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Snails with mushrooms

Snails with mushrooms

We mix the flour with the salt, the sugar.

Add the yeast dissolved in a little milk and start kneading, gradually adding the yogurt at room temperature.

Knead until it becomes non-sticky, cover and leave in a warm place for about 30 minutes.

We wash the mushrooms and boil them after frying them in a little oil with onion and 2 cloves of garlic.

We cut the peppers into strips, we grate the cheese, we mix the tomato paste with water.

Spread a sheet, spread tomato paste, mushrooms, peppers and cheese.

Roll and cut pieces of about 4 cm, place them in the pan, grease them with egg and add cheese on top.

Put the tray in the oven until it is nicely browned.


Snails with kaizer, cheese and mushrooms

I forgot to specify that I made the dough at home from: flour, yeast, oil, salt, sugar (to dissolve the yeast) and milk. I let it grow for about 30 minutes and then went to work with it.

I also made yesterday with diced salami, grated cheese and I greased the sheet with ketchup, I rolled and I cut slices. They came out very good. On some of them I put finely chopped hot peppers and oregano. Both were wonderful!

burdulea maria elena (Chef de cuisine), May 5, 2010

It looks good, I really like the combination used as the filling. The puff pastry is the right hand sometimes, it gets us out of the mess in the time crisis, and it helps us to even create goodies. Congratulations! I with puff pastry, I made rolls, which were enjoyed and appreciated.


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Vegan Strudel Mushroom Ingredients:

  • 500 grams of fresh mushrooms (whatever you like, I used a mixture of mushroom, brown and pleurotus)
  • 1 large potato
  • 1 medium onion
  • 1 clove of garlic
  • hot peppers (to taste)
  • 6 thin sheets of pie (no puff pastry!)
  • 2 tablespoons olive oil
  • 50 ml. vegetable oil
  • 50 ml. of carbonated mineral water
  • 1/2 teaspoon dried oregano (or thyme, or whatever you like)
  • 1 bunch of green parsley and pepper
  • for serving, salad leaves to taste (I used arugula), dressing of 1 clove of garlic, 2 teaspoons of mustard with whole grains, 1 tablespoon of red wine vinegar, 1/2 teaspoon of honey and 2 tablespoons of olive oil olive
  • optional: a sauce of your choice (I used an emulsion of olive oil with pomegranate reduction)

1. Baked mushrooms

Cooking food in the oven offers certain benefits that few people take into account: this method keeps all the nutrients in the food intact. Thus, this mushroom dish will have an intense, uniform taste.

The most interesting thing about this delicious mushroom recipe is that it contains spices and other ingredients that highlight the flavor of the vegetable. Preparing the recipe will not take you long. So get to work!


Nutritional properties of mushrooms

The great advantage of mushroom recipes is that they are low in calories compared to other dishes. This ingredient also has important nutritional properties. The most prominent are:

  • Vitamin B, such as riboflavin and niacin
  • Vitamin D
  • C vitamin
  • Potassium
  • Selenium

Note: Mushrooms also contain dietary fiber, healthy fats and protein to a lesser extent.


Necessary pheasant oven with mushrooms

  • 1 pheasant
  • 500 gr mushrooms
  • 50 gr butter
  • 4 cloves of garlic
  • 6-7 cubes of bacon

For the stain

  • 1 glass of red wine (about 200ml), 2 tablespoons olive oil
  • large salt, peppercorns, thyme, bay leaves, 2-3 cloves of garlic

Remove the pheasant from the stain and dab it with a dry towel. We can leave the pheasant as it is or we can cut it on the chest and loosen it, pressing on it, on the column, to give up the bones. Thus, it fits well in the tray. We rub it with salt and butter and stuff it, under the skin, with garlic and bacon. We place it in a tray and put the stain in which the wine, oil, garlic, quartered onion and spices sat (the stain in which it sat).

