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Pasta with meat and mushrooms

Pasta with meat and mushrooms

The pasta is boiled in water with a tablespoon of oil and a little salt, leaving to boil according to the instructions on the bag.

The mushrooms are washed and cleaned. Cut the slices and the stalks finely. The minced meat is hardened in oil, then add the chopped mushrooms, the spices listed above, leaving everything on low heat for about 5 minutes, stirring occasionally. Pour tomato juice, broth or peeled tomatoes over all, along with a cup of water. Allow this mixture to simmer for about 15-20 minutes.


In a bowl will make a composition, from a tablespoon of flour and a little water, having the consistency of a cream. This mixture will be poured over the meat with the mushrooms, stirring constantly so as not to form lumps. Leave on the fire, maximum 2 minutes, to thicken.

When the pasta is ready, strain it well, give it quickly under a stream of cold water.

The mixture of meat with mushrooms and sauce will be put over the pasta, in the plate.



PAN MUSHROOMS WITH BUTTER, GARLIC AND PARSLEY

Quick mushroom garnish, rich in vegetable protein and nutrients, with a phenomenal taste! It is prepared in a maximum of 20 minutes (including preparations!) And is suitable in many combinations: next to steaks, salads or & # 8230. the best option: with polenta and soft-boiled egg. That is, put nicely in a bowl 2-3 tablespoons of steaming polenta, a generous layer of mushrooms, an egg or poached egg and possibly a pinch of grated cheese. Something dream is coming out!

If you want to enjoy these mushrooms on an empty stomach, give up the butter and replace it with either oil or coconut butter.

I flavored the mushrooms with a spice mix from SpiceHub, where I remind you that you have a 10% discount on the entire order, using the code SH10.

Here you will find other recipes with mushrooms, a sign that we consume them often, as they are low in calories, rich in nutrients and very tasty!

INGREDIENTS

1/4 bunch of parsley

I cut the stalks of the mushrooms and cleaned them well with a brush of any impurities, then I sliced ​​them, also with stalks. I heated a large pan, added butter and oil, then the mushrooms. I sautéed over medium heat, I didn't want it to boil, but to brown.

After they started to leave liquid, I added salt, pepper and the spice mix, continuing to sauté them over high heat, stirring constantly, until all the liquid had evaporated.

At the end, I added 3 cloves of crushed garlic and a good handful of chopped green parsley. Ready to serve! I promised you it was a quick recipe before, right?

Try them, you will conquer those who do not declare themselves mushroom fans!
Good appetite!


Tagliatelle with bacon and mushrooms

If you try the tagliatelle with bacon and lion mushrooms, you will prepare it countless times, because it is a recipe that simply gives addiction. The combination of mushrooms and bacon is perfect for a dinner because it is easy to prepare but at the same time extremely aromatic and you can also choose it for a more special dinner, with a glass of white wine.

You need:
200 g noodles
10 pcs mushrooms
2 cloves garlic
6 slices of bacon
200 ml liquid cream for cooking
2 tablespoons olive oil
Salt and pepper to taste
Parmesan race
Basil for decoration

How is it prepared:
Boil the al dente pasta in boiling water, in which you added salt. Then heat a frying pan, in which the sliced ​​bacon is cooked. Brown it well and then add the sliced ​​mushrooms and let them harden, stirring occasionally.
When the mushrooms have lost their volume, add the crushed garlic and leave to harden for 1 minute. Then add the liquid cream for cooking and let it boil until it changes its consistency.
Drain the pasta and add it to the pan over the mushroom and bacon mixture. Season with salt and pepper to taste.
Put the tagliatelle on plates, sprinkle with grated Parmesan cheese and garnish with basil. Good appetite!


Colorful eggs, Easter symbol with a rich history

Painted eggs are a staple of Christian Easter meals, steaks and lamb, cakes and Easter cakes. & Icircns & # 259 where did the tradition start? What habits are related to the egg & # 259 & # 537i which are the most famous legends? How do we choose the right eggs to paint and what can we do to make sure the end result is perfect?

The egg as a pre-Christian symbol

The egg has long been considered a symbol of life and rebirth. It contains the life of the baby, and the shape is rounded, with the beginning or the end of the cycle, the reflection, the reflection. # 537terii. At the same time, it was a symbol of spring, of new beginnings.

