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Potato dish with mushrooms

Potato dish with mushrooms

Fry the ribs, meanwhile wash the vegetables, cut the onion and garlic into thin slices, the pepper into thin slices, the carrot into rounds, the sliced ​​mushrooms and the diced potatoes. remove the ribs after frying, and in the oil in which we fried the ribs, heat the onions, then add the other vegetables, without the potatoes, simmer them for 5 minutes, then turn the potatoes, suffocate the potatoes a little, put the ribs and a little salt, and cover with water, let it boil for almost 20 minutes, and when the potatoes have boiled, add the broth, leave a little more, and at the end add salt and pepper to taste and greens.

GOOD APPETITE!!!


Potato stew with mushrooms

No more filming :), for today an easy and simple recipe for potato stew with mushrooms.

  • 1 kg of potatoes
  • 400g mushrooms (I had frozen mushrooms)
  • 2-3 tablespoons broth
  • 1 small onion
  • salt pepper
  • 1 teaspoon buoy

Peel the potatoes and cut them into cubes. If you use fresh mushrooms, wash them and cut them into thicker slices.
Finely chop the onion and fry it in a little oil. When it softens a little, add a teaspoon of paprika. Stir and add the potatoes.
Mix a few times and fill with water. When the potatoes are half cooked, add the mushrooms. Let it boil over low heat and at the end add 2-3 tablespoons of broth. Season with salt and pepper.
Servim.

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Ingredients Mushroom stew & # 8211 fasting

  • 500 grams of fresh mushrooms (I used champinion mushrooms, you can use any mushrooms you like & # 8211 yellows, brown mushrooms, pleurotus etc.)
  • 100 grams of onion (1 large onion, I used a medium-sized red onion and 1 sprig of green onion in addition)
  • 1-2 cloves of garlic (depending on how big they are and how much garlic you like)
  • 100-150 grams of peppers (I used 2 small peppers, one red and one yellow, together they had 130 grams, ready to be cleaned of stalks and seeds)
  • 30 ml. of oil
  • 150 ml. of tomato puree or 2 large tomatoes, scalded, peeled and cut into cubes
  • 1 bunch of parsley and pepper

Preparation Mushroom stew & # 8211 fasting

1. The first step in preparing the mushroom stew is to clean and chop the onion. And let's crush the garlic, let's not forget it! Cut the peppers into strips or cubes, as you prefer. I left the berries in pieces, to keep some of their texture and because they seemed to me to have very beautiful colors. Peel a squash, grate it and cut it into quarters or halves.

2. Heat a large, large skillet pan or saucepan over medium heat, add the oil and then the chopped onion and crushed garlic, sprinkling with a little salt from the beginning. Saute for 2-3 minutes, until the onion starts to soften.

3. Add the pepper to the pan, stir, reduce the heat and continue to fry the vegetables for 6-7 minutes. Be careful not to brown them, just soften them, so it's a good idea to watch the pan during this time and stir from time to time.

4. After the onion is completely softened, increase the heat to medium again, then add the mushrooms immediately.

5. Well, if we keep making a mushroom stew, it's finally the turn of the mushrooms! Put them all in the pan at once and mix. I increased the heat a little because the mushrooms will leave a lot of water that is good to evaporate quickly. Don't worry if the pan looks a bit loaded at this stage! Very quickly, the mushrooms will lose volume and fit perfectly.

6. After the mushrooms have lost their volume (a few minutes from the moment I added them to the pan), add the tomato puree or fresh tomatoes, peeled and cut into cubes. Boil everything together over medium heat for another 10-12 minutes, until the mushroom stew is suitable for low, according to your taste.

Service

7. Finally, season the mushroom stew with salt and pepper and sprinkle with chopped green parsley. Serve hot, along with your favorite garnish (which in our case was a plain white rice).

This mushroom stew was very tasty, rich and fragrant! If you decide to prepare it too, I increase my work and great appetite!


We clean the onion, wash it and finely chop it.
We cut the red pepper into cubes, and we clean the carrot and make it into slices.
Heat the oil in a pan, add the prepared vegetables and simmer for 3-4 minutes.
Add a cup / a cup and a half of water and let it boil.
Chop the tomatoes as small as possible and release them in the pan.
Let it simmer for about 5-7 minutes.
Season with salt, dried basil and hot sauce.
At the end we put the wine, the parsley and the chopped green dill and we pull the pan off the fire

We wash the mushrooms well under running water.
Put them in a pan with water, a little salt and pepper and boil them for 30 minutes, then drain them.
We clean the potatoes, wash them and make them into cubes.
Put the mushrooms in the prepared sauce and mix well.
Pour everything into a ceramic bowl, then put the potatoes.
We clean the garlic, grind it and let it go in the bowl.

