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Mixed mushrooms in the pan

Mixed mushrooms in the pan

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Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Mixed mushrooms in the pan:

Put the mushrooms in a pan with a little oil, together with the thinly sliced ​​garlic and leave to harden for a few minutes. Add a little milk, simmer, add salt and a drop of wine (red or white). Move to another pan, add a little more oil, leave them for another 5 minutes and serve, as a garnish or as a main course.

Mixed mushrooms in the pan - Recipes

Recipe provided by Chef Cezar Munteanu

He decided to become a cook during his adolescence, when he brilliantly prepared his first dessert & # 8211 Peach Melba. Although his parents saw their son as a doctor or engineer, Cezar Munteanu pursued his passion for cooking and did well, because today he is a true professional and a Master of gastronomy.
Over the years he has constantly specialized, both in the country and abroad (Italy, Austria, United States). After more than 30 years of experience, the famous chef now has an impressive track record of titles and awards.
Cezar Munteanu can be assigned numerous functions: from chef, manager, trainer, lecturer to consultant. He is the initiator of many projects in food education and social responsibility, but also a mentor for young people passionate about the fascinating world of gastronomy.
For 15 years he coordinated the organization of official meals at the highest level. At only 22 years old, Cezar Munteanu became the first chef in the Ministry of Foreign Affairs, cooking for presidents and other personalities, in the Romanian embassies in Italy, Austria and the United States of America.
Out of the desire to share his love for a healthy and quality diet, Cezar Munteanu is the moderator of two radio shows on Europa FM, "Food with principles" and "Tasteful recipe". It also has a long-standing collaboration with large companies in the food and hospitality industry.

The preparation consists of:

• Pie sheet
• Mushroom filling

Pie sheet

of 800 g - Sieved flour
500 ml - Water
of 15 ml - Apple cider vinegar with honey
aaa 5 g - Salt
a 50 ml - Oil used to spread the sheet

• Combine all ingredients and knead.
• Let the dough rest for 3 hours at 4 ° C. This operation is very important for the interaction between gluten and vinegar.
• Divide the dough into equal pieces, forming spheres from each piece of dough, spread the dough into sheets as thin as possible. You can use the method of forming Dobrogean pie sheets, the spinning method.

Mushroom filling

t 700 g - Mixed, frozen forest mushrooms
t 200 g - Champignon mushrooms, fresh
t 200 g - Dried onions
aa 50 g - Chestnut flour
aaa 5 g - Green parsley
aa 10 g - Salt
aaa 1 g - Black pepper
of 30 g - Flavored oil
aaa1 g - Aromatic plants
at 30 g - Brown raisins
20 ml - White wine

• Peel the onion and wash it. Soak the raisins in wine. Wash the parsley and cut it very finely.
• Wipe the fresh mushrooms with a damp cloth and cut them into juliennes.
Careful! Mushrooms are not washed, to avoid their organoleptic depreciation and the accumulation of unjustified water.
• Cut the julienne onion and sauté it in flavored oil, then add the raisins soaked in white wine.
• Add the diced, frozen mushrooms over the sautéed onion.
Careful! Do not defrost mushrooms before use! They will darken and lose their aroma in the spilled liquid.
• Drain the mushrooms in another pan, with the addition of oil and butter, until golden brown.
• Combine the two types of cooked mushrooms in another pan, already on the fire, then add, in the rain, the chestnut flour and the rest of the spices. Mix the composition until it becomes consistent and remove the remaining water (about 5 minutes).
• Add the parsley and allow to cool.

Final preparation

• Fill the pie sheets with the previously prepared filling and roll them like a strudel.

• Grease the strudel pieces with a little oil and place them in the preheated oven. Bake for 35 & # 8211 40 minutes at 175 ° C.

Chef Cezar Munteanu recommends this pie, either as a hot snack or as a garnish for red meat. The ingredients mentioned are for 10 servings.

Frying pan & # 8222Breakfast & # 8221

What did our mothers and grandmothers do when the wind was blowing in the household, when there was a little more of each food and they, the poor, had to feed an army of hungry mouths? They were inventing a table, throwing everything in the pan. But what good combinations they came up with and how I wiped the pan with the last piece of bread, so that nothing was left! Thinking about them, I made breakfast below, when I ran out of food in the fridge. Something richer than before and extremely tasty! 1 bowl, 3 main ingredients and & # 8230 welcome to the table, kids!

  1. Boil the potatoes but not until the end (they should not be crumbly as for puree), cut them into cubes (smaller, not as for stew). Meanwhile, fry the onion in a large pan (in it you will cook everything). When it becomes glassy, ​​add potatoes over, season with spices.
  2. Add the previously fried bacon strips over, add more spices if you feel it is necessary.
  3. Break 4 eggs (as for mesh) over, put the lid on and take out to serve when the eggs are ready.

Optionally, you can sprinkle fresh parsley on top and, if you have, cheese or Parmesan.

