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Receta Sauteed Squid And Shiitake Mushrooms
by Global Cookbook

Sauteed Squid And Shiitake Mushrooms
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Ingredientes

  • 1 lb Cleaned squid tubes (mantles)
  • 5 lrg Fresh or possibly dry shiitake mushrooms (each 2- to 3-in. diameter)
  • 2 Tbsp. Extra virgin olive oil
  • 1 c. Dry white wine
  • 1 c. Whipping cream
  • 3 Tbsp. Raspberry vinegar or possibly lemon juice
  • 1/2 tsp Freshly grnd pepper
  •     Salt
  • 30 slc Cocktail rye bread lightly toasted
  •     Raspberries (opt.)
  •     shred of lemon peel (opt.)
  •     Mint sprigs (opt.)

Direcciones

  1. Cut squids tubes crosswise into 1/8- to 1/4-inch-thick rings; set aside.
  2. If using dry mushrooms, soak in hot water to cover till pliable (about 30 min); drain. Cut off and throw away stems of fresh or possibly dry mushrooms; slice caps thinly.
  3. Heat oil in a wide frying pan over medium heat. Add in mushrooms and cook, stirring, till soft (about 3 min). Lift out and set aside.
  4. Add in wine and cream to pan. Bring to a boil; reduce heat, add in squid, and adjust heat so mix barely simmers. Cook, stirring occasionally, till squid is tender (about 5 min). With a slotted spoon, lift out squid and add in to mushrooms.
  5. Increase heat to high and boil liquid in pan, stirring occasionally, till reduced to 1 c. (about 4 min). Return squid and mushrooms to pan; then remove from heat. Stir in vinegar and pepper; season to taste with salt.
  6. Proportionately spoon squid mix onto toast slices. Garnish with raspberries, lemon peel, and mint, if you like.
  7. Yield: 2 1/2 dozenT(Cooking Time):"0:15"