We are searching data for your request:
Upon completion, a link will appear to access the found materials.
We prepare the mushrooms first because they require more time, compared to the spatulas that are prepared immediately.
Chop the onion scales, garlic slices and put them to harden in 50 g butter, until they penetrate well.
Then add the washed, cleaned and cut mushrooms into smaller pieces and leave them for about 20-30 minutes until well cooked.
Season them with salt, pepper and a little thyme, to taste, then add sour cream, 75 g Parmesan cheese, mix well and leave on the fire for 6-8 minutes.
After turning off the heat, add the finely chopped dill.
Boil the pasta according to the instructions, in boiling salted water, for no more than 15 minutes, then drain them and mix them with butter.
We serve them with mushroom sauce, sprinkled with parmesan and optionally with some meat, slightly crispy bacon, in my case.
Season the chicken fillets with salt and pepper to taste. In a large skillet, add the olive oil and brown the meat over medium-high heat for 3 to 5 minutes on each side or until nicely browned and not raw in the middle.
Take out the chicken pieces and set them aside on a plate. In the same pan, add the sliced mushrooms and sauté for a few minutes until soft. When they are ready, take them out and set them aside.
For the white sauce, add the butter to the pan and melt it, incorporate the flour and mix until the composition thickens. Pour in the chicken broth, cream, grated Parmesan cheese, garlic powder, pepper and salt. Add the spinach and chopped garlic and simmer until the sauce begins to thicken and the spinach leaves soften. Put the chicken and mushrooms back in the pan over the creamy sauce. If you want, serve with pasta.
Preparation time: 5 minutes
Actual cooking time: 20 minutes
Total time: 25 minutes
3. Pumpkin boats with mushrooms
Pumpkin boats are perfect for days when you feel like an easy to make but full meal. Preparing the recipe takes only 15 minutes, and the results are extra delicious. You can make this recipe to impress your friends and family, regardless of their culinary preferences!
Pasta with parmesan and garlic sauce
One of the tastiest, quickest and easiest pasta recipes in the world! The ideal meal for those who prefer white sauce to red. It's as fast as you can clap your hands in a single bowl, with ingredients at hand!
- Heat the oil in a large skillet. Put the chopped garlic to harden, 1-2 minutes, stirring.
- Pour over water / chicken / vegetable soup, milk, butter and pasta (optional: spaghetti, fettuccine, etc.) and season with salt and pepper.
- Bring to a boil and then reduce the heat, stirring occasionally until the pasta is done for about 18-20 minutes.
- Add the Parmesan cheese. If the mixture is too dense, you can add a little more milk until you get the desired consistency.
Serve immediately, after sprinkling some parsley on top. If you want more, you can put extra grated Parmesan cheese on each portion.
Device for Spätzle or German dumplings & # 8211 press
In Germany, Austria, Hungary and in Transylvania and Banat, the world has a special device for making these Spätzle. It is also used to give potatoes through the press for plum dumplings for example (the sieve with small holes is used). I also bought such a press with several sites and I tried it with Spätzle. You look perfect! If you don't have one, you can break them with a spoon, as I explained in the recipe for simple flour dumplings. here. Such presses can be found in household goods stores or online here or here.
Another device for flour dumplings is this & # 8211 as a grater. Load up with the dough and slide left-right. It can be bought here.
If you intend to serve Spätzle as a garnish, then you will calculate 1 egg per person. If you serve them as a main course, pan-fried with butter and cheese, then you will calculate from 2 eggs / person.
Pasta with vegetable sauce and mushrooms are so good that they will conquer you from the first sip. If you like spicy food you can also add hot pepper flakes next to hardened onions and you will definitely have the best vegan pasta recipe (POST).
250 g penne type pasta (can be pasta without eggs)
1 tablespoon finely grated celery
400 g mashed tomato pulp
1 teaspoon dried oregano
2 large cloves of crushed garlic & # 8211 for vegetable sauce
1/2 teaspoon sugar (or other sweetener)
1 very small zucchini or 1/2 of a medium zucchini
1 clove crushed garlic & # 8211 for mushrooms
To serve: basil leaves
optional: grated Parmesan or vegan cheese
Put the pasta to boil in salted water. Saute chopped onion and grated carrot and celery for about 3 minutes, then add zucchini and continue to sauté for another 2-3 minutes.
