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Mushroom spreads

Mushroom spreads


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The puff pastry is spread on the table, cut into suitable squares, so that it can cover some sandwich shapes. Grease the molds with oil and cover with the dough pieces inside.

Mushrooms and onions are cleaned, washed, drained and finely chopped. The sausage is cut into thin slices and the cheese is grated.

Heat the oil in a pan, then add the sausages, mushrooms and green onions, lightly fry and season.

Each form is then filled with the composition from the pan, sprinkled with grated cheese and left in the oven at 180 C for about 15 minutes.


1. Boil the pasta according to the instructions on the package

2. Unwrap the bunch of mushrooms and wash them under running water

3.Cut the mushrooms along and put some of the pieces in the middle aside. Cut the rest into medium pieces

4. Put a tablespoon of olive oil in a large, non-stick pan and fry the pieces of mushrooms you put aside on both sides. Put a little salt and pepper in the pan in which the mushrooms are browned. When they are done, take them off the heat and place them on a plate

5.Put a tablespoon of olive oil in the same pan, add the finely chopped mushrooms and the finely chopped garlic cloves and they & # 8211. Let it simmer.

6. Meanwhile, dissolve half of the chicken cube in hot water, turning everything into a chicken soup

7. After the mushrooms and garlic are cooked, add the chicken soup to the pan. Don't put too much, because you don't want the sauce to be too watery.

8. Let the mushrooms and garlic boil for about 5 minutes in the chicken soup, then turn the heat to low and add the cream. If the sauce happens to be too watery, thicken it a little with half a tablespoon of starch, mix it with 2 tablespoons of the sauce and then add it to the pan.

9.Put the tarragon next to the cream and let it simmer until you drain the pasta.

10.After draining the pasta, add them to the sauce, mix everything, turn off the heat, taste, then salt and pepper, if necessary.

11. Divide pasta with sauce into plates and place in each plate of previously fried mushrooms, plus grated Parmesan.


Avocado toast, chickpeas and mushrooms

For the mornings when you have time to pamper yourself with a balanced and super tasty breakfast, I propose these canapés with avocado and chickpeas, or mushrooms. They are full and full of nutrients for you to start your day full of energy and good cheer.

Avocado combines wonderfully with chickpeas and pan-fried mushrooms. It cooks very quickly, it doesn't take you more than 10 minutes and you only need 3 main ingredients!

INGREDIENT:

  • 2 slices of bread
  • 1 avocado
  • 1 tablespoon lemon juice
  • 2 mushrooms
  • 70-80 g chickpeas
  • 2 cloves of garlic
  • smoked paprika
  • salt

METHOD OF PREPARATION:

1. Draw the chickpeas and sliced ​​mushrooms one at a time. We put a tablespoon of olive oil on each, a clove of garlic given through the press and a little smoked paprika. We leave them until they start to brown.

2. Cut a well-ripened avocado in half lengthwise and discard the seeds. With a spoon, remove the pulp, add lemon juice and a pinch of salt and grind it very well.

3. Grease the slices of bread with avocado puree (we can toast the bread, or not). On top we put a layer of baked chickpeas on the first slice, and a layer of mushrooms on the second. Season with a little green parsley and breakfast is ready!


Preheat the oven to 6/200 ° C. Fry the ribs until browned. Place the mushrooms upside down in a tray lined with baking paper placed on the oven rack. Sprinkle with 1 tablespoon of olive oil and then turn the mushrooms and place on top of the ribs: bake for 8-10 minutes.

Put 1 tablespoon of pesto and cheese on each mushroom. Put the tray back in the oven for 4-5 minutes until golden brown.

Toast the bread and serve each sandwich with 2 stuffed mushrooms and lettuce.


Marcel Ioan Dita recipe: Mini sandwiches with cheese, onion and mushrooms

1. Cut the fresh baguette into slices, at a maximum thickness of 8 mm, after the eyes, and put them in the oven until they become semi-crispy.

2. As soon as we take the slices out of the oven, rub them with a clove of garlic and drizzle a drop of olive oil on top, then set them aside.

3. Cut the onion as small as possible and mix it with the cheese, season with salt and seasoning.

4. Put the cheese on top of the slice of baguette that was previously greased with butter and garnish with a cherry tomato ring inside which we put sliced ​​bacon as small as onions. Put an onion scale on top.

5. Prepare a mayonnaise from an egg (it must be at room temperature, not from the fridge) and mix it with the boiled yolks from the other two eggs.

6. Peel a squash, grate it and rub it with a little olive oil.

8. Grease the slice of baguette with butter, put the mushroom on top, put the egg paste over the mushroom and garnish with finely chopped olives and red currant.

9. On the plate are placed as an ornament some of the ingredients used (mushroom, olive, cherry tomato, red currant and onion).

