Another variant of sauteed mushrooms that I tried is with carrots and herbs. The taste is just as good as the first option, but with an extra flavor.
- 900 gr mushrooms
- 2 carrots
- 1 large onion
- 2 tablespoons butter
- 1 clove of garlic
- 1 teaspoon sweet paprika
- 2 teaspoons dried thyme
- 2 tablespoons balsamic vinegar
- salt pepper
Preparation time: less than 30 minutes
RECIPE PREPARATION Sauteed Mushrooms II:
Peel a squash, grate it and slice it. Cut the onion into juliennes and sauté in butter, then add the carrots.
Leave it for a while and put the mushrooms cleaned, washed and cut into cubes. Add the balsamic vinegar.
Bring to a simmer, so that the juice is allowed to evaporate as quickly as possible. Add the thyme, paprika, salt and pepper.
When almost all the water has evaporated, add the crushed garlic with the appliance and leave for a few more minutes. At the end, add the chopped greens.
How to make these pan-fried mushrooms with garlic and onion & # 8211 fasting and diet recipe?
How are mushrooms prepared?
Mushrooms are cleaned and washed or wiped. The water must be drained very well. If they are small or medium, they can be left whole because they will decrease a lot in volume. If we have bigger mushrooms we can cut them in halves or quarters.
How to prepare sauteed mushrooms in 5 steps?
As most of us no longer have time to cook complicated recipes, why not prepare something quick, easy and good? We propose a recipe for sauteed mushrooms. Few ingredients, little time, little energy. It is the perfect recipe for a full meal but easy to prepare.
To prepare a portion of sauteed mushrooms you need:
1 tablespoon butter
1 half glass of white / red wine salt and pepper to taste
How to prepare sauteed mushrooms? Nothing easier:
Step 1: Finely chop the onion and put it in hardened butter
Step 2: Peel the mushrooms, cut them into slices and add them to the pan in which the onion was cooked.
Step 3: Season, add a little water and boil until the water decreases.
Step 4: Add the wine and boil for a few more minutes.
Step 5: Serve hot or as a garnish.
You can use this recipe sauteed mushrooms not only when you have a craving for good food, but also when you need a delicious garnish or simply when you don't want to waste too much time in the kitchen.
Chicken Breast with Red Lentil Puree and Sauteed Mushrooms
First we prepare the puree. Put the lentil with bay leaves and a pinch of salt in a bowl. We cover it with water and wait for it to start boiling and the lentils to absorb the water. This will happen pretty quickly. When the water is absorbed, add another pinch of warm water. Continue until the lentils are well cooked (taste it, let it be soft). The lentil swells, blooms and becomes almost porridge. Everything takes a maximum of 15 minutes. That would be a method. If you find it more difficult, you can put all the water at once. In principle, one measure of lentils requires 2 measures of water. I prefer the first option because I better control the consistency of the stew and implicitly of the puree (I prefer it more firmly, not juicy). Vegetable or poultry soup can also be used instead of water to prepare red lentil puree.
In a hot pan, fry half a finely chopped onion with a teaspoon of tomato paste. Put the hardened onion over the cooked lentils and mix the mixture a little. This hardened onion will give more sweetness. Add 2 cloves of grated garlic and a tablespoon of butter and mix again. We chop the other half of the onion and put it, so raw, in the puree. This onion, along with garlic, invigorates the puree and gives it a rustic look. Taste and season with salt and pepper.
We prepare the sautéed mushrooms. We clean them of any compost residue, cut them into slices and we can brown them in a hot pan with a tablespoon of oil. How and why the mushrooms brown nicely I explained here. When the mushrooms are browned, add a second tablespoon of butter and a clove of garlic. We pull the pan off the heat.
We take care of the chicken breast and slice it. We put it in a bowl, we put over it a little olive oil, pepper, paprika and possibly, if we want, some herbs, thyme, basil, etc. Mix the pieces of breast in the bowl by hand, so that the oil and spices are well contained. Heat the grill and place the pieces of breast on it. At the end, when they are almost red, we add a pinch of salt.
We assemble the plate, as everyone can and knows how. I put the red lentil puree in the middle, over it the sliced chicken breast, and around the puree I placed the sautéed mushrooms. I sprinkled all over the cubes of sour donut. You can garnish with green onions, dill, etc. The red lentil puree goes very well and spread on the bread, in case you want to eat it simply, but about this puree I will make a separate article, because today we eat chicken breast with lentil puree.
Christmas Lent begins on November 15 and ends on December 24. Throughout this period, Christians fast from sweets, but must provide the body with the resources it needs to function normally. It is a time when you can try to prepare the best fasting appetizers, the tastiest fasting soups and, of course, delicious recipes for fasting cakes.
But let's not forget the mushroom dishes either. Fortunately, mushrooms can be cooked in a lot of ways when you are fasting, and below we recommend the most delicious recipes with fasting mushrooms.
