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Pan-fried mushrooms with peppers

Pan-fried mushrooms with peppers

a fast food, very tasty, fasting .....

  • about 300 gr. champinion mushrooms
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • green parsley

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Tempered mushrooms with pan-fried peppers:

We clean the mushrooms, cut them into slices and pour them under running water.

Peeled and washed peppers are cut into strips, then fry in a little olive oil for about 2 minutes.

Add the chopped mushrooms to the pan, sprinkle salt and pepper to taste, then cover the pan and let the mushrooms cook until the water left by them decreases.

Remove the lid and mix until there is no sauce left.

At the end, sprinkle with freshly chopped green parsley and serve.

Good appetite!


POST RECIPES Mushrooms stuffed with baked vegetables

8 very large mushrooms (brown mushrooms)
1 small onion
2 tablespoons grated carrot
1/2 kapia pepper or red bell pepper
6-7 tablespoons oil
14/4 connection mara
2 cloves crushed garlic
salt
freshly ground pepper
1 knife tip spicy paprika
1 knife tip ground nutmeg
1 tip of cinnamon knife
optional: 1 tablespoon rum / cognac

We prepare the ingredients at hand, so that everything goes very fast. Preheat the oven to 200 & degC. Peel a squash, grate it and squeeze the juice. Chop the onion as small as possible, then 1/2 of the kapia pepper into cubes.

Heat 3 tablespoons oil in a pan and heat the onion with carrot and pepper. We clean the mushrooms, then we wash the tails and chop them. Put the chopped tails over the hardened vegetables.

This is when we add salt, pepper, paprika, nutmeg and cinnamon. We continue to cook for about 2 minutes.

For those who do not have a problem with the use of alcohol in food, this is the time when we sprinkle a little rum (or brandy) mushrooms. Sprinkle with chopped parsley, add crushed garlic, mix to blend and continue to cook for 20-30 seconds.

Take the pan off the heat and use the hardened vegetables to fill the mushrooms.

We put the mushrooms in a tray in which we poured the rest of the oil on the bottom of it. Bake the stuffed mushrooms for 15-20 minutes, depending on the power of the oven.

We eat mushrooms filled with fasting immediately, it would be a shame not to enjoy the taste and flavors that invaded the kitchen.


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Pan-fried mushrooms with vinaigrette sauce

For the vinaigrette sauce
1 bell pepper
1 large, fleshy tomato
3 pcs. green onions or 2 shallots
1 clove finely chopped garlic
4 tablespoons olive oil
2 tablespoons clear soup (if you are fasting, replace with 2 tablespoons of vegetable soup or water)
2 tablespoons red wine vinegar
salt
pepper
cayenne pepper

For the pan-fried mushrooms
200 g Mushrooms
200 g Pleurotus mushrooms (beech trout)
200 g Yellows
2 tablespoons oil
2 tablespoons chopped parsley
salt
pepper

Method of preparation

Wash the peppers and tomatoes, clean the seeds and cut them into cubes. Peel an onion and slice it.

Heat the oil, simmer the vegetables for the sauce and season. Quench with soup and vinegar, and then allow to cool.

Peeled and chopped mushrooms are fried in preheated oil. At the end, season with salt and pepper and add the chopped parsley.

If desired, sprinkle the mushrooms with green pepper and serve with the vinaigrette sauce.


Chicken legs with mushrooms and garlic

Chicken legs, a very versatile meat that can be cooked in the oven, grill, pan, in soups, broths or smoked meats.

This light but delicious recipe for chicken legs with mushrooms and garlic, cooked in a single pan is simple and quick, which retains the perfect aroma and taste for a quick lunch or dinner.

The combination of chicken with mushrooms I think is adored by everyone, but today instead of cream sauce I propose glazed chicken legs with spicy red sauce, mushrooms and garlic.

How to make chicken legs with mushrooms and garlic

  • 700 g boneless chicken legs
  • 350 g mushroom mushrooms
  • 300 g pleurotus mushrooms
  • 50 ml of olive oil
  • 100 g butter
  • 50 g of garlic
  • 1-2 tablespoons hot pepper sauce (depending on how spicy you like it
  • 100 ml dry white wine
  • 1 bunch of parsley
  • A few oregano leaves
  • Salt and pepper to taste

We take the chicken legs and wipe them with a kitchen towel, season them with salt and pepper. If the thighs are whole, cut them into 2-3 pieces.

We cut the mushrooms bigger, in 2-3 pieces.

Put a pan on medium heat over high heat with olive oil and add the chicken legs, cook until golden brown. Add the finely chopped garlic and cook for another minute. We take them out and put them aside.

Put the mushrooms in the same pan in the remaining fat, a little salt and sauté them over high heat for 3-4 minutes.

Then put back the meat, hot pepper sauce, oregano, wine and cook for a few more minutes until the sauce binds. If necessary, add more salt and pepper.

You can serve with pasta, rice, potatoes, bulgur or whatever you like. I boiled some macaroni, I tossed them in the pan with a little butter, I added chicken legs with mushrooms and garlic and it was very good.


Ingredients for grilled mushrooms:

  • 500g mushroom type mushrooms
  • a little olive oil
  • garlic
  • green parsley

How do we make a grilled mushroom recipe?

We choose mushrooms of the right size, clean, so we don't have to wash them. :)

I don't clean them from the skin, I just wipe them with a napkin or wash them.

