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Mushrooms fried with puree

Mushrooms fried with puree


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Peel the mushrooms and cut the legs (chop them and do something with them, do not throw them) then salt and pepper and fry in 2 tablespoons of oil with soy sauce, fry on both sides then remove and put on a plate (belly up)

Peel the potatoes, cut them and put them to boil. When they are cooked, drain the water, then mix well, add the butter, warm milk and sour cream.

Put 2 tablespoons of mashed potatoes on each mushroom and serve, it is an extremely easy food to prepare and very tasty

I go very well on fasting days with natural potatoes


Wash the cabbage leaves and simmer for about 30 seconds in boiling water, then place in cold water, then drain.

For the filling, clean the mushrooms and wash the carrots, celery and thyme. Peel the garlic and chop the mushrooms using a food processor.

Peel the carrots, celery and onion and cut into cubes. Thyme leaves break.

Heat 5 tablespoons of oil in a pan, fry the mushroom mixture together with the prepared vegetables. Quench with Madeira wine, then add oatmeal and breadcrumbs and bring to a boil.

Season with salt and pepper, leave to cool, and finally add the egg.

The mixture is distributed on the cabbage leaves and roll each cabbage leaf. Tie each roll with thread.

Heat 3 tablespoons of oil in a saucepan, fry the rolls on both sides for about 2 minutes. Pour the soup and simmer over medium heat, with the lid on, for about 20 minutes. In the meantime, they'll be back once.

For the puree, peel and wash the potatoes. Boil in salted water for about 15 minutes. The milk is boiled with nutmeg and the boiled potatoes are crushed with a press. Add 2 tablespoons of butter and mustard and season with salt.

The Brussels sprouts are washed, each broken into sheets and fried in the rest of the butter, in a pan. Season with salt and pepper.

Cut the rolls in half and serve with Brussels sprouts and mashed potatoes.


Baked Mashed Potatoes with Pleurotus Mushrooms

For puree:
Boil in salted milk (or ½ milk + ½ water or water) and 2 tablespoons of oil, peeled potatoes and cut into cubes, over medium heat, for about 20-30 minutes, until they can be crushed with a fork. To get a very good taste, boil the potatoes in milk!

Drain, but keep from the liquid, add the butter to the pieces and crush the potatoes using the hand strainer.
Gradually add the warm stopped milk and / or sour cream, mix each time, until you get the desired consistency.

Season with salt to taste, add organic apple cider vinegar and beat the mixture well until frothy.

For mushrooms:
Wash the mushrooms well and drain. Cut them into thin strips, then mix them with the rest of the ingredients, except the sour cream and / or the cheese and the pepper mix.

Put the composition in a yena or clay pot and put it in the hot oven, at the right heat, for 30-40 minutes or until the juice left by the mushrooms drops almost completely.

Towards the end, when the mushrooms are almost done, pour the cream or only the cheese on top, or both and put them back in the oven for another 10 minutes.

Serve the mushrooms sprinkled with the freshly ground pepper mix, along with the mashed potatoes, both hot.
Ideally, serve the puree and mushrooms immediately after cooking, because when reheated, it is not as good. When preparing mushrooms you can replace clarified butter with butter or oil, but it will not be as tasty. Do not exceed the preparation time of the pleurotus mushrooms because it dries and acquires a gummy texture.


  • 300 grams of nettles
  • 500 grams of mushrooms
  • 1-2 carrots
  • 3 cups rice
  • 1 dried onion
  • 2 bunches of green onions
  • 1 bunch of green garlic (or maybe one of leurd)
  • dill and parsley
  • oil
  • salt
  • pepper

Here's how to make this pilaf with nettles and mushrooms. First wash the nettles well, then soak them for 2-3 minutes in salted water and drain. Don't forget to keep 6 cups of the water in which they boiled. Until the nettles cool, wash and cut the rest of the ingredients and put them to harden in oil: first the dried onion and the carrot, then the mushrooms. When all the juice left by them has dropped, add the green onions, garlic and nettles.

Stir a few times, to get a little frying, pour the rice, another 2-3 minutes of mixing and finally quench with the juice in which you scalded the nettles. Salt, pepper and put the lid on. After about 5 minutes, add the chopped greens, cover again and, after another 5 minutes, turn off the heat, so that the rice swells quietly in its steam and does not porridge, according to costachel.ro. It's hard to stop eating once you get to taste this pilaf with nettles and mushrooms. A glass of red or white wine goes well with this recipe, to everyone's taste. Good appetite!

