Traditional recipes

Baked mushrooms

Baked mushrooms

Peel a squash, grate it and squeeze the juice. They are placed in the tray on the parchment sheet.

Cut the tails into small pieces with the onion and put them in the pan with a little butter to brown them, then add the vegeta and the parsley.


After the filling is ready, put a tip of butter knife in the mushrooms and then the filling. On top put grated cheese or cut into small pieces so that it does not come out of the mushroom.

Put aluminum foil over the tray and put it in the preheated oven and give the temperature at half. 5 minutes before removing from the oven, take the aluminum foil and put it in the oven to catch the cheese crust.

Eat warm. Great appetite !!!!!



First, put the potatoes in a pot of water to boil (enough water to cover them). After they have boiled and cooled, peel them and cut them into thin slices. Put the potato slices in a tray and, among them, sprinkle the well-washed mushrooms and grated cheese on the grater with large holes. Add a little tomato juice and about 3 cloves of garlic. Match the taste with salt and pepper and put the tray in the oven. Remove the tray when you notice that the potatoes have browned and garnish them with parsley.

Over this gasket potatoes with mushrooms pour the cream to taste and serve with any steak.


Recipe: Baked eggs with mushrooms

Ingredient:

  • butter
  • 2 tablespoons olive oil
  • 1 finely chopped onion
  • 200 grams of mushroom mushrooms
  • 6 eggs
  • 2 tablespoons chopped thyme
  • & frac34 milk cane
  • & frac12 cana mozzarella
  • salt
  • pepper

Method of preparation:

Preheat the oven to 200 degrees Celsius.

Wallpaper four ramekin with butter or olive oil to your liking.

Cut 200 grams of mushrooms into slices or quarters. Heat 2 tablespoons of olive oil in a pan, add the onion and then the mushrooms. Add salt, pepper, thyme and mix well, then take the pan off the heat.

Beat eggs well with milk, salt and pepper.

Divide the cooked mushrooms into four ramekins. Add mozzarella over them, then divide the egg composition into four bowls. If you want, you can add a little more mozzarella at the end.

Leave them in the oven for 20-25 minutes, then leave them to cool for 5 minutes and serve.

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500 gr fresh mushrooms, 1 teaspoon dried thyme, 5 green onions, 20 ml oil, salt and pepper to taste.

Wash the mushrooms well and cut them in half.

In a bowl, mix the oil, thyme, green onion (finely chopped), salt and pepper to taste.

Add the mushrooms with the composition above and place them in a heat-resistant dish.

Place in the oven for 30 minutes at 180 C.

Serve with polenta or with steak.


900 g mushrooms
1 tablespoon oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
3 cloves garlic, chopped
½ teaspoon thyme, chopped
salt
pepper

Mix the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper to taste until you get a smooth sauce. Put the mushrooms in the liquid composition and mix to cover evenly. Arrange them in a single-layer baking tray and put them in the preheated oven until soft, about 20 minutes. Halfway through the time, mix them in the pan to bake evenly. You serve them immediately.


1. We clean and wash mushrooms. With a knife, cut the outside of the mushroom stalk (the part that has contact with the ground), then quickly wash them in the water with juice of Lemon. We let them drain and then cut them long.

2. I took a non-stick pan, I used the Wef from Tefal, as you know, I'm faithful to Tefal. I leave you the link here, you can find it at a discount. Come back. we olive oil, onion finely chopped and garlic. Leave on medium heat until the onion takes on a golden hue and add salt, pepper, powder of chili. Add the mushrooms and leave them for about 10 minutes until they soften and leave their juice in the pan. Towards the end, add half a cup of water and put the lid on for another 5 minutes.

3. In the meantime, we're getting ready croutons. cut rod in sufficiently thick slices (about 2cm), grease them with a little olive oil on each side and brown them in a pan. We can put a little dill fresh. For garnish, I also browned a few slices of mushrooms only with salt and pepper in a non-stick pan.

4. When the mushrooms are ready, we put them in the blender together with nuts cashew, salt and pepper to taste. It can be added the water boiled or vegetable soup if it has too thick a consistency. Consistency cream soup should be cream-colored that's just the name. Must flow, but not too much liquidate. The cream soup should not have the consistency of a puree, nor of a sauce. It has to be somewhere in the middle. We decorate it on plates and it is ready to serve. Good appetite!


In this recipe, the ingredients combine perfectly so that the aroma of the mushrooms completes the flavor of the livers, and the white sauce is the piece of resistance. We need 500 grams of fresh poultry liver, a red pepper, 300 grams of mushrooms, two cloves of garlic, thyme, salt, pepper, green parsley and olive oil. For the garnish, a few medium or small potatoes that will be served naturally are enough. The white sauce requires a cup of sweet sm & acircnt & acircnă for cooking, salt, pepper and a clove of garlic.