Add mashed tomato pulp, oregano, sugar (or other sweetener), salt, pepper and crushed garlic and simmer for another 4-5 minutes. Separately, heat the chopped mushrooms for about 4 minutes, then add a little salt, pepper and crushed garlic, mix and after 30 seconds remove from the heat.
Pass the tomato sauce with carrots, celery, zucchini and onion. Drain the cooked pasta, rinse them under running cold water, then put them over the vegetable sauce. Add the hardened mushrooms and mix until the composition is homogeneous.
Gnocchi with mushrooms, spinach and parmesan sauce
Subscribe now and you will enjoy recipes, international trends and many other news!
& copy 2021 Unilever Food Solutions | All rights reserved
Install the app on your iPhone Install the app on your iPad Install the app on your Android phone Install the app on your Windows phone
Click on the share icon below and choose add to home screen. Click on the share icon below and choose add to home screen. Click on the share icon below and choose add to home screen. Click on the share icon below and choose add to home screen.
Subscribe now and you will enjoy recipes, international trends and many other news!
1 kilogram of mushrooms (any type)
3 tablespoons oil
5 cloves of garlic
150g sm & acircnt & acircnă
Difficulty: easy & middot Preparation time: 30 minutes & middot Nr. servings: 4
Wash the mushrooms, break the stalks and cut them into suitable slices. If they are small they can be left whole. Sprinkle with salt to taste.
Heat a little oil in a large Teflon pan and place the mushrooms. You can add more because the volume decreases as you sauté.
Cover the pan with a lid and leave on the right heat, stirring occasionally.
Remove the pan from the heat as the mushrooms are browned.
To prepare the sauce, grind the garlic well with a little coarse salt, until a paste is formed.
Then add a teaspoon of sunflower oil and rub the garlic until the oil is incorporated.
Add sm & acircnt & acircna and mix well.
Place mushrooms on a plate and place a tablespoon of garlic sauce around it.
Chicken breast with parmesan sauce and mushrooms
Chicken breast can be a bland and tasteless meat if it is not cooked properly. And this is because it tends to dry out and become commonplace, if it is not cooked properly or if it is not joined by a sauce that will add value.
The recipe we propose to you today is one that removes from anonymity any piece of meat, not only chicken. A steak with mushrooms and parmesan sauce, creamy and delicious, easy to make.
- 4 pieces chicken breast
- 2 teaspoons olive oil
- 250 g mushrooms
- 50 g butter
- 2 cloves of garlic
- 1 teaspoon flour
- 1/2 cup chicken soup
- 100 ml liquid cream
- 50 g parmesan race
- a handful of spinach leaves (optional)
For starters, we'll take care of the chicken. Cut the chicken breast fillets. Season with salt and pepper. Put a little olive oil in a pan and add the chicken. Fry on both sides until the meat is browned on the outside and cooked on the inside.
Set aside in the pan and prepare the sauce. In the same pan, add the butter, sliced mushrooms and finely chopped garlic. Cook for a few minutes, then add the chicken broth or water and put the pieces of meat back in the pan.
Let it boil for 10 minutes, until the liquid evaporates, during which time mix the liquid cream with the grated Parmesan cheese and a teaspoon of flour. Pour everything into the pan, season with salt and pepper if needed and leave until the sauce has thickened slightly and become creamy.
The parmesan will melt and bind very nicely with the mushrooms and flavors in the pan. At the end, put a handful of spinach leaves, if you choose to use.
You have to see it too.
Fried liver with onion sauce and mushrooms
Excellent. make the difference. salt after all. I also put a little greenery.
Those who comment in vain and have no idea do not have to cut a slice of bread. The recipe is great. You do not necessarily have to follow it exactly. The imagination can be rich. Oana offered you a recipe. .All cocalarii comment in vain. That it's a liver, that onions are gray. Don't you want Oana to come and cook your recipe? Some newcomers. That's you. And the onion sauce is in the brain of the one who commented on it.
Where's the onion sauce. Stay a little stupid with the explanations. Everything is just a mixture of everything. One of the worst recipes on the net. Good appetite! And better stop this activity.
You said in the ingredients that we need a bag of chicken liver. When preparing, you only talk about one liver, what do you do with the rest?
Does salt strengthen the liver? Yes, but only beef or pork! Chicken liver does not harden if we salt it before or during cooking. Another broken myth!