Soup season is open… This creme de champignons is made with the local ingredients. I got a few sato imo, they are taro. I cut them, boiled them till tender.
I rehydrated shiitake mushrooms. Mixed the broth, the taro, feet of mushrooms, fresh garlic. Added the tops of mushrooms. Simmered a while.
Added cream, heated slowly a few more minutes. Seasoned with parmesan cheese, black pepper.
That’s very creamy and tasty… I ate the whole pan.
Steaming chicken breasts, with a little Pastis (anis liquor).
Add celery, steam a little more. Then add red cabbage, capers, Sichuan pepper, salt.
Cal 553 F14.4g C78.0g P30.8g
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