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You can use any type of mushrooms, I chose mushrooms because I am sure they are edible.
I chose to serve these mushrooms next to a piece of grilled veal and vegetables
- 600 gr mushroom mushrooms
- 250 gr sour cream
- 1 onion
- 8 cloves of garlic
- 1 tablespoon flour
- 100 ml oil
Preparation time: less than 60 minutes
RECIPE PREPARATION Mushrooms with garlic sauce:
For starters, clean the membrane mushrooms on the hat, and we use the tails on them as well. Then bring the water to a boil and boil them for 30 minutes. We strain them and slice them.
Peel a squash, grate it and squeeze the juice. Then rub with the remaining oil (50 ml) until it becomes a paste of garlic sauce over which the cream is placed. Grate the onion on a small grater and fry in half (50 ml) of oil until translucent. Add the garlic paste and simmer with the mushrooms for another 30 minutes. If necessary, add a little more water to have time to boil. At the end, rub the flour with water and add it over the mushrooms. Season with salt and pepper.
For extra taste and flavor, a tablespoon of butter can be added to the sauce.
If the resulting sauce is too thick, you can add a little warm milk. When it is hot, the sauce must be a little thinner, because when it cools, due to the flour, it thickens.
Mushrooms with sauce and brown rice
A very simple recipe for mushrooms with sauce, served with a brown rice prepared simply with salt, pepper and a little lemon juice. The mushroom sauce is so flavorful that the rice no longer needs any extra spices.
You can also replace rice with pasta, or boiled potatoes over which we put a little olive oil and green dill.
From the ingredients below come two portions of mushrooms with sauce and brown rice. Here's how we prepare them:
- 350 g mushrooms
- 1 green onion with stalks
- 2 cloves of garlic
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 200 ml soy milk
- 2 tablespoons cornstarch
- 1 tablespoon inactive yeast
- 1/2 teaspoon smoked paprika
- parsley, green dill
- salt pepper
METHOD OF PREPARATION:
1. Peel and finely chop a green onion with stalks. Saute it for 2 minutes together with the garlic cloves given through the press and a tablespoon of olive oil.
2. Add the cleaned and sliced mushrooms and cover with a lid. Let them simmer until soft, taking care to stir often.
3. Pour over the mushrooms 200 ml of hot water (so as not to stop boiling), soy sauce, lemon juice and spices: paprika, inactive yeast, salt and pepper. Cover again and bring to a boil.
4. Mix the soy milk with the cornstarch until the starch is completely dissolved. When the mushrooms are cooked, pour the milk mixture with starch and taste to see if you need more salt or pepper. Boil the mushrooms over low heat until the sauce thickens. Turn off the heat, add finely chopped dill and parsley and cover with the lid for another 10 minutes to mix the flavors.
5. Boil about 150 g of brown rice in salted water. Strain it and mix it with a little salt, pepper and lemon juice.
RECIPES Mushrooms with garlic
Served as a side dish or main course, the garlic mushrooms will be high & icircnight! The strong aroma of garlic makes them irresistible.
800 g champignon mushrooms, cleaned and cut into slices
2 tablespoons olive oil
10 cloves of chopped garlic
200 ml dry white wine
half a bunch of chopped parsley
Method of preparation:
Heat the oil in a pan over low heat. Add the garlic and cook for 1 minute, until it starts to soften.
Put the mushrooms. Cook for 10 minutes in oil, then add the wine. Leave it on the fire for 15-20 minutes, until the water has evaporated and the mushrooms have a copper color. As soon as it mixes, be careful not to get caught in the pan.
When they are almost ready, season with salt and pepper. At the end add the parsley. Serve the mushrooms hot.
Pancakes with mushrooms
I love pancakes! Ever since I was little I fell in love with this dish. I still remember the days when my grandmother was preparing pancakes filled with cherry jam or strawberries, to the happiness of me and my father! This time I said to try the salty version of the pancakes, so I filled them with mushrooms. They came out perfect!
Recipe of pancakes with mushrooms it is extremely easy to do. The filling also has some & ldquoextra & rdquo ingredients that make it even tastier. Also, these mushroom pancakes are served with sauces flavored with garlic, white wine or green pepper. I wrote you two variants of sauce below, one without dairy and the other based on sour cream, both sauces being based on garlic.
