Check with mushrooms and turkey
Cut the turkey into small pieces, add the soy sauce and curry powder, massage well, then leave to cool for approx. 30 minutes or even overnight. The mushrooms are cleaned, finely chopped and boiled in water with a little salt for approx. 15 minutes. Drain, mix with flavored turkey, add eggs, flour, breadcrumbs, until all ingredients are homogeneous. Season with salt and pepper, put in a cake tin, then bake in the preheated oven for approx. 45 minutes on medium heat.
Chicken breast with creamy mushroom sauce with cream, garlic and parmesan
Chicken breast with creamy mushroom sauce with cream, garlic and parmesan. Quick chicken or turkey recipe in a fine sauce with garlic, cream and mushrooms. Poultry recipes. Mushroom recipes. Sauce recipes.
This quick recipe for chicken breast with creamy mushroom sauce often got me out of trouble, especially on days when I didn't have enough time to cook something more complex. In a maximum of 20-25 minutes it is ready and the effort is minimal.
Boneless thighs or even turkey breast can be used instead of chicken breast. The cream I used was sweet, natural, for whipped cream (excluding vegetables). Mushrooms can be cultivated (white or brown champignon type) but if you have a few mushrooms or yolks at hand then do not hesitate to put them because they will elevate the preparation.
From the quantities below it results approx. 4 servings of chicken breast with creamy mushroom sauce with sour cream, garlic and parmesan.
300 ml yogurt
a cube of yeast
6 tablespoons top with wheat flour
a pinch of salt
300.gr. Prague ham
1 kg mushrooms (hulughite)
Put eggs with yogurt in the bowl of the robot and mix very well, then add the green yeast, flour and a pinch of salt and mix until you get a very well homogenized paste, stop mixing and pour the composition into the tray in which I put paper baking. Over the dough, add the boiled and finely chopped mushrooms, the chopped donut and diced ham and chew with a spoon through the tray to homogenize the composition well and then put the tray in the oven for about an hour. Good appetite!
Try this video recipe too
Preparing Vegan Strudel With Mushrooms:
1. The mushrooms are cleaned well and chopped into not very small pieces. Peel a squash, grate it and squeeze the juice. Cut the onion into small pieces, crush the garlic and finely chop the hot pepper (if you use it). Turn on the oven and set it at 190 degrees Celsius.
|2. Heat a large skillet on the fire and add 2 tablespoons of olive oil. Add onion, garlic and hot pepper together with a pinch of salt. Saute over medium heat until onions begin to soften.||3. After the onion has softened, add the grated potato to the grater. Mix and cook everything together for 3-4 minutes, if necessary adding a few tablespoons of hot water (potatoes should soften a little).|
|4. After the potatoes have softened, add the sliced mushrooms to the pan and increase the heat. Saute everything until the mushrooms drop and the water they leave evaporates (the composition should not be watery).||5. Finally, add dried oregano, salt and pepper to taste (pepper with courage, strudel is better if spicy) and sprinkle with chopped green parsley. Stir until smooth and allow to cool.|
|6. Put carbonated mineral water and sunflower oil in a jar with a lid and shake well. Lay a clean towel on the table and place the pie sheets in turn, which are greased with the mixture of mineral water and oil (shake the jar after each sheet).||7. After the last sheet has been greased, place the cooled mushroom composition on top (as much as possible during the rest period), leaving the free edges around. Note: instead of commercial pie sheets, you can use homemade sheets, as we showed in the recipe for stretched pie.|
|8. Using the towel, roll the pie on the longest side, with the filling inside, and stuff the ends inside.||9. Sprinkle on the surface with mineral water mixed with remaining oil and, optionally, sprinkle with seeds (whatever you like).|
10. Carefully transfer the strudel to a tray lined with baking paper and place in the preheated oven at 190 degrees Celsius. After 10 minutes, the temperature is reduced to 180 degrees and continue to bake, if necessary covering it with a sheet of moistened baking paper or aluminum foil, to be exactly the right amount of brown but also to bake the dough from inside. A good part of the oil used to grease the sheets will drip into the tray during baking, which is normal and very good, it did its job, the puff pastry effect occurred but we don't even want a too greasy pie. Let the baked strudel cool for 5-6 minutes before serving and if you want it to be softer, you can cover it with a clean towel as soon as you take it out of the oven. I like it crispier. :)
To portion it, it is good to use a knife with a serrated blade. You can serve this hot or cold strudel as an appetizer, or, if you put a salad with a good dressing, it can be a delicious vegan lunch.