Over time, many ancient rituals were discovered that used eggs. For example, in ancient Greece and Rome, simple eggs or egg nests were left in graves as a sign of life after death. Also here, at the first equinox of the summer, eggs were offered as a gift, this custom was popular in China, even using some painted ones.

Of course, they were also used to encourage soil fertility. In Japan, before the seeds were planted, the women of the Ainu population mixed them with eggs, and in Germany farmers anointed the plows with eggs, which they did when they were planted. # 537i sem & # 259nau ogoarele.

Cre & # 537tinii & # 537i ou & # 259le de Pa & # 537te

The Christian church officially adopted the egg as an Easter symbol in 1610. It is believed that the tradition of egg consumption was taken over from the Jews, who put this food on the table on the occasion of Passover: The Hebrew Passover, the shrine that symbolizes the deliverance from Egyptian bondage and the exodus of the children of Israel from Egypt, led by Moses. The Christians did not keep the white eggs, but colored them red, reminiscent of the sacrament of Christ, shed at his crucifixion. At the same time, they symbolize the empty tomb from which Jesus rose.

Traditions & # 539ii & # 537i customs

Of course, the consumption of eggs is related to Lent, as meat, dairy products and eggs are forbidden. Thus, people needed to consume them all before fasting began, and at Easter they were happy to bring them back to the table. This is where other habits started. In the Middle Ages, in England it was customary for the little ones to leave the door the day before Lent. People used to lay eggs in them to make sure they were eaten, so they weren't wasted. Another tradition is the egg shed, where they are hidden by adults (usually in the yard, but are practiced inside the house), and those the little ones have to find them and gather them in a basket. Eggs can be hidden in easily accessible places (behind the trunk of a tree or under a bench), but also in a nest in a tree or among the roots of a rose. At the end, prizes can be offered for most eggs found.

The Romanian eggshell is not so popular, although there are families who practice it. Painting them is a custom in the home of every Christian. Eggs must be boiled and colored on Holy Thursday, called Passion Thursday, the day on which the Last Supper is commemorated. Red eggs are preferred, which are reminiscent of the Lord's sacraments, and the common ones are the ones in other colors, which come first in the summer. Some Christians paint a black egg in memory of the deceased loved ones.

On Easter day, diners beat eggs before eating them. The most masculine man begins and must clash with his wife, then with his children, then with the rest of his relatives or friends at the table. It is said that on the first day the eggs must be struck head to head, the second to be turned upside down, and the next only to be turned upside down. The one who strikes the roasted egg Christ has risen! & Rdquo;

The choice of eggs to be painted

They choose eggs that are as fresh as possible, with a beautiful shell, clean, matte and rough. It should be stored in the refrigerator, and I recommend that you do not store them for too many days and prepare them for Easter.

How to paint the most beautiful eggs

Among housewives there has always been an undeclared competition for the most beautiful Easter egg: well boiled and painted in an intense, uniform, uniform shade. If you want to make sure you get such an egg, take these steps into account.

  1. Before being prepared, the eggs are washed carefully, gently, so as not to damage the shell in any way. Use them in a small way to degrease them so that they can be painted without stains.
  2. To boil them, put them in a pot, so that they do not stand on top of each other. Cover completely with water, then boil for 12-15 minutes. At the end, remove from the pot and leave to cool on a plate.
  3. Choose a quality, strong paint & # 259. Add a drop of water to dissolve the paint, it will intensify the shade even more.
  4. After the paint has dissolved well, add the eggs carefully and carefully, then leave them in the colored water according to the instructions on the package, even with 1. minute & icircn plus.
  5. If you only prepare eggs and roasts, you can use one problem in one pot, bigger, bigger, and if you opt for more colors you will have more. need more vessels. A simple solution is represented by jars or glasses, each with a different paint.
  6. Carefully remove them and place them on a paper towel that will absorb the excess. At the end, grease the eggs with a piece of cotton wool that you have dripped a little in oil to give them a wonderful shine.

