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Potato food with sauteed mushrooms

Potato food with sauteed mushrooms

We peel the potatoes, wash them and cut them into cubes.

The peppers are washed and cleaned of stalks, then cut into strips.

The cleaned and washed leek is cut into rounds. We wash the mushrooms and cut them into slices.

Put in a stainless steel pan with a double bottom, 4-5 tablespoons of olive oil, then add the leek slices and the sliced ​​pepper.

Saute for 10 minutes, add sliced ​​mushrooms, salt and pepper to taste.

Boil the food over low heat for 10 minutes, add the potato pieces and mustard seeds + 1/2 cup plain water.

Cook the food over low heat, until the fork penetrates easily into the potatoes and the water decreases.

Turn off the heat, add freshly chopped green parsley and serve.

Good appetite!

This name of the mushrooms is preferred, according to some books, by the French (Trumpets of death), along with the “Horn of Abundance” (Horn ofAbundance). In our country, it is sold in supermarkets under the name of “Trâmbița Piticilor”, an obviously much more commercial name and, being about mushrooms, more & # 8230 friendly. They are called Latin Craterellus Cornucopioides, and Romanian popular name I do not know, because it is one of the mushrooms ignored by the local tradition on a large scale. Personally, I prefer to call them the “Trumpet of Death”, because I am amused by the ambiguity it causes: it is an absolutely edible species, very tasty and which, once seen, cannot be confused with anything poisonous and has no poisonous relatives. Innocent, in other words, but able to justify its creepy name by its gloomy appearance - trumpets, larger or smaller, of an intense and velvety black, with gradients of dark gray, rising from the forest floor, among the layers of foliage.

From my culinary experiences with these mushrooms, I confidently recommend their use in the raw state, to the detriment of cooking. The best are the mushrooms that were first dried and then rehydrated (if you find them in the woods and you can't wait to dry them, then wash them well and make a salad!). A very particular aroma from the sound range of the bass, a pleasantly fibrous and slightly crunchy texture, an impetuous and noble presence. Easy to eclipse, however, spices, boiling, or other mushrooms.

This salad highlights their entire complexity, in its simplicity. It's perfect for an appetizer (especially if you don't have a lot of mushrooms) or as a main course, possibly with another lettuce next to it. Dreamlike!

Ingredients (quantities related to the volume of two hands full of dried mushroom eyes)

1 kg of potatoes

2 eyes full of dried mushrooms (or 3-4 packets from the supermarket in their case, if you notice that they have been completely dried with roots / earth, cut a few millimeters from the stem and rinse them in a few baths of cold water, collected in -a bowl, trying not to break their ground will be left at the bottom)

4-5 pickles / in vinegar (or donuts, or other sourness you have on hand, but not cabbage)

2-3 tablespoons capers in vinegar (optional)

A large bouquet of green parsley

1 bunch green onions / a bunch of Chives (or a small dried onion)

50 ml of olive oil

30 ml apple cider vinegar

1 teaspoon grated freshly ground pepper (or half if you don't like spicy)

½ teaspoon of turmeric powder

(if it's season) a pepper or a red donut

Boil the potatoes in their skins, putting a teaspoon of salt in the boiling water. Separately boil approx. 500 ml of cold water with ½ teaspoon of salt when the water boils, pour over the dried mushrooms, previously placed in a bowl, and cover the bowl leaving to soak approx. ½ per hour (less not, more is possible, up to 24 hours). After the rehydration time has elapsed and the potatoes are boiled and cooled, slice and chop the ingredients, except the mushrooms (!), As in the case of a classic potato / oriental salad. Pour the olive oil, ½ teaspoon of turmeric and vinegar into a stoppered bottle, cover and stir well for about 1 minute, resulting in a homogeneous and creamy liquid, a bright yellow, which is garnished with salad. Season with salt and pepper and leave to rest ½ for about 1 hour, to penetrate the flavors (if the kitchen temperature is very high, put it to cool, but not in the refrigerator).

Fasting food with mushrooms and baked potatoes

We are in the midst of Christmas fasting and it is worth trying all kinds of good, delicious and hearty food. Food should be as filling as possible to maintain a healthy diet. A housewife will be really happy when she manages to enjoy her family with hearty and tasty meals. So, fasting food with baked potatoes and mushrooms, which is like a nutmeg, is a very good choice for these fasting days.

Little secrets

Following a single recipe, you can cook completely different in taste, dishes that have specific characteristics.

  1. crisp. Used, as a rule, a well-preserved form of potatoes with a pink skin, of medium grade varieties. In addition, it is important to use refined pre-boiled vegetable oil in a pan.
  2. Sweet taste. Made of pre-fried beets in a deep pan so that the melted mass to cover the bottom in height by 2 cm. You can throw away the cake.
  3. Perfect cooking. It is best to cut the potatoes into cubes, the thickness of which does not exceed 1 cm. Excessively thin cubes will dry out and be too thick and cannot be completely fried. It is very important that the slices are about the same.
  4. salt. Salt potatoes should be 4 minutes before cooking. Otherwise, after leaving the juice in excess, it will be excessively watery.
  5. Spices, garlic and onion. It is best to add spices with onion and garlic about 5 minutes before the food is ready, then mix well. So, the potatoes are completely impregnated with additives, and the solid components will not burn and will be steamed, retaining all their beneficial properties.

