Ingredient:
- 2 lbs. fresh mushrooms
- 1 cup water or broth
- 2 - 3 Tbsp. margarine
- 2 Tbsp. tahini
- 3 Tbsp. flour
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 large red onion, diced
- 3 - 4 cloves garlic, minced
- 2 Tbsp. miso
- 1/2 - 1 cup red wine
- 1 lb. fettucini
Direction:
Use any combination of chantrelles, cremini, white, enoki, shitake, porcini mushrooms. Dried mushrooms of any variety may be added or substituted. If soaking mushrooms, cover with water and let sit for 30-40 minutes. Squeeze out excess water. Clean mushrooms and slice thinly.
Melt margarine in a large pan and add onion, garlic and mushrooms. Cook over medium heat for 10 minutes.
Add all other ingredients and mix well (use a whisk for the flour). Continue cooking until well mixed and completely cooked, about 10-15 more minutes. Serve over cooked fettucini. Sprinkle with scallions or parsley for garnish.
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Ingredient:
- 3 eggs, separated
- 2 cups milk
- 1 cup plus 3 tablespoons sugar, divided
- 4 tablespoons cornstarch, divided
- 1 teaspoon vanilla
- 2 tablespoons or 1/4 stick butter
- 2 bananas, sliced
- vanilla wafers
Direction:
In a large glass bowl, beat egg yolks. Add the milk and continue beating. When smooth and bubbly on top, add 1 cup of the sugar and 3 tablespoons of the cornstarch. Beat until well combined.
Cover the bowl with plastic wrap and puncture a hole in top with a knife. Cook in microwave on HIGH for three minutes. Whisk and re-cover with plastic wrap. Microwave on HIGH for another two minutes. Add vanilla and butter. Mix well and add banana slices.
MERINGUE
In another bowl, beat egg whites and add the remaining tablespoon cornstarch and the three tablespoons of sugar. Beat well until stiff peaks form. Spread the meringue over the pudding mixture. Bake at 400 degrees F. for 6 to 8 minutes or until brown. When done, line pudding with vanilla wafers.
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