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Mushroom stew with dill

Mushroom stew with dill

Mushrooms, washed and cleaned well, cut into thin slices.

In a frying pan, put the finely chopped onion and garlic. When the onion becomes glassy, ​​add the mushrooms and leave without water for about 5 minutes. Add the broth, dissolved in a glass of water.

Let it boil for about 25-30 minutes.

Season with salt and pepper (to taste) and add the finely chopped dill.

Good appetite!


Chicken stew and chicken pipette with mushrooms & # 8211 diet recipe without oil or fried

Chicken stew and chicken pipette with mushrooms & # 8211 diet recipe without oil or fried. Food from pipettes and hearts in a pressure cooker or classic. Paprikaș or low stew with mushrooms and hearts, chicken pipettes (rânze) cooked in kukta or "miracle pot". Sauce recipes. Stew recipes. Recipes with chicken organs.

This stew of chicken hearts and pipettes with mushrooms is extremely tasty and fragrant. In Transylvanian cuisine we often encounter this dish which in our country is called paprika and pipote and hearts. Why? Because the gorgeous red color is given by the sweet paprika & # 8211 that is paprika (not broth or tomato paste). Paprika also gives a special taste and aroma and also helps to bind the sauce. The specific Transylvanian aromas are given by onion, cumin and paprika & # 8211 not by broth and bay leaves.

My grandmother from Arad used to make me this kind of chicken entrails quite often because we both liked it. Especially if I also had mushrooms! Because pipettes and hearts are quite difficult to cook, Grandma uses kuktă (pressure cooker) to shorten their cooking time. Yes, in Arad almost everyone had kukte since 1970 because they were brought from neighboring Hungary. And now I have 3 kukte from that time that works perfectly today. I just had to change the rubber gasket that seals the lid over time. But the whole Arad household had a stock of pressure cooker liners and cotiogău (kotyogo & # 8211 pressure coffee maker).

You can also cook this dish of pipote and hearts in a classic pot but the time will be 3 times longer and you will have to replenish the liquid as it decreases.

I also recommend another recipe for hearts and peppers with garlic, onion and whiter sauce & # 8211 see here.

Peppercorns and hearts are generally served with small flour dumplings, plain rice or boiled macaroni (when I say macaroni I mean those long pasta with a hole in the middle). It is not wrong to accompany it with a mashed potato or even with natural potatoes with parsley. Or even with slices of fresh bread. Polenta is not part of our family's repertoire and we do not cook it as a side dish but only as a stand-alone (with cheese and cream) but no one stops you from joining it to this stew.

From the quantities below results 4 servings of heart stew and chicken pipettes with mushrooms & # 8211 diet recipe for pressure cooker.


Wild mushroom stew

The mushroom stew is one of my favorite dishes and not only because it is prepared quickly and easily, but especially because of the taste and aroma that the sauce acquires from freshly picked crackers and manatees.

For the preparation you need the following ingredients: 1 kg wild mushrooms (manatees and craites), cut into pieces of the right size 1 onion, finely chopped 4 cloves of garlic, finely chopped 400 g tomato pulp, chopped cubes 2 bunch dill, finely chopped 1 teaspoon dried thyme 3 tablespoons oil vegetable 1 teaspoon salt 1/2 teaspoon black pepper, freshly ground.

Preparation of wild mushroom stew: Prepare all the ingredients first, so that you have them at hand & # 8211 cut the wild mushrooms into pieces of the right size, finely chop the onion, garlic, dill and you can start preparing the stew.

Heat the oil well in a deeper pan. Add the wild mushrooms, 1 teaspoon of salt, 1/2 teaspoon ground black pepper, then cook the mushrooms over high heat, stirring from time to time, until all the water that will leave it evaporates.

When there is no liquid left in the pan, add the onion, garlic and thyme. Stir and continue to cook for approx. 5 minutes, until onion is soft.

Add the tomato pulp, mix and let the sauce boil for about 5 minutes, stirring occasionally.

At the end, season with salt to taste, add the dill, stir and turn off the heat.

Put in plates, sprinkle more dill on top and serve this delicious wild mushroom stew with a polenta.


Bell pepper stew with mushrooms

1. Finely chop the onion and place in a hot pan with oil. Put half a teaspoon of salt and mix until slightly hardened. Add the finely chopped garlic and the cleaned and sliced ​​mushrooms. Allow to harden a little, then quench with half a cup of vegetable broth and simmer for 20-25 minutes.

2. Meanwhile, cut the bell peppers, tomatoes and donuts into cubes, and the greens are washed, cleaned and finely chopped.

3. Add the peppers and donuts first, then the tomatoes and half of the finely chopped greens. Stir and simmer until the sauce is reduced and the mushrooms are well cooked. It tastes good with salt, pepper and greens and is served with polenta.