Cover the pot with the lid and put it in the oven.
We turn on the oven and let the food drop as much as we want, but the preparation is well done.

2 functions that attract me the most to the Philips Multicooker are:
-3D heating technology thanks to which the heat acts evenly and there is no need to mix.
-the timer for presetting up to 24 hours thanks to which you are free to spend time with your loved ones, while Multicooker cooks for you.

Mushroom and potato food is served as a fasting dish with a pickle or can be used as a garnish!


Fasting Mushrooms & # 8211 10 Mushroom Recipes to Try at Christmas

Fasting mushroom ciulama

Ingredient:

  • 500 g mushrooms
  • 1 onion
  • 2 carrots
  • 1 parsnip
  • 2 tablespoons oil
  • 2-3 tablespoons flour
  • salt
  • pepper
  • dill and green parsley.

How to prepare ciulama with fasting mushrooms:

The mushrooms are cleaned, washed and boiled in salted water. Drain and boil again in 1.5 l of clean water. Add the onion, carrots and parsnips, all cleaned and washed. When the vegetables and mushrooms are well cooked, salt them and let them cool. You can use any kind of mushroom you prefer for this fasting mushroom ciulama. Heat the oil, then bake the flour for only 1-2 minutes, just enough to turn slightly yellow. Extinguish with strained soup, added in small portions, stirring each time to avoid lumps. When it becomes the consistency of cream, add the boiled and sliced ​​mushrooms. Let it boil for another 5-10 minutes, stirring so that it does not stick to the bottom of the pot. The mushroom ciulama recipe goes well with salt, pepper and greens and is served hot with polenta.

Recipe source: Retete.unica.ro

Rice with mushrooms

Ingredient:

  • salt
  • a few sprigs of parsley
  • 500 ml of concentrate soup
  • 50 g butter
  • 1 small box of mushrooms
  • 250 g round grain rice.

Rice with mushrooms

Method of preparation:

Remove the mushrooms from the box, pass through a stream of cold water to remove the preservative and drain in a strainer. In a bowl, melt the butter and add the rice. Leave until translucent and add the mushrooms. Pour the soup from the concentrate, sprinkle with salt and simmer under the lid for about 15 minutes or as long as it takes to soften the rice.
The rice with vegetables recipe is brought to the table with parsley on top.

Recipe source: Retete.unica.ro

Fasting mushroom soup

Ingredient:

  • 400 g mushrooms
  • 2-3 carrots
  • 1 celery
  • 1 parsnip
  • 1 onion
  • 1 leek thread
  • 2 tablespoons oil
  • 200 ml peeled tomatoes in tomato juice
  • 1 tablespoon rice
  • 1 clove of garlic
  • salt
  • pepper
  • 1 bunch of parsley and green celery.

Fasting mushroom soup

Method of preparation:

Onions, carrots, parsnips, celery and leeks are washed, cleaned and finely chopped. Boil in 2-2.5 liters of water with a pinch of salt. Separately, in a frying pan with oil, fry the sliced ​​mushrooms. Quench with 2-3 tablespoons of vegetable broth, add a pinch of salt and simmer for 5 minutes. Add the mushrooms to the soup, cover and simmer for 30 minutes. If the mushrooms and all the vegetables are well cooked, add the finely chopped garlic, rice and finally the tomato juice and diced tomatoes. Leave it on the fire for another 10 minutes and the fasting mushroom soup matches the taste with salt, pepper and finely chopped greens.

Recipe source: Retete.unica.ro

Mushroom stew

Ingredient:

  • 800 g mushrooms
  • 1 medium carrot
  • 2 large onions
  • 2 peppers
  • a can of diced tomatoes (400g)
  • 2 tablespoons oil
  • a dill connection
  • salt
  • Pepper.

Method of preparation:

Saute the finely chopped onion in the 2 tablespoons of oil, over low heat, 4-5 minutes, then add the chopped pepper and grated carrot. Mix for a minute in the stew ingredients, then add the sliced ​​mushrooms and a cup of water (250 ml). Put the lid on the mushroom stew and stir occasionally, leaving the stew on low-medium heat for the next 20 minutes. When the mushrooms have completely changed color, let the stew drop, season with salt and pepper, then add the diced tomatoes. Stir in the stew and leave it on the fire for another 5-10 minutes, then sprinkle with plenty of dill. Serve fasting stew with polenta and hot peppers.

