Pellice
Cook
Greetings, Cooks!
I am making a sauce from mushroom duxelles (made some time ago from decaying mushrooms and frozen) and coriander. (this is from a cookbook) I am going to put it with my leftover chicken from the roast chicken and frozen peas. This suggests a vaguely middle eastern dish to me (although I guess mushrooms are not very middle eastern, maybe I should try for a Balkan effect! Any ideas? Anyway, I'd rather serve it with bread rather than rice or pasta for now, since my current lunch dish is a pasta dish.
My available bread are rather generic flour tortillas I picked up on impulse yesterday and some frozen French bread from my breadmaker. Could I make one of these work better than the other? Also, I have some spiced olives, should I use them in some way?
I am making a sauce from mushroom duxelles (made some time ago from decaying mushrooms and frozen) and coriander. (this is from a cookbook) I am going to put it with my leftover chicken from the roast chicken and frozen peas. This suggests a vaguely middle eastern dish to me (although I guess mushrooms are not very middle eastern, maybe I should try for a Balkan effect! Any ideas? Anyway, I'd rather serve it with bread rather than rice or pasta for now, since my current lunch dish is a pasta dish.
My available bread are rather generic flour tortillas I picked up on impulse yesterday and some frozen French bread from my breadmaker. Could I make one of these work better than the other? Also, I have some spiced olives, should I use them in some way?