Pilaf with nettles and mushrooms: Nettles get rid of asthenia

Nettles are rich in iron and vitamin C, which helps increase immunity and detoxify the body. So this spring does not exclude them from the menu. You can find them in the markets, in the supermarket and even on the street corner. In addition to this pilaf with nettles and mushrooms, you can also prepare nettle soup, nettle and garlic food, nettle puree, nettle meatballs, raw nettle salad, nettle ciulama and much more. There is no family that, in the spring, does not eat nettles, cooked in various forms.


Mushroom ciulama

1. Peel the mushrooms, cut them into small pieces and put them in a pan with 100 g butter. Sprinkle with salt and let it simmer and boil.

2. Meanwhile, melt the rest of the butter in another pan and then add the flour. Stir quickly, remove from the heat and pour the cold milk.

3. Mix well and put the sauce on the fire again for 5 minutes.

4. Then pour over the mushrooms and let them simmer for another 5-10 minutes. Remove from the heat and add pepper. The champignon mushroom ciulamau is brought to the table with finely chopped parsley.

2.5 / 5 - 3 Review (s)

Romanian, Turkish, Greek meatballs, wherever you meet them!

It is not known who invented the meatballs. We find them almost everywhere in this world, in Italy, Israel, Lebanon, Jordan, Malaysia, Thailand, China, Turkey, Greece, even in America and the United Kingdom. They are called differently and seasoned according to local specifics. Some marinate them in tomato sauce, others fry them in hot oil or lard, but they are still meatballs.

Romanian meatballs contain bread soaked in water, sometimes rice, sometimes grated potatoes, minced meat, eggs, spices, etc. Meatballs can be prepared from chicken, turkey, lamb, lean or fat pork mixed with beef and, for fasting or diet periods are made from fish or vegetables.

The small meatballs are called meatballs, and the big ones, like long cakes, are called parjoale.

Meatballs with meat can be served both hot and cold, simple or with a garnish of mashed potatoes or rice pilaf, garnish with vegetables, salad, tomato sauces, peppers, sorrel. Delicious meatballs can be prepared without a drop of meat, using instead "meat" of tasty vegetables (pumpkin, lentils, tomatoes, potatoes, etc.).

The way you cook can vary. The best are the ones made in oil, the more dietetic ones are made in the oven or on the oil-free ceramic pan.

We find them almost everywhere in this world, they are called differently and they are seasoned according to the local specifics. Some marinate them in tomato sauce, others fry them in hot oil or lard, but they are still meatballs.

Kafta, kofta it is a Lebanese mutton meat, or a mixture of beef and mutton that is grilled on skewer sticks. Kafta or kofta is the name of Arabic dishes made of minced or finely chopped meat, mixed with spices and onions, grilled and, less often, in a pan or oven. Kafta is one of the most beloved Lebanese dishes.

Kofte kebab are Turkish meatballs made of lamb, mixed with rice, breadcrumbs or bread crumbs, prepared by grilling.

Greek meatballs or Soutzoukakia Smyrneika they are large in shape, seasoned with cumin, cinnamon and garlic and served in tomato sauce. They can be prepared in an oil bath, on the grill or on the grill and served with various garnishes. They are very fragrant and delicious.

pljeskavica is a chubby meatball, popular in Serbia, Bosnia, Montenegro and Macedonia and found in most Balkan cuisines but also in fast food restaurants in Germany, Austria and Sweden. It is prepared from minced beef, pork, lamb or mixture and in the composition recipe there is no lack of onions. It can be served as a hamburger, in a bun or hot on a bed of onions, with ajvar (pepper paste with eggplant) or kajmak (boiled milk buffalo, buffalo or cow).


Recipe for fasting dumplings with mushrooms and potatoes

Dough ingredients:

  • 300 grams of flour
  • 100-150 milliliters of lukewarm water
  • 1 teaspoon salt

If you don't feel like making dough at home, you can buy a packet of puff pastry from the store.

Ingredients for the filling:

  • 300 grams of mushroom mushrooms
  • 2 suitable potatoes
  • an onion
  • 2 tablespoons sunflower oil
  • basil, paprika, salt and pepper to taste

Method of preparation:

Put the flour in a bowl, add a teaspoon of salt and mix. Gradually pour the lukewarm water and knead until you get a sticky dough (you can put the composition in the dough kneader, if you have something like that).

Leave the ball of dough at room temperature, wrapped in plastic wrap, for 30 minutes.

Meanwhile, boil the peeled and diced potatoes. After they have boiled, pass them with the crusher, as for puree.

Clean the mushrooms, wash them well and then cut them into cubes. Peel an onion and finely chop it.

Put 2 tablespoons of oil in a pan and sauté the onion and mushrooms, along with a pinch of salt, pepper, paprika and basil, to taste.

Mix the mashed potatoes with the mushrooms and hardened onions. Season with salt and pepper, if needed.

Sprinkle a little flour on the table and spread the dough, using a whisk, in a thin sheet of 2 millimeters.