Don't worry, the smell of garlic is not strong at all. Both sour cream and tomatoes have the ability to easily neutralize the strong smell of garlic. You will like it, I guarantee it! & # 128512
Mushrooms with garlic and parsley
Guess, mushroom, what is it? Let me tell you: one of the tastiest, simplest and fastest sautéed mushroom recipes I've made so far. What could be simpler than some pan-fried mushrooms with garlic and parsley? These sautéed mushrooms can be eaten as such, with a polenta, rice or as a side dish to a piece of meat, which together will do a wonderful job and will give the dish a great taste.
Mushrooms, like spinach, leave a lot of water when cooked in a pan. But there are some tricks that help us sauté the mushrooms, so that they retain their aroma and color. The most important thing is fire. Yes, the fire. When you sauté the mushrooms, they leave water, but the big fire will help the water to evaporate. Once you have put the mushrooms in the pan, leave them until all the liquid is gone.
I try to include mushrooms in my diet as often as I can. I eat them sautéed, I put them in different recipes (mushroom omelette, baked omelettes with different vegetables, appetizer cake, salty muffins, mushroom sauce), I make an absolutely delicious cream of mushroom soup, but I also make a good mushroom risotto and lots of Parmesan cheese, as required. There are plenty of recipes, you just have to get to work and cook.
From a nutritional point of view, mushrooms:
- they have a high fiber content, and they help regulate the digestive system
- they also have a high water intake, so they will make you feel full much faster
- contain vitamins (D, B1, B2, B3, B6, folic acid)
- contain minerals (potassium, magnesium, copper, sodium, phosphorus, iron)
- have few calories / 100 gr.
In addition, if you are fasting, on a diet or are vegetarian / vegan, they successfully replace meat, because they have a fairly large amount of protein.
Come on, no more mushroom stories. Let me show you the recipe:
500 gr. mushrooms (I used champignon)
2-3 tablespoons olive oil
2 cloves of garlic
1 handful of freshly chopped parsley
salt and pepper (to taste)
Optional: 1-2 tablespoons lemon juice
First, clean, wash and slice the mushrooms.
Put the 2-3 tablespoons of olive oil in a pan, wait for the oil to heat up, then put the sliced mushrooms in the pan and sauté them until all the water evaporates. Stir occasionally.
Remember: the fire must be medium to high to help the water evaporate faster.
After the water has evaporated, sauté the mushrooms for another 2-3 minutes on low heat, then season with salt and pepper to taste.
Add the finely chopped garlic and mix with a wooden spoon.
You can also add 1-2 tablespoons of lemon juice. I did so (it seems I like to put lemon in almost any food). Ha, Ha, Ha!
At the end add the freshly chopped parsley and serve with pleasure.
It is a simple dish, and the flavors on the plate will convince you to make this recipe more often.
Tagliatelle with Gorgonzola sauce and mushrooms stuffed with garlic
This recipe for pasta with mushrooms and Gorgonzola sauce it is neither new nor original. It is inspired by a recipe from Adi Hădean's blog, published in July 2010. He used spaghetti, I put tagliatelle. He cooked for Ca $ a Loco, I cooked for myself and my wife. He in Cluj, I in Bacău. Each with Gorgonzola his. Otherwise, small differences in terms of the pepper used and the wholeness of brown mushrooms. With the quantities below, you get about two servings. For many, there is the simple rule of three (do not apply to temperatures or cooking times).
What do you need?
For the Easter:
For the Gorgonzola sauce:
- 1 tablespoon olive oil
- 25 g butter with at least 80% fat
- 150 g Gorgonzola cheese
- 200 mL liquid, unfermented (cooking) cream with at least 15% fat (this means it can also have 20 or 30% fat)
- 1 teaspoon grated red peppercorns
- 1 teaspoon grated green peppercorns
- Salt - don't worry, Gorgonzola has enough.
For garlic mushrooms:
- 4 brown mushroom mushrooms
- 2 - 3 cloves of garlic
- 1 tablespoon olive oil
- A powder of coarse sea salt.
- A few green parsley leaves. Traditionalists and fundamentalists will replace parsley with basil.
How do you proceed?
Preheat the oven to 200 - 210 ˚C. Prepare a tray that you grease with a little oil in which to put the mushrooms.
Peel the garlic and cut it into thin slices.
Wipe the mushrooms well (do not wash them) and cut them into quarters. Practice, with a sharp knife, in each quarter a notch in which you spread a slice of garlic.
