Cut the chicken breast in half, season it, beat it lightly with a hammer, it should not be thin.
Put the chicken pieces in the pan with hot oil and brown on both sides over high heat, add the mushrooms that break by hand, there should be no small pieces, reduce the heat, cover with a lid and leave until reduced the sauce.
Meanwhile, mix and taste if you still need salt. This whole process takes quite a bit about 10 minutes. The chicken and mushrooms are removed on a plate, put grated Parmesan cheese on top and keep warm. Put the cherry tomatoes in the same pan and stir a little, enough to gather all the flavor left in the pan, take out on the plate, sprinkle with grated Parmesan cheese, and finely chopped green parsley (I did not put parsley, because my consumers they do not like :( )
Choose fresh mushrooms, from which you detach the legs of the hat, then clean them and wash them well, insisting on the area with the blades under the hat. Wash and finely chop the greens and mushroom stalks.
In a large saucepan, put the mushrooms, hats and legs, pepper and greens. Sprinkle salt to taste, sprinkle with vinegar and cover with cold water. Boil the mushrooms for 10 minutes.
After they have cooled, place them in 400 ml jars. Protect the jars from heat breakage by placing knife blades under them.
Pour slowly, in each jar, a solution in which they boiled the mushrooms, leaving a space of 2 cm to the mouth of the jar.
Seal the jars and boil them for 20 minutes in a bain-marie. Once completely cooled, you can store them in a cool, pantry or cellar.
Risotto with chicken and mushrooms
I just love mushrooms, whatever they are, as they are forest, mushroom, pleurotus, shimeji, I love them!
They are so versatile and you can cook them in any way, in the oven, in pancakes, cream, soups, sweets or fasting to your imagination! Today I bring to your attention my favorite recipe for risotto with chicken and mushrooms a simple recipe, in turn so versatile that I tend to think that each has its own version, but better than this I have never eaten and I am convinced that it will be to your liking!
From just a few simple ingredients that every person has in the kitchen, some wonders will come out that you will get tired of! Arborio rice, chicken, onion, garlic, parsley and mushrooms. But honestly I can tell you you can also make a pilaf with chicken and mushrooms and you can give up parmesan and change the arborio rice with the one for pilaf, otherwise all the ingredients are identical, even the way of preparation.
Stay tuned for the list of ingredients and how to prepare it, and the guaranteed result will be amazing!
Ingredients for risotto with chicken and mushrooms:
- 250 g Arborio rice, is special for the dish called risotto
- 2 medium onions
- 2-3 cloves of garlic
- 350 g of fresh mushrooms that you like, I used champignon
- 400 g boneless chicken breast
- 50 ml vegetable oil
- 130 g butter with 82% fat
- 200 ml dry white wine
- 50 g grated Parmesan cheese
- 700 ml vegetable soup
- 1 bunch of parsley
- Salt and pepper to taste
Method of preparation:
Peel the onion and garlic and finely chop them. We harden them in vegetable oil with a little salt until they soften well.
Cut the mushrooms into slices and fry them in half of the total amount of butter, until they soften, to which we add a little more salt and pepper.
Cut the chicken breast into juliennes and in a well-heated pan add the remaining butter and quickly drag the breast to the pan, stirring constantly until lightly browned, about 2-3 minutes. To stay tender, the fire must be large and move quickly, do not worry, it will cook with the rice. Take out on a plate and set aside.
Add the rice over the onion and simmer until the rice grains feel like pebbles.
We put the hot vegetable soup over the rice carefully, so that you don't burn yourself with the steam it will make. We boil in a proportion of 80%.
Add the wine, mushrooms and chicken and simmer for another 6-7 minutes.
Before turning off the heat, add the grated Parmesan cheese, finely chopped parsley and taste salt and pepper.
Set aside covered for 2-3 minutes before serving! Simple, fast and tasty, so good luck and good appetite!
Pleurotus stew with polenta
Today we make a fasting dish that we used to make quite often, pleurotus stew with polenta.
It is so tasty and healthy at the same time suitable for both fasting days and vegetarians. From just a few simple ingredients and available to anyone you can prepare a good stew to lick on your fingers to the elbows.
Pleurotus mushrooms are also known as beech trout, black trout or sky trout. There are different species of Pleurotus, being native to Europe and Asia. Their color varies from white, yellow, brown to some shades of pink. They can be prepared by boiling, frying, baking or simmering and can successfully replace meat.
