Traditional recipes

Hot pan of mushrooms and polenta

Hot pan of mushrooms and polenta

Wash the mushrooms well, then leave them in a strainer to drain.

Heat a pot of water, a pinch of coarse salt and let it boil. When it reaches boiling point, add the cornstarch, stirring constantly with a whisk. Let it boil.

Wash the greens well, finely chop them.

Prepare a larger pan, add a little olive oil and a pinch of coarse salt, a clove of crushed garlic. Add the chopped greens, stopping a handful of chopped leurda for the polenta.

Near the end, add the leurda in the boiled polenta, a pinch of salt and 2 tablespoons of olive oil. Homogenize and leave on the fire for another 3 minutes, then pour the polenta into a heat-resistant form and leave it to cool. After it has cooled, we portion suitable cubes.

Add the mushrooms over the greens from the pan, let the heat simmer and the mushrooms, to brown, not to let the water leave yet.

After they have browned slightly, add the wine, let it boil well until the alcohol evaporates. Add a little more olive oil, salt and pepper with lemon.

Prepare a grill pan, sprinkle with olive oil, coarse salt, rosemary and a little lemon pepper, a clove of garlic. Add the polenta cubes, turn the heat to brown well, then reduce the heat and add the mushrooms with sauce. Leave it on the fire for a few minutes, then set it aside.

Serve directly in the pan to keep warm.


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Chickpea food with mushrooms and polenta

& # 8211 Chickpea food with mushrooms and polenta & # 8211
The winter holidays are over and I honestly don't seem to put my mouth on meat or other hearty foods. So at the beginning of the year I took it easier trying to prepare lighter recipes, without meat but tasty and filling.
The challenge came from Sun Food to prepare a recipe with polenta and of course one of Sun Canned Healthy Foods, made me prepare this chickpea food with mushrooms and polenta.
All I'm telling you is that it's worth a try !!
It is made extremely fast, with ingredients available to anyone, it is tasty, filling and on top of that it is a fasting food !!

Chickpea food with mushrooms and polenta-Ingredients

Chickpea food with mushrooms
a box of Sun Food chickpeas
250 g brown mushrooms
200 ml of sweet white wine
3 cloves of garlic
green parsley
dried sage
2-3 tablespoons olive oil
salt

Polenta
1 l apa
a teaspoon of salt
180-200 g grayish malai

Chickpea food with mushrooms and polenta-Preparation

Put the olive oil in a pan, add the finely chopped garlic cloves and the sliced ​​mushrooms. Season with salt and pepper and cook for 3-4 minutes. Add the wine, sage and sauté for another 2-3 minutes. Add the chickpeas drained and continue to sauté until the liquid drops.

How is polenta made?

While the food is cooking, we also prepare the polenta as follows:
In a pot of tuci we put 1 l of water and about a teaspoon of salt. When the water boils, add in the rain about 180-200 g of semolina, stirring constantly, so as not to make lumps. Reduce the flame and let the polenta boil for about 15 minutes, stirring occasionally. Remove the target and leave it for another 1-2 minutes, then turn it over on a plate or portion it directly from the kettle.
Chickpea food with mushrooms is served hot, sprinkled with green parsley with hot polenta.


I. Boil the chicken breast in water and keep for about 5-7 minutes after the water starts to boil. Then remove, leave to cool and cut into small slices. Then let it drain for 1-2 minutes and then fry in oil until it becomes a little crispy. After frying, remove from the pan and set aside.

II. The mushrooms are cut into slices and put to harden instead of chicken.

III. The mushrooms are kept on the fire until the water they have left evaporates and begins to color and become slightly fried / baked. Immediately add the crushed garlic with a knife blade and then finely chop.

IV. Add the chicken over the mushrooms, season with salt and pepper and then pour the cream.

V. Keep it on the fire for about 5-7 minutes for the cream to enter the chicken and to soften it and thicken the sauce a little more. Anyone can add a teaspoon of flour, but I do not recommend.