Other delicious breakfast recipes:

1 / 5 - 4 Review (s)

Instructions for preparing pasta with lemon and shrimp

Ingredients (4 servings)

  • 285 g of pasta
  • 230 g shrimp (washed and peeled)
  • 3 lemons
  • 140 g of cream cheese or quark
  • Basil
  • Garlic powder
  • Extra virgin olive oil
  • Salt and pepper (to taste)

Method of preparation

  • Heat a pan over medium heat and add 2 tablespoons of extra virgin olive oil. When hot, add the shrimp.
  • Saute for 7-10 minutes, then take the shrimp out of the pan and set them aside.
  • Grate the lemon. Stop before you reach the white part and cut the leftovers into pieces.
  • Put the lemon pieces in the pan and stir to help them release their juice.
  • In the meantime, heat a pot of water to boil the pasta. Let them boil for at least 7 minutes to get a consistency al dente (take them off the fire as soon as the white in their center disappears).
  • After the lemons have released their juice, take them out of the pan and combine them with cream cheese or quark.
  • Add a few tablespoons of the water used to boil the pasta so that the texture is softer.
  • Add pasta, sauce and shrimp.
  • At the end, season to taste and add garlic powder, basil and grated lemon peel. Now the dish is ready and can be served.

You can replace cream cheese with soy options suitable for vegans or with low-lactose cheeses, such as Munster, Camembert, Brie, Cheese, Provolone, Gouda, Moldy Cheese, Parmesan or Swiss Cheese. At the same time, you can opt for an assortment of pasta to satisfy your needs.

Pasta with lemon and shrimp go combined with mixed salads or vegetable creams, to get a nutritious and balanced lunch or dinner.

Snack of tasty mushrooms with meat

For better nutritional value, it is good to add meat to salads. Not only does it satisfy hunger, but it also provides many beneficial substances to the body.

  • wooden mushrooms & # 8211 35-50 g
  • meat (pork, lean or beef) & # 8211 350-400 g
  • 1 large onion
  • vegetable oil
  • 100-150 ml of soy sauce.

Cooking time & # 8211 40-45 minutes.

Clean the mushrooms in warm water. In a hot pan, send the onion cut in half into rings and fry a little. Then put the cut meat into thin strips. Fry until the liquid has completely evaporated and a golden brown crust has formed in the meat.

Gather the mushrooms from excess water and cut into strips. To add the meat with onions and mix. For more spiciness, add a little crushed garlic or red / black pepper. Salt is not necessary, therefore the salad will be salted.

After watching the video, you will discover another delicious wooden mushroom salad with meat:

Tricks for housewives

One of the main secrets of tasty cooked meat is proper cutting. There are several rules:

  1. To cut the meat you only need in thawed form. An ice cream will break
  2. After complete thawing, the meat should relax in the air for 20 minutes. During this time, all the juice is evenly distributed on the piece
  3. It is necessary to cut this product only the long sharp knife It is not recommended to use embossed blades, as they break the texture and the meat loses its juices when fried
  4. It is recommended to use a wooden board for safety purposes
  5. The pulp must be cut, in most cases, only through the fibers, so that during the heat treatment it does not lose its juice.

Of course, if such an effect is necessary at the exit, then the slices are cut thicker, for example, as for a medium roast.

The frying pan for frying must have a thick dead end, for example, cast iron or aluminum (with non-stick coating). The dishes must match the amount of meat. If the pieces are too tight together, then it will not be a fried plate, but a stew. If on the contrary & # 8211 too much space, then most of the juice has just evaporated and the meat can get a bitter taste.

Table. Cooking time for meat of different degrees of frying.

Below you can see the video recipe or read step by step how to do it:

  1. Put the oil and butter in a pan, let it heat up, then add the crushed garlic. Allow to brown a little, just enough to gently perfume the oil. Discard the garlic and keep the oil, which already smells fantastic.
  2. Now add the sliced ​​meat about the size of your little finger. Mix quickly, leave only to whiten, lasts 2-3 minutes.
  3. Now put the sliced ​​vegetables: peppers, mushrooms, celery. Cut green onions. I cut the mushrooms with the ground, then wash them very well in a stream of cold water, after breaking the leg. Mix the vegetables lightly, now add the hot peppers, if you like to eat spicy. Leave for 3-4 minutes, until the vegetables soften slightly. Not too hard, celery and pepper will remain all-dente, and the mushrooms should be only slightly softened, not cooked for a long time. No more than 4 minutes!
  4. Now add freshly ground pepper and a pinch of salt. In the end, not before.
  5. Extinguish the fire and mix everything gently. God, it smells good.

It will stay on the fire for about 10 minutes, we calculate 10 minutes for washing, cutting meat and vegetables.

Now there are 10 minutes to prepare a seasonal salad and another 10 minutes to set the table.

In a maximum of 40 minutes you sit at the table with your loved ones and enjoy something wonderfully tasty & # 128578

Calf with pan-fried mushrooms, quick recipe

It is a food that I often prepare, so I received with great joy the proposal to participate in the contest & ldquoAmerican tastes in Romanian dishes & rdquo launched by Office of Agriculture of the US Embassy in Bucharest. The star of the contest is beef.
Now let me see you: I challenge you to try the recipe and come back with pictures and comments. I am always here, just a click away and I answer questions with great joy. We cook simple and tasty goodies together.