Using a glass or cup, cut out circles in the dough. Put a teaspoon of filling in each circle.

Fold the crescent-shaped circle and "seal" the edges by pressing with the teeth of a fork.

Boil a pot with 2 liters of water and a pinch of salt. When the water boils, add the dumplings. Be careful not to crowd them in the pot - they will swell and need to take place! If the pot is smaller, put the dumplings in 2-3 rounds.

Turn on the low heat and let it boil for 4-5 minutes, from the moment it rises to the surface of the water.

If you want and you still have patience, put them in the oven for 10 minutes, at a temperature of 200 degrees, so that they get a reddish and slightly crunchy crust. Good appetite!


Mashed potatoes

Saute finely chopped onion in water with a little oil and a pinch of salt. Near the end, put the sausage cut into small cubes and brown a little more.

Wash the mushrooms, cut them into cubes and boil them well. Then drain them and put them in the onion mixture. Bring to a few more boils, then turn off the heat, so that it does not stay dry, but has a little juice (fill with hot water along the way, when it drops).

Beat 3 eggs well and add them to the previous composition with a vegetable seasoning powder.

Separately, make a puree from the peeled potatoes and cut them into cubes, and at the end you leave them with a little water in the bowl, take them off the heat and pass them. Put the boiled milk and butter and mix well.

In a rectangular tray put a little oil with which you grease the walls of the tray, then put a layer of puree. Put the whole mushroom composition with onions in the middle and another thin layer of puree on top. Bake until golden brown, then sprinkle with finely chopped dill. As I said, it is good to have the composition a little juice initially, because it will drop in the oven and thus avoid burning.

Cut with a spatula and put on a plate, where it can be garnished with vegetables, according to your imagination.


Beef skirt recipe with mushroom sauce with sm & acircnt & acircnă and mashed potatoes & icircn Italian style - Ingredients:

  • 1 piece of 800 gr beef skirt (beef diaphragm),
  • salt and pepper
  • olive oil
  • 1 head of garlic
  • 1 link fresh thyme
  • 200 gr butter
  • 500 ml of milk
  • 150 gr parmesan
  • 1 kg potatoes,
  • 2 bundles of parsley
  • 250 gr mushroom mushrooms
  • 2 shallots onions
  • 200 gr sm & acircnt & acircnă liquid
  • dijon mustard
  • 2 pieces fennel
  • 1 bunch of basil
  • 100 gr kalamata olives
  • 1 blade & acircie
  • 1 bunch of chives
  • edible popcorn

Fasting mushrooms, Fasting with Mushrooms

Twitter Pan-fried mushrooms with garlic and onion - fasting recipe. A simple and dietary recipe for mushrooms with onion and garlic stewed in a pan with oil or butter.

How are sauteed mushrooms made? Mushroom recipes.

Mushroom ciulama - Cheerful plate

Fasting recipes. Recipes for fasting mushrooms garnishes. Vegan recipes.

The best 20 recipes with mushrooms for Easter Lent

These stewed mushrooms with garlic and stuffed onions are my father's favorites. How many times does he stay with us at the table and ask me: but don't you make some mushrooms?

The truth is that in our house there have always been garnishes in addition to fried meats: mashed potatoes, baked or fried peas, green beans or carrots, mushrooms, etc. Simple or stewed mushroom stew is one of our favorite dishes - the recipe here.

Да, внимательный глаз заметит в книге определенные шероховатости, не вполне совершенное построение.

Слишком многие знают, куда ты ушел: мы опоздали.

И все же - какая жалость, что :.

So are the sautéed mushrooms with butter, garlic and greens - see here. Moreover, in order to always have mushrooms at hand, I dehydrate them. The process for dehydrating mushrooms can be found here.

Mushroom stew (fasting)

This method is very practical especially in the case of forest mushrooms that are found are in season for short periods. It is a simple recipe and fasting mushrooms, without creating too many problems and it is ready in less than 20 minutes.

  • If mushrooms are your favorite ingredient, then below we tell you how you can cook mushrooms when you are fasting.
  • The Best 20 Mushroom Recipes for Easter Fasting Articles
  • RECIPES WITH LENT MUSHROOMS Diva in the kitchen
  • A colorful and tasty fasting dish: mushroom stew with vegetables.
  • With papilloma virus you can get pregnant
  • Mushroom stew recipe (fasting)

Fresh or frozen white or brown champignons or mixtures of cultivated mushrooms with wild mushrooms can be used. The latter are more fragrant and tastier.

You will see that my method of preparation is the opposite of that of the classic mushroom stews and that I avoid frying onions and garlic. This way they get a dietary type, easier to digest by those who have gastric problems. From the quantities below it results approx.



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