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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Saturday, June 20, 2015

Creamy Garlic Mushrooms on Bread by Steven Dolby















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(Serves 2 people)

1 Shallot (sliced)
1 Tbsp olive oil
113g Mushrooms (oyster, portobello, shiitake & button sliced)
5 Garlic cloves (minced)
2 Cups vegetable stock
1 Wine glass white wine
1/4 Cup heavy cream
1 Green onion (sliced)
1/4 Cup flat-leaf parsley (chopped)
1/4 Cup fresh tomato (diced)
French Baguette (enough for 2 people)
Mozzarella cheese
Dry red chilli (thinly sliced)

Directions
Making

Drizzle olive oil in a pan and add sliced shallots, followed by mushrooms.
Cook until the mushrooms are golden brown, for about 10 minutes.
Next add garlic and cook for 2 minutes.
Add stock, white wine and reduce till very thick.
Add cream and reduce further for about 2 minutes.
Remove from heat and add to a bowl. Let it cool.
Slice the baguette into half and make a dent in the middle.
Then place under the grill until lightly golden brown.
Place the mushroom mix at the center and garnish with parsley, green onion, tomato and cheese.
Place under the grill until the cheese melts.

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