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Rice with mushrooms

Rice with mushrooms


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That's right, we eat a lot of rice at home :)), as a side dish and in different combinations.

  • 300 gr rice
  • 1 large onion
  • 10 cloves garlic
  • 1/2 kg champion mushrooms (or 2 cans of chopped mushrooms)
  • delicate
  • red pepper (optional)
  • pepper
  • 2 diced chicken concentrate
  • green parsley
  • dill

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Rice with mushrooms:

I cut the onion into small pieces and the red pepper into fidelities and I put them to harden until it became glassy.

Then I put the chopped garlic and let it cook for only half a minute and then I put the cleaned and chopped mushrooms (drained, but the juice is kept if they are canned) and I left it on the fire for a while.

I added the washed and drained rice. We fried them all together, always chewing for a few minutes, then we added water (3 times as much as rice: 3 cups of water to a cup of rice). If the mushrooms were canned, add the juice from them and then fill with water. I added diced chicken and a little delicacy, pepper and let it boil until the rice was ready.

Then I put the parsley and finely chopped dill, I left 2 more boils and ready.

It's very good as a quick gasket.


3 comments to & bdquoOrez cu ciuperci & rdquo

Good recipe. I will also tell you the recipe after which I prepare the rice. I honestly don't know how I know it anymore.
Initially I use onions, about 2 fairly large onions, cut into thin slices (I have a special knife for this). (red or yellow), a hot aldel (I really like hot peppers). All these are cold in the pan until they leave a juice.
The rice, I use only pre-cooked, however I keep it in the water for half an hour to be fulfilled.
I forgot to mention mushrooms. I use the conversation or the white ones from Paris, and I fry them together with the carrot, the pepper and the tomato.
Then I boil the rice for 5 minutes, then I add everything I fried in the pan and leave it for about 10 minutes.
Sprinkle a little parsley, dill, and salt, and sometimes even chicken spices from Knorr.
I like it a lot and it's not hard to do. I'm a rice fan, I love everything made with rice.
Kiss you!

Hey this recipe is to my taste. I have to try it! This week I plan something with cauliflower but then comes the rice! Thank you very much!


Rice with mushrooms 2


Mushroom rice is a simple and tasty recipe that can be served as such or as a steak garnish & # 8230 or why not, accompanied by a salad. I prefer to eat it like this, without meat, I find it quite filling and I like to taste the mushrooms because I love mushrooms. You can prepare it with canned mushrooms or fresh mushrooms just like me, I used champignions but it can also be made with pleurotus.

The preparation method is very easy, you just have to respect the proportions for rice, from 1 to 3, ie 3 cups of water or soup are added to a cup of rice. Otherwise a larger pan or pan, with thick walls, and 20 minutes available :)

You can juggle the ingredients, I added a piece of grated carrot and 2 cloves of garlic and at the end I put a spoonful of grated Parmesan cheese that gave it an extra taste.

  • 500g mushrooms
  • 200g long grain rice (a full 200ml cup)
  • 1 small piece of carrot (optional)
  • 1 onion
  • 2 cloves of garlic
  • oil
  • salt pepper

Finely chop the onion, wash the mushrooms and cut them into slices, wash the rice in several waters.
Heat the oil in a pan with thicker walls, add finely chopped onion. Let it cook for 1 minute, then add the sliced ​​mushrooms. Of course it will seem like a lot but they decrease when they are cooked. Let them cook, stir from time to time and when the liquid has dropped add the grated carrot and garlic cloves (you can put them at the beginning with the onion), salt and pepper. Leave for 1 minute and add the rice. Mix and add 3 cups of water (the cup with which I measured the rice), then cover the pan or pan with a lid, increase the heat until it boils then reduce it to a minimum and let it cook for 15 minutes until the rice is ready. .

Turn off the heat, if necessary add more salt and of course the cherry on the cake Parmesan.

Of course, I added the Parmesan thing later, in the year I wrote the recipe I rarely used it, then I caught its taste and stayed true to it :)

Cover and leave for another 10 minutes, come to a maximum of 5 if you are very hungry and then serve.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


RICE PILAF WITH MUSHROOMS & # 8211 fasting recipe

Rice pilaf with mushrooms & # 8211 recipe for fasting rice pilaf & # 8211 recipe simple, tasty, fast and very easy to prepare for the moments when we give up the consumption of animal dishes, but it can also be a perfect garnish next to any type of meat prepared on the grill or in the oven.

