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It is a tasty and nutritious appetizer that I prepare very often and it is very successful.
- 500 grams of mushrooms
- 1 yolk
- a teaspoon of mustard
- 3 cloves of garlic
- a cup of oil
- 3 liguri sour cream
- salt to taste
- parsley leaves
Preparation time: less than 60 minutes
RECIPE PREPARATION Mushrooms with mayonnaise and sour cream:
Wash the mushrooms, clean and cut into small pieces, boil.
We make mayonnaise in which we put sour cream and mix to homogenize the composition.
Peel the garlic and cut it into small pieces.
Strain the boiled mushrooms and mix with mayonnaise, garlic, parsley.
Salt to taste.
Good appetite !!!
The mushrooms are delicious prepared according to this recipe.
7. Pleurotus mushrooms with appetizers, green vegetables and parmesan
The recipe for pleurotus mushrooms with appetizers and green vegetables is very simple, accessible and fresh, perfect for a summer lunch. The combination of pleurotus mushrooms and dried tomatoes is a unique and very tasty. You can omit Parmesan cheese if you want to prepare the vegan / fasting version of this recipe.
The Crock Pot is set to HIGH at 6 o'clock. You can also set Low to 8 hours.
Serve with rice or broad noodles and sour cream. Be careful when removing the pieces of meat from the Crock Pot, they are very tender.
Get ready too pork with sour cream and mushrooms at Crock Pot.
Z Happiness recipe
How to fry bread mushrooms? The breaded mushrooms are fried in an oil bath.
The layer of oil must be generous so that the mushrooms float in it, not sit on the bottom of the pan. It is also important not to over-crowd the pan so that the mushrooms brown, not boil.
Fasting bread mushrooms
The fire will be high at first, after which it is immediately reduced to medium. These breaded mushrooms are fried on both sides until golden.
Finally we take them out on the absorbent napkins. Serving breaded mushrooms simple recipe These breaded mushrooms are very tasty and good-looking.
Their crust is reddish and crunchy and the middle is soft and juicy.
You have seen how easy it is to prepare! With this method you finish very quickly and keep your kitchen clean.
Along with breaded mushrooms, yogurt sauces or garlic cream go well. A tzatziki for example. Here is a section through these breaded mushrooms.
Mushroom salad with sour cream and dill
From the series of appetizers and simple salads, today I propose a mushroom salad with sour cream and dill. You don't need many ingredients, neither expensive nor hard to find. And the cooking time is a maximum of 5 minutes. I promise!
Certainly, mushroom dishes are not missing from any holiday table, no matter how they are cooked. In fact, mushrooms are preferred in any season, on any day, in any form. If we are good at thinking about how tasty they are, then this is really not surprising.
I can't say that I have always had a great attraction for mushrooms. I was a very capricious child, who did not touch many types of dishes, and mushrooms were no exception. But, with the passage of time, I also felt the need and curiosity to try many flavors, tastes and textures. This whetted my appetite and made me love vegetables and fruits so much that I gave up meat. What is strange is the fact that now I eat with pleasure (and I really miss) all those vegetables that I did not appreciate as a child.
Mushroom salad with sour cream and dill is one of my discoveries in recent years, an extremely simple and nutritious goodness. It exists in many variants, especially with the classic egg mayonnaise, which I have replaced for many years with variants of fasting mayonnaise. It's much easier for us. In addition, it saves our stomach and liver.
The mushroom-dill combination is always a winner, from my point of view, so I haven't given it up even now. And if you add your favorite spices, or replace the cream with a simple forgiveness, you always have other new salads at hand. At the same time, the risk of creating a routine is much lower.
Homemade pasta with green onions
- 400 g fresh case
- 1 bunch of green onions
- 100 g butter
Wash the case well, cut it into pieces, grind it with a fork, then pass it through a stainless steel sieve. Onions are cleaned, washed and finely chopped. Butter rubs the foam. Mix the cheese well with onion and butter, add salt, paprika and cumin, then mix well, rubbing vigorously with a wooden spoon. Serve on slices of toast, garnished with radish or tomato slices, parsley leaves or dill.
Spaghetti with bacon and mushrooms
Pancetta is not just a pretentious name for bacon, it's the name of a certain type of bacon. It is from the pork belly and in addition to being salted (like ours), it is also seasoned with black pepper, many times. In addition, it's always the way my grandfather used to produce and the way my father produced it when he was raising pigs, that is, he has a layer of fat, a layer of meat, and so on until the bacon is ready. We can call it bacon, but in order not to confuse it with the one that is just fat in the whole meal and because it is of Italian origin (in this case), we will call it pancetta, if you are not upset. So, in addition to the pancetta and a generous portion of Parmesan (from the best, of course), the only connection with Italy of the food I present to you today (as if another would be needed), is represented by the pasta from Barilla (no 1 in Italy), more precisely, spaghetti no.5, my favorites, and if after today's article you remember what to do when you wake up with too little pasta sauce, I consider myself satisfied.
