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Mushroom food

Mushroom food

We clean the mushrooms and cut them into scales (that's what I call them)

We clean the onion and we also cut it into scales, carrots, rounds and we put the onion and the carrots and enough water in a pan to cover them no more.

Leave them for about 20 minutes, then add the mushrooms, mix well and add salt and pepper, leave them for another 15-20 minutes then add the two tablespoons of broth and mix well.

We taste it and if the carrots are ready and the fork enters them, it means that we have to stop the fire.

I also made a polenta chicken next to this stew which is very tasty and healthy


Muscle pork steak is ideal for a festive meal. I cut the pork tenderloin into 3 pieces that I cut and put in slices of garlic. I salted it and gave it pepper.

I washed the mushrooms and left them whole.

I cut the peppers into larger slices, and I cut the onions into quarters.

I put all the above ingredients in a heat-resistant tray, poured a little olive oil over them and sprinkled dry and chopped tarragon.

I left it in the oven for about 1 hour.

In the meantime, I also prepared the rice, like this: I boiled the rice in water in which I put salt and a teaspoon of curry.

I served the pork tenderloin with curry rice and before I sprinkled a few parsley leaves.


Stuffed mushrooms. Easy to make recipe

We clean the mushrooms, wash them and drain them well, then we take out their foot and with a teaspoon we carefully dig the inside. We put them in a tray lined with baking paper and sprinkle them with salt and pepper.

Put the chopped onion in a few tablespoons of olive oil, when it becomes transparent add the finely chopped legs, pepper and garlic. Let the vegetables soften for a few minutes and fill the mushrooms with this composition.

Sprinkle grated Parmesan cheese on each and put in the oven for about 35 minutes on medium heat.

I served it with the chicken breast in the pan.

Good job and good appetite!

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Tochitura with mushrooms

A good and consistent food that is very easy to make. Of course with pork :).

  • 600g pork pulp
  • 400g mushroom mushrooms
  • 1 onion
  • 3-4 cloves of garlic
  • 3 tablespoons broth
  • 3 tablespoons oil
  • salt pepper

1. Wash the meat with cold water and wipe it with a paper towel and then cut it into cubes.

We leave the mushrooms whole, we wash them too.

We cut the onion into thin slices, that is, we cut it into thin slices and we chop the garlic finely.

2. Heat the oil in a pot and add the onion. Let it fry for 1 minute and then add the garlic. Add the broth and let it simmer for 2-3 minutes.

4. Add the meat, mix, leave for a few minutes and then the mushrooms. Cover with a lid and let the food cook over low heat.

When the juice has dropped, let the meat brown a little (if the meat is not done, add another cup of water and let it simmer).

5. Season with salt and pepper and serve with polenta or mashed potatoes.

I took the recipe from the magazine Practically in the kitchen.

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The second appetizer: Baskets

Ingredient:

  • the 5 tomatoes left over from the mushrooms
  • 2 onions
  • 400 g of cottage cheese
  • 100 g butter
  • 40 g sour cream
  • olive
  • dill
  • Paprika
  • salt
  • pepper

Method of preparation:

  1. Using a spoon, remove the core of the tomatoes.
  2. Put in a bowl the cottage cheese, chopped onion, butter, sour cream, salt, pepper. dill and stir until a cream forms.
  3. Fill the tomatoes with this cream.
  4. Place a few olives on top of the cream.
  5. Cut some strips of bell pepper and make the basket handles.

These were very attractive appetizer arrangements, not? I hope that when you decide to surprise your guests you will take these into account appetizers, which not only look good but also taste very good.

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Egg mushrooms with mayonnaise

1. Boil 7 eggs in salted water, about 6 minutes from the time the water starts to boil. Leave it in cold water for a few minutes, then clean it and put it on a plate.

2. For the mayonnaise, remove the yolk from an egg and pass it with a fork. Break a raw egg and choose the egg white. Put the raw yolk over the boiled one and add salt and a teaspoon of mustard. Stir until smooth, then add lemon juice and gradually small amounts of oil. Mix with the back of a wooden spoon, in one direction, until a creamy consistency is obtained.

3. Place a layer of mayonnaise on a plate. Peeled eggs are placed on this mayonnaise blanket. Garnish with halves of tomatoes, cucumbers and greens, as in the picture. A sprig of caviar salad is sprinkled on top of the mushrooms obtained.


The mushrooms, cleaned of skin and feet, are placed in a tray lined with baking paper, salted and greased with a little olive oil, put in the oven for about 10 minutes.

Meanwhile, boil the peas with a pinch of salt, then drain well. Heat a little oil and cook a little chopped onion, mushroom legs and finely chopped pepper, salt and season, add the dehydrated vegetables and leave until all the juice left.
Remove the mushrooms from the oven and with the help of a napkin we absorb all the juice left by them, then with a spoon we put the pea filling, on top of the grated mozzarella and a quail egg, then put them in the oven until the eggs are well bound.

They can be eaten hot or cold, as well as appetizers or side dishes, no matter how, they are sensationally delicious !!
Good appetite!


Mix 2 minutes the soft butter with the powdered sugar, the essence then add the egg and mix until smooth.

Mix the flour with the starch and baking powder and add it to the butter mixture, quickly kneading a slightly elastic dough. Let the dough cool for 30 minutes.

After 30 minutes, preheat the oven to 180 degrees Celsius.

Until the oven heats up, prepare the cookies: take the dough out of the cold and divide it in two, then roll it by hand forming two thinner rolls from which we cut the pieces the size of a walnut, which we shape and then give them a round shape. It is the easiest method, I also use it for cheese balls, than to break the pieces from it and form balls.

Put a baking sheet in the large tray on the stove and then place the balls next to each other not far apart, increase a little when baking.

We lightly press each ball with our finger. Then comes the magic :). Put a spoonful of cocoa in a small bowl and put the end of the bottle in the cocoa and then lightly press it on a ball of dough. repeat the operation, each time before making the shape on the ball pass the head of the bottle through the cocoa.

To make it easier for you, I also made a small video.

Bake for 20 minutes with the oven function up and down.

Remove the mushroom cookies, let them cool and then serve happily.

The recipe is taken from a Slovak or Polish culinary forum, I don't remember, but it is very popular.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.