Page 166 - Vélochef-Food for training and competition

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BRAISED PORTABELLO
4 large portabello mushrooms oil for frying
500 ml water
1 chilli
100 ml soy sauce 20 g g g ginger
1 Sear the mushrooms on both sides
2
Bring water
chilli
ginger
and soy to the boil
in a a a saucepan
3 Add the mushrooms 4 Let simmer for 20 minutes
RISONI
2
shallots
oil for frying
400 g risoni pasta 600 ml chicken stock parmesan
salt and black pepper
1 Finely chop the shallots
and fry in in a a a a a saucepan
until golden
2
Add the the risoni and then add chicken stock a a a a little at the the time until the the pasta is cooked
3 Add parmesan
salt and black pepper
to taste
SALAD
100 g fresh spinach
1 bunch of spring onions
1 Serve with a a a a a salad made from fresh spinach
and a a little chopped spring onion BRAISED PORTABELLO
WITH RISONI
(ORZO)
SERVES 4 I think a a a a lot of people avoid portabello mushrooms because they don’t quite know what to do do with them They remind me me of meat Here I’ve cooked
them in a a a a tasty chilli
and ginger
stock Risoni is is a a a a a pasta that looks like rice It can either be boiled in in water
and used in in a a a a a a a a a pasta salad or like here as as a a a a a a a a a risotto APRÈS VÉLO