The Fried Mushrooms With Gazpacho Recipe

This is an earthy, quick, yet – with all the procedures and the sensitivity of mushrooms themselves – a challenging healthy food recipe. For people who have at least, a little experience and enjoy cooking, they’d find this pretty enjoyable and might actually even pick up some things from this. For those who are still new to cooking, this would be a fine learning experience and would be a great achievement once they were able to do this right.

Serve it well with your favorite healthy meals.

Ingredients:

For fried mushrooms:

7oz. of chanterelles

7 oz. ceps

7 oz. black trumpets

7 oz. SHEEP FOOT

7 oz. LACTEAL DELICIOUS

8 ½ oz. poultry powder

½ oz. lamb bottom

For thyme dressing:

Gazpacho and lovage soup

10 ½ oz. OF GREEN OF OVERRIPE

¼ oz. bread crumbs

2 oz. ice cubes

½ oz. lovage

white vinegar

salt

semolina

white pepper

17 ½ oz. shallots

1 ¾ oz. honey

1 ¾ oz. juniper berries

1 ¾ oz. butter

9 oz. puff pastry

salt

Directions:

1. Clean and/or cut the ingredients. Take a deep ceramic plate. Brush the cream round about the edges of the plate. Next, pour bread flour on the cream. Then burn the flour with a blow torch. Set aside.

2. Heat a shallow frying pan, spread some olive oil then melt in some butter. Add the onions then mushrooms and get them to sweat. Add the chicken stock then flambé with a little cognac. Add a little bit of white wine, milk,
cream, and meat juice.

3. Next, take another shallow frying pan, melt in some butter and spread some olive oil on it. Put in the black trumpets, ceps, and chanterelles. Add a little burned bread flour. Put in the oven for 4-5 minutes.

4. Take the first shallow pan. Sprinkle with salt, sugar, and chicken stock. Deglaze with a little truffle juice and lamb juice.

5. Set the mushrooms on the bowl with burned bread flour. Pour with some of the juice. Add some truffles. Pour some truffle oil and olive oil. Sprinkle some ground pepper. Serve with some soup and pour some of it on the dish too.