Thick and creamy white sauce, spiked with a hit of white wine, garlic and parmesan cheese. It’s my emergency go-to when the kids are screaming — okay, asking nicely with all manners intact — for heavy take-out pasta
Season with salt and pepper and serve at once. Drizzle the mushroomswith oil. Arrange mushroomsand ham in a 27cm x 17cm (base measurement) ovenproof dish. Sprinkle mushroomswith cheese and bake for 5 minutes more. Carefully crack eggs onto the ham and bake for 5 minutes more or until cheese is melted and eggs cooked to your liking. 4 (130 g) mushrooms (flat well opened)
The last time I made stuffed cabbage each roll was a different size and shape from the others and I swore I'd never make it again, though I toyed briefly with the idea of a lasagna-like stuffed cabbage
From my testing and tasting experience for this recipe, we need to prepare capsicums andmushrooms in a high flame (like Chinese cooking) with number of spices and sauces within a minimum period of time
Rani's Kitchen Magic - Experience the magic, magic in the making...
First and foremost because I’m literally obsessed with burrata and go through it like water. When I was writing up and preparing for this mushroom and spinach pappardelle pasta, I had originally wanted fresh burrata on top
Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater