White But­ton

Simply Her (Singapore) - - Home & Food How To -

These are firm and meaty with a woody flavour when cooked. PREP Turn them over and gen­tly pull at the stems to re­move them. Dis­card the stems and slice the caps thinly for pasta or thickly for stews. COOK Use them to top cream-based pasta dishes like spaghetti car­bonara, or in stews like coq au vin (chicken and red wine stew).

Very meaty mush­rooms with an in­tense steak-like flavour when cooked. Also known as field mush­rooms or gi­ant crem­ini.

Turn over, hold the cap firmly in one hand and gen­tly twist the stem to re­move it. Use the stems to flavour soups.

Roast the caps at 180 deg C for 15min, or grill them whole at high heat for 3-5min, on each side.

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