Recipe source: Retete.unica.ro

Mushroom stew

Fasting meatballs with vegetables and mushrooms

Ingredient:

  • 2 carrots
  • 1 small celery
  • 1 onion
  • 2 potatoes
  • 2 cloves of garlic
  • 1 can of mushrooms
  • oil
  • paprika
  • salt
  • Pepper

Method of preparation:

Peel the vegetables and wash them, then put them on the grater with small holes. Before putting the potatoes on the grater, it is advisable to squeeze them well with the juice, to make sure that the composition for the meatballs binds perfectly. Meanwhile, drain the mushroom juice and cut into cubes. Mix with the grated vegetables and add a tablespoon of flour to better bind the composition. Sprinkle with salt, pepper and paprika to taste, and shape the meatballs. Before putting them in the hot oil, pass the meatballs through the flour.

Mushroom goulash

Ingredient:

  • 1 kg mushrooms
  • 1 cup oil
  • 1 green pepper
  • 4 large onions
  • 4 tomatoes
  • salt
  • pepper
  • 1 bunch parsley.

Method of preparation:

Wash the mushrooms well, cut and boil. Meanwhile, chop the peppers and onions and remove the peel of the tomatoes, then cut them into small pieces. Put the onion and pepper to harden for 2-3 minutes, then add the tomatoes, salt and pepper and leave on the fig for 3 minutes. Mix with the boiled mushrooms and the mushroom goulash recipe is ready. Serve hot next to a garnish of natural potatoes.

Mushrooms with tomato and garlic sauce

Ingredient:

  • 350 g mushrooms
  • 1 medium onion
  • 1 small carrot
  • 3 tablespoons thicker tomato sauce
  • 3-4 large cloves of garlic
  • 1 cup water
  • 2 tablespoons oil
  • 1/2 bunch green parsley
  • 1-2 small basil leaves
  • 1 dry thyme powder
  • salt
  • pepper

Method of preparation:

Chop the onion and add the carrot through a small grater. Put to harden in hot oil, add the finely chopped mushroom tails and leave on the fire for 2 minutes. Add the tomato juice to the pan, thyme, basil, salt, pepper and water and simmer for 2 minutes. Place the mushroom caps in a heat-resistant dish, season with salt, pepper and a little oil. Add the crushed garlic over the composition in the pan and mix well until everything is smooth. The mixture is poured into mushrooms. Put the mushroom mist in the oven for 30 minutes, at 200 degrees. Serve the mushrooms warm with green parsley sprinkled on top.

Fasting stuffed mushrooms

Sauteed mushrooms

Ingredient:

  • 1 kg mushrooms
  • 2 large onions
  • 100 g butter / margarine
  • 3-4 tablespoons white wine
  • salt
  • pepper
  • 1 bunch of parsley.

Method of preparation:

Wash the mushrooms in more water and cut into slices. Melt the butter and let the onion harden, cut into scales, then add the mushrooms and wine. Leave everything to boil, over medium heat, until the mushroom juice decreases. When ready, season with salt, pepper and sprinkle with chopped green parsley.

Green bean recipe with mushrooms

Ingredient:

  • a small can of sliced ​​mushrooms
  • 400 g of bean pods
  • 2 large onions
  • 4 garlic cloves
  • 2-3 tablespoons oil
  • salt
  • Pepper, greenery, to taste.

Method of preparation:

The mushrooms are passed under a stream of cold water and left to drain. Boil the beans for 2 minutes. Cut the onion as desired and fry in oil, sprinkled with salt, only until soft. Put the beans, sliced ​​mushrooms, garlic, salt, pepper and greens in a baking dish, to taste. Cover with lightly hardened onions and leave in the oven until nicely caramelized.

Recipe source: Libertateapentrufemei.ro

Mini tart with mushrooms

Ingredient:

  • a fasting puff pastry dough
  • 500 g fresh or canned mushrooms
  • 3 white onions
  • 10 pieces of walnut kernels
  • 2 tablespoons oil
  • a spoonful of margarine
  • salt
  • Pepper.

Method of preparation:

Peel a squash, grate it and squeeze the juice. In a tablespoon of oil put the onion to harden and, when it has become glassy, ​​add the mushrooms and a tablespoon of margarine. Leave it on the fire for 10 minutes, add the ground walnuts and leave it for another 2-3 minutes. Match the taste of salt and pepper. The dough is cut into squares, each piece is drilled with a fork from place to place and the filling is distributed. Sprinkle with the remaining oil. Bake the tarts for 20 minutes.

Mini tart with mushrooms

Recipe source: Libertateapentrufemei.ro

If you are out of ideas, we also have some recipes for fasting appetizers!

A delicious recipe with mushrooms, only good for the cold season, is the mushroom zacusca!