Rice pilaf recipe with mushrooms it is healthy and tasty, with grain rice, without it being glued, overcooked.

The pilaf prepared only on the stove flame cooks much faster than the one prepared in the oven. Like pasta, it must have boiled beans, but with a firm consistency.

For this reason it is important to respect the measures / quantities and not to cook the rice in your eyes.

If you are a beginner in cooking it is good to know cThis type of rice is used to prepare pilaf. First of all, you can choose the special rice for pilaf (it is labeled on the bag), but also long grain rice (I prefer this one because the beans contain a type of starch that allows them to stay separate and fluffy while cooking).

How to make rice out of this rice pilaf with mushrooms not to stick, but to keep a slight creaminess?

  • 1. First of all do not wash the rice in many waters & # 8211 a single rinse is enough. You may not wash the rice at all. Starch helps it become creamy.
  • 2. The rice is cooked before it meets the liquid & # 8211 gives it a complex and rich aroma. Do not fry it until it browns! By frying we make sure that the starch remains in the grain, the outside of the grain being hard will absorb the liquid slowly and will not stick.
  • 3. use 3 measures of liquid for 1 measure of rice (possibly 50 ml more if you want fluffier rice)
  • 4. after pouring the liquid increase the intensity of the fire, but when it starts to boil reduce the fire to a minimum and put the lid on.
  • 5. Boil the rice for 15 minutes with a lid. You can stir from time to time in the pot. If you choose to prepare it in the oven, the cooking time will be longer.
  • 6. after turning off the heat, leave the rice with the lid on for another 5-10 minutes. If there is still liquid in the bowl, it will be completely absorbed, and the starch in the rice grains hardens.
  • 7. for a very good taste it is recommended to use concentrated vegetable soup. If you don't have it, you can quickly boil in a liter of water the vegetables you have at home (3 carrots, 1 slice of celery, 1 parsley or parsnip root, 1-2 onions, leeks) until the soup is reduced by half.
  • 8. In order for the pilaf to have a beautiful color, fry the fresh mushrooms separately and add them towards the end.

If you want to see how to make concentrated vegetable soup click here.

In conclusion, to prepare a rice pilaf with mushrooms you will keep in mind that in the cooking process there are 3 essential steps: frying rice in oil, boiling it in liquid at low heat and resting it.

If you want to see how we prepared other pilaf / fasting rice recipes (vegan recipes), I invite you to click on the recipe titles below and you will be redirected to that recipe:

Here is the list of ingredients and how to prepare it rice pilaf with mushrooms & # 8211 fasting recipe:

INGREDIENT:

750-800 ml hot vegetable soup

500 g mushroom mushrooms

1 tablespoon lightly warmed celery

1 tablespoon chopped green pepper

1 tablespoon chopped red pepper

1 teaspoon lightly topped with salt

1/2 teaspoon freshly ground pepper or 1 teaspoon peppercorns

2-3 tablespoons chopped green parsley & # 8211 1/2 bunch parsley

To prepare the recipe for rice pilaf with mushrooms, I quickly cleaned and washed the mushrooms, then I let them dry. Do not keep them under running water because they absorb a lot of water. When they were dry, I sliced ​​them (I left the slices whole), then I chopped the green and red peppers into small cubes and I grated the carrot and celery on the small grater. In this recipe, mushrooms are the star, so the vegetables that are responsible for the taste will be presented discreetly in the final preparation.

In a large frying pan, with high walls, I heated 50 ml of oil and hardened finely chopped onions. When it softened and became glassy, ​​I added the vegetables and sautéed them together with the onion.

At the same time, in the rest of the oil I sautéed the mushrooms. Although it seems a large amount, they greatly reduce their volume during cooking. I cooked them until the liquid completely evaporated.

I put the rice over the onion with vegetables, I mixed and I fried it for about 2 minutes, stirring quite often in the pan.

I poured 750 ml of hot soup, I added 1 bay leaf and peppercorns (you can use freshly ground pepper) and I increased the heat. When it started to boil I reduced the fire to a minimum and put the lid on. I let it cook for 10 minutes. During this time I quickly mixed a maximum of 2 times in the pan and put the lid on.

If the liquid evaporates too quickly (either the firepower was not at a minimum, or you did not use a lid to tightly cover the dish in which you are cooking), you can add another 50 ml of soup / water.

After 10 minutes I added the mushrooms and salt. I mixed, put the lid on and left on the fire for 4-5 minutes.

I turned off the heat and added the finely chopped green parsley.

