Chanterelle Mushroom Sauce with Garlic and Parsley

Combine 1 1/2 cups of water, the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff

Cono Sur wine pairing: Pair your Asian Rice Salad with the fruity aromas of apricot, peach and melon found in a bottle of Viognier.

Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3 inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.Put the flour on a medium plate. Heat th

To make the batter, pour the flour in a bowl. Mix the egg in a separate bowl and add the water. Slowly pour the water/egg mixture into the flour and lightly mix. The batter should still be slightly lumpy. Season. To make the broth, pour all the ingre

Indian cheese, cassava and mushrooms grilled with homemade tandoori paste.

A dash of porcini mushroom powder added to stock cube paste gives incredible, earthy flavours.

1. Cook the bacon and sausages either in a frying pan or under the grill. You want the sausages to be cooked through and the bacon to still have a little bit of give to it, so that it hasn’t crisped up entirely. 2. Fry the mushrooms and black pud

1. First, make the filling. Heat the butter in a large pan and add the kalonji seeds and garlic. Throw in all the mushrooms and combine. Leave on a low heat for five minutes, then once some moisture is released from the mushrooms, turn up the heat. C

Soak the mushrooms in in 500g boiling water for 20 minutes then drain the liquid into the stock, discard the last 3 tablespoons of the liquid. (sometimes dried wild mushrooms can be gritty). Chop the soaked mushrooms and set aside. To make the

Preheat the oven to 180°C. Heat the oil in a large frying pan, add the bacon and onion and cook for 2-3 minutes until the onion is softened, but not browned, then add the mushrooms and cook for a further 3 minutes, stirring continuously, then ad

Heat a saute pan glazed with the olive oil over medium-high heat. Add the bacon pieces and saute them until they develop a crispy exterior but remain tender on the inside, adjusting the heat as necessary, 5 to 10 minutes. Remove about 1 teaspoon of t

Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.Heat 1 tablespoon of the peanut oil in a well-seasoned wok over medium-high heat

1. Mix the carrot, mushrooms and smoked tofu with the salt, sugar, white pepper, sesame oil, soy sauce, rice wine and grated ginger. Add the cabbage, spring onions and water chestnuts. 2. Using your hand, mix thoroughly with the vegetables. Cover

In a large saute pan heat 60ml of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about six minutes. Add spinach and cook for two minutes. Remove from

Put the dried mushrooms in a jug and pour over 325ml boiling water. Set aside for 10 minutes to soak. Meanwhile, heat the oil in a frying pan, add the onion and cook for 5 minutes until soft. Add the mushrooms and cook over a high heat until golden.

1. Heat the oil in a frying pan. 2. Brown the tofu first until crispy and take out and place in a bowl. 3. In the remaining oil, fry shallots and ginger until slightly crispy. 4. Add the red curry paste. 5. Mix in coconut milk and simmer for 5 mi

1) Place dried mushrooms and 475mL chicken stock in a small pot over medium-low heat. 2) Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat. Add garlic, crushed pepper, onions, carrots, celery, p

Use dried porcini mushrooms to add an intense depth of flavour to this classic.

1) In a large saucepan combine the dried mushrooms, ginger and garlic with the water. Bring to the boil, reduce the heat and simmer for 30 minutes. Turn off the heat and let stand for 30 minutes. 2) Meanwhile, in a large non-stick frying pan over

1) Place the barley in a small pan, cover with 3cm of water and bring to the boil. Simmer for 20 minutes, then drain the barley. 2) Place a heavy-based pot with a tight fitting lid on the stove, one that holds the shanks comfortably. Add a few table