Recipes with fasting mushrooms
Sauteed mushrooms with peppers and tomatoes & # 8211 a very delicious fasting recipe
Sauteed mushrooms with peppers and tomatoes - a fasting recipe
Being a big fan of mushrooms, I looked for a new recipe for their preparation. I really liked the fact that they can be combined with other vegetables that bring more minerals and vitamins, so more health. What convinced me to return to this dish was the appetite with which my daughter serves it every time. The amount below was enough to prepare a portion, being ideal for a single person.
Ingredients sautéed mushrooms with peppers and tomatoes
- 4 mushroom mushrooms
- 1 smaller tomato
- 1/2 green pepper
- 2 tablespoons oil
- salt to taste
- pepper to taste
Method of preparation
Peel a squash, grate it and slice it. Wash the peppers and onions well and cut them into cubes.
Heat the vegetables, first the pepper, the tomato and finally the mushrooms. After 4-5 minutes, add pepper and salt to taste.
Add a little more water and let it boil for about 30-45 minutes, depending on the power of the fire.
The dish is also suitable for those who fast or do not eat meat for other reasons, but it is also an ideal garnish for many types of meat.
Cream of potato soup with sauteed mushrooms
Autumn and winter are not my favorite seasons and all I want during these months is to hibernate under the blanket, with a hot soup and a book. During the summer I don't make soup or soups very often, because it's usually too hot, but they seem perfect for the cold season. And cream soups are very easy to prepare. I think I've mentioned this before, but I'm always amazed at the minimal effort put into something so good and nutritious. The vegetables are either boiled or browned in the oven, seasoned and mashed.
For a different texture and extra flavor, I decided to add sauteed mushrooms. I used shiitake mushrooms, although I would have liked wild mushrooms, but they seemed too expensive. A large mushroom costs 6 złoty & # 8230about 6 lei, being still at the beginning of the season. I hope to find them cheaper now, because they are in high season and there was even a news recently about a gentleman who picked 5,000 mushrooms in 3 hours, in a forest in the county where I live, or rather voivodeship . Mushroom picking is like a national sport in Poland.
2 tablespoons sunflower oil, 3 cloves garlic, 2 carrots, 1 leek, ½ kg potatoes, 1 tablespoon cumin, a handful of fresh coriander, 50 g butter, 200 g shiitake mushrooms, salt, pepper.
Fry 2 cloves of crushed garlic in sunflower oil. Carrots and leeks are cut into thin slices and sauté for 5 minutes. Next, the potatoes, which are cut into small cubes, are thrown into the pan and covered with water. Boil until the vegetables become soft enough to be mashed.
Wash the mushrooms thoroughly, but carefully, because they are fragile, dry them lightly with a napkin and cut them into cubes. Brown in a hot pan with butter and a third clove of finely chopped or finely chopped garlic. Season with pepper, preferably freshly ground.
When the vegetables are ready, add the finely chopped coriander, season with finely crushed cumin, salt and pepper and pass finely with a vertical mixer. Add water until the soup is thick or thin enough, according to your preferences.
To serve, put mushrooms in the bowl and cover with some generous soups.
Saute with carrots
- 500 g of carrots
- 100 gr of butter
- 50 ml of white wine, sec
- a clove of garlic
- sour cream
- spices, salt
Method of preparation:
Peel and cut the carrot into large pieces, melt the butter in the saucepan, then fry the garlic clove, chopping it. Remove the garlic from the oil and discard. In the butter add the carrot, fry it until it changes color. Reduce the temperature, add salt and pepper, put the lid on and let simmer for 10 minutes, add the wine. Serve with yogurt or cream.
Grilled mushrooms. Grilled Mushrooms Recipe | | Commented recipes
With us, they have become instant favorites. These mushrooms can be a delicious garnish or they can successfully replace meat.
They can be made on the grill or on the stove, they are made extremely easy and fast.
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- The legs are chopped or cut into small pieces and you can make something else out of them or put them cut in the freezer and use them another time, I always do that.
- We remove the legs and use only the hats.
- Grilled Pleurotus mushrooms Wipe the mushrooms with a damp napkin.
- Inverted papilloma medscape
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- Mushrooms stuffed with cheese, on the grill pan Posted on by Lucian Gavrila If you can prepare something on the grill, you can prepare it just as well in the grill pan.
Visited 1, times, 1 visits today Steps Done Preparation of pleurotus mushrooms The first time we will make garlic sauce. Peel a squash, grate it and squeeze the juice.
Let's cook grilled mushrooms
Add a little salt and about 40 ml of olive oil, the rest we will use for mushrooms. Chop the parsley finely and put it over the garlic.
At the end we put ml of water. Mix everything well and set it aside.
These mushrooms are very easy to prepare. I don't wash them, I just tear them from the bundles, you give them about 2 cm from the back. They are usually very clean, if they have impurities, you can pass them through a stream of water.
Then we salt them and sprinkle them with olive oil. The fire must be large.
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They only need minutes on each side. My husband is a specialist in frying, so he gave me clear instructions: for the best result, they should not be fried too much because they lose their fragility.
We take them out in a bowl with a lid, we put the garlic sauce over them and we leave 2 grilled mushrooms with the lid on. Then they can be served plain or as grilled mushrooms.