I left it to rest for another 10 minutes with the lid on, then I divided the rice piling with mushrooms in the plates.

As you can see, the rice looks perfect, cooked correctly, without being soft, fluffy and airy with a very good taste!

I invite you to follow me on the YouTube channel.


Fasting Sarmale Without Mushrooms

Fasting sarmale without mushrooms. Fasting sarmale meatless sarmale with rice and vegetable mushrooms. I know it's hot, but for a portion of sarmale with polenta and hot peppers, I don't hesitate. 1 large sauerkraut 450 g mushrooms. In fact, we think well of Greek sarmalutes in beef sheets or sarmele.

Let it simmer for about an hour then bake for another 40 to 50 minutes until the cabbage is cooked and browned on top. Although not cooked with meat, fasting dishes can be much healthier and tastier than those that contain meat. Sarmale fasting recipe with mushrooms and vegetables how to make. Today we will teach you how to prepare fasting sarmale in cabbage sarmale sheets prepared by the nuns at the prislop monastery.

Place the chopped cabbage on top again and add enough hot water to cover everything. Meatless sarmale recipe only with simple and light vegetables. Sausages with mushrooms in beef leaves is a delicious and very healthy fasting food. In a saucepan or pan with a thick bottom, put the oil and diced onion, the carrot given on the small grater.

Sarmalute with soy and mushrooms in fasting beef leaves soak the soy cubes in 350 400 ml boiling water with spices for sarmale or 18 votes 4 comments. How to make fasting sauerkraut in sauerkraut leaves with rice and vegetable mushrooms. Sarmale with mushrooms how to prepare the filling with rice and vegetables step by step. I don't think that there is any housewife in this country who is not in possession of her own sarmale recipe of her own tips and manufacturing secrets inherited from the mother of a certain favorite variant of the family.

These fasting sarmale with mushrooms and rice are extremely tender and tasty. How to make the filling for fasting sarmales with mushrooms. Today I took the last sauerkraut out of the freezer and this morning I went to work. These sarmale can be made in many variants with or without mushrooms with or without rice, depending on your preferences, the combination can be available to anyone using the supplies in the pantry.

Chop the onion and put it to harden when it is almost ready, add the finely chopped mushrooms and walnuts from the knife and the rice mixes well and season to taste with salt, pepper and thyme. in the middle of the leaf a tablespoon of. Anyone can try them and they are just as good with soy. Romanians are big lovers of traditional sarmale and look that they have found solutions to prepare them in the fasting version without meat. They are kind of vegan, I chose to cook them in the clay pot in the oven and they came out sensational.

Preparation for fasting sarmale with mushrooms and cabbage traditional Moldovan recipe. With vegetables and rice mushrooms, fasting sarmalutes have a perfect taste. Fasting sarmale with mushrooms in pickled cabbage leaves. Grandma used to make us these delicious fasting sarmale with rice, mushrooms and vegetables in cabbage leaves.


Rice with mushrooms

This mushroom rice is a rice soup with marigolds and vegetables. A vegan, totally vegetarian recipe for this delicious dish with a spoon to fight the cold.

  • Ana Valdes
  • Cuisine: Spanish
  • Recipe type: rice
  • Calories: 160
  • Gates: 4
  • Cooking time: 45M
  • Total time: 45M

Ingredients

  • 150 g of clean and chopped marigolds
  • 50 g onions
  • 75 g carrots
  • Garlic cloves 1
  • 50 ml (half a glass) of olive oil
  • 1 tablespoon tomato sauce
  • 200 g of rice
  • 1 liter of water
  • salt
  • pepper
  • a few strands of saffron or a pinch of food coloring

Preparation

Put the oil in the glass and heat it for 3 minutes, Varoma temperature, speed 1.

Add the peeled garlic clove, onion and carrot, peel and cut into large pieces and crush over 5 seconds at speed 5.

Then fry for 5 minutes 100º, spoon speed, turn left. With a glass.

Add a tablespoon of roasted tomatoes, mushrooms and half a teaspoon (of coffee) of salt. programmer 10 minutes, 100º, spoon speed, turn left. With a glass. When there are 30 seconds left, add half a teaspoon of paprika.

Add a liter of water and 1 teaspoon and a half of salt. We cook for 12 minutes, 100º, spoon speed, turn left. With a glass.

Taste the broth, grind the salt, add the saffron or food coloring and add the rice. We cook for 14 minutes, 100º, spoon speed, turn left. With a glass.


