This is the sound of Hong Kong. People think fast, act fast, and talk fast. Hey, we also eat fast. To compensate this whole frenzied lifestyle, I choose cooking as a balance. It is very rare that I would blog twice within the same week. In any case, I should do it more often because practice is the only way to gain mastery. So I just have to put myself into practice.
Note: Please don't discard the coriander stalks. Chop them up finely and add them to make mint pesto and dumpling fillings for the two recipes below.
Here is the list of key items I got for my 2 shroom recipes:
1 bunch fresh coriander HKD4
1 bunch fresh mint HKD6
1 package baby corn HKD6
2 bags mixed locally grown mushrooms HKD6 each bag
Total Spending: HKD28
Servings: 2 persons
Preparation Time: 10 minutes
Cooking Time: 10 minutes
250g fresh chinese and button mushrooms, chopped
2 eggs, whisked and seasoned
1/4 cup milk
1/2 cup grated mozzarella cheese
1-2 garlic cloves, finely chopped
2-3 sprigs thyme
2 tbsp butter
1/3 cup white wine
4 toasts with butter
1-2 tbsp pine nuts
2-3 tbsp mint pesto
1-2 tbsp grated parmesan
1/4 fresh lemon juice
extra-virgin olive oil
1) Preheat a frying pan with olive oil on medium-low heat, cook garlic, thyme and mushrooms for 2-3 minutes. Add white wine.
2) After the alcohol evaporates, turn to low heat and add butter to the mushrooms. Cook for another 2-3 minutes. Season. Heat off. Set aside.
3) To make the scrambled egg, simply mix eggs and milk. Season. Preheat a frying pan with oil, cook the egg on medium low heat. Add mozzarella cheese. Use a fork to swirl the egg and cheese mixture to create fluffiness.
4) Layer the toasts with scrambled egg and mixed mushrooms. Garnish with grated parmesan and pine nuts. Serve with a dash of mint pesto and a twist of lemon juice.