Step 1: For starters I put in a pot to boil a liter and a half of water, with a little salt and carrot, parsley root, celery, a tomato, a piece of leek. When they were ready, I strained the soup obtained and boiled it again on one eye, but on a very low heat, more to keep it warm.
Step 2: I heated a little olive oil in a pan and I cooked a onion and a clove of finely chopped garlic. I also added the washed mushrooms, wiped with a towel and cut into slices, a little parsley and green basil, salt and pepper. I hardened them lightly until they softened a little. Then I took them off the fire.
Step 3: In another pan I put the olive oil back on the heat, I added the other finely chopped onion and when it started to brown, I put the rice. I stirred continuously, and when the rice became translucent, I poured a glass of white wine over it and mixed. The alcohol must evaporate, but the rice must remain creamy, not dry.
Step 4: From now on, you are like tied to the stove :) You have to add a pinch of soup and mix until the rice absorbs it, but also, it has to be in a kind of own sauce, to bind nicely, not to dry. After the soup has decreased, add another polish and so on, about 6-7 times, depending on the size of the polish.
Step 5: However, it is good to taste from time to time, to see how much rice is to be made. When it became soft on the outside, but still a little hard, al dente on the inside, I added the hardened mushrooms, the rest of the parsley, green basil, a clove of finely chopped garlic, a peeled tomato and cut into small cubes, salt and pepper. . I added another soup polish and left everything on the fire for about 3 minutes. Then I sprinkled Parmesan cheese and put a small piece of butter. I mixed lightly and stopped.
For special effects :) I hardened a few slices of mushrooms in a Teflon pan, but without adding a drop of oil. I only baked them on both sides until they turned golden. It's a trick I saw on TV euphoria, at Nicolai. And the taste of the mushrooms made this way is really incredible. In addition, they look well sprinkled over risotto. I also put in the plates a little parsley and basil and a Parmesan powder. Good appetite!
Potato potatoes with mushrooms in a slow cooker
If you are a happy owner of a new multicooker, the process of frying potatoes with mushrooms will be even less tiring for you: it will make everything & # 8211 a kitchen assistant. The peculiarity of cooking in a slow cooker is that there is no extinguishing, but, as it was, the greed of the ingredients, as in the Russian stove, and all the nutrients, because they are clogged carefully, consumers remain to be expected, not volatilizing during cooking.
- One and a half kilograms of potatoes (the weight of a tuber is about 150 grams, which means 9 potatoes)
- 350 grams of mushroom mushrooms
- Two onions
- 50 grams of vegetable oil
- Potato spices in a bag,
- Fresh dill & # 8211 a few branches.
Preparation time & # 8211 50 minutes.
The calorie content will be 175 Kcal per serving of 200 grams.
Wash and peel the vegetables and mushrooms, cut the onion as usual.
Turn on the slow cooker on the & # 8220Fry & # 8221, pour oil into the bowl when it heats up, put the onion and fry, let them become transparent.
The mushrooms will cut into large slices, add to the onion, sprinkle with spices, let it sweat for a few minutes.
Quickly cut the potatoes and put the potato cubes in the mushroom mixture.
Mix everything, try, add spices, if necessary, and pour a glass or two of water (depending on whether you like more or less liquid in the stew).
Now the slow cooker should be set to & # 8220Quenching & # 8221. Basically, you can choose the time alone & # 8211 twenty minutes is enough, but it can also be turned off by the program 40.
Served with sweet potatoes sprinkled with dill.
(P) Risotto with Parmigiano Reggiano, pumpkin and mushrooms
Dissolve the food cube in 850ml boiling water.
Add the mushrooms and simmer for 30 minutes.
Meanwhile, heat the olive oil in a pan. Add the rice for the risotto and leave it on the fire for two minutes until it becomes translucent.
Add onion and pumpkin, cut into cubes. Stir continuously for 3 minutes. Pour the wine and then add the mushrooms. Let it cook for 20 & ndash 25 minutes, adding the soup if necessary, from time to time.
When the rice has become creamy, add the grated Parmigiano Reggiano.
Stir and leave on the fire for another 2-3 minutes.
Serve hot, with plenty of grated Parmigiano Reggiano on top.
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Risotto with two kinds of mushrooms - Recipes
Because I love both risotto and mushrooms, there is no other way. than to combine them. To get the creamy texture that bothers me so much, I introduced in the scheme a third component, also dear to me, Brie cheese. The outcome? An unctuous and rich risotto, a perfect combination between the strong aromas of mushrooms and the fine ones of Brie.
250 grams of Arborio rice (or other rice for risotto)
4 tablespoons olive oil
750 ml of hot salted water
250 grams Mushrooms
250 grams of Pleurotus mushrooms
In a saucepan, fry the chopped onion in two tablespoons of olive oil.
After two minutes, add the rice and cook until translucent, about a minute.
Add the wine and cook over high heat until evaporated.
Gradually add a pinch of hot salted water so that the rice is covered. The added water must always be hot.
The mushrooms are hydrated for 30 minutes in warm water.
The rest of the mushrooms are cleaned and cut into slices. Fry the mushrooms in the rest of the olive oil until all the liquid left by them evaporates.
When the risotto is cooked, add the Brie cheese, cut into pieces.
When the cheese has melted, add the mushrooms and leave for another minute.
If necessary, add salt. Remove the risotto from the heat and add the butter.
