Creamy Bacon Carbonara


Ingredients:
500 grams linguine pasta
400 grams bacon
100 grams sliced button mushroom
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.

Part 3
1. In a pan, heat oil and saute garlic and onion. Add mushroom and 3/4 of fried bacon.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Simmer until beginning to thicken. Remove from heat.
5. Prepare pasta into serving plate, top with grated Parmesan cheese together with the remaining bacon and chopped parsley.
6. Serve with garlic bread. Enjoy

Ampalaya Con Carne with Mushroom


Ingredients:
300 grams pork belly, cut into small pieces
1 medium-sized bitter gourd(ampalaya), cut in half then removing the seeds and sliced crosswise
1/2 cup sliced mushrooms
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon sugar
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon sesame oil(optional)

Procedures:
Part 1
1. In a bowl, combine soy sauce, cornstarch, sesame oil, sugar, salt and pepper then mix well.
2. In a separate bowl, combine bitter gourd, 1/4 cup salt and enough water then soak for 15 minutes. Rinse, drain and set aside.

Part 2
1. In a pan, heat oil then saute garlic, onion and ginger.
2. Add pork then continue sauteing until light brown.
3. Pour 1/2 cup water then simmer for 5 minutes.
4. Add bitter gourd and mushrooms then stir cook for a minute.
5. Add soy sauce mixture, and oyster sauce then simmer for 5 minutes or until tender. Add water if necessary.
6. Adjust seasoning according to taste.
7. Remove from heat then serve with steamed rice.

Creamy Chicken Mushroom


Ingredients:
350 grams chicken fillet, cut into serving pieces
1 cup shiitake mushrooms, sliced
1/4 cup cream of mushroom
1/2 cup chicken stock
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
3 cloves garlic, minced
1 white onion,chopped
salt and pepper to taste
3 tablespoons vegetable oil
Cooking oil for frying
2 tablespoons spring onions

Procedures:
Part 1
1. Season chicken fillet with ginger powder, garlic powder, salt and ground pepper. Set aside for 10 minutes.
2. In a pan, heat oil then fry chicken fillet over medium heat until light brown. Remove and set aside.

Part 2
1. Saute garlic and onions. Add shiitake mushrooms then cook for 3 minutes.
2. Pour chicken stock then bring to boil.
3. Put back chicken then add cream of mushroom and spring onions.
4. Season with salt and pepper, keep stirring then continue cooking until almost thicken.
5. Transfer to serving plate then sprinkle with remaining spring onions. Serve.

Button Mushroom in Coconut Milk


Ingredients:
400 grams button mushrooms, whole
1 cup coconut cream
4 tablespoons vinegar
1 tablespoon olive oil
3 gloves garlic, minced
salt and pepper to taste
parsley or spring onions for garnishing(optional)

Procedures:
1. In a pan, heat oil and saute garlic and mushrooms until lightly browned.
2. Season with salt and pepper.
3. Pour vinegar and simmer for 1 minutes.
4. Add coconut cream and simmer until thicken. Stir constantly.
5. Transfer to serving plate and garnish with chopped parsley. Serve immediately.

Spaghetti Carbonara


Ingredients:
500 grams spaghetti noodles
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
200 grams sweet ham
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons butter
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a pan, melt butter then fry the ham until crisp. Remove and set aside.

Part 3
1. In a same pan, saute garlic and onion. Add fried ham.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated parmesan cheese. Sprinkle with ground pepper then stir and bring to boil. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
4. Simmer until beginning to thicken. Remove from heat.

Part 4
1. Prepare pasta on pasta tray then pour creamy sauce. Top with remaining ham, grated Parmesan cheese and parsley.

Pork Chops Stroganoff

Ingredients:
4 pieces pork chops
a dash of salt and pepper
1 cup cream of mushroom soup
3 tablespoons unsalted butter
Chopped parsley for garnishing

Mushroom Gravy:
1 tablespoon unsalted butter
1/2 white onion, diced
1 cup mushrooms, sliced
2 tablespoons soy sauce or oyster sauce
1 tablespoon cornstarch (dissolved in 4 tablespoons water)
2 cups beef stock

Procedures:
Part 1
1. Season pork chops with a dash of salt and ground pepper. Set aside.

Part 2
1. In a pan, melt butter then saute onions over medium heat.
2. Add mushrooms then stir cook for 3 minutes until light brown.
3. Add beef stock and soy sauce then bring to boil.
4. Add dissolved cornstarch, stir constantly until the sauce becomes thick.
5. Add cream of mushroom soup then mix until well blended. Keep warm and set aside.