Macaroni cooking recipes for every taste will help you turn an ordinary dish into a very tasty and even festive piece. Don't be afraid to experiment in the kitchen!

Do you want to do without fat? No problem! Here you will find incredible pasta recipes with minced meat for cooking in a slow cooker ..

Excellent tables can only be obtained with the correct test. Read the mixing options here.

Sweet food with mushrooms

The darling is a created stevia. It tastes about the same, except that the leaves are a little thicker, which makes the food have a different consistency than stevia. It can be used in many combinations, but we recommend a lovely dish with mushrooms, which will amaze you by combining tastes and textures. It is suitable even for children over one year.


500 g mushrooms

Method of preparation

Wash the green onions in a stream of cold water, cut into small pieces and fry in a little oil. Add the chopped garlic and cook together until soft. The bunches of cherries are cleaned, washed and finely chopped, then added to the pan next to onions and garlic. Add salt and pepper to taste and let it boil. When it has boiled, remove the composition in a bowl.

Wash the mushrooms and cut them into slices, then fry them in the pan from which I took out the mixture of cherries and onions. Season with salt and pepper, then add the mixture to the bowl. Add the tomato sauce and simmer until the mushrooms are soft. Remove the pan from the heat and add the finely chopped and chopped greens.

Ingredients for mushrooms stuffed with vegetables

- 4 sea mushrooms Portobello
- A big onion
- 2 zucchini
- 1 red bell pepper, baked
- 4-6 ripe tomatoes
- 2-3 cloves of garlic
- a handful of spinach leaves
- two tablespoons of olive oil
- Oregano
- hot pepper flakes
- freshly ground pepper
- a quarter of breadcrumbs
- a quarter cup of grated Parmesan cheese
- a quarter of mozzarella cane.

Sauteed mushrooms with pepper paste

Saute mushrooms I also prepared champignon in various variants: with soy sauce, with white wine, with tomatoes and basil, with leeks, with leurd… You have described all the variants in detail here. As I had prepared for the winter a portion of pasta made from a mixture of peppers (red bell peppers, capsicum and donuts), I said to see how it looks and behaves in dishes. That's how they were born sauteed mushrooms, which can be a stand-alone dish (vegetarian or fasting) or can be a garnish for a main course with meat.

Today I combined them with a pork neck (slightly browned in the grill pan and then stewed in red wine), some grilled Halloumi cheese and a few slices of recovered polenta (also grilled). Everything sprinkled abundantly with a dry red from Cramele Murfatlar.

What do you need?

  • 500 g fresh mushrooms
  • 80 g (1 small jar) of pepper paste (you have the recipe here)
  • 2-3 sprigs of green onions
  • 2 - 3 cloves of garlic
  • 2-3 tablespoons of olive oil
  • Salt, pepper, chilli powder (or paprika) - to taste
  • ½ bunch of chopped green parsley.

How do you proceed?

  • Wash the mushrooms with a little water, drain well and slice
  • Peel the onion and garlic, then cut them into thin slices
  • Wash, drain and chop the parsley
  • Put a large frying pan (or wok) on the fire and throw the mushrooms and olive oil in the hot pan.
  • Mix well and cover the pan with a lid
  • Let the mushrooms simmer in their own juice (they will release a fairly large amount of water), over medium heat to sea, 5 - 7 minutes
  • Add the onion and garlic, then the pepper paste

  • Continue to sauté in the pan without a lid, over medium to low heat, stirring, until almost all the liquid has dropped.
  • Season with salt, pepper and chilli (Caution! - taste before adding chilli, the pepper paste may already be slightly spicy)

Leave the mushrooms on the fire until the sauce reaches the desired consistency, then set them aside, add the chopped parsley and keep the pan covered for another 2-3 minutes before serving.

Have fun and see you healthy again!

Rainbow trout, french fries, sauteed mushrooms

Leaving Social Media, I saw the other day how an article from an obscure online newspaper on .ro (I don't get tired of remembering or renaming it) spreading with exponential fury, which tells how all the evils in the world , from heavy metals, arsenic, genetically modified organisms, hormones extracted from urine, feces and bees used as food, is concentrated in one place: the pangasius fillet in supermarket freezers. Thus, the entire population is advised that by purchasing and consuming this food is doomed to certain death. Which will happen someday. It is not said when. I did not intend to make here the textual analysis of the respective article (taken in turn from the international media), nor to comment on the sources used. I just want to say that the argument used can be reduced to the phrase "it's not good because it's bad." My suspicion is that the harm comes from the fact that this product from the Far East, especially Vietnam, is much cheaper than other species raised on aquatic farms (salmon, bream, trout, carp, pikeperch, catfish) or intensively fished from ocean (tuna, cod, horse mackerel, hake), slightly ruining the accounts of other "traders", be they multinational companies or even nations that are extremely sensitive when their own interests are affected (do not be afraid, it is certainly not about Romania ). And if you want another opinion, here is one, if not more informed, at least much more documented.

