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Cut the meat into smaller pieces and put it in a ceramic pan and leave for a few minutes, then add a glass of water, salt and pepper to taste and let it simmer until soft.
Wash the mushrooms well and then cut them into strips. Peel the onion and cut it into small pieces.
Put the onion and mushrooms with a little oil in a saucepan and leave on the fire for a few minutes (salt and pepper, season to taste) and leave on the fire for a few minutes, then add a little water. I put it in the pressure cooker and it was ready in 6 minutes. When the mushrooms have softened, add the meat and corn and leave on the fire for a few more minutes. Add the paprika and mix.
Mix the flour with the cream well and put them in the food and leave them on the fire for a few more minutes.
Serve with polenta, mashed potatoes or rice.
Meat dish with eggplant
Ingredients for Meat with eggplant: 150 g beef, 30 g butter, 20 g onion 5 g tomato broth, 150 g eggplant, 100 g mushrooms, 75 g tomatoes 1 bell pepper, 1 bay leaf, 1 teaspoon parsley minced.
Preparation Meat dish with eggplant: Cut the meat into pieces in a saucepan with 5 g butter, then pour half a glass of lukewarm water, broth, bay leaf and simmer covered over low heat until ready (if necessary add another tablespoon). , two of water). Put the browned onion in 5 g of butter, the sliced mushrooms, the chopped pepper like noodles, the parsley and the chopped dill. Let it boil covered for another 10 minutes.
During this time, cut the eggplant into very thin slices and fry in butter.
The food is served with a garnish of fried eggplant and sliced tomatoes. Eggplants can be replaced with fried pumpkin.
Ingredients pork tenderloin with mushroom filling in the oven
1.5 kg pork muscle / pork leg
2 tablespoons paprika (sweet paprika) (pork tenderloin wallpaper)
2-3 tablespoons oil / butter (for greased muscle / rolled pork leg)
300 ml white wine + 1 cup water (for the oven dish to cook the pork tenderloin)
1-2 strands of fresh rosemary (for flavor)
salt, ground pepper (pork tenderloin wallpaper)
cotton thread (for tying the muscle / rolled pulp / rolled in the oven)
baking paper (will help roll the stuffed muscle)
For the filling
1 kg fresh mushrooms
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
3-4 tablespoons vegetable oil + a cube of butter
1000 g grated cheese (hard consistency) optional
How to make mushroom filling for pork tenderloin / pork leg
Mushrooms fresh will be peeled (optional) and cut into slices, onion and garlic they will be cleaned and cut into small pieces.
a teflon pan in which it was heated oil and cube of butter it will be put to quality onion chopped (without burning it), then garlic, mixing with a spatula frequently, then added mushrooms, leaving them on a moderate heat until the liquid left drops (about 6-8 minutes) and let them brown a little.
When mushrooms they will start sizzling, it will be added dry white wine, raising the flame on the stove, alcohol evaporating leaving behind the aroma of white wine.
Finally, mushroom filling will season with salt and ground pepper to taste.
Chicken, beef, pork, lamb or fish - any meal is better when it contains meat. Whether we are talking about steak, grills, minced meat, stews, traditional or exotic recipes, meat is the main source of protein in our diet. Moreover, meat is also the most versatile ingredient in the kitchen. Just think of a piece of beef or chicken breast and how many ways they can be cooked. Steamed, with or without sauce, on the grill or in the oven, meat is indispensable in the daily menu of those who have a balanced diet.
How to make a rabbit dish with mustard and creamy mushroom sauce?
Ingrediente pentru rabbit with mustard with mushrooms and cream
I wiped the 2 rabbit legs well because I am going to fry them and I don't need moisture.
I salted and peppered them well on both sides and greased them with olive oil. I left them on the kitchen table for 30 minutes to reach room temperature. Never fry cold meats, taken straight from the fridge because the muscle fibers suddenly contract and the meat hardens.
In the meantime, I cleaned, washed and chopped the onion and green garlic. I left some of their green tails aside to add to the end.
I washed the mushrooms and cut them into large pieces (quarters). They will drop to the basement anyway.
2 matching onions,
1/2 kg champinion mushrooms,
1 kg of pork mushi.
