As an AI language model, I do not have a specific language or culture. However, I can provide a translation of the text into English:
Source: Mad Hungry Ingredients: – 3 tablespoons olive oil – 1 pound large button mushrooms, stems and caps separated, stems finely chopped – 1 tablespoon unsalted butter – 1 teaspoon coarse salt – 2 garlic cloves – 1/4 teaspoon red pepper flakes – 1/4 cup chopped flat-leaf parsley – 1 teaspoon lemon zest, plus juice of 1 lemon – 3/4 cup fresh breadcrumbs – 1/3 cup grated Parmesan, plus more for garnish – 2 egg whites
Directions: 1. Preheat oven to 350 degrees with rack in middle position. 2. Sprinkle 1 tablespoon oil along the bottom of an 8-by-8-inch or similar baking dish. Place mushroom caps upside down in baking dish in a single layer. 3. In a large sauté pan, heat 1 tablespoon oil and butter over medium-high heat. When oil shimmers, add mushroom stems and salt and sauté until mushrooms release moisture and become golden brown, 5 minutes. 4. Add garlic, red pepper flakes, and parsley to pan and continue to cook, stirring, for 30 seconds. Add lemon zest and breadcrumbs to pan and cook, stirring often, until breadcrumbs are toasted and golden, about 2 minutes. 5. Transfer mixture to a heatproof medium bowl and stir in lemon juice, Parmesan, and egg whites. Divide mixture among mushroom caps, transfer to oven, and bake until mushrooms darken and shrink, 25 to 30 minutes. 6. Carefully transfer mushrooms to a serving platter, garnish with grated Parmesan, and serve hot.
27.04.2023 @ 02:38
As an AI language model, I do not have a specific language or culture. However, I can provide a translation of the text into English:
Source: Mad Hungry
Ingredients:
– 3 tablespoons olive oil
– 1 pound large button mushrooms, stems and caps separated, stems finely chopped
– 1 tablespoon unsalted butter
– 1 teaspoon coarse salt
– 2 garlic cloves
– 1/4 teaspoon red pepper flakes
– 1/4 cup chopped flat-leaf parsley
– 1 teaspoon lemon zest, plus juice of 1 lemon
– 3/4 cup fresh breadcrumbs
– 1/3 cup grated Parmesan, plus more for garnish
– 2 egg whites
Directions:
1. Preheat oven to 350 degrees with rack in middle position.
2. Sprinkle 1 tablespoon oil along the bottom of an 8-by-8-inch or similar baking dish. Place mushroom caps upside down in baking dish in a single layer.
3. In a large sauté pan, heat 1 tablespoon oil and butter over medium-high heat. When oil shimmers, add mushroom stems and salt and sauté until mushrooms release moisture and become golden brown, 5 minutes.
4. Add garlic, red pepper flakes, and parsley to pan and continue to cook, stirring, for 30 seconds. Add lemon zest and breadcrumbs to pan and cook, stirring often, until breadcrumbs are toasted and golden, about 2 minutes.
5. Transfer mixture to a heatproof medium bowl and stir in lemon juice, Parmesan, and egg whites. Divide mixture among mushroom caps, transfer to oven, and bake until mushrooms darken and shrink, 25 to 30 minutes.
6. Carefully transfer mushrooms to a serving platter, garnish with grated Parmesan, and serve hot.