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In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the turnips and radishes and cook over moderately high heat, stirring, until lightly browned and crisp-tender, 10 minutes ...
With slotted spoon, remove mushrooms, discard stems and slice caps into thin strips. Set mushrooms and stock aside separately. In soup pot or large Dutch oven over medium heat, sauté ginger and leek in oil until soft (about 3 minutes). Add shiitakes and sauté 45 minutes or until mushrooms start to brown.
In a saucepan, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until softened, 7 minutes. Add the red wine, beef stock and thyme and bring to a boil.
Add 2 tablespoons of the yuzu kosho mixture to the bowl of cooked mushrooms and turnips, then add the cooked rice and stir until coated. Set aside. Place the same pan you used to cook the ...
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Place whole mushrooms in pot with water and bring to boil. Remove from heat, cover and let sit for 30 minutes (mushrooms will become very soft). With slotted spoon, remove mushrooms, discard stems ...
WINNER: Graeme (Steak, Potatoes, Creamed Spinach & Mushrooms) ADVANTAGE: Immunity and automatic spot in the Finale (Bryan) Judge: Hugh; Quickfire: The chef who makes the best burger in 30 minutes earns $5,000 for their charity. Top: David, Jennifer; WINNER: Jennifer (Beef Burger with Caramelized Bacon, Shiitake Ponzu Slaw & Siracha Ketchup)
Entrée: beef tongue, chimichurri sauce, shiitake mushrooms, boxed mac and cheese; Dessert: pig skin, baby food, margherita pizza, ostrich egg; Contestants: Victoria Neikirk, Executive Chefs from Charleston, SC (eliminated after the appetizer) Tynan Gibson, Chef de Cuisine from Portland, OR (eliminated after the entrée)