4.5 / 5 - 3 Review (s)

& # 8211 2 onions
& # 8211 300 g cleaned mushrooms
& # 8211 spices
& # 8211 3 tomatoes
& # 8211 2 peppers
& # 8211 300 g green and boiled beans

Finely chop the onion and put it in 2 tablespoons of oil. Leave it to cook evenly, then add the sliced ​​pepper, the finely chopped tomatoes. Leave until it drops and then add the mushrooms. Towards the end, add the spices and green beans.

Try this video recipe too


(3 servings) 6 large chicken wings, 600 g Champignion mushrooms, 2 dried onions suitable for large, 2 red peppers, 2 large and ripe tomatoes, a teaspoon of tomato paste, a tablespoon of flour, 100 ml of oil, salt, 2-3 bay leaves, a large bunch of green dill

Wash the wings well and put them to boil, covered with water, with a pinch of salt. Foam after the first boils then add the cleaned and sliced ​​mushrooms. When the wings have boiled, remove them from the soup and brown them well in oil. On a saucer and in the same oil, fry the finely chopped onion and the small sliced ​​pepper. let the juice drop well and when the peppers and onions start to soften well, add the teaspoon of tomato puree, mix well and mix well and add a tablespoon of flour. Mix well and dilute with the soup. to become a homogeneous mixture then pour into soup with peppers, bring to a boil stirring constantly, season with salt and pepper, add browned wings, bay leaves and turn off the heat. Sprinkle over finely chopped greens.
Good appetite!

Try this video recipe too


How to prepare mushroom stew simple recipe & # 8211 mushroom ciulama

I washed the mushrooms and drained them in a strainer. I chopped 3 strands of green onion (or 1 old medium onion).

In a large saucepan I put the oil and the piece of butter and I waited for them to heat up moderately (without smoking!). I hardened the onion in this mixture and gave it a pinch of salt. I cooked it until it became slightly translucent, without burning or browning it. I separated the drained mushrooms from their legs. I cut my legs into rounds and hats into quarters. I always cook the legs of the mushrooms first because they are stronger (fibrous). I placed them in the pan over the hardened onions and I sautéed them for about 4-5 minutes (without a lid). The mushroom hats followed. I mixed well in the pan and seasoned them with salt and pepper (I add pepper at the end). The fire was medium.

I covered the pan with a lid. Mushrooms leave a lot of water so at some point they will swim in the juice. After about 10 minutes I lifted the lid and let the stew drop a little. I tasted a piece of mushroom to see if it's done. I also added a little salt.

How does a mushroom stew thicken?

In a large cup I opened 1 teaspoon with a pinch of flour in 250-300 ml of cold milk. Pour the milk gradually, rubbing the flour well from the cup & # 8211 so as not to make lumps. I poured this mixture over the stew in the pot and mixed it well so that it was evenly distributed. Immediately create a thick white sauce that binds the stew. I reduced the fire to a minimum so that nothing would burn. If the sauce is too thick you can add a little more cold milk, directly into the pot.

The mushroom stew must be boiled (on low heat) for a few minutes to cook the flour. Ready! I put out the fire and pulled the pan off the stove. I gave him another drop of freshly ground black pepper. I quickly chopped a handful of fresh parsley and dill leaves and sprinkled them on top. What summer flavors! My mother only puts dill & # 8230 I put parsley and sometimes chives. I don't put garlic in this stew!


Cut the meat into cubes and brown on all sides. Add salt and pepper, a cup (250 ml) of water and cook covered over medium heat until all the liquid evaporates. Then put the chopped onion and garlic and cook for another 3-4 minutes until they soften.

Meanwhile, clean the mushrooms, rinse them quickly in a stream of water and cut them into slices.

We add them, extinguish them with white wine and boil for 2-3 minutes without a lid, then covered on low heat for 15 minutes to retain as much liquid as possible. After that we add the tomato paste, the paprika (which is missing from the picture :)) and leave for 3-4 minutes. Dissolve the flour in a cup of water and add it, stirring constantly so that no lumps form. (I had it dry) and the stew is ready.

Serve with hot polenta and a glass of wine. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Mushroom recipe stuffed with cheese

Ingredients

  • - 800 g mushrooms
  • - 200 g of cheese
  • - 100 g butter
  • - 2 onions
  • - Parsley
  • - salt
  • - pepper

Method of preparation

Wash the mushrooms. Remove the elbows and finely chop. So is the onion. Heat the butter in a pan and fry the chopped onion and stalks until reduced. At the end, season with salt, pepper and finely chopped parsley. Put the mushrooms in a pan greased with butter and fill with the mixture of stalks. Bake for 20 minutes over medium heat. Remove the tray from the oven and sprinkle grated cheese on each mushroom. Bake for another 5 minutes.

Mushrooms stuffed with cheese


  • 500-600 g of veal
  • 4-5 tablespoons of oil
  • 300 g frozen or fresh mushrooms (I used mushrooms)
  • 2 matching onions
  • 2 carrots
  • 2 cloves of garlic
  • 400 g diced canned tomatoes
  • 1 teaspoon paprika
  • salt and pepper to taste

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Video: Spaghetti Squash With Creamy Mushroom (December 2021).