여름지혜's post

Here's a recipe for pandéquez and button mushroom soup, bursting with the flavors of autumn cheese and fragrant mushrooms. Pandéquez🧀 Ingredients: 180g tapioca starch, 150ml milk, 50ml olive oil, 1 egg, 1/2 tsp salt, 80g mozzarella cheese, 20g Parmesan cheese, 10g Grana Padano cheese 1. In a blender, combine 150ml milk, 50ml olive oil, egg, salt, and cheese. 2. Add the tapioca starch in two batches to mix well. 3. It will puff up considerably as it bakes. Fill a muffin tin about halfway. 4. Pound to remove any air bubbles and bake in a preheated oven at 200°C for 20 minutes. Potato Button Mushroom Soup🥔 Ingredients: 8-10 button mushrooms, 2 potatoes, 1/2 onion, 1 slice cheddar cheese, 500ml milk, 150ml heavy cream, 200ml water, 1 tablespoon chicken stock, 20g butter, salt, and pepper to taste 1. Finely chop the button mushrooms for the topping and coarsely chop the rest. 2. Sauté the onions in butter and olive oil. 3. Once the onions become translucent, add the potatoes and stir-fry. 4. When the potatoes are half-cooked, add the button mushrooms and cook. 5. Add 500ml milk and bring to a boil, then add heavy cream to thicken the soup. 6. Blend in a blender and simmer over medium heat. 7. Garnish with heavy cream, cheese, and parsley. #OhHomeStaurant #레시피 #HomeBaking #마켓컬리 #콘수프기록