Painting eggs is a family activity

And the little ones should be invited to help paint the Easter eggs, it is an activity that you will enjoy immensely and that will bring them many benefits. On this occasion, they will be able to walk with delicate objects, they will work in a team (and you want to boil them, you paint them or put them on). egg & icircn paint, you & icircl grease with oil & rdquo) & # 537i ve & # 539i spend more time & icircmpreun & # 259. In addition, you can learn about color theory. After dyeing the eggs in the primary colors (red, yellow, blue), combine the paints to obtain secondary colors (yellow and red or orange). , from blue & # 537i yellow results & # 259 green, and from red & # 537u & # 537i blue, purple).

Easter eggs have a rich history, which must be passed on to other traditions and future generations. Enjoy the Holy Father's day together, discussing not only religion but also the customs of our ancestors.


Spaghetti with bacon and mushrooms

Pancetta is not just a pretentious name for bacon, it's the name of a certain type of bacon. It is from the pork belly and in addition to being salted (like ours), it is also seasoned with black pepper, many times. In addition, it's always the way my grandfather used to produce and the way my father produced it when he was raising pigs, that is, he has a layer of fat, a layer of meat, and so on until the bacon is ready. We can call it bacon, but in order not to confuse it with the one that is just fat in the whole meal and because it is of Italian origin (in this case), we will call it pancetta, if you are not upset. So, in addition to pancetta and a generous portion of Parmesan (from the best, of course), the only connection with Italy of the food I present to you today (as if another one would be necessary), is represented by the pasta from Barilla (no 1 in Italy), more precisely, spaghetti no.5, my favorites, and if after today's article you remember what to do when you wake up with too little pasta sauce, I consider myself satisfied.

For three generous portions you need 250-300 grams of pasta that you boil either according to the instructions on the package or in the eyes, as your appetite and experience dictate (Barilla recommends cooking them al dente, for a result as good, but that's ultimately a matter of taste).

For my taste, the optimal amount of sauce as long as the food is warm & # 8211 there are a lot of troubles here, in the sense that although the sauce may be enough while it is hot, once it cools the thing changes and the pasta becomes dry. -a large spoon of sour cream & # 8211 55 grams -which can also be sour cream with 30% fat, not leaner, 55 grams of fine cow's cheese and 100 milliliters of water in which they boiled pasta.

To build the whole composition it is necessary to fry 5-6 champignon mushrooms cut into quarters or halves, in a greased and hot pan in which you have previously browned 100 grams of pancetta cubes. Leave the pancetta in the pan while frying the mushrooms. Once all browned, put the cheese and sour cream / cream in the pan. Add the water from the pasta and season with salt and pepper.

You can also put some thyme leaves in the pan. I put it on and I liked it. Add the cooked pasta and a tablespoon of chopped onion (chives), mix well, take the pan off the heat and put 2-3 tablespoons of Parmesan cheese given through a fine grater. The sauce will adhere well and quickly to pasta.

For the feeling of freshness I put a spoonful of cucumber cubes. It turned out to be a good idea (it is important to be small, with a side of 5-7 mm).

Now, what do you do if you want more sauce? Do you run to the supermarket? Not. Chances are you have already bought more than you needed for the recipe (from where you took a tablespoon of cream there are at least three left).

In the pan in which you mixed the pasta with the sauce, add another 30-40 grams of pancetta to brown (it works without, I'll tell you straight), put another tablespoon of cream, a tablespoon of cheese and 3-4 tablespoons of water from pasta, mix well, simmer for 3-5 minutes and ready the sauce. As a general idea, if you have a sweet cream sauce, build extra sauce by putting the sweet cream in the pan over low heat, possibly adding a yolk dissolved in the pasta water (lukewarm) once you have stopped boiling it. If you have a tomato-based sauce, be it meat, you can lengthen it by combining mashed tomatoes, pasta water and spices from the original sauce, also over low / medium heat. Of course, in any of the three situations you must rely on taste and not deviate from the taste you initially chose for your food.


BENEFITS

Prosciutto is one of the best kept secrets of Italian cuisine. It is rich in vitamins & # 8211 B1, B2, B3, B6, B9, B12, vitamin E and minerals & # 8211 zinc, potassium, phosphorus.

Whole wheat pasta they are indicated in a weight loss diet because they have a low glycemic index. They contain a large amount of fiber, so they prevent the accumulation of fat in the body and also help lower cholesterol in the blood. Whole wheat pasta is rich in B vitamins, vitamin K, vitamin E, calcium, magnesium, zinc and other minerals.