50 ml oil,
50 ml water,
50 ml dry red wine,
salt, pepper, thyme, basil
Put 25 ml of oil in a bowl. Here, fry the chopped onion and the mushrooms cut into thicker slices, about 10 minutes, then add the diced tomatoes and leave on the fire for another 5-10 minutes. All these are seasoned with a little salt and pepper to taste.
Meanwhile, put the rest of the oil (25 ml) in another bowl. After it has warmed up well, we put the pork muscle cleaned of fat fibers, cut into slices about 1 cm thick. After they have browned a little, add water (50 ml) and wine in the same amount. Put salt, pepper, thyme and basil over the meat, all to taste, and let the meat boil well.
When the mushrooms and meat are ready, take an oven tray, put the meat layer together with the sauce, over which we add the mushrooms. Beat the eggs with the grated cheese and put it over the mushrooms in the pan.
Put everything in the oven that is already hot and leave for about 10-15 minutes max.
Because today is the Exaltation of the Holy Cross and fasting, I did it mushroom stew with polenta. Although I know it is a recipe that everyone knows, I still thought to post it, in case someone has never prepared it and wants to try it.
Mushroom stew with polenta or mujdei?
Stew is a simple dish with white champignon mushrooms and tomato sauce, a wonderful taste! My father and I prefer it simple, with hot polenta next to it, but my brother always eats it with a piece of grilled pork, plus polenta, plus garlic sauce. I'm not saying that this combination wasn't good, I often attack my brother's plate, but for me the mushroom dish must be tasted as such, at most with polenta, that's how I feel the taste of this wonderful dish.
How do I make mushroom stew
I make fasting mushroom stew according to my mother's recipe and it is as simple as it is delicious. You can use champignon mushrooms, as I did, or, for a more delicious taste, a mix of champignon mushrooms, mushrooms, yolks.
Mommy used to make a mushroom recipe in the summer with freshly picked mushrooms and it was very fragrant and tasty, but since mushrooms are not always available to us, whether it is not in season or we find them harder in stores, we can make mushroom stew. only with mushroom. Of course, I recommend eating it with a hot polenta. In this way the stew will be much tastier.
If you also like mushrooms, I recommend you try these recipes:
Stew, champignon mushroom food, without meat. A dietary recipe, for fasting, vegetarians or for those who want a dietary food with vegetables.
Cauliflower with pork
Cauliflower with stewed pork, prepared with onions, carrots and parsnips and served with a garnish of natural potatoes
Pork chop with ham and mashed potatoes.
Fried pork chop recipe, served with rice garnish and mashed potatoes and hard-boiled egg slices and greens on top.
Pork medallion with spicy sauce
Stewed pork medallion recipe with spicy sauce, served on slices of bread baked and sprinkled with melted butter
Peas with pork
Pea dish with pork, prepared with tomatoes and onions and seasoned with green dill
Pork curry. With coriander and mushrooms.
Remember three words: curry, coriander, pork. I put them all in the same sentence, I put them all in the same pan and then in the same plate. I got a food with Indian taste and appearance. I don't know if it has anything to do with authentic Indian cuisine, other than the presence of curry, I'm not too interested, it turned out so good that the Indian god of deviations from tradition would forgive me precisely.
I used a pork tenderloin. Small, not big. At most half a kilogram.
For the garnish, basmati rice. ”A large cup. I put it in a mortar because it looks better than a cup.
Curry powder (mandatory), curry fruit (optional, you can find them in health food stores), coriander leaves (optional but strongly recommended) and some fatty mushrooms. Salt and hot pepper flakes, in addition.
I boiled the rice. One measure of rice, two of water. I also put water with the mortar so I wouldn't get confused. Lid over the pot, a little salt before that and simmer until the rice absorbs all the water. That way I make sure I have a well-cooked, non-stick rice.
I cut the muscle into slices, sprinkled the spices over the meat, poured two tablespoons of sweet cream and mixed well.
I put a little corn oil in the cast iron skillet. After it warmed up, I put the meat and let it brown on all sides.
After ten minutes I put the mushrooms, cut into large pieces. ”I mixed well and I had patience for three minutes for the mushrooms to penetrate.
I poured a cup of sweet cream into the pan and set it on low heat. I let the sauce drop for about two minutes. I also threw the coriander leaves in the food, put out the fire and put a lid on the pan for three minutes, no more.
When I miss authentic Indian food, still at Indigo I'll go. But there will be more attempts like this.