cooked for abt 3 mins, off the flame and pour in the warm Milk.
5. Use a hand whisk, mix the milk and flour mixture well.
6. Add in the rest of the Milk and the Stock. (This will be the soup)
7. On medium heat, bring the soup to a boil, stirring now and then to prevent burning.
8. Once you see bubbles, bring to low heat and add in the Mushrooms
9. Simmer for 10 mins on low heat, stirring now and then to prevent burning.
10. Done! Enjoy!