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Mushroom Sauce
Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. It can be prepared in different styles using various ingredients, and is used to top a variety of foods. Overview In cooking, mushroom sauce is sauce with mushrooms as the primary ingredient. Often cream-based, it can be served with veal, chicken and poultry, pasta, and other foods such as vegetables. Some sources also suggest pairing mushroom sauce with fish. It is made with mushrooms, butter, cream or olive oil, white wine (some variations may use a mellow red wine) and pepper with a wide variety of variations possible with additional ingredients such as shallot, garlic, lemon juice, flour (to thicken the sauce), chicken stock, saffron, basil, parsley, or other herbs. It is a variety of allemande sauce. Mushroom sauce can also be prepared as a brown sauce. Canned mushrooms can be used to prepare the sauce. For vegan dishes, cream can be replaced with ground almonds, mixed with water ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce Champignons
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom Gravy
Mushroom gravy is a simple sauce that can be composed from stock (beef is typical, but chicken may be used), roux (a mixture of equal parts butter and flour to thicken), and mushroom base. It can also be enhanced with mace, to add a delicate nutmeg flavor. See also * List of gravies * List of mushroom dishes * Mushroom sauce Mushroom sauce is a white or brown sauce prepared using Edible mushroom, mushrooms as its primary ingredient. It can be prepared in different styles using various ingredients, and is used to top a variety of foods. Overview In cooking, mushroom ... * References Sauces Mushroom dishes {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Mushroom Dishes
This is a list of notable mushroom dishes and foods, comprising foodstuffs prepared using mushrooms as a primary ingredient. Edible mushrooms have variety of benefits when consumed. They have essential nutrients we need for a healthy life, including protein (nutrient), protein, vitamins B vitamins, B, vitamin C, C and vitamin D, D, and selenium, which helps prevent cancer. They are a good source of iron, copper, riboflavin, niacin and contain dietary fiber. One Agaricus bisporus, portobello mushroom can contain more potassium than a banana. In many cultures, mushroom hunting, mushroom picking is an important tradition and can be a substantial source of income. In the Pacific Northwest of the United States, it is estimated that, in some situations, the value of the yearly mushroom harvest in a forest can equal the value of lumber it can produce. According to the “Menus of Change” initiative of The Culinary Institute of America and the Harvard School of Public Health Department ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morchella
''Morchella'', the true morels, is a genus of edible ascomycota, sac fungi closely related to anatomically simpler Cup fungus, cup fungi in the order Pezizales (division (mycology), division Ascomycota). These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their cap (mycology), caps. Morels are prized by gourmet cooks, particularly in Catalan cuisine, Catalan and French cuisine. Due to difficulties in Fungiculture, cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan where these highly prized fungi are found in abundance. Typified by ''Morchella esculenta'' in 1794, the genus has been the source of considerable taxonomy (biology), taxonomical controversy throughout the years, mostly with regard to the number of species involved, with some mycologists recognising as few as three ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chanterelle
Chanterelle is the common name of several species of fungi in the genera '' Cantharellus'', '' Craterellus'', '' Gomphus'', and ''Polyozellus''. They are among the most popular of wild edible mushrooms. They are orange, yellow or white, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste (hence its German name, '' Pfifferling''). The name chanterelle originates from the Greek '' kantharos'' meaning "tankard" or "cup", a reference to their general shape. Description At one time, all yellow or golden chanterelles in western North America had been classified as '' Cantharellus cibarius''. Using DNA analysis, they have since been shown to be a group of related species. In 1997, the Pacific golden chanterelle ('' C. formosus'') and ''C. ci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semmelknödel
Semmelknödel are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk, and eggs. The name derives from southern Germany, where ''semmel'' means bread rolls and ''knödel'' refers to something that has been kneaded. Semmelknödel are a food specialty in southern Germany, Austria and the Czech Republic, as well as northern Italy (where they are called "Canederli" in Trentino, "Semmelknödel" in Südtirol and "Maracund" in Lombardy). Preparation Stale (hard) white bread is cut into thin slices or cubes, and softened with hot milk. The dough is then mixed with parsley, egg, and some salt. Bread crumbs can be used to thicken the dough as this depends on how old and dried the bread rolls were. Some ingredients, especially onions, vary depending on the region where it's prepared. See also * Knödel * List of German dishes * Austrian cuisine Austrian cuisine () is a style of cuisine native to Austria and composed of influences from Central Europe and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filet Mignon
Filet mignon (; ; ) is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. Due to the small amount of filet mignon able to be butchered from each animal it is generally considered one of the most expensive cuts of beef. Usage Europe In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe. E.g. filet de bœuf in French, fillet steak in the UK, oxfilé in Swedish, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dwight D
Dwight may refer to: People * Dwight (given name) * Dwight D. Eisenhower (1890–1969), 34th president of the United States and former military officer *New England Dwight family of American educators, military and political leaders, and authors * Ed Dwight (born 1933), American test pilot, participated in astronaut training program * Mabel Dwight (1875–1955), American artist * Elton John (born Reginald Dwight in 1947), English singer, songwriter and musician Places Canada * Dwight, Ontario, village in the township of Lake of Bays, Ontario United States * Dwight (neighborhood), part of an historic district in New Haven, Connecticut * Dwight, Illinois, village in Livingston and Grundy counties * Dwight, Kansas, city in Morris County * Dwight, Michigan, an unincorporated community * Dwight, Nebraska, village in Butler County * Dwight, North Dakota, city in Richland County * Dwight Township, Livingston County, Illinois * Dwight Township, Michigan Institutions * Dwight Correctional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravy
Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with biscuits (North America, see biscuits and gravy), roasts, meatloaf, rice, noodles, chips (fries) and mashed potatoes. History Based on current understanding of what a gravy is at its core (a sauce made from meat drippings combined with a thickening agent), one of the earliest recorded instances of a gravy being used is from ''The Forme of Cury,'' a cookbook from the 14th century. The term "gravy" is believed to be derived from the French word "''gravé"'' that is found in many medieval Fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce Tournee
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in ''Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