We clean the mushrooms with a dry towel and cut them into quarters if they are bigger. We put them in the tray, around the pheasant. Cover the tray with aluminum foil and put it in the oven. After a while we check (be careful not to burn the steam accumulated under the foil), if the liquid has evaporated and the meat has been tenderized. If the meat is not well tenderized (it also depends on the pheasant) but the liquid has evaporated, we can add another glass of water. When the meat is tender, ie it comes off easily when pricked with a fork, remove the aluminum foil. We take a sauce from the tray with a spoon and put it over the pheasant, after which we leave it to brown for about 15 minutes in the oven. We serve the pheasant table in the oven, sitting on the mushroom bed.

Others, in short: The stain can be made from several ingredients, but in which we can find the following types: oils to take over and direct the flavors over the meat, acid & # 8211 wine, lemon, vinegar & # 8211 to cut & # 8220cooky meat & # 8221 and fry it, spices and vegetables & # 8211 Celery, onions, garlic, other roots & # 8211 that have the role of coming with flavor and taste. More exotic stains can also be used, e.g. with papaya or pineapple. If you have kept the pheasant feather pheasant long enough (over 7-10 days), the 12-hour phase in the stain is no longer mandatory and you can put this mixture of oil & # 8211 acid & # 8211 spices directly in the pan, over pheasant. If you find it very difficult to halve the pheasant, do the same with a poultry, immerse it a little in boiled water.


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How to make chicken stew with mushrooms quick recipe?

How to prepare chicken for stew?

The chicken is cleaned and salted. Heat the oil in a pan and add the chicken wings. I used wings because I like them to be with skin and bones. You can also use thighs, preferably with bone. Or you can slice a whole chicken into smaller pieces, but I don't necessarily want to have chicken breast in the stew.

Lightly fry the wings on all sides. Thus, they will have a special taste, the fat will also melt and practically only have to boil a lot, being already almost cooked by frying.

We clean the onion and cut it into small pieces and lightly brown it with the meat, 1-2 minutes no more. If you want you can now put 1 bell pepper cut into pieces.

Then add the mushrooms. I had some very small mushrooms and left them whole. If they were bigger, I would cut them into quarters.

I let the mushrooms brown a little, then, when they started to leave the water, I added the spices: salt, pepper and paprika (paprika).

How much does a chicken stew with mushrooms boil?

I added a little water (enough to cover the meat) and let the chicken stew cook for 20 minutes (on low heat).

It must be mixed in the pan every 5 minutes so that it does not stick. After 20 minutes the water evaporated and remained a nice and good sauce.

I tasted a little if you need more salt or pepper and I added a little of each. I chopped some green parsley on top and that's it!


Boiled snails

Boiled snails from: snails, vinegar, salt, wine, onion, carrot, garlic, thyme, bay leaf, salt, peppercorns.

Ingredient:

  • 3 dozen snails
  • 1 glass of vinegar
  • 1 tablespoon salt
  • 1 glass of wine
  • 1 onion
  • 1 carrot
  • 3 cloves of garlic
  • thyme
  • bay
  • salt
  • 10 peppercorns

Method of preparation:

Snails are tastier from October to March, when they close for the winter with a lid-like pojghiţa made of their hardened juices.

They can be eaten in the summer months, in which case they must be kept for 15 days in a closed pan or in a box, in a cool place, to remove all the dirt from the intestines, because it spoils the taste of the food.

Wash the snails well in several waters. If they have a lid, it comes off easily with the tip of a sharp knife. They are placed in a large bowl and a glass of vinegar and a tablespoon of table salt are poured over them.

Stir gently and keep for two hours for the juices to dissolve. Drain and wash in several waters.

Then boil with 1/2 liter of cold water, a glass of wine, onion and sliced ​​carrot, spices, salt and pepper. When it starts to boil, take the foam 2-3 times. Cover and simmer for three hours. Remove from the shell and serve warm with lemon.


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