In addition to essential proteins, they also contain fiber and vitamins, including B1, B3 and B12, folic acid, unsaturated fatty acids and much more. So they are very healthy and must be included in the daily diet.
Stay tuned for the list of ingredients, but also for the simple way of preparation, and lunch or dinner will be ready in less than half an hour.
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- 500 g pleurotus mushrooms
- Half a bell pepper
- A small yellow onion (150-200 g)
- 3-4 cloves of garlic
- 150 ml dry white wine
- 150 g tomatoes in broth
- 1 teaspoon paprika
- 50-70 ml vegetable oil
- A bunch of parsley
- Salt and pepper to taste
Ingredients for polenta:
Method of preparation:
Peel the onion and pepper and cut them into slices.
Peel the garlic and finely chop it
Cut the pleurotus mushrooms into thicker slices.
Put the onion, pepper and garlic to harden with a little salt and oil, until it softens a little.
In a hot pan with a little oil, cook the pleurotus mushrooms over high heat until they are nicely browned, stirring constantly so that they do not burn.
We combine the composition of mushrooms with that of onions,
add spices, tomatoes in broth, wine and simmer over low heat. If necessary, we can add a little more water. Boil for about 7-8 minutes.
While the water is boiling, we take care of the polenta and put the water with a little salt to boil in a pot. When it reaches the boiling point, add the cornmeal in the rain and mix vigorously so as not to form lumps.
2 whole chicken legs
500g pleurotus mushrooms
1 tablespoon olive oil
2 cloves of garlic
200ml chicken soup
100g sour cream for cooking
1 bunch of parsley leaves
We wash the thighs and section them in two (upper / lower part). Powder them with a little salt and pepper, grease them with butter and put them in the halogen oven. Set the oven to 45 & # 39. After 30 & # 39, we remove the lid of the oven, being careful not to burn ourselves and turn the thighs for a uniform crust on both sides. We put the lid on and wait for the beep for the ready-fried thighs.
Meanwhile, wash and chop the mushrooms. Peel and chop the garlic. Wash and chop the parsley leaves.
Heat the oil in a non-stick pan, add the garlic, cook for 2-3 minutes and add the mushrooms. Let it harden for about 10 & # 39, add the chicken soup, season with salt and pepper and boil under the lid, over a moderate heat for another 15 & # 39. Meanwhile, separately in a bowl, mix the sour cream very well with the flour and & frac34 of the chopped parsley and then incorporate everything into the mushroom mixture, stirring continuously. Let it boil for a few minutes until it thickens and so I got the sauce.
Serve on a plate, a piece of pulp, mushroom sauce and sprinkle parsley on top.
Maria Pop recipe: Chicken fillet with pleurotus mushrooms
We start to boil 4 eggs for 15 minutes, maximum 20. We clean the carrots, cut them into 4 and boil them for 15 minutes. We add the soaked bread with the 2 finely chopped onions and then we put them in a blender to reach the consistency of a dough.
We put the pleurotus mushrooms in 10 ml of oil together with the garlic (according to taste, I put a small puppy). Add over the minced chicken, onion paste and bread, then finely chopped parsley and an egg, salt, pepper and paprika to taste, then mix well by hand, spread the mixture on a transparent foil and place eggs on the edge of one end of the dough. cut into cubes, along with carrots and pleurotus mushrooms, roll the foil to cover the entire filling. Then put it in the oven for 10 minutes on high heat and 30 minutes on moderate heat.
It can be served with beets or horseradish paste. I wish you beautiful holidays with your loved ones!
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For the drob composition:
1kg chicken liver
1kg boneless chicken upper legs
20 green onion threads (mine were no smaller)
2 medium dried onions
1 large red bell pepper
4 husband eggs
1 large bunch of green parsley
Salt and pepper to taste
Butter as a nut and flour for the tray
To grease the top:
1 tablespoon breadcrumbs
1 tablespoon paprika
1 tablespoon oil
Method of preparation:
We clean and wash the livers well, after which we drain them.
We wash the chicken meat and drain it in a strainer.
We take a pan, we put the chicken meat in it, we add enough water to cover it well, we salt and let it boil for 15-20 minutes.
After 15-20 minutes, add the liver, over the chicken and let it boil for another 10-15 minutes. Be careful not to boil the liver with the cup, because the liver has a shorter cooking time, and if we prolong it, it will harden.
After the meat and liver have boiled enough, take them out in a strainer and let them cool a bit.
Meanwhile, clean the dried onion, and fry it in a pan with a little oil.
