PURE VEGGIES

BOTTON MUSHROOMS (CHAMPIGNON) with POTAOES

Tonight’s dinner Champignon ( Button Mushrooms) with boiled poatoes and spring onion. Purely vegetables. Hubby ate it with rice and bernese sausage me with brown bread! 😛

BUTTON MUSHROOMS with POTATOES

Craving for something simple and sober to cook but veggies. So if you want to try it here is my recipe for it. This yields for four persons!

YOU NEED……

  • * 12pcs. medium sized Potatoes, boiled and peeled then sliced
  • * 500g Champignon (Button Mushrooms) washed and sliced
  • * 1 bunch of Spring Onions, washe and cut into thiny rings
  • * some Butter
  • * Salt and Pepper

HOW TO…….

Heat a caserole, add some butter once melted add champignon. Stir until half way cook then add spring onion and potaoes. Season with salt and pepper according to your preference. Serve while hot with sausage or fried fish for rice or bread. Happy cooking 😀

PURE VEGGIES

PURE VEGGIES

BUTTON MUSHROOMS IN COCOMILK

ADOBO SA GATA ang tawag ko dito, using button mushrooms. Napapanahon at tamang-tama ffpara sa LENTEN SEASON! For those who doesn’t want to have meat for their meals during LENTEN DAYS… It is in season kaya mura at fresh na mabibili dito sa lugar ko. You can use coconut milk or cream. Mushrooms are fatless and you can’t make them render fat no matter how long you cook them. You’ll only make them shrink if you cook them for too long. Mushrooms brown in oil fast. This is easier and simpler.

I used apple vinegar for this recipe because of its less pungent aroma and more subtle flavors. I also used fresh ground pepper for the same reason.

YOU NEED…….

* 500 g fresh Button Mushrooms
* about 1 tbsp. minced Garlic
* 250 ml Coconut milk or Coconut cream
* 3 tbsp. Apple Vinegar
* 3 tbsp. Vegetable oil
* Salt
* Fresh ground Pepper
* fresh chopped Chive for garnishing

HOW TO…….

* Dab the mushrooms with absorbent paper towels to removed excess water.

* I cook first for about 8 minutes the cocomilk over medium heat.

* Heat the vegetable oil. Add the garlic until brown and mushrooms . Cook, stirring, until lightly browned. Season with salt and pepper. Pour in the vinegar and cook over medium heat, uncovered(3 minutes).

* Add to the coconut milk and continue cooking over medium heat until the cocomilk reduces. Sprinkle with chopped chive before serving.

 

ZUCCHINI WITH TOFU (tokwa)

In tropical countries like the Philippines where vegetables are abundant almost all-year round, stir-fried vegetable dishes are easy to make. One practical guideline is that prices of certain vegetables vary depending on the season. As a rule, vegetables are more expensive during the rainy months; cheap and plentiful during the summer months. Since zucchini is very cheap….I decided to mix with tofu alternative for meat during lenten season.

YOU NEED…….

* 4 pcs. Zucchini, sliced
* 1/2 a cake Tofu, fried cut into cubes
* a handful cilantro, chopped
* 1/2 a head of garlic sliced
* 1 tsp. vinegar
* salt and pepper
* some vegetable oil

HOW TO…….