Sharp R-85ST-A operation manual Mushrooms on toast, Mushrooms with rosemary, Spicy Turkey

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Recipes

Soup and Starters

Germany

Mushrooms on toast

Champignontoast

Total cooking time: approx. 3-4 minutes

Utensils required: high rack

Ingredients

2 tbsp butter or margarine

2garlic cloves, crushed salt

4		slices of bread for toasting
75	g	mushrooms, sliced
		salt & pepper
75	g	grated cheese
4	tbsp	parsley, finely chopped
		sweet paprika

Preparation

1.Combine the butter, garlic and salt.

2.Toast the bread and spread with the garlic butter. Lay the mushrooms on top and season with salt and pepper.

3.Mix the cheese and parsley and arrange on top of the mushrooms. Sprinkle with paprika.

4.Place the toast and mushrooms on the high rack and microwave.

3-4 min. 270 W

Spain

Mushrooms with rosemary

Champiñonés rallenos al romero

Total cooking time: approx. 11-17 minutes

Utensils required: bowl with lid (1 litre size) shallow round oven-proof dish (dm. approx. 26 cm), microwave foil

3.Heat 100 ml of the wine and the cream in the ovenproof dish covered with microwave foil.

1-3 min. 900 W

4.Blend the flour with the rest of the wine, stir into the heated liquid, cover and microwave. Stir once during cooking.

app. 1 min. 900 W

5.Fill the mushrooms with the ham mixture, add them to the sauce and cook using the high rack.

6-8 min. 630 W

Let the mushrooms stand for approx. 2 minutes when cooked.

Germany

Spicy Turkey

Pikante Putenpfanne (for 2 servings)

Total cooking time: approx. 22-27 minutes

Utensils required: shallow oval oven-proof dish with lid (26 cm)

Ingredients

1 cup long-grain rice, parboiled (120 g)

1sachet of saffron strands

300g turkey breast, diced

250 ml	meat stock
1	onion (50 g), sliced
1	red pepper (100 g), shredded

1small leek (100 g), shredded pepper and paprika

2 tbsp butter or margarine (20 g)

Ingredients

8	large mushrooms (app. 500 g), whole
2	tbsp butter or margarine (20 g)
1	onion (50 g), finely chopped

50g ham, cut into small cubes milled black pepper

		rosemary, bruised
125	ml	dry white wine
125	ml	cream
2	tbsp	flour (20 g)

Preparation

1.Remove the stalks from the mushrooms and chop the stalks into small pieces.

2.Put the butter in the bowl and spread it over the bottom. Add the onions and the diced ham and the mushroom stalks and season with pepper and rosemary. Cover and microwave.

3-5 min. 900 W

Preparation

1.Mix the rice with the saffron and put it in the oven- proof dish with the diced meat. Pour the meat stock over, cover and microwave.

4-6 min. 900 W

2.Add the vegetables and seasoning and stir. Distribute the butter over the top. Cover and microwave.

1.	1-2 min.	900 W
2.	17-19 min.	270 W

Allow the Spicy Turkey to stand for 2-3 minutes after cooking.

Allow to cool. GB-34