Mushrooms, clean them, wash them well, cut them into cubes and put them in a frying pan with a little oil.
We clean the green onion strands, wash them well, then cut them into small slices.
We wash the pepper, remove the spine and clean it of seeds, then cut it into cubes.
Wash the parsley link well, remove the stalks and chop it very finely.
We take a pan, put a little oil, add green onions and let it cook for 3-4 minutes.
Over the green onion, add the diced pepper, mix and let it cook for another 3-4 minutes.
After lightly sautéing the peppers and green onions, remove the pan from the heat, add the chopped green parsley and mix.
After we have everything ready, we start to prepare the composition for drob.
We put the liver, the chicken and the dried onion (ATTENTION, not the green onion) in a food processor, broken into smaller pieces and we mix them until we get almost a paste. If you don't have a robot, chop everything with a meat grinder.
Put the pasta obtained in a bowl, add over the hardened mushrooms, green onions, hot peppers and parsley, season with salt and pepper to taste and mix everything until smooth.
In the resulting composition add the 4 previously beaten eggs and mix again until you get a homogeneous composition of drob.
The drob composition was enough for me for 2 drobbs, one bigger and one smaller. Grease 2 cake trays with butter and line them with flour, then put the composition of the drob in the trays, taking care to be thick, without gaps. Put the beans in the oven and bake for about 25-30 minutes in the preheated oven.
Meanwhile, prepare the composition with which we grease the liver. Put an egg in a bowl, add 1 tablespoon paprika, 1 tablespoon oil, 1 tablespoon breadcrumbs and mix everything until smooth.
After 25-30 minutes, take the drum out of the oven and grease it with the composition prepared before, using a brush, then put the drum back in the oven on a faster heat (but ATTENTION, under supervision) and leave it for another 10 minutes, until it catches a reddish crust on the surface.
After the dough is baked, take it out of the oven and let it cool completely in the pan, do not remove it while it is hot from the pan because you risk it spreading. After it has cooled, take it out of the pan, cut it into slices and serve it with other goodies from the Easter table.
Stir fry with chicken
The chicken of the next day. No, it's not a secret recipe or a pun. It's something my captors swear on red that it's not as good as when it came out of the oven. And under no circumstances can it be eaten like that, simply. Stir fry with chicken is my recipe for saving the chicken the next day. And not only. A stir fry is so versatile that it goes very well with any kind of meat. Or no meat at all. It goes with egg, or just vegetables. Accompanied by rice or noodles. And more than that, it is proof that we can honor the food and all the efforts to produce it. And if the capricious learn this, I'm happy.
Ingredients for stir fry with chicken
- chickens of the next day - half a chest and a wing I put
- mushrooms - I had champignon and pleurotus
- a carrot, cut sticks
- a small piece of ginger
- a few sprigs of green onions
- a handful of bean pods (or broccoli, or zucchini)
- half a packet of rice pasta (goes very well with rice)
- a tablespoon of sesame seeds
- half a teaspoon of Sichuan peppercorns
- a knife tip of tamarind paste (can optionally be replaced with a teaspoon of lime juice)
- a few dried lemongrass threads (optional)
- soy sauce
- fish sauce (optional)
- hot peppers (optional)
Preparing the stir fry with chicken
I started with the chicken. If it was still yesterday, I wouldn't let him wait any longer. I broke it into strips - I used two forks - I sprinkled it with a few tablespoons of soy sauce and set it aside.
In a mortar I ground the pieces of ginger, together with the tamarind paste, the lemongrass threads and the peppercorns. No need for salt. Soy sauce and fish sauce are salty enough for the whole mixture.
The secret of any good stir fry is a perfectly hot wok (or frying pan) and a hot fire. I put a little oil, and threw all the vegetables in the pan at once. I would usually put the carrot in front of the mushrooms, because it needs more time to penetrate. But in a stir fry I like to have different textures.
I added the mixture of ground spices in the mortar and half a teaspoon of fish sauce. I kept them on high heat until the mushrooms were slightly browned. Then I put the chicken. Because it's already cooked, it only needs a minute or two with the vegetables. I mixed them well and sprinkled a tablespoon of sesame seeds.
For the rice pasta I followed the instructions on the package. I put them in a saucepan and covered them with hot water. After 5 minutes I strained them and added them to the stir fry. It takes a little skill to mix the fine rice pasta with the chicken and vegetables. But this is the beauty of this stir fry: in its disorder, everything is well arranged.