Wash mushrooms and livers thoroughly. If they are smaller, you can leave the mushrooms whole, if not, you can cut them into slices. Cut the red bell pepper into small pieces. Put the liver in the baking tray and sprinkle with the mushrooms, sprinkle with salt, pepper, thyme and crushed garlic. Brown the ingredients with a tablespoon of olive oil and half a glass of water. Meanwhile, peel the potatoes and put them on medium heat. Put the tray with the ingredients in the oven, until the juice decreases and the livers brown. Sprinkle with a little parsley on top.

To prepare the sauce, put the sauce ingredients, sm & acircnt & acircna and spices in a frying pan over low heat, where you can also add a few basil leaves. Leave the pan on low heat until it starts to boil, then wait for the sauce to cool. Place the ingredients on the plate, and serve hot.


900 g mushrooms
1 tablespoon oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
3 cloves garlic, chopped
½ teaspoon thyme, chopped
salt
pepper

Mix the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper to taste until you get a smooth sauce. Put the mushrooms in the liquid composition and mix to cover evenly. Arrange them in a single-layer baking tray and put them in the preheated oven until soft, about 20 minutes. Halfway through the time, mix them in the pan to bake evenly. You serve them immediately.


900 g mushrooms
1 tablespoon oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
3 cloves garlic, chopped
½ teaspoon thyme, chopped
salt
pepper

Mix the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper to taste until you get a smooth sauce. Put the mushrooms in the liquid composition and mix to cover evenly. Arrange them in a single-layer baking tray and put them in the preheated oven until soft, about 20 minutes. Halfway through the time, mix them in the pan to bake evenly. You serve them immediately.


Complete guide to baked vegetables. How to perfectly brown mushrooms, carrots and potatoes

There is nothing better for a winter dinner than a healthy portion of baked vegetables. Their natural aromas are enriched and highlighted by the heat of the oven and are much tastier than a portion of cooked or steamed vegetables. We teach you some essential tricks for each one.

The method that everyone uses when they want to put vegetables in the oven is to grease them with a little olive oil, place them in an even layer in the pan and keep them in the oven until soft. But each vegetable has its own strengths, which can be highlighted if you know a few secrets.

Baked mushrooms

Baked mushrooms have that fleshy texture, intense and strong aroma. The best way to get the most out of them is to wash them, dry them in a salad dryer, cut them into quarters, mix them with olive oil, salt and pepper and put them in the oven at 180C. for 15 minutes.

After this time, drain the liquid that has accumulated in the tray and leave the mushrooms in the oven until they brown nicely. By removing this liquid from the pan, you will channel all the heat energy to the mushrooms, you will reduce the cooking time and you will also save their aroma.

Baked carrots

In the case of carrots, if you keep them too long in the oven, you may end up with some withered vegetables, reduced to much smaller sizes than when you put them in the tray.

The secret of some sweet carrots, slightly caramelized by the heat of the oven, without being dried, lies in boiling them in their skins before putting them in the oven. This will allow the carrots to soften without losing moisture.

After boiling, peel them, cut them into smaller pieces, season them (they match perfectly with chili powder, curry, harissa or cumin) and brown them at 180C for 40 minutes.

Baked potatoes

If you dream of a portion of baked potatoes wrapped in a crispy crust, but with a medium as soft as puree, it is not enough to throw them in the pan and put them in the oven.

To build the perfect crust, you need to boil the diced potatoes in water with a little vinegar, so that the starch in them does its job. Basically, that perfect crust begins to form during cooking when the starch molecules are released from the inside as the potato boils. Through their interaction these starch molecules form a coating like a gelatin for your potato.

It will dehydrate in the oven and will eventually form a crispy crust. After they have boiled, you can prick them lightly with a fork, drain the potatoes, grease them well with olive oil or other fat and bake them in a very hot oven. Preferably at 250C

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Baked pork steak with potatoes

Ingredients

  • 2 pieces pork breast with mouse (approx. 1 kg / piece)
  • 1.5 kg of potatoes
  • 5 onions (both red and yellow)
  • 5-6 cloves of garlic
  • salt
  • black pepper
  • caraway
  • paprika

Method of preparation

For the pork steak on the tray on the potato bed, I first cut the rind. Do not cut very deep, only 1-2 cm deep, without reaching the flesh. We are looking for a deeper tray, large enough. Season the pieces of meat, on both sides, with salt, pepper and cumin. I sprinkled paprika powder over the rind. It is very important to rub the crust thoroughly with salt - this way you will get a crispy crust (salt removes water from the tissues).

Peel the potatoes and cut into 2 or 4, leaving large pieces. Lightly salt. They will eventually be under the meat and thus will be seasoned from the juices drained from the steak. Add the onions cut into 4, and the sliced ​​garlic. The steak will be left in the oven for an hour and a half at 200 ° C (high for gas), so covered. After an hour and a half, remove the foil.

After removing the foil, the steak is left for another 2 hours at 160 ° C (medium to low stage for those with gas). It will cook slowly, it will brown well, all the fat will drain over the potatoes that will also cook. The potatoes do not crumble, they remain whole and juicy, flavored. If you have thinner or less fatty meat, reduce the cooking time. If you choose lean meat, you will also need to add a little lard over the meat.

Baked pork steak with potatoes


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