How to quickly prepare the tastiest rice with mushrooms

Before the holidays, when we will enjoy steaks, meatballs and cakes, most of us fast. But this does not mean that fasting food is less tasty or poorer in nutrients. Mushroom rice is an excellent preparation for fasting, both as a main course and as a side dish. [& hellip]

Before the holidays, when we will enjoy steaks, meatballs and cakes, most of us fast. But this does not mean that fasting food is less tasty or poorer in nutrients.

Mushroom rice is an excellent preparation for fasting, both as a main course and as a side dish. Because rice is rich in carbohydrates, and mushrooms are full of vitamins and antioxidants, your body will receive a well-deserved portion of energy and will be ready for any challenge. Here are some recipes to inspire you in the kitchen.


Method of preparation

Wash the rice, leave it in cold water for bleaching, then boil it in 2 l of cold water, in which a spoonful of Knorr, peppercorns and parsley leaves are added. When it is boiled, drain the water and set aside.
The frozen vegetables are boiled with a little salt, then drained as well, and set aside.
Separately, crush 2 cloves of garlic, lightly fry in a tablespoon of oil, put the chopped mushrooms and fry over low heat, under the lid (be careful-jump out of the pan !!).
Add a finely chopped onion, continue frying, then remove from the heat and add a tablespoon of flour, mix quickly, put back on the fire, add the rice, vegetables and mix quickly over low heat. . Add paprika, pepper, and quench with a cup of water. Allow the flavors of the vegetables, mushrooms and rice to penetrate, then add the chopped parsley, cover with a lid and remove from the heat.

It can be served as such, as a fasting recipe, or as a garnish for various steaks.

Chicken with mushroom sauce and rice with vegetables

Fry the chicken in a little oil, until well browned, separately put a pot of water for

Rice with vegetables, mushrooms and broccoli

Chop the vegetables according to preference, cook in turn the onion, the carrot, the pepper and then the rice after


Rice with pleurotus mushrooms

The texture of the pleurotus fungus can be a hassle for a child, but less likely for parents. Under these conditions, the recipe is worth making & # 8211 pleurotus mushroom rice.

The texture of the pleurotus fungus can give a child a headache, but parents & # 8230 are less likely. Under these conditions the recipe is worth making & # 8211 pleurotus mushroom rice.

Ingredients

  • 400 g pleurotus mushrooms
  • 200 g of rice, preferred
  • 1 carrot
  • 1 onion
  • the white part of a leek thread
  • 2 garlic cloves
  • 1 tablespoon oil
  • 1 teaspoon tarragon
  • 1 bay leaf, (optional), (optional)

Steps needed to prepare

  1. Mushrooms and vegetables are cleaned and washed very well.
  2. The mushrooms are cut into juliennes, the carrot is cut into small sticks, the onion cubes, the leeks into slices and the garlic into slices.
  3. Mushrooms and vegetables are mixed with oil and a small glass of water.
  4. After 15 minutes, add the rice, bay leaf, salt and pepper to taste. Add a little hot water as the rice boils. Tarragon is added to the end.

NB: Anca recommended the recipe as it is suitable for children older than 2 years. The main reason was the texture of the pleurotus mushrooms, harder and harder to chew. If you still have children under 2 years old who accept the texture of mushrooms, the above recipe is very good for both them and the whole family.


Rice with pleurotus mushrooms

The texture of the pleurotus fungus can be a hassle for a child, but less likely for parents. Under these conditions the recipe is worth making & # 8211 pleurotus mushroom rice.

The texture of the pleurotus fungus can give a child a headache, but parents & # 8230 are less likely. Under these conditions, the recipe is worth making & # 8211 pleurotus mushroom rice.

Ingredients

  • 400 g pleurotus mushrooms
  • 200 g of rice, preferred
  • 1 carrot
  • 1 onion
  • the white part of a leek thread
  • 2 garlic cloves
  • 1 tablespoon oil
  • 1 teaspoon tarragon
  • 1 bay leaf, (optional), (optional)

Steps needed to prepare

  1. Mushrooms and vegetables are cleaned and washed very well.
  2. The mushrooms are cut into juliennes, the carrot is cut into small sticks, the onion cubes, the leeks into slices and the garlic into slices.
  3. Mushrooms and vegetables are mixed with oil and a small glass of water.
  4. After 15 minutes, add the rice, bay leaf, salt and pepper to taste. Add a little hot water as the rice boils. Tarragon is added to the end.