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Preheat the oven to 6/200 ° C. Fry the ribs until browned. Place the mushrooms upside down in a tray lined with baking paper placed on the oven rack. Sprinkle with 1 tablespoon of olive oil and then turn the mushrooms and place on top of the ribs: bake for 8-10 minutes.

Put 1 tablespoon of pesto and cheese on each mushroom. Put the tray back in the oven for 4-5 minutes until golden brown.

Toast the bread and serve each sandwich with 2 stuffed mushrooms and lettuce.


Spreads with white mushroom sauce

Prepare a thicker white sauce from flour, butter and milk. Heat the flour and butter in a 1 l pan, over low heat, only one minute, stirring constantly and taking care that the flour does not color at all then quench with hot milk, added in 2-3 rows, stirring each date, until all the lumps formed are dissolved, to result in a homogeneous sauce. Add salt and, optionally, add a little juice or lemon salt, only after removing the pan from the heat. Flavor with finely chopped parsley or dill. Finely chopped and well-washed mushrooms are passed through a mincer. Finely chop the onion for a minute in oil, then add the mushrooms, bay leaf, lemon juice, pepper, a teaspoon of salt. Let it simmer covered and simmer for about 30 minutes, so that all the water that leaves it decreases and softens. When ready, add sour cream. Grease the sandwiches with a layer of 3-4 mm. On top, grate the cheese.

Among the alternatives to the recipe Spreads with white mushroom sauce, we recommend:


Hot spreads with mushrooms in 5 minutes. They cook quickly and are great for breakfast!

We offer you a quick recipe for hot canapés with mushrooms, only good for breakfast, lunch or snacks between meals. The recipe is very simple and will appeal even to children. The sandwiches are prepared in just 5 minutes, after which they are baked in the oven until they are browned and the cheese is melted. The hot spreads are delicious, with a dizzying aroma and delicious taste.

INGREDIENTS

METHOD OF PREPARATION

1. Wash the mushrooms, clean them and cut them into pieces. Put them in a bowl. Grate the cheese and add it to the mushrooms. Season with salt and pepper to taste, add mayonnaise, then mix all ingredients well.

2. Cut the bread into thin slices.

3. Line the tray with baking paper, place the slices of bread and spread the mushroom filling on top.

4. Place the sandwiches in the preheated oven at 200 degrees and bake for 10-15 minutes. When the sandwiches are browned, take them out of the oven, move them to a plate and serve them at the table.

Our team wishes you good luck with your loved ones!


Marcel Ioan Dita recipe: Mini sandwiches with cheese, onion and mushrooms

1. Cut the fresh baguette into slices, at a maximum thickness of 8 mm, after the eyes, and put them in the oven until they become semi-crispy.

2. As soon as we take the slices out of the oven, rub them with a clove of garlic and drizzle a drop of olive oil on top, then set them aside.

3. Cut the onion as small as possible and mix it with the cheese, season with salt and seasoning.

4. Put the cheese on top of the slice of baguette that was previously greased with butter and garnish with a cherry tomato ring inside which we put chopped bacon as small as onions. Put an onion scale on top.

5. Prepare a mayonnaise from an egg (it must be at room temperature, not from the fridge) and mix it with the boiled yolks from the other two eggs.

6. Peel a squash, grate it and rub it with a little olive oil.

8. Grease the slice of baguette with butter, put the mushroom on top, put egg paste over the mushroom and garnish with finely chopped olives and red currant.

9. On the plate are placed as an ornament some of the ingredients used (mushroom, olive, cherry tomato, red currant and onion).

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Hot spreads with mushrooms: a lazy snack in a few minutes

& # 8220Hot mushroom spreads & # 8221 are a great snack for all occasions. The sandwiches are tasty and filling and are suitable for breakfast or picnic. Aromatic filling, crispy bread on the outside and soft and juicy on the inside & # 8211 the most successful combination with insane taste. These sandwiches can also be served for lunch with soup instead of bread. The snack is prepared in minutes and is ideal for a meeting with friends.

INGREDIENTS

-200 g of fresh mushrooms

-3 dill or other greens

-1 tablespoon sour cream (or mayonnaise)

-blacked black pepper to taste

METHOD OF PREPARATION

1. Wash the mushrooms, dry them and cut them into cubes.

2. Peel the onion and chop it finely with a knife.

3. Put the mushrooms in a dry, hot pan and simmer until all the liquid has evaporated.

4. Then add the onion, stir and simmer for a few minutes.

5. Season with salt and pepper, stir and remove the pan from the heat. Allow the filling to cool.

6. Put the cheese through the large grater.

8. Put the cheese and greens in the mushrooms, season with cream or mayonnaise and mix. If desired, you can put a piece of butter.

9. Grease the slices of bread with the dough obtained.

10. Line the tray with baking paper, place the sandwiches and put them in the hot oven.


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