Recipes ideas for Vegetables

Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |


half kilo . mushrooms: 1 small onion: 25g. butter:
milk: breadcrumbs: grated cheese.
Peel and chop up the mushrooms and stew them with the chopped onion in the butter until soft.
Drain off the butter and make with it a thick sauce with an ounce of flour and sufficient milk, and season this to taste with salt, pepper and if you like, a little paprika pepper. Put the mushrooms and onion back into this sauce and cook on for five minutes or so.
Butter some small scallop shells and fill them nearly to the top with the mushroom mixture, sprinkling each afterwards with grated cheese mixed with crumbs first tossed in a little melted butter.
Brown quickly in the oven, and serve as hot as possible. They make a nice savory or supper dish.

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