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Fried mushrooms with natural potatoes

Fried mushrooms with natural potatoes

- we start with the potatoes that need to be cooked and require a little more time, so we clean them, wash and cut them into suitable cubes and boil them in water to cover 2 fingers, with salt, peppercorns, garlic and oil and let them boil until soft

- while the potatoes are boiling, we take care of the mushrooms ..... break the leg of the mushrooms, clean the black part and the skin and wash it

- place in the Teflon pan and sprinkle in each futina salt and put on low heat on the stove for about 15 minutes

- assemble the plates with mushrooms that have left their juice in the hat and the potatoes are tender and sprinkle with chopped parsley ...



Natural potatoes with butter and green parsley

Natural potatoes with butter and parsley, a cheap garnish that is easy and quick to prepare. The natural potato recipe can also be prepared in the fasting version, the butter can be replaced with oil. You can read the whole recipe or, if you want, you can see below the video recipe of natural potatoes.

Potatoes are the food of the poor and the rich alike. You can prepare tasty dishes, simpler or more elaborate, more expensive or cheaper, only from potatoes & # 128578

We can make bread with potatoes or french fries, all kinds of salads (beef, oriental, Hungarian, etc.), soups, soups, dishes and stews, soufflés, musacales, stuffed potatoes, meatballs and many other goodies! Do you know how soft the bread and donuts are with leavened dough with the addition of potatoes? Or how fine are the meatballs with cheese or cheese? And not to mention the French potatoes that are already dying of appetite! & # 128578

It looks like this, I leave you some pictures, to salivate and you & # 128578

Natural potatoes with butter and green parsley


Mushroom cream soup with potatoes - a goodness regardless of the season

  • Cream of Mushroom Soup with Potatoes (Maria Matyiku / Epoch Times) Cream of Mushroom Soup with Potatoes
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Add diced onions and parsley. Let it boil for about 10 minutes, then add the sliced ​​mushrooms (Maria Matyiku / Epoch Times) Add the diced onions and parsley. Let it boil for about 10 minutes, then add the sliced ​​mushrooms
  • When the vegetables are penetrated, remove the pan from the heat and allow to cool slightly (Maria Matyiku / Epoch Times). When the vegetables are penetrated, remove the pan from the heat and allow to cool slightly.
  • Peel a squash, grate it and boil it in a separate pot (Maria Matyiku / Epoch Times) Peel a squash, grate it and boil it in a separate pot.
  • Boiled potatoes drain from the water in which they boiled, then crush well with the potato masher (Maria Matyiku / Epoch Times) Boiled potatoes drain from the water in which they boiled, then crush well with the potato masher
  • The cream soup is put back in the bowl in which the vegetables were boiled, mixed a little and put on the fire again (Maria Matyiku / Epoch Times) The cream soup is put back in the bowl in which the vegetables were boiled, mixed a little and put it on the fire again
  • For decoration, fry a few slices of mushrooms on the stove (Maria Matyiku / Epoch Times) For decoration, fry a few slices of mushrooms on the stove
  • Serve with croutons and, optionally, hot peppers. Good appetite! (Maria Matyiku / Epoch Times) Serve with croutons and, optionally, hot peppers. Good appetite!

Here is a variety of cream soup with mushrooms and potatoes that has a particularly delicious taste and is made relatively quickly. Those who like cream soups have probably noticed that the texture of potato soups becomes gelatinous if we mix the boiled potatoes with the food processor. To obtain a frothy texture, experienced chefs recommend manual crushing of potatoes. Therefore, in this recipe the potatoes are boiled separately and prepared as a puree. Finally add to the mixed mushrooms.

The result is as expected: a frothy, refreshing and slightly sour soup if creamy yogurt is added, rich and with a fine texture if cream is added.

Ingredient:

500 grams of mushrooms,
2 suitable potatoes,
2-3 tablespoons oil,
a small onion,
a small parsley or a piece of celery,
100 ml milk,
100 g of yogurt or cream at room temperature,
a little thyme (optional),
salt and pepper

Preparation:

Wash the mushrooms and cut them into slices. Peel the onion and parsley and then cut it into small pieces.
Peel a squash, grate it and boil it in a separate pot, adding a pinch of salt and water to cover the potatoes.

Put 2-3 tablespoons of oil in the pan in which the mushrooms will be prepared. Add onions and diced parsley or celery and top with water until the vegetables are well covered. Let it boil for about 10 minutes, then add the sliced ​​mushrooms and another cup of water. If you want, you can set aside a few slices of mushrooms for decoration.

When the vegetables are penetrated, remove the pan from the heat and allow to cool slightly. Strain the excess juice, then mix with a vertical mixer. In its absence, the vegetables can be passed through a fine sieve.

The boiled potatoes are drained of the water in which they were boiled, then they are crushed well with the help of the potato masher. Add milk and stir constantly until the potatoes have the consistency of a puree.

The puree obtained is placed over the mixed mushrooms.

The cream soup is put back in the bowl in which the vegetables were boiled, mix a little, until the mushrooms and potatoes combine well and put on the fire again. Season with salt and pepper, add a little thyme if desired and bring to a boil. If the cream soup is too thick, it can be thinned using the water in which the potatoes were boiled or a little milk.

After removing from the heat, add the yoghurt or cream.

For decoration, you can use a few slices of fried mushrooms on the stove or in oil, boiled vegetables, greens, etc.


