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Sauteed Mushrooms with Crispy Parmesan Cheese And Citrus Dr

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Sami Femina, Femina4, Veggie deli 4 servings

INGREDIENTS

200 g Fresh button mushrooms
75 g Guchchi; (morels), preferably
; fresh
75 g Oyster mushrooms; (preferably fresh)
75 g Black Chinese mushrooms; (preferably fresh)
2 tb Butter; (30 ml.)
1 Onion; chopped (60 g.)
1/2 ts Coarse black pepper powder; (2 g.)
Salt to taste
480 g Parmesan cheese; grated
4 Leaves lettuce
1 3/4 c Freshly pressed orange juice; (420 ml.)
1/4 c Balsamic or malt vinegar; (60 ml.)
150 ml Olive; (or salad or
; groundnut) oil
1/2 ts Coarse black pepper powder; (2 g.)
Salt to taste

INSTRUCTIONS

FOR THE DRESSING
To prepare the parmesan tower: MELT the grated parmesan cheese in the oven
or in a pan, until it is crystallised. Remove from the oven and roll it
around a metal rod to obtain a barrel shape. This should be done while it
is still hot.
To prepare the dressing: Put the orange juice in a pan and simmer over very
low heat (this ensures that the juice does not lose it colour) until
reduced by half. Remove, add balsamic vinegar and stir. Then add the oil in
a steady trickle, whisking constantly, until emulsified. Season with pepper
and salt.
Melt butter in a saucepan, add onions and saute over medium heat until
translucent and glossy. Then add mushrooms, saute until the moisture
evaporates. Sprinkle pepper and salt. Stir well. Remove from heat and
adjust the seasoning. Divide into four portions.
To serve: Place the parmesan tower erect on a plate and fill it with
mushrooms. Top with a lettuce leaf, spooning the dressing over the lettuce.
Basically, you need an assortment of mushrooms, preferably fresh - they can
be any four varieties. If fresh mushrooms aren't available (you'll always
get fresh button mushrooms), you can refresh mushrooms by washing them in
running water until devoid of grit, draining and then reserving in lukewarm
water.
Converted by MC_Buster.
NOTES : (Cheese tower with sauteed mushroom filling)
Converted by MM_Buster v2.0l.

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