You can use any kind of mushrooms you like, find or have in the fridge / pantry, but I would not omit mushrooms or other wild mushrooms, which have more personality than the cultivated ones.
Risotto with mushrooms and bacon
In a saucepan bring the soup to a boil, then reduce the heat to low.
In a large saucepan, fry the bacon pieces until crispy. When they are ready, set them aside on a paper towel.
In the same pan using the remaining bacon fat, cook the onion until soft, about 5 minutes. Add the garlic, mushrooms, bay leaf and thyme.
Add the butter, then the rice, stirring constantly.
Cook the rice until it gets a translucent shade, about 2-3 minutes, stirring constantly.
Add the wine and cook until it is almost completely absorbed.
Gradually add the hot soup, stirring constantly. Wait for each soup polish to be completely absorbed until you add the next one.
The risotto is ready when it's creamy, not sticky, and the rice grains are cooked al dente (you don't have to need the whole amount of soup).
At the end, add the grated Parmesan cheese and season with salt and pepper to taste.
Ingredients for two people
The recipe for fish with mushrooms is simple but requires some less obvious but essential ingredients.
Strangely, you will need a few pieces of chicken, preferably spinach, and a few vegetables - celery, carrots, onions - to boil together to have at least half a liter of stock / chicken soup.
- A sea fish, sea bream, sea perch of 600 - 800 grams
- A piece of fresh ginger, a few cloves of garlic, a few sprigs of green onion, salt, pepper, olive oil.
- Soy sauce, fish sauce, red vinegar
- Some Shiitake mushrooms
- 4 artichokes
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic
- freshly ground salt and pepper
- 120 ml water
- 300 g rice for risotto
- 1 small onion (or a salad)
- 3 tablespoons oil e.v. of olives
- 50 ml dry white wine
- 1 liter of vegetable soup
- grated parmesan for serving
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How to prepare noodles with mushrooms
The noodles are boiled in water with a little salt, after they have boiled they drain well, well. Mushrooms are washed and cleaned, cut into large pieces, halves or quarters. Finely chop the garlic and beat the egg like an omelet. Heat the oil in a pan, cook the garlic for about 1-2 minutes. Over the hardened garlic, add the beaten egg and a few seconds later the mushrooms and noodles. Mix well. Add lemon juice, soy sauce, sugar, salt and pepper. Leave the pan on low heat and cover for five minutes (stir in the meantime). Green onions are cleaned and washed, cut into long strips and added at the end. If you want a splash of color on your plate to impress your guests, I recommend noodles with mushrooms!
Mirabela Mares recipe: Risotto with mushrooms and cherries
Make a soup from the roots, onion and part of the mushrooms. Keep warm.
Finely chop the onion (both old and new) and brown in butter and olive oil.
Add the chopped celery and in a minute the rice, stirring until golden.
And vermouth is added, stirring, until the alcohol is removed by cooking and everything sizzles, almost without liquid.
Add the rest of the mushrooms cut into large cubes (keep 3-4 whole mushrooms for decoration).
Cook, stirring constantly, add a little salt and black pepper.
We start to add a little soup and stir constantly over medium heat.
If we feel the need to help consistency, add a little butter when it decreases.
We repeat the procedure until the rice is cooked, but not soft, and the consistency resembles a cream.
Remove from the heat and add grated Parmesan cheese, let it rest for a few minutes with a lid.
We form from grated Parmesan cheese two discs of 3-5 cm. Bake them in the preheated oven on baking paper.
Heat the grill pan and quickly cook the few mushrooms kept whole. We take them from the grill and season them with salt, pepper, lemon juice and olive oil.
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Steamed vegetable recipes
1. Spaghetti with white sauce and steamed vegetables
Spaghetti is the best garnish for any food. If you like Italian cuisine, you will surely love the taste of this recipe with steamed vegetables.
Spaghetti with white sauce and steamed vegetables are easy to cook. Preparation time does not exceed one hour.
- 1 onion (100 g)
- 1 red bell pepper (150 g)
- 4 teaspoons salt (20 g)
- 1 cup milk (225 ml)
- 1/2 cup water (100 ml)
- 1/3 bunch of asparagus (50 g)
- 3 tablespoons margarine (45 g)
- 1 bag of long spaghetti (1 kg)
- 1 teaspoon olive oil (5 ml)
- 4 tablespoons wheat flour (60 g)
- 2 teaspoons dried rosemary (10 g)
Method of preparation
- Dice the onion and pepper. Add a tablespoon of olive oil to the pressure cooker, along with the chopped vegetables.
- Sprinkle the two teaspoons of salt and dried rosemary. Saute the vegetables for a few minutes, then add the water and cover the bowl. Steam the vegetables for 20 minutes, until it softens.
- Bring the milk to a boil in a saucepan over low heat and bring to the boil. You can add 1/2 onion, if you want.
- In a separate saucepan, melt the margarine over low heat.
- Add the wheat flour and mix until you get a dough.
- When the milk and flour mixture are ready, put them both in a single saucepan over low heat and then mix with a whisk to remove lumps.
- You will see that, slowly, a white sauce or Bechamel is formed. Then add two teaspoons of salt and mix a little.
- Remove the vegetables from the pot and mix with the white sauce.
- Boil the spaghetti in a separate bowl. When they are ready, put them on the plate and pour the white vegetable sauce on top.
2. Vegetable pie
Although it doesn't seem like it, this recipe is very simple. The pie is an original way to cook steamed vegetables "enriched" with delicious flavors. Read on to find out how to prepare.