If you are a fish lover, I would ask you to make an effort and remember, for example, how many times, say in 2013, you ate fresh “wild” fish of known origin (perhaps in the conditions in which the did you catch yourself, in unpolluted water, crystal clear)? And how many times have you bought fresh fish (sometimes so fresh that it jumped out of the pack) "from the farm"? Well, that fish from fish farming is not very different from the much-blamed pangasius, even if it is more handsome and you take more money out of your pocket for it. And it is fed with concentrates, it is grown in closed and crowded spaces, it is also treated with various medicines to be more resistant to diseases, and it is stimulated to grow faster and multiply faster. This is. In order for us all to feed on “eco”, “bio” or “organic” (well, everyone has their own understanding of these terms) we would need at least another 4-5 Earths.

If sleeping and carp raised in the wild, my son endured to give me more of my own catches, it's been more than 15 years since I last ate wild trout. Fishing in front of me from a tributary of Bistrița, somewhere near Broșteni. Since then, I've only eaten farmed trout. I can't say it's not tasty, but you can feel the difference.

Certainly the rainbow trout I want to tell you about here is not one of the dishes we would like to impress our guests with. Because it has no commercial side, so to speak. It is good to eat it as a family, when we do not want to prepare who knows what sophisticated thing.

We prepare the fish in a minimal way. Because it is quite large (about 400 g already gutted) and bulky (it does not fit completely in a 28 cm pan and it is not the time to grill it), we run out of head and fry it on the fire hot in a non-stick pan greased with a little odorless vegetable oil and with a high smoking point (grape seed oil meets both conditions). Season with salt and pepper, 7 minutes on one side, then another 5 minutes on the opposite side. With the pan covered (this way you won't splash everywhere and the fish will penetrate even better).

As a side dish, try some fresh mushrooms quickly sautéed with a little green onion (here's an idea for cooking, but this time I recommend using salt instead of soy sauce), some french fries in oil bath, well drained and sprinkle abundantly with smoked curd given on the large grater and a garlic sauce with yogurt. It is best to reconcile such a dish with an Italian Riesling or a Fetească Regală (the wine will have to be dry and well cooled, obviously).

Have fun and see you healthy again!

Ingredients for 6 servings mashed potatoes with mushrooms:

- 1 kg of potatoes
- 500 g of mushrooms
- 2 carrots
- 4 onions
- broth
- 2 pieces of margarine
- parsley
- 6 tablespoons oil
- paprika
- salt
- pepper

Step 1:
Peel a squash, grate it and boil it in salted water. Moussaka potatoes can be mashed if you don't like the sliced ​​ones. During this time, boil the mushrooms. When they are ready, leave them to cool.

Step 2:
Finely chop the boiled mushrooms and grate the onion and carrot. Cook all the vegetables in oil (indicated is the olive one). Take this composition out and drain it well of oil.

Step 3:
Over the chopped vegetables add 2 tablespoons of broth and finely chopped parsley. Add salt, pepper and paprika to taste and mix well.

Step 4
Take a tray and grease it with margarine. Put in layers - a row of potato slices, a row of mushrooms. Put greenery on top.

Step 5
Put the tray in the oven (which has previously been heated) and leave it on low heat until browned. Serve it both hot and cold.

Recipe of potato bite with mushrooms is of medium difficulty. However, if you follow our steps you will definitely be able to cook delicious. Great appetite!

Pan-fried pork chop with new baked potatoes and sauteed mushrooms

  • The potatoes are washed and boiled in their skins (they do not have to be completely cooked, because they will go in the oven).
  • Peel a squash, grate it and put it in a pan greased with olive oil.
  • Among the potatoes are added three peeled and sliced ​​garlic cloves, a suitable white onion cut into six and three shallots cut into quarters.
  • Grind some salt and some pepper and add a sprig - two of thyme and rosemary.
  • Cover the tray with a pre-moistened, crumpled baking paper (it's better than aluminum foil - from Jamie Oliver sieve) and place in the preheated oven at 200 ° C.
  • After 20 minutes, remove the baking paper, thyme and rosemary and leave them in the oven for another 10 to 15 minutes to brown the potatoes.
  • When the onion is caramelized, it is a sign that the garnish is ready.
  • Wash the mushrooms and cut them into quarters.
  • In a high skillet (or wok), fry a julienned onion in a little oil until it becomes glassy.
  • Add the mushrooms, simmer for 5 minutes (covered with a lid), then allow the liquid to drain.
  • When almost all the liquid has evaporated, add pepper, soy sauce (instead of salt) and a dash of freshly chopped dill.
  • Stir and allow to drop completely.

The pink thing on the plate is a more special mustard, which contains figs and rosemary. It goes well with the chop. As a drink I would recommend a dry Merlot, but a Guinness would work.