NB: Anca recommended the recipe as it is suitable for children older than 2 years. The main reason was the texture of the pleurotus mushrooms, harder and harder to chew. If you still have children under 2 years old who accept the texture of mushrooms, the above recipe is very good for both them and the whole family.


Fasting Mushrooms & # 8211 10 Mushroom Recipes to Try at Christmas

Fasting mushroom ciulama

Ingredient:

  • 500 g mushrooms
  • 1 onion
  • 2 carrots
  • 1 parsnip
  • 2 tablespoons oil
  • 2-3 tablespoons flour
  • salt
  • pepper
  • dill and green parsley.

How to prepare ciulama with fasting mushrooms:

The mushrooms are cleaned, washed and boiled in salted water. Drain and boil again in 1.5 l of clean water. Add the onion, carrots and parsnips, all cleaned and washed. When the vegetables and mushrooms are well cooked, salt them and let them cool. You can use any kind of mushroom you prefer for this fasting mushroom ciulama. Heat the oil, then bake the flour for only 1-2 minutes, just enough to turn slightly yellow. Extinguish with strained soup, added in small portions, stirring each time to avoid lumps. When it becomes the consistency of cream, add the boiled and sliced ​​mushrooms. Let it boil for another 5-10 minutes, stirring so that it does not stick to the bottom of the pot. The mushroom ciulama recipe goes well with salt, pepper and greens and is served hot with polenta.

Recipe source: Retete.unica.ro

Rice with mushrooms

Ingredient:

  • salt
  • a few sprigs of parsley
  • 500 ml of concentrate soup
  • 50 g butter
  • 1 small box of mushrooms
  • 250 g round grain rice.

Rice with mushrooms

Method of preparation:

Remove the mushrooms from the box, pass through a stream of cold water to remove the preservative and drain in a strainer. In a bowl, melt the butter and add the rice. Leave until translucent and add the mushrooms. Pour the soup from the concentrate, sprinkle with salt and simmer under the lid for about 15 minutes or as long as it takes to soften the rice.
The rice with vegetables recipe is brought to the table with parsley on top.

Recipe source: Retete.unica.ro

Fasting mushroom soup

Ingredient:

  • 400 g mushrooms
  • 2-3 carrots
  • 1 celery
  • 1 parsnip
  • 1 onion
  • 1 leek thread
  • 2 tablespoons oil
  • 200 ml peeled tomatoes in tomato juice
  • 1 tablespoon rice
  • 1 clove of garlic
  • salt
  • pepper
  • 1 bunch of parsley and green celery.

Fasting mushroom soup

Method of preparation:

Onions, carrots, parsnips, celery and leeks are washed, cleaned and finely chopped. Boil in 2-2.5 liters of water with a pinch of salt. Separately, in a frying pan with oil, fry the sliced ​​mushrooms. Quench with 2-3 tablespoons of vegetable broth, add a pinch of salt and simmer for 5 minutes. Add the mushrooms to the soup, cover and simmer for 30 minutes. If the mushrooms and all the vegetables are well cooked, add the finely chopped garlic, rice and finally the tomato juice and diced tomatoes. Leave it on the fire for another 10 minutes and the fasting mushroom soup matches the taste with salt, pepper and finely chopped greens.

Recipe source: Retete.unica.ro

Mushroom stew

Ingredient:

  • 800 g mushrooms
  • 1 medium carrot
  • 2 large onions
  • 2 peppers
  • a can of diced tomatoes (400g)
  • 2 tablespoons oil
  • a dill connection
  • salt
  • Pepper.

Method of preparation:

Saute the finely chopped onion in the 2 tablespoons of oil, over low heat, 4-5 minutes, then add the chopped pepper and grated carrot. Mix for a minute in the stew ingredients, then add the sliced ​​mushrooms and a cup of water (250 ml). Put the lid on the mushroom stew and stir occasionally, leaving the stew on low-medium heat for the next 20 minutes. When the mushrooms have completely changed color, let the stew drop, season with salt and pepper, then add the diced tomatoes. Stir in the stew and leave it on the fire for another 5-10 minutes, then sprinkle with plenty of dill. Serve fasting stew with polenta and hot peppers.

