Mushroom Casserole
Overview
Apart from black and white porcini, my favorite is red milk porcini. This mushroom is smooth and tender, and the tenderness of the meat is unmatched by other boletus. The black and white boletus is particularly suitable for soup. You can make a delicious soup with just a few slices. The red milk boletus is not as fragrant as the black and white mushroom, but because of its smooth and tender meat, it is more suitable for cooking. The smooth and tender taste in the mouth is unforgettable. Today, I will use it with several other fungi and vegetables to cook a pot of mushroom soup. A variety of mushrooms and vegetables are in one pot, including soup and vegetables. It is easy to use, healthy, nutritious and delicious. Paired with rice, it will be very comfortable to eat.
Tags
Ingredients
Steps
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Soak red milk porcini with water one day in advance. The amount used is the amount after soaking
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Blanch the fresh slide mushrooms in boiling water to remove the odor.
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Cut off the old roots of enoki mushrooms and wash them with water
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For bacon that you have cured yourself, boil it in boiling water for 3-5 minutes. This will remove excess fat and make it easier to cut.
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First cut the cabbage into strips, tear the leaves into pieces, and place the enoki mushrooms in a casserole respectively
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Then put the soaked red milk porcini mushrooms, black fungus and blanched slide mushrooms inside
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Slice onions and ginger and place on top, add salt and pepper, and pour in beef stock. The amount of beef stock should be 1/2 of the amount in the pot, not too much.
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Cut bacon into thin slices and place in the middle.
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Cover the lid and cook over medium-low heat until steam comes out of the air holes and soup comes out from around the lid. Turn off the heat but do not open the lid and continue to simmer for 5 minutes.
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Sprinkle the cooked mushrooms with appropriate amount of chopped coriander, serve and enjoy
