Update output_topic_details.txt

output_topic_details.txt

@@ -23,7 +23,7 @@ Total time
 40 mins
 Author: Mushroom Council
 Serves: 4 servings
-Ingredients
+Ingredients:
 Marinated Mushrooms:
 ¼ cup extra-virgin olive oil
 2 tablespoons unseasoned rice vinegar
@@ -42,7 +42,7 @@ pinch of salt
 2 cups cooked French lentils
 1 cup cooked wild rice
 1 cup chopped cucumb
-Instructions
+Instructions:
 1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
 2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
 3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
@@ -50,13 +50,32 @@ Instructions
 5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
 6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.
 
-Topic: Stalemate
+Topic: Braised turkey legs with creamy madeira mushrooms
 
-Description: A stalemate occurs when the player whose turn it is to move has no legal move and their king is not in check. It results in a draw.
-
-Topic: En Passant
-
-Description: En passant is a special pawn capture that can occur if a pawn moves two squares forward from its starting position and lands beside an opponent's pawn.
+Description: 
+Prep time:
+35 min.
+Oven time:
+3 hours
+Author: Emily Gussin
+Serves: 4 servings
+Ingredients:
+2 uncooked turkey legs (see Tips)
+50g salted butter
+2 tbsp olive oil
+2 medium onions, sliced
+30g mixed dried mushrooms
+1 bay leaf
+4 thyme sprigs
+100ml madeira
+700ml chicken stock (or gravy mixed with water)
+300g button mushrooms
+150ml double cream
+Instructions:
+1. Heat the oven to 150°C fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
+2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
+3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
+4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice.
 
 Topic: Chess Clock