Weight pasta, rice, legumes

If you are on a diet, it is important to know that some foods not only have a high caloric intake, but also have a higher weight after they are prepared. That is why it is advisable to weigh them before cooking, in order to be able to take into account the calories consumed.

100 g brown rice = 200 g boiled brown rice

100 g white rice = 300 g boiled white rice

100 g pasta = 300-350 g cooked pasta (depending on how much you boil them, if you prefer them al dente or well cooked)

100 g of legumes (beans, chickpeas, lentils) = 300-320 g of cooked legumes.


Macaroni with mushrooms & # 8230 to ask for another portion!

You need:

500 g mushroom mushrooms

2 heads of garlic, crushed

1 glass (for water) of white wine

You prepare like this:

Wash the mushrooms, cut them into slices and put them in a saucepan with the oil, garlic and parsley. Boil them until well reduced. Add the wine, salt, peas and leave everything covered, over low heat, for another 30 minutes. Separately, boil the macaroni according to the instructions on the package and then strain them. Take a plate, place the macaroni, pour the melted margarine over them and then add the mushroom sauce. A filling and tasty combination!


Cream soup with cream and potatoes & # 8211 simple, cheap, student recipe

Cream of mushroom soup with cream and potatoes & # 8211 simple, cheap, student recipe. How to make creamy mushroom soup? What cream do we use for mushroom cream with potatoes? Creamy vegetable soup recipes.

This cream of mushroom soup is my daughter's favorite. Marlene is now a student in the Netherlands and has started to prepare different dishes on her own & # 8211 according to the student budget and the minimum equipment of the kitchen in the dormitory.

If pasta is on the 1st place in the top of student dishes then on the 2nd place would come the cream soups followed by the dishes based on potatoes or rice. A quick and tasty cream of mushroom soup recipe is very useful in people's homes. Especially since it cooks in less than 60 minutes & # 8211 is a quick recipe!

If at home I pampered her with yolk creams or mushrooms (see here and here) there Marlene manages admirably with the cheap champignon-type mushrooms she finds in the supermarket.

He used to make cream of mushroom soup in larger quantities and take it to college (in a tall container with a lid). The basis of this soup is potatoes and mushrooms but the good taste is given by onions and garlic. Potatoes should be crumbly, floury (as for puree). Potatoes have a binding role (liaison & # 8211 liezon), give creaminess and pleasant texture. Without liezon, the cream of mushroom soup is a suspension of vegetable fragments (it has a "cut" effect). Liezon can also be made with rice (see here) or with a little starch. Mushrooms can be both white and brown & in this case the soup will turn darker in color.

We don't have to put cream in this cream of mushroom soup, but we can adjust it at the end with a little milk or a mixture of sour cream with milk. You can also put the cream directly in the bowls when serving. Thus the soup will be less perishable and keep for several days in the refrigerator (heated as needed).

Another cheap and tasty cream soup is the potato soup (no mushrooms) & # 8211 the recipe here. At the end I leave you with several recipes for cream soups: cauliflower, sweet potatoes, leeks, broccoli, chicken, vegetable mix, etc.

From the quantities below it results approx. 3.5 l of cream of mushroom soup. The soup was prepared by Marlene herself, in her dorm room) and I took the pictures with the cooking steps.


Label: mushrooms

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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pies, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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Potatoes stuffed with mushrooms & # 8211 Recipes Horia Varlan

  • 1.5 kg of washed and cleaned potatoes
  • ½ of quartered onions
  • A cleaned garlic clove
  • 250 g of washed and cleaned Champignon mushrooms
  • ½ teaspoon chopped parsley
  • A cup of vegetable soup prepared with cube concentrate
  • 2 tablespoons sunflower oil
  • ½ glass of dry white wine
  • ½ teaspoon ground black pepper
  • ½ teaspoon of salt

Tip - choose potatoes that do not crumble, such as red ones.

Cut the potatoes into a thin slice of the flattest part to create a stable surface, then place them face down in a pan, in which you will pour the vegetable soup.

Cover the tray with aluminum foil and place the tray in the preheated oven at 180 ° C. Bake the potatoes for 40-45 minutes, then remove the aluminum foil, checking if the fork enters them easily, then let them cool, draining and reserving the remaining soup.

Meanwhile, finely chop the onion and boil it together with the diced mushrooms in white wine and 3 tablespoons of the soup in which the potatoes were stewed. Also, raise the oven temperature to 210 ° C and sprinkle another tray with a tablespoon of oil.
After the potatoes have cooled, scoop them out with a teaspoon on top, so as to create a hole that does not touch the side edges. When the liquid in which you boiled the mushrooms has evaporated almost completely, add the spices and fill the potatoes using a teaspoon.

Now place the potatoes in the pan, sprinkling them with oil, then brown them in the oven for 12-15 minutes.

Serve the potatoes as a garnish next to fried poultry or large pieces of meat in the oven.


Code with mushrooms and natural potatoes

fish clean, wash and cut into fillets. Season, place in a pan with the bay leaf, cloves and lemon slices. On top fillets put the rounds of onion and slices of garlic, sprinkle with oil, add a cup of water and white wine.

Put the tray in the oven and keep it for 25-30 minutes, depending on how thick they are fillets. Potatoes peel, wash and cut into cubes. Boil in salted water, drain and mix hot with butter, chopped greens, salt and pepper.

Mushrooms clean the skin, wash and fry in oil. Allow the liquid to form, mix well with salt, pepper and oregano dry.

Code nets are served with mushrooms and natural potatoes hot, sprinkled with freshly chopped greens.