Let's make simple Romanian cuisine known everywhere, as our mothers and grandmothers cooked!

4. Exotic steak vegetables mix

They are not fancy dishes, but still this dish turns out to be extremely exotic and just as tasty.


  • 1 medium broccoli, cut into florets
  • 1 yellow zucchini, cut into cubes
  • 1 green zucchini, cut into cubes
  • 200 mushrooms, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 3-4 cloves of garlic, crushed
  • 1/2 teaspoon black pepper powder
  • ½ teaspoon of universal spice
  • ½ cup of chopped parsley
  • 2 tablespoons butter
  • Salt to taste
  • Heat the butter in a pan.
  • Add the garlic and cook for a minute
  • Add all the vegetables, salt and pepper and cook for 5-6 minutes.
  • Once it is tender, add the spices and mix well.
  • Garnish with freshly chopped parsley

Cooking time: 20-25 minutes

Service: serves 3-4

Mokhovikov mushroom: description, distribution, composition

Mokhovikov is the tubular mushroom, which has a slightly sticky, dry and velvety hat. The leg is sometimes somewhat wrinkled. Nutritious it can compete well with beef. Mokhovikov mushrooms great vegetarian diet. Contains minerals and vitamins.

These macromycetes have a reddish or whitish paste with yellow-green shirokotrubochnym hymenophore. The incisions quickly turn blue and become unpleasant in appearance, but the taste is completely unaffected. Mokhovikov mushroom previously classified as the genus Boletus. This caused considerable morphological diversity. There are at least 18 varieties of this mushroom: woody, powdery, green, parasitic, polish, astreevy, colorful, chestnut, poluzolotisty, red, tuposporovy and others. And poisonous species, not Mokhovikov. Some of them are inedible, but not toxic, and therefore can not cause serious poisoning. Mokhovikov mushrooms for man is safe. And it is very important for novice mushroom pickers. After all, they often confuse similar macromycetes, and even use them for food, which leads to poisoning. This is valuable and Mokhovikov of mushrooms. The fake version of does not occur naturally.

Where can I find? Mokhovikov mushrooms found in temperate regions of both hemispheres. He prefers a soil covered with moss, which grows mushroom cover. That was the reason the name of the mushroom. Mokhovikov microspores form conifers and deciduous trees. They grow very well in mixed forests and pine. Mokhovikov green mushroom can be found on forest edges and meadows, along roadsides, much less - on stumps, as well as at the base of pines and firs. Mokhovikov parasites can grow on lozhnodozhdevikov and waterproof bodies. Some species are saprotroph, meaning they receive only nutrients from the soil.

Harvest time

The fungus appears with the onset of warm weather in June, after a little rain. The most popular among mushroom pickers have Polish and green Mokhovikov, despite the fact that they are part of the third category of edibility. In food can be eaten immediately after harvest, fry in a pan. Most fans of "quiet hunting" do just that, because the production quickly cuts the blue turn. Mokhovikov mushrooms can keep for the winter. It is also slightly zasushivat (after cleaning) on ​​the stove, in the oven, the sun, strung on a wire.

As already mentioned, the amino acid content in Mokhovikov slightly lower than beef. However, in the digestive tract digested by mushrooms is somewhat worse than meat. For vegetarians Mokhovikov are an excellent substitute for animal protein. In addition, these mushrooms contain vitamins (PP, C, A, D), essential oil, minerals, sugars and enzymes. For better digestion of biologically valuable components when cooked Mokhovikov to grind. It should be remembered that these mushrooms are heavy foods, so they are not recommended for use for people with chronic and severe diseases of the digestive glands and digestive tract.

Mushrooms stuffed with baked olives Delicious fasting recipe

The other day I bought a kilo of mushrooms with the idea of ​​cooking them and having food for several days. I took them without a specific thought, that is, without having a concrete list of recipes to use to prepare them.

I could have made a fasting pate with mushrooms and nuts, pan-fried mushrooms with garlic, mushroom soup, sarmale with mushrooms and more and more other recipes in which mushrooms are the star ingredient. In the end, I stopped at just 2 recipes to put into practice.

The first time we made a big pot of fasting sarmale with mushrooms because it is a spornic dish and it reached us, as we estimated, for several days. And from what I put aside I quickly made some stuffed mushrooms in the oven.

I have 2 more recipes of this kind on the site and I knew how to make them very quickly. Much faster than sarmales are made, so I only had something to eat at lunch while the sarmales were cooking in the oven. So I quickly chopped the stalks, added a few olives and parsley plus other spices in the oven with them. Let's see exactly what we used and how we prepared them.

Note!I used a glaze of soy sauce and balsamic vinegar of modena, a sauce that I bought from the store, ready-made. If you do not have such a sauce you can put 2 tablespoons of soy sauce and a teaspoon of balsamic vinegar of modena.

Video: How to cook ENOKI MUSHROOM Spicy l Kusina Motto