Part 3
1. In a pan, melt butter then fry pork chops until brown and tender.
2. Transfer into serving plate then pour sauce on top. Sprinkle with chopped parsley.

Stir Fry Beef and Mushroom with Asian Sauce

Ingredients:
500 grams beef sirloin, slice thinly into serving pieces
1 cup sliced mushroom
15 pieces snow peas
1 onion, chopped
salt to taste
3/4 tablespoon cornstarch, dissolved in 4 tablespoons water

Asian Sauce:
1/4 cup soy sauce
1 thumb-sized ginger, grated
3 cloves garlic, minced
1/2 teaspoon ground pepper

Procedures:
1.In a pan, heat oil and beef then stir fry over high heat for 3 minutes or until light brown.
2. Add onion and mushroom then cook until beef is almost tender.
3. Add snow peas and Asian sauce then stir cook for a minute.
4. Add beef broth then simmer for another minute. Season according to taste.
5. Add dissolved cornstarch then cook the sauce thickens.
6. Transfer to serving plate then serve immediately with steamed rice.

Sweet Potato and Mushroom Fritters

Ingredients:
2 medium sweet potato, peeled and julienned
1 cup sliced mushroom
1 cup chopped spinach
100 grams flour
1/4 cup milk
1 raw egg
1/2 teaspoon sugar
1/2 teaspoon salt
vegetable oil for frying
Mint leaves for garnishing (optional)

Procedures:
Part 1
1. In a mixing bowl, whisk the flour, milk, and egg then season with sugar and salt.
2. Continue stirring until well blended.
3. Add spinach, sweet potato and mushroom then mix until evenly coated.

Part 2
1. In a frying pan, heat oil then scoop a tablespoon of mixture. Fry over low heat until golden brown both side. Drain on paper towels.
2.Transfer to serving plate then garnish with mint leaves. Serve hot with dipping sauce.

Wild Mushroom Soup

Filipino Style Recipe: Wild Mushroom Soup is a delicious rich in flavor soup dish made of different types of mushroom cooked in beef broth and flour. This dish is usually serve as starter or during rainy season.

Ingredients:
1 tablespoon butter
2 tablespoons finely chopped onion
1/2 cup thinly sliced button mushrooms
1/2 cup fresh chopped oyster mushrooms
1/2 cup thinly sliced shiitake mushrooms
1/2 teaspoon fresh parsley
2 tablespoons brandy
2 tablespoons all purpose flour
4 cups beef broth

Procedures:
1. In a pan, melt butter then saute onion.
2. Add mushrooms and parsley then saute until brown.
3. Add brandy then simmer for half a minute.
4. Add beef broth and flour then stir slowly until well combined.
5. Simmer for 10 minutes then season with salt and pepper.
6. Transfer to serving plate. Drizzle with milk(optional) then garnish with dried parsley.
7. Serve with bread.

Mushroom Sotanghon Soup with Meatballs

Filipino Style Recipe: Mushroom and Sotanghon Soup with Meatballs is another easy and mouth-watering soup dish that usually during rainy season. The dish is consist of sotanghon noodles boiled in pork soup together with mushrooms and meatballs.

Ingredients:
2 packs sotanghon noodles
100 grams oyster mushrooms, torn into 2-3 pieces
1 onion, chopped
3 cloves garlic, minced
1 pork bouillon
fish sauce or salt and ground pepper to taste
3/4 litre of water
2 tablespoons chopped spring onion (optional)

Meatballs:
300 grams ground pork
1/2 cup bread crumbs
1 raw egg
1/2 small onion, finely chopped
salt and pepper to taste
2 tablespoons cilantro, finely chopped
1 teaspoon soy sauce(optional)
1/2 teaspoon worcestershire sauce(optional)

Procedures:
Part 1(Skip this procedure if you are using premade meatballs from the market)
1. In a bowl, combine all the meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. In a frying pan, heat oil and deep fry until light brown. Drain and set aside.

Part 2
1. In a bowl, soak sotanghon in water until soft then cut into desired length. Set aside.

Part 3
1. In a pot, heat oil and saute garlic, onion and mushroom.
2. Add water and bring to boil then add pork bouillon.
3. Add meatballs and simmer for 3 minutes.
4. Season with fish sauce and ground pepper according to taste.
5. Add sotanghon noodles then simmer for another 2 minutes.
6. Transfer to serving bowl and sprinkle with spring onion then serve immediately.