Garlic It is rich in potassium, magnesium, phosphorus, calcium, vitamin B (B1, B2, B6), vitamin C. It helps to reduce the level of cholesterol in the blood and to regulate blood pressure.


Pasta with beans, meat and mushrooms

Pasta with beans, meat & mushrooms, a very s & # 259 & # 539ios main way for which we will say: & bdquoS & # 259rut m & acircna, host & # 259, for mas & # 259! & bdquo
In ancient times, spices were very expensive (some are now expensive), and are considered to be rich. Some were cheaper to buy for everyone, such as: garlic, horseradish, blackberry, basil and others more special, so more expensive, such as: pepper, scorch, to whom. Many of the spices were marketed in present-day Indonesia, Asia, the Chinese Empire, the Middle East, and later Europe.
There is a wide variety of spices, with different tastes, they were used not only for meat specialties, but also in desserts, in various salads, in the preparation of bread and even in dough.
Oregano it has a strong fragrance, bringing a special aroma to the dishes, having a slightly sweet taste. Just one tablespoon of dried oregano can account for about 8% of your daily requirement of vitamin K.

Photo: Pasta with beans, meat & # 537i mushrooms & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
300 g paste
300 g minced beef or mixture
1/2 & # 539elin & # 259 with leaves
100 g sliced ​​mushrooms
1 small carrot
150 g green beans
2 tablespoons oil
salt
pepper
dried oregano m & # 259run & # 539it
Preg & # 259te & # 537ti a & # 537a:
1. Cure vegetables and peel them. Put the carrot on top of the finely chopped carrot. Saute them in oil, stirring, for a few minutes, then add the meat and continue to cook together for 2-3 minutes. add a little hot water and boil the ingredients for 10 minutes.
2. In the meantime, wash the beans, clean them and cut them into 1-2 cm pieces. Add green beans and mushrooms to the bowl, top with warm water and continue cooking for 7-8 minutes. At the end, add the broth, salt, oregano and pepper and let it boil for a few more minutes.
3. Boil the pasta according to the instructions on the envelope. Drain them and serve them with the sauce.

Preparation 10 minutes Boil 15 minutes
Elena R & acircncioag & # 259, Izvoru, Prahova County

Here's a delicious pasta recipe.


25 huge shell pasta
800 gr minced meat from turkey breast
400 gr mushrooms
1 onion, 2 cloves finely chopped garlic
salt, chili, rosemary, green parsley
100 gr cheese
100 gr tomato paste
2 tomatoes

I chopped the onion in 2 tablespoons of oil in a wok, I added the meat and diced mushrooms, spices and garlic. When everything was ready, I put it away from the fire.
Boil the pasta in salted water for about 8-10 minutes. we are careful not to break them when we take them out of the water.
I drained them of water and then filled them with the meat mixture and placed them nicely next to each other in the tray.

On top I placed slices of tomatoes, over which I sprinkled a little rosemary, then I put the tomato sauce (tomato paste with a little water) and finally grated cheese.

I preheated the oven to about 200 degrees, then reduced the heat and put the tray and then left it for 6-7 minutes, until the cheese melts well over the pasta.
Serve hot immediately.

Try this video recipe too


The first step you need to take to get some great mushroom pasta is to boil the penne pasta in salted water, according to the instructions on the package.

Meanwhile, clean and wash the onion well and cut it into small pieces. Also, the garlic must be cleaned and finely chopped. You must clean the mushrooms, wash them and cut them into cubes.

In a frying pan greased with a little oil, cook the onion and garlic. When they start to turn golden, add the mushrooms and leave them for a few minutes, until they soften. Match with salt and pepper and add basil. When all this is almost ready, add the tomato paste and let it boil until it starts to drop.

Drain the pasta water and place them on a flat plate. Pour the mixture with mushrooms and sprinkle with finely chopped parsley. Pasta with fasting mushrooms serve hot.

It is good to know that a 100 g serving of pasta with mushrooms contains 141.6 calories, of which 6 g fat, 9 g carbohydrates, 6 g protein.

Therefore, if you love pasta, you can satisfy your cravings whether it is fasting or not. Pasta with fasting mushrooms they are an extremely simple recipe to prepare and very delicious.


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