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2025-10-23 18:35:02

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Emektir #keşfet #orman @Ferhat🕊️

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The perfect autumn lunch: @Christinasots makes a creamy, mushroom soup. Creamy mushroom soup with sticky ras el hanout mushrooms Serves 2 as a main, or 4 as a starter Prep: 15 min Cook: 45 min Ingredients Stock 3 tbsp olive oil 1 large shallot, finely sliced 3 garlic cloves, finely sliced 1 tbsp sherry vinegar 45g pine nuts, plus 20g extra toasted, for topping 5g dried porcini mushrooms Ras El Hanout Sticky Mushrooms 2 tbsp soy sauce 4 tbsp olive oil, plus 2 tbsp for the topping 2 tbsp maple syrup 2 tsp ras el hanout 200g chestnut mushrooms, sliced 1cm thick 150g shiitake mushrooms, tough stems removed, torn into bite size pieces 150g oyster mushrooms, tough stems removed, torn into bite size pieces 4 oregano sprigs, leaves picked 1 lemon; shaved with a peeler to get 8 strips, juiced to get 2 tbsp Flaked sea salt and pepper Method 1. Preheat the oven to 200C. 2. To make the stock, heat 3 tablespoons of oil in a medium pot placed on medium heat. Add the shallot and garlic with ⅛ teaspoon of salt and saute for about 10 minutes, until softened. Add the vinegar and cook for under a minute, until evaporated. Add 650ml of water, along with the pine nuts and dried porcini mushrooms. Cover with a lid and simmer gently for about 20 minutes, until the pine nuts are very soft. Keep warm. 3. Meanwhile, make the sticky mushrooms. In a large bowl, whisk together the soy, 4 tablespoons of oil, maple syrup, ras el hanout, ¼ teaspoon of salt and 3-4 twists of pepper. Add all the mushrooms, along with half the oregano leaves and the lemon strips and toss together until evenly coated. Spread in a single layer over a large baking tray, lined with parchment paper. Roast for 25-30 minutes, tossing once or twice, until the mushrooms start to crisp up on the edges. 4. Scrape the roasted mushrooms and any charred bits into a bowl. Remove half of the mushrooms (avoid the lemon peel) to a blender, along with the stock, and blend for 5-8 minutes, until totally smooth. Taste and adjust the seasoning, adding a little more water if needed. 5. To serve, divide the soup between two bowls. Stir the lemon juice and zest, remaining oregano and 2 tablespoon oil into the remaining mushrooms. Spoon this over the soup and finish with toasted pine nuts.

The perfect autumn lunch: @Christinasots makes a creamy, mushroom soup. Creamy mushroom soup with sticky ras el hanout mushrooms Serves 2 as a main, or 4 as a starter Prep: 15 min Cook: 45 min Ingredients Stock 3 tbsp olive oil 1 large shallot, finely sliced 3 garlic cloves, finely sliced 1 tbsp sherry vinegar 45g pine nuts, plus 20g extra toasted, for topping 5g dried porcini mushrooms Ras El Hanout Sticky Mushrooms 2 tbsp soy sauce 4 tbsp olive oil, plus 2 tbsp for the topping 2 tbsp maple syrup 2 tsp ras el hanout 200g chestnut mushrooms, sliced 1cm thick 150g shiitake mushrooms, tough stems removed, torn into bite size pieces 150g oyster mushrooms, tough stems removed, torn into bite size pieces 4 oregano sprigs, leaves picked 1 lemon; shaved with a peeler to get 8 strips, juiced to get 2 tbsp Flaked sea salt and pepper Method 1. Preheat the oven to 200C. 2. To make the stock, heat 3 tablespoons of oil in a medium pot placed on medium heat. Add the shallot and garlic with ⅛ teaspoon of salt and saute for about 10 minutes, until softened. Add the vinegar and cook for under a minute, until evaporated. Add 650ml of water, along with the pine nuts and dried porcini mushrooms. Cover with a lid and simmer gently for about 20 minutes, until the pine nuts are very soft. Keep warm. 3. Meanwhile, make the sticky mushrooms. In a large bowl, whisk together the soy, 4 tablespoons of oil, maple syrup, ras el hanout, ¼ teaspoon of salt and 3-4 twists of pepper. Add all the mushrooms, along with half the oregano leaves and the lemon strips and toss together until evenly coated. Spread in a single layer over a large baking tray, lined with parchment paper. Roast for 25-30 minutes, tossing once or twice, until the mushrooms start to crisp up on the edges. 4. Scrape the roasted mushrooms and any charred bits into a bowl. Remove half of the mushrooms (avoid the lemon peel) to a blender, along with the stock, and blend for 5-8 minutes, until totally smooth. Taste and adjust the seasoning, adding a little more water if needed. 5. To serve, divide the soup between two bowls. Stir the lemon juice and zest, remaining oregano and 2 tablespoon oil into the remaining mushrooms. Spoon this over the soup and finish with toasted pine nuts.

jan wenak dhee 👹👺 #reogponorogo #bismillahfyp #fypシ゚ #storyreog #fyppppppppppppppppppppppp @Baanddriiiyooo

jan wenak dhee 👹👺 #reogponorogo #bismillahfyp #fypシ゚ #storyreog #fyppppppppppppppppppppppp @Baanddriiiyooo

Thank for Coming🏴󠁧󠁢󠁥󠁮󠁧󠁿🕊️🕊️ link baju di bio🏴󠁧󠁢󠁥󠁮󠁧󠁿 #maderholigan #casualoutfits #casualstyle #casual #ootdcasual

Thank for Coming🏴󠁧󠁢󠁥󠁮󠁧󠁿🕊️🕊️ link baju di bio🏴󠁧󠁢󠁥󠁮󠁧󠁿 #maderholigan #casualoutfits #casualstyle #casual #ootdcasual

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