Recipe source: Retete.unica.ro

Mushroom stew

Fasting meatballs with vegetables and mushrooms

Ingredient:

  • 2 carrots
  • 1 small celery
  • 1 onion
  • 2 potatoes
  • 2 cloves of garlic
  • 1 can of mushrooms
  • oil
  • paprika
  • salt
  • Pepper

Method of preparation:

Peel the vegetables and wash them, then put them on the grater with small holes. Before putting the potatoes on the grater, it is advisable to squeeze the juice well, to make sure that the composition for the meatballs binds perfectly. Meanwhile, drain the mushroom juice and cut into cubes. Mix with the grated vegetables and add a tablespoon of flour to better bind the composition. Sprinkle with salt, pepper and paprika to taste, and shape the meatballs. Before putting them in the hot oil, pass the meatballs through the flour.

Mushroom goulash

Ingredient:

  • 1 kg mushrooms
  • 1 cup oil
  • 1 green pepper
  • 4 large onions
  • 4 tomatoes
  • salt
  • pepper
  • 1 bunch parsley.

Method of preparation:

Wash the mushrooms well, cut and boil. Meanwhile, chop the peppers and onions and remove the peel of the tomatoes, then cut them into small pieces. Put the onion and pepper to harden for 2-3 minutes, then add the tomatoes, salt and pepper and leave on the fig for 3 minutes. Mix with the boiled mushrooms and the mushroom goulash recipe is ready. Serve hot next to a garnish of natural potatoes.

Mushrooms with tomato and garlic sauce

Ingredient:

  • 350 g mushrooms
  • 1 medium onion
  • 1 small carrot
  • 3 tablespoons thicker tomato sauce
  • 3-4 large cloves of garlic
  • 1 cup water
  • 2 tablespoons oil
  • 1/2 bunch green parsley
  • 1-2 small basil leaves
  • 1 dry thyme powder
  • salt
  • pepper

Method of preparation:

Chop the onion and add the carrot through a small grater. Heat in hot oil, add the finely chopped mushroom tails and leave on the fire for 2 minutes. Add the tomato juice to the pan, thyme, basil, salt, pepper and water and simmer for 2 minutes. Place the mushroom caps in a heat-resistant dish, season with salt, pepper and a little oil. Add the crushed garlic over the composition in the pan and mix well until everything is smooth. The mixture is poured into mushrooms. Put the mushroom mist in the oven for 30 minutes, at 200 degrees. Serve the mushrooms hot with green parsley sprinkled on top.

Fasting stuffed mushrooms

Sauteed mushrooms

Ingredient:

  • 1 kg mushrooms
  • 2 large onions
  • 100 g butter / margarine
  • 3-4 tablespoons white wine
  • salt
  • pepper
  • 1 bunch of parsley.

Method of preparation:

Wash the mushrooms in more water and cut into slices. Melt the butter and let the onion harden, cut into scales, then add the mushrooms and wine. Leave everything to boil, over medium heat, until the mushroom juice decreases. When ready, season with salt, pepper and sprinkle with chopped green parsley.

Green bean recipe with mushrooms

Ingredient:

  • a small can of sliced ​​mushrooms
  • 400 g of bean pods
  • 2 large onions
  • 4 garlic cloves
  • 2-3 tablespoons oil
  • salt
  • Pepper, greenery, to taste.

Method of preparation:

The mushrooms are passed under a stream of cold water and left to drain. Boil the beans for 2 minutes. Cut the onion as desired and fry in oil, sprinkled with salt, only until soft. Put the beans, sliced ​​mushrooms, garlic, salt, pepper and greens in a baking dish, to taste. Cover with lightly hardened onions and leave in the oven until nicely caramelized.

Recipe source: Libertateapentrufemei.ro

Mini tart with mushrooms

Ingredient:

  • a fasting puff pastry dough
  • 500 g fresh or canned mushrooms
  • 3 white onions
  • 10 pieces of walnut kernels
  • 2 tablespoons oil
  • a spoonful of margarine
  • salt
  • Pepper.

Method of preparation:

Mushrooms are cleaned, cut into strips or, if preserved, placed under a stream of cold water and drained. In a tablespoon of oil put the onion to harden and, when it has become glassy, ​​add the mushrooms and a tablespoon of margarine. Leave it on the fire for 10 minutes, add the ground walnuts and leave it for another 2-3 minutes. Match the taste of salt and pepper. The dough is cut into squares, each piece is drilled with a fork from place to place and the filling is distributed. Sprinkle with the remaining oil. Bake the tarts for 20 minutes.

Mini tart with mushrooms

Recipe source: Libertateapentrufemei.ro

If you are out of ideas, we also have some recipes for fasting appetizers!

A delicious recipe with mushrooms, only good for the cold season, is the mushroom zacusca!