Put the quartered breaded mushrooms in the pan, season with coarse salt and put the tray in the oven for about 20-30 minutes, during which time turn the mushrooms to brown evenly on all sides.
Bring the pasta water to a boil, in which you have dissolved a teaspoon of salt.
When the water starts to boil, add the tagliatelle nests to it.
Boil them according to the manufacturer's instructions (8 minutes for the pasta I used), timing it from when the water starts to boil again, after you have added the pasta.
Drain the pasta, possibly keep a little more water in which they boiled, to dilute the sauce if you think it is too thick.
While the pasta is boiling and the mushrooms are browning in the oven, put the oil and butter in a large, high-walled pan. In the fat heated to the right heat, cook the peppercorns for 1-2 minutes.
Then add the Gorgonzola cheese to the pan, cut or broken into large pieces. Stir for 2-3 minutes, until the cheese melts, then add the cream to the pan.
After 4-5 minutes, during which time the cream starts to boil slightly (if it boils too hard, reduce the heat) and the sauce thickens, pour the drained pasta into the pan.
Mix well for 2 minutes, then set the pan aside and keep it covered for another 1-2 minutes.
Put the pasta with sauce in the serving plates, garnish them with the pieces of mushrooms stuffed with garlic and decorate the plate with some fresh greens.
Obviously, a glass of wine would go with it. Given the strong personality of Gorgonzola cheese, even a dry red goes. And if you don't have Chianti, at least for the bottle, if not for the bottle covered in straw, try a Fetească Neagră from Cramele Budureasca.
1 kilogram of mushrooms (any type)
3 tablespoons oil
5 cloves of garlic
150g sm & acircnt & acircnă
Difficulty: easy & middot Preparation time: 30 minutes & middot Nr. servings: 4
Wash the mushrooms, break the stalks and cut them into suitable slices. If they are small they can be left whole. Sprinkle with salt to taste.
Heat a little oil in a large Teflon pan and place the mushrooms. You can add more because the volume decreases as you sauté.
Cover the pan with a lid and leave on the right heat, stirring occasionally.
Remove the pan from the heat as the mushrooms are browned.
To prepare the sauce, grind the garlic well with a little coarse salt, until a paste is formed.
Then add a teaspoon of sunflower oil and rub the garlic until the oil is incorporated.
Add sm & acircnt & acircna and mix well.
Place mushrooms on a plate and place a tablespoon of garlic sauce around it.
16 suitable mushrooms, with the legs cut at the same level
3 tablespoons oil
60 g butter
3 cloves garlic, finely chop
2 tablespoons fresh, chopped lead
1-2 tablespoons of lemon juice
salt to taste
ground black pepper to taste
60 g pesmet
Preheat the oven to 200 degrees Celsius. Lightly brown the mushrooms, with the hats down, in hot oil, for about 20 seconds. Arrange the mushrooms in a not very deep tray, with the legs up.
Mix butter, garlic, thyme, lemon juice and season with salt and pepper. Put, with a spoon, a little of this butter combined with garlic, in each mushroom, then put the breadcrumbs over them, pressing lightly.
If you want, put them in the fridge to cook later. Or immediately cook the mushrooms and put the tray in the preheated oven for 10 minutes. Serve a slice of garlic mushrooms in the oven, either hot or at room temperature.
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Mushroom recipe in butter and garlic sauce at Slow Cooker Crock-Pot 4.7 l Digital by Readings and Flavors
Cutlet recipe breaded with apples and quince at Slow Cooker Crock Pot 4.7 L Digital by Diva in the Kitchen
Pork chop recipe for Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen
Recipe minestrone the Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen
Wasp nest recipe at Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen
- 1 kg medium mushrooms
- 1 tablespoon oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 3 cloves garlic, chopped
- 1/2 teaspoon thyme, finely chopped
- salt and pepper to taste
Medium and small mushrooms are cleaned and washed under running water. In a bowl, add balsamic vinegar, soy sauce, finely chopped garlic, thyme, salt and pepper to taste and mix. Put the sauce over the mushrooms and mix.
All the while, prepare a tray, on which you place a baking paper. Put it in the oven and preheat it to a temperature of 200 C. Place the mushrooms with the sauce on the tray and put them in the oven. Leave for about 20 minutes, until the mushrooms become soft. You can mix once, after 10 minutes.
When the mushrooms are ready, you can season them with fresh greens. It is consumed on the spot, hot!