Beef and mushrooms Parisian cafe style

250g Fresh mushrooms

300g beef *

2 Cloves Garlic

Coconut milk

Indian Zaffran

Parsley

Olive oil

Salt

Pepper

Start by washing the mushrooms and cut in ¼, slice two cloves of garlic. On a medium size wok or pan put some olive oil and the garlic until it start to fry and add the mushrooms. Let it cook until almost all water is gone, season with salt and pepper.

Slice the beef in stripes. In the same pane, put the cooked mushrooms aside add more oil and garlic and cook the meat in medium heat, in the end mix the mushrooms add two soup spoons of Indian zaffran and the coconut milk (tea cup), taste and season. Add sliced parsley, let it cook for 10 min

Serve with steamed white rice.

* Two person portion

Chinese style egg noodles

4 egg noodle nest's

1 onion

¼ Savoy cabbage

250g mushrooms

2 carrots

2 eggs

Pumpkin or sesame seeds

Peanut oil

Pepper

Soy sauce

Start by putting to boil the noodles on plenty of water.

Slice thinly the onion the cabbage and the mushrooms, Use a medium wok with some peanut oil and start stir fry the sliced vegetables, season with pepper and stir for 10/15 min, add the scrapped carrots and soy sauce, continue to stir for 5 min more. Drain the water from the boiled noodles and add it to the wok, mix it and set aside.

In the wok open the eggs in medium heat and wait until the whites start to cook then stir with wooden chopsticks or spoon until the eggs are mixed and completly cooked.

Serve a portion in a bowl, add the eggs and some seeds on top and its ready to eat ;)

Vegetable stew with mushrooms and beans

¼ Large Cabbage (Savoy)

1 can White Beans (boiled) 

2 Carrots

250g Mushrooms (you can use a mix of fresh 

mushrooms like white, Portobello, shitake or pleurotus) 

1 Onion

2 Garlic

Olive oil

Paprika

Pepper

Cumin

Salt

First start by slicing the onion and garlic and also the cabbage and carrots.

On a large pan add the olive oil onion and garlic and give a light fried then add the cabbage and carrots, a glass of water and season with pepper, paprika and a salt at taste, reduce temperature and close the pan letting the vegetables to stew for 25/30 min. Add the beans to the stew and stir then the mushrooms (you can cut them in ½ or 1/4 depending the size), again close the pan and let it stir for 15 min more.  Rectify the seasoning if needed and add the cumin.

Serve with dry white rice and enjoy ;)