For three generous portions you need 250-300 grams of pasta that you boil either according to the instructions on the package or in the eyes, as your appetite and experience dictate (Barilla recommends cooking them al dente, for a result as good, but that's ultimately a matter of taste).
For my taste, the optimal amount of sauce as long as the food is warm & # 8211 there are many troubles here, in the sense that although the sauce may be enough while it is hot, once it cools the thing changes and the pasta becomes dry. -a large spoon of sour cream & # 8211 55 grams -which can also be sour cream with 30% fat, not leaner, 55 grams of fine cow's cheese and 100 milliliters of water in which they boiled pasta.
To build the whole composition it is necessary to fry 5-6 mushroom mushrooms cut into quarters or halves, in a greased and hot pan in which you have previously browned 100 grams of pancetta cubes. Leave the pancetta in the pan while frying the mushrooms. Once all browned, put the cheese and sour cream / cream in the pan. Add the water from the pasta and season with salt and pepper.
You can also put some thyme leaves in the pan. I put it on and I liked it. Add the cooked pasta and a tablespoon of chopped onion (chives), mix well, take the pan off the heat and put 2-3 tablespoons of Parmesan cheese given through a fine grater. The sauce will adhere well and quickly to pasta.
For the feeling of freshness I put a spoonful of cucumber cubes. It turned out to be a good idea (it is important to be small, with a side of 5-7 mm).
Now, what do you do if you want more sauce? Do you run to the supermarket? Not. Chances are you've already bought more than you needed for the recipe (from where you took a tablespoon of cream there are at least three left).
In the pan in which you mixed the pasta with the sauce, add another 30-40 grams of pancetta to brown (it works without, I'll tell you straight), put another tablespoon of cream, a tablespoon of cheese and 3-4 tablespoons of water from pasta, mix well, simmer for 3-5 minutes and ready the sauce. As a general idea, if you have a sweet cream sauce, build extra sauce by putting the sweet cream in the pan over low heat, possibly adding a yolk dissolved in the pasta water (lukewarm) once you have stopped boiling it. If you have a tomato-based sauce, be it meat, you can lengthen it by combining mashed tomatoes, pasta water and spices from the original sauce, also over low / medium heat. Of course, in any of the three situations, you must rely on taste and not deviate from the taste you initially chose for your food.
A hearty meal and a mushroom sauce with grade 10 sour cream
As I said, it's time to take care of the mushrooms. So, put the mushrooms and let them cook for a few minutes. Then add the cream and, if you feel that your sauce is too thick, thin it with a little mushroom juice. Match the salt and pepper sauce, add the greens and let the sauce boil for two minutes. Now you can put out the fire sauce your this mushrooms with sour cream and you can enjoy a really tasty meal.
Mushroom salad with mayonnaise and garlic / Sponges with mayonnaise and garlic
As you can see, this recipe is extremely simple. It's easy to make and we don't even need too many ingredients:
- canned or canned mushrooms. I use about 800 grams of canned or frozen mushrooms. If I use fresh mushrooms, I put on a pound.
- half a hat of medium-sized garlic or even more. We like garlic a lot. If you want it not to feel too strong, add about 2, taste and depending on that add or not.
- 2 good tablespoons of mayonnaise. For the holidays, they make homemade mayonnaise, because they are also used in other dishes. Now I used 2 tablespoons of mayonnaise from the jar because it was hard for me to make mayonnaise for just two tablespoons. Anyway, at Lidl there is a mayonnaise that is very close to homemade mayonnaise. That's why I use it, the rest seems sour and inconsistent.
- greenery & # 8211 optional
Method of preparation
Boil the mushrooms, drain well and leave to cool. The canned ones just need to be scalded.
If you prefer to make mayonnaise, now is the time. You can make mayonnaise from a boiled egg yolk and a raw one + 80-100 ml of oil and a teaspoon of mustard. Is enough.
Put the cold mushrooms in a blender, along with the peeled garlic. I saw that many people leave them in large pieces, but I prefer them finely chopped, so that I can spread them nicely on the bread. Once they are the size we want, we mix them with mayonnaise, salt and pepper. We decorate with greenery and that's it. Simple and tasty!