Recipes

Warm Asparagus Oyster Mushroom Salad (serves 6-8 people)

1 lb. Asparagus

1 lb. Oyster mushrooms

2 tbsp. Butter

1/4 cup Roasted almonds

1/4 cup Light soy sauce

1/3 cup Rice wine vinegar

2 tbsp. Honey

2 tbsp. Ginger, chopped or minced

Dressing:

Mix together light soy sauce, rice wine vinegar, honey and chopped ginger. Set aside.

Cooking directions: Steam asparagus for 2 minutes in 2 inches of water. Place asparagus in ice water. Melt butter on medium heat, sauté oyster mushrooms until mushrooms turn brown. Stain asparagus and add to mushrooms. Add pre-mixed dressing. Cook until warm. Garnish with roasted almonds.

Red Snapper

Oven grill red snapper under a sauce of mayonnaise, mustard, dill, garlic (!), salt, pepper and lemon juice.

Potatoes or hand cut fries

us your request for our email address (see contact information)

Back to main menu

Copyright © 1996-2006 Level Systems Consulting