Put oil in a bowl, put each mushroom, enough to grease with oil and then put them on the grill.

Leave them for 2-3 minutes, then turn them over.

Separately crush the garlic and mix it with a little water or oil.

Put the mushrooms in a bowl, season with salt and a little pepper, add the sauce, chopped green parsley and serve.

If you like, you can also fry onions cut into quarters. It's delicious.

And don't forget the real meat grills, beyond these delicious mushrooms. :))

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.


Quality Eggplant (Shao Qiezi)

1. Peel the eggplant and cut into pieces. Add 2 g of salt to the eggplant pieces and mix.
2. Remove the stalk and hot pepper seeds, then cut the pepper into pieces. Chop the leeks and finely chopped garlic.

3. Prepare, in a bowl, a juice made of soy sauce, rice vinegar, water, 2-3 grams of salt, flavor powder, sesame oil and starch, then mix well.
4. After 10 minutes, squeeze the eggplant pieces of water.

5. Pour a relatively large amount of oil into the pan. When the oil becomes hot, put pieces of eggplant in the pan and fry over medium heat. Stir occasionally with chopsticks.
6. When the color of the eggplant pieces turns golden yellow, take them out on a plate. Repeat these steps until the eggplant pieces are finished. After that, clean the pan of the remaining oil.

7. Put a little oil in the pan and heat well. Then add the leeks and half of the chopped garlic to the oil. Fry over medium heat until you can smell leeks and garlic.
8. Put the fried eggplant and hot pepper pieces in the pan and mix for about 20 seconds.

9. Mix the prepared juice with chopsticks to avoid the starch remaining on the bottom of the bowl and then add the juice to the pan. Mix well. Put the rest of the garlic in the pan and mix. The food is ready and put on a plate.
1. Eggplants absorb a lot of oil. In order for the eggplant to absorb less oil in the frying process, we have two solutions:
a) Put the eggplant pieces on the hub and expose them to the sun for 3 hours so that some of the eggplant water evaporates.
b) Add salt to the eggplant pieces so that the eggplant water comes out. Before frying, squeeze the eggplant pieces of water.

2. It is good to choose eggplants with less glossy skin, which taste better.

3. We prepare the juice in advance, to save time.

4. Put half a minced garlic at the beginning and the rest at the end. The food will taste better.


Ingredients for the recipe for pleurotus in the pan:

  • 500g pleurotus mushrooms
  • 1 small red pepper
  • 100ml white wine or soy sauce
  • salt pepper
  • 2 tablespoons oil
  • 2-3 slices of hot pepper (optional)

How do I cook pleurotus mushrooms in a pan?

Cut the mushrooms into strips, fry them in the pan for 3-4 minutes and then add the sliced ​​red pepper. Stir and add the wine or soy sauce. Cover with a lid and leave approx. Ten minutes.

Season with salt and pepper and serve.

In the soy version, they go great with Chinese rice noodles.

Edit: I took your advice into account and at the end I recommend adding 2 finely chopped garlic cloves and chopped green dill.

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.


The mushrooms are chosen to be healthy, the bottom of the tail is cut with earth, they are washed very well, in several waters and they are put in the tray. Season, add the butter, olive oil and sliced ​​garlic, mix everything well and put in the oven. There is no need to put water, the mushrooms will leave enough water from the salt. When the water has dropped, the mushrooms are ready.

It can be sprinkled on top of chopped dill, it can be served as an appetizer, garnish or the second course (along with polenta and mujdei & ndash mmm!).

TIP for mushrooms on the tray:

In order for the mushrooms to remain white, after cleaning and washing, they are kept in water with lemon or vinegar for 10-15 minutes, which will stop the oxidation.

Exactly with the same ingredients, they can be cooked in a pan, over a high heat, stirring so that they do not stick. They come out perfect, slightly all-tooth, sweet-spicy, crazy. & # 128578

It is good to always have a bag of mushrooms in the freezer (besides peas, corn, green beans, etc.). I buy fresh mushrooms when I find a good offer, clean-wash-drain them well and put them in the freezer whole or cut into quarters, slices and write on the label. That way I always have mushrooms in the house and I quickly put them to eat. They are also very good from the trade, I have always taken mushroom mixtures, I am afraid to buy or collect mushrooms from the forest. & # 128578


Pan-fried vegetables

I love vegetables in any form. The preparation I present to you today is one of my favorites, as it is super fast, with a delicious result. In addition, it is a dairy-free and meat-free garnish, perfect for those who fast.
If you like softer vegetables, keep them on the fire for a few more minutes. I like them more crunchy, so I don't even salt them during cooking, so they don't leave water. You can choose any combination of vegetables you want, calculate about 200-250 g per serving.

  • 1 eggplant (250 g)
  • 100 g mushrooms
  • 1 small onion
  • 1 capsicum
  • 2 tablespoons olive oil
  • 1 clove of garlic

Eggplant to cut into cubes, peppers and onions, strips, and mushrooms, thicker slices.

Heat the oil in a deeper pan (a wok is best), then add the vegetables and keep on high heat for up to 5 minutes. Stir occasionally for even browning.

At the end add the crushed garlic, salt and turn off the heat.

Serve immediately, but they are extraordinarily good and cold (if they get cold).

TOTAL: 510 grams, 382.4 calories, 6.9 protein, 31 lipids, 27.5 carbohydrates, 11.9 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

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