For the salad, while the strudel has cooled a bit, I crushed 1 clove of garlic with a little salt in a mortar, I added mustard, honey, wine vinegar and 2 tablespoons of extra virgin olive oil. I adjusted the taste of salt and pepper and seasoned the salad with this sauce just before placing it on the plate, to avoid withering the leaves.
Depending on your preference, you can add a sauce on the plate, you can add a few slices of Parmesan cheese (I hardly refrained from doing so), you can sprinkle nuts or straw seeds. Everything remains delicious.
Finally, I tempt you with a section of my vegan mushroom strudel and I wish you good luck! If you eat it because it is fasting or simply because it is very tasty, you decide :). :)
Peasant appetizer check with telemea and homemade sausage
Today we enjoy a peasant appetizer check with telemea and homemade sausage, good to pack or for breakfast.
Whether you want to serve breakfast, or a snack between meals, or you want to enrich the palette of snacks from a family event, this appetizer cake is great.
It can be made with almost any ingredient, according to everyone's taste and you just have to let your imagination run wild! Today I made it with olives, Telemea cheese, peppers, sausage, green onions and tomatoes, but I don't think there is an ingredient that I haven't tried in this wonderful cake.
As a way of preparation, I can say that it is so simple, but its taste, tenderness and even appearance make you want another slice and another!
I also tried it in the muffin tins, on the tray, I don't even know exactly how many ways and how many ingredients, pickled donuts, zucchini, mushrooms, ham, onions (which is also good with onions), peas, etc.
Stay together for the list of ingredients but also the simple way of preparation.
For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.
Or on the Facebook page, click on the photo.
Mix the flour with the salt, baking powder and pepper.
In a large bowl put the flour with eggs and oil and mix vigorously until you get a fine and homogeneous composition.
Add the rest of the ingredients, except for the tomatoes and a few olives. Incorporate the ingredients into the dough and pour into a tray lined with baking paper.
Put the rest of the olives on top, the cherry tomatoes cut in half and put in the oven for 35-40 minutes or until the toothpick test passes.
Take out the tray and leave it to temper, after which we can cut and serve. It goes great for breakfast with a cup of yogurt or tea, as a snack or with other snacks at an event.
Lamb chop with mushrooms and wild rice
Are you looking for something special for the Easter meal? Then you should try the Lamb Cutlet recipe with mushrooms and wild rice! We are very big fans of lamb and I can't conceive of an Easter meal without lamb, as evidenced by the multitude of lamb recipes on the blog. But, I tell you with my hand on my heart, it is the tenderest lamb I have ever eaten. & # x2665
I ordered lamb chops from Miramax, of course. It is a lamb chop with bone, of New Zealand origin and, I repeat, it is the most fragile lamb! I simply prepared it in a pan, simple and light, with olive oil, butter, rosemary, white wine and garlic. Delicious!
At the garnish I prepared a wild rice with ghebe. I also took it from Miramax ghebe nameko frozen, in a 1 kg bag, the price being very very ok. Wild rice goes perfectly with creamy mushrooms and tender lamb, it's from Scotti and you can find it HERE. We prepare wild rice very simply, we simply boil it, the proportions being two cups of water to one cup of rice. Put the mushrooms in the pan with butter, add the boiled rice and you're done! We have a simple and tasty garnish, because the wild rice itself has a special taste, it does not need too many spices.
Don't forget that we also have a discount code on Miramax! Use code TEO10 in your shopping cart for an extra 10% discount! & # x2665
As usual, we used Parmareggio butter, which we do not lack in the fridge and which you can find in various weight options!
In terms of wine, Sergiu chose a red wine that he says is gorgeous. And Sergiu rarely says that about wines, so it's a great thing!
Lupi Gitana wine - Moldova - is a ruby red wine, with purple glows, seductive and complex, with intense notes of red and black fruits, chocolate, licorice and a drop of coffee, rich aromas of sweet fruits, especially blackberries and juicy plums, which adds accents of dried fruit and licorice.
Cake with mushrooms and turkey - Recipes
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An easy and cheap recipe that you can prepare for breakfast or dinner or as an appetizer for guests.
- 1 large onion
- 250g mushrooms
- 1 grated carrot
- 2 teaspoons chopped green parsley
- salt pepper,
- 2 tablespoons oil
- 3 eggs
- 50ml oil
- 250g flour
- 2 tablespoons sour cream
- 2 tablespoons yogurt
- 5g baking powder (1/2 sachet)
1. Prepare the filling, wash the mushrooms well and chop them finely, wash the carrot, clean it and put it on the large grater, clean the onion and chop it finely.
