Delicious mushroom sauce :hungry

I have a friend who is a mushroom scientist, she knows all the flavors of all the mushrooms. I like the flavor of veal, she recommended woodear mushrooms. For extra creaminess, I added shiitake mushrooms, I order them dried from Amazon, so I have them year round. Here is the vegetarian recipe to make a creamy mushroom sauce that tastes like veal.

I came up with this recipe since I like tofu and mushrooms.Thoroughly drain the tofu to prevent the oil from spattering while deep-frying.Add the amount of mentsuyu suitable for a dilution of 200 ml water. I used "Kondate Iroiro Tsuyu" (Ichibiki brand) and needed 40 ml of mentsuyu. Recipe by marutan

I often have drinking parties with friends, so I'm always on a mission to make low-budget yet filling food...This has actually been by far the best dish.Tofu will be easier to eat and you can prevent it from breaking up too much if the excess water is completely drained out. The mushroom sauce is very good, but another way I like to enjoy them is by sprinkling salt and pepper on before baking, and pouring on some "Super versatile ☆ Garlic soy sauce"on top. Recipe by chima@

I've been making homemade pasta for about 15 years. Since I've made it so many times, I've learned to judge the amount of the flour and water to use in the different climate and the required kneading time or resting time. It's a lot of work, but is quite delicious and I came up with a sauce that goes well with this homemade pasta too. The pasta makes for a great gift as well!It's really good if you can combine 3 or more different kinds of mushrooms. Homemade pasta takes a lot of effort to make, but once you get used to it after making many times, you will be surprised how delicious it is!The cooking liquid is a part of the seasoning so avoid draining too much of it. For 4 servings. Recipe by TetoNZ

Today the gentleman known as my husband didn't need dinner, so I had dinner alone. So I thought I'd make dinner with whatever's in the house. This is the result of what I thought of with limited ingredients.Adjust the cooking time of pork depending on the thickness of the slices. I made it with thinly sliced shoulder roast. It will taste much batter if you fry the meat until it becomes crispy. It had been a while since I'd made such a satisfying meal just for me. Pork, tofu, and ginger are ingredients that fight summer fatigue! Recipe by Mahoizokunosonchou

I came up with this recipe as I was thinking of ways to make filling and satisfying dishes out of inexpensive tofu.If you drain off the excess water from the tofu very well, it will easily get nice and crispy. If you like spicy food, the mushroom sauce is also delicious with some doubanjiang spicy bean paste. For 4 servings. Recipe by kakopan

These hamburgers are healthy and easy to digest.I like mixing meat and tofu! The cooking time depends on the thickness of the hamburgers, so adjust accordingly while keeping an eye on them. Add carrots, mushrooms, onions to the patties, mince up your favorite vegetable and add it in. It tastes great with lots of vegetables as well. Recipe by mkmchy

This recipe has been sitting in my draft box for a while now, but for some reason I really never got around to making it. Today, it’s very cold and at the moment it’s snowing and I don’t want to make soup, so I decided on this delicious pasta dish which will work just fine. New Year Eve seems to getting closer, and I still haven’t planned out the New Year Eve Menu not really sure what it is I want to make 😦 but one thing I do know for sure is we will be making the classic Greek Cake Vasilopita.During the holidays we tend to make too much food and this means too many leftovers. This year there was wayyy to much leftovers than previous years, the reason as you all know was due to the fact of the passing of our dog Marka, no one really had a appetite for eating big…:( Life must go on and so it will as the New Year approaches.I hope you enjoy this delicious pasta dish not to many ingredients and very quick to make. 🙂

I combined in-season cod with some vegetables I had in the refrigerator, to make a Japanese-style dish.If you prefer to have lots of sauce, double the sauce ingredients.The key is to not flip the cod over too often when it's cooking. Leave it alone so that it can brown on one side, then turn over and brown the other side. This way they won't fall apart, and will have a crispy finish.If you want the vegetables to be crispy, don't stir fry them or simmer them in the sauce for too long. Recipe by oldice

The mushroom sauce that I had at a restaurant was so delicious that I recreated it at home.Since the patties are rather large, shape them into flat barrel shapes. After browning both sides, steam the patties thoroughly over low heat to cook through. Recipe by Matsujun

We need to learn how not to waste the blessings we've been given and use them completely.👌 Every time I cook, I collect tomato peels in a food bag in the freezer until I have enough to make tomato sauce. It turned out wonderful and delicious with pasta and pizza.😋 I hope you try it and let me know how it goes. 🥰😉