2. Put oil in a pan, let it heat up and add the onion. Let it harden until it softens a little. Add the grated carrot, mix and leave for another 3-4 minutes.
Add the mushrooms, mix and let it cook until the water left by the mushrooms decreases.
Season with salt and pepper to taste, add the green parsley and mix lightly.
3. Prepare the dough Mix the eggs well in a bowl then put the cream, yogurt, oil and mix until the composition is homogeneous.
Then gradually add the flour mixed with baking powder, stirring with a spatula from top to bottom until incorporated.
Add 1 teaspoon of salt and mix.
4. In a cake pan lined with baking paper pour the dough but leave 2 tablespoons and mix with the mushroom composition.
In the middle we put with a spoon the mushroom composition, pressing down lightly.
5. Bake at 180g C for 35 minutes until the cake browns slightly on the edges.
For more safety, test with the toothpick.
6. Let it cool and then cut it into slices.
Recipe here: http://bucatariadenysei.blogspot.ro/2009/07/chec-cu-ciuperci.html
In the original recipe there were 10g of baking powder but I cut it in half because I thought it was a lot for 250g of flour plus I didn't want to feel the taste of baking powder in the dough.
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.
As mentioned above, the best way to cook black mushroom is to cut it into small pieces and add it to sauces, rice, stews and soups. Provides flavor and color and enhances the organoleptic characteristics of any dish. You can also buy dehydrated black mushrooms. Don't forget to soak them in water before cooking, unless you add them to soup or stew.
As you can see, black mushroom is excellent for health, but it is not common in many countries. You can find it in many oriental and Asian dishes.
Most often, you will find canned or dehydrated black mushrooms. These processes increase the shelf life of mushrooms without changing their organoleptic characteristics too much. We encourage you to consume them to benefit from a significant amount of antioxidants.
PIZZA FOR BREAKFAST WITH MUSHROOMS, BRIEF AND CROWN SWEET
Ever since I received the package from Din Eden, I have set my eyes on their cranberry jam, made from natural ingredients, from cranberries hand-picked from the Parâng and Căpățâni mountains, and a lot of great recipes came to mind. use, no sweet, you know!
Contrary to popular belief, jam should not be used only in sweet combinations, it is also great with matured or moldy cheeses or with steaks.
Today's recipe is another example of #nofoodwaste, being embodied in the ingredients I had in the fridge. As usual, you can adapt the recipe to your preferences, but you should not give up the cheese and cranberry jam, they give all the charm and fancy taste.
INGREDIENTS (2 servings)
100 g chicken schnitzel / steak leftovers
Green onion tails for serving, optional
Salt, pepper, Mediterranean greens, to taste.
I sliced the mushrooms and browned them in butter until they took on color, then I put them aside and started to assemble the "pizza". I lined the bottom of a cast iron skillet with baking paper over which I placed the glue, then a slice of chopped cheese to adhere to the rest of the ingredients, sliced schnitzel, mushrooms, brie cheese sprinkled abundantly with jam, and in the middle of the glue I broke a egg. Over the egg, I sprinkled salt, pepper and a little mixture of dried greens.
I put the pan in the preheated oven at 180 degrees for 10 minutes. (With the lid on). After 10 minutes, I took the lid off and let the egg cook a little longer. At this stage, the time may vary depending on how much cooking you want the egg to be.
I immediately served, it was insane, an explosion of tastes and flavors that you must try too! Here you will find another variant of pizza for breakfast, with polenta top.
Mushroom fillet with chicken
Mushroom fillet with chicken
Ingredients for chicken with chicken
- 800 g chicken breast
- 100 g ground almonds
- 2-3 mushrooms
- 4 eggplants
- 2 bell peppers
- 50 g butter
- 100 g breadcrumbs
- a parsley tie
- 2-3 tablespoons olive oil
- 500 g tomatoes
How to prepare mushroom stew with chicken
Bring the chicken breast to a boil in salted water, take the foam and let it boil well. Remove from the water in which it boiled and cut into very thin slices. Put in a bowl and cover with a layer of butter.
Meanwhile, peel the mushrooms, eggplant, tomatoes and peppers. Cut into slices and fry in a little oil. Take out in a bowl and prepare a tray. It is covered with butter and breadcrumbs and the vegetables are put in a layer, and the slices of meat are placed next to each other on top. Sprinkle the breadcrumbs and melted butter on top and put in the oven until all the vegetables are left, then season with salt, pepper as needed and add the tomato pulp.
Once done, cut the piece of mushroom stew with chicken carefully so that it does not crumble and serve garnished with fresh greens or lettuce.