VI. It is usually served with polenta, but I preferred it with a black rye bread.


Mushroom goulash, without meat - Everyone in the house asked me for the 2nd portion, they liked it so much

For this recipe, you will need the following ingredients:

• 600 g mushroom mix (I used 200g champignon mushrooms 200g frozen mushrooms 200g frozen ghebe)
• 1 clove of garlic
• 1 small rosemary thread
• 1 small thyme thread
• 5 parsley threads
• 1 tablespoon oil
• salt
• black pepper

To prepare the sauce, you will need:

• 1 red pepper (fat or kapia about 150 grams)
• half a small onion (about 15 grams)
• 1 clove of garlic
• 1 teaspoon topped with paprika
• 1 teaspoon top with tomato paste
• 1 teaspoon of balsamic vinegar
• 1 tablespoon sugar
• 1 tablespoon oil
• salt

If you use frozen mushrooms, start with them: put them in a large pan over medium heat and leave them until they are completely thawed. Strain the juice left by the mushrooms, pressing well on the mushrooms, keep the mushrooms and the juice left separately.

Measure the juice left by the mushrooms and fill with water if necessary so that you have 300 ml of liquid. The rest of the mushrooms are wiped with a napkin, cleaned of the legs and cut into suitable pieces.

Sauce: Heat the oil in a pot and add the chopped onion, garlic, thick slices and cleaned pepper, cut into small pieces. Saute together for 5 minutes, until onions soften a little.

Add the tomato paste and balsamic vinegar and sauté together for another 1 minute. Remove the pot from the heat, add the paprika (if you want, add a little hot and smoked paprika) and the sugar and mix well. Extinguish with the liquid on the mushrooms and season with a little salt. If you have not used frozen mushrooms, use 300 ml of water. Boil on low heat for 25 minutes.

Mix the sauce in a blender and then pass through a fine sieve. In a larger saucepan, heat the oil and add the raw mushrooms (in my case the mushrooms). Saute over high heat until golden brown. Add the mushrooms that have been frozen and sauté together for another 2-3 minutes.

Add the sliced ​​garlic, greens, a little salt and black pepper and sauté for another 1 minute. Add the goulash sauce and simmer for 10 minutes. Remove the greens from the pot. Straighten the salt goulash. Add chopped parsley. It's good with polenta or mashed potatoes.

Enjoy it with pleasure! Good appetite!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Spicy potatoes with mustard

Necessary ingredients for mustard spicy potatoes:

  • 1.2 kg of potatoes
  • garlic to taste (I put half a head)
  • 2 tablespoons mustard
  • salt to taste
  • 1 teaspoon buoy
  • 7-8 tablespoons olive oil
  • 1/2 lg dried basil or thyme if you like
  • 1/2 lg pepper
  • rosemary needles

How to prepare spicy potatoes with mustard:

Preheat the oven to 180 degrees. Peel the potatoes, wash and cut as desired. Place in a large bowl. Pour over them all the spices, crushed garlic, oil and mustard. Mix well with your hands so that the potatoes are well covered. Place in a tray lined with baking paper or greased with butter.
Bake until golden and crispy. I'm crazy!

A recipe recommended by the blog poetagurmanda.blogspot.ro/


Ciulama recipe for mushrooms and chicken legs

Ciulama recipe for mushrooms and chicken legs is a traditional Romanian recipe and has an intense mushroom taste. It is very tasty and is one of the favorite recipes of Romanians. Here are the ingredients you will need to prepare it and how to prepare it:

  • 1 kg pieces of chicken legs
  • 2 onions
  • 1 carrot
  • 1 piece of celery root
  • 1-2 bay leaves
  • 1 tablespoon oil
  • 50 grams of butter (
  • 300 grams of fresh mushrooms
  • a red pepper
  • 3-4 cloves of garlic
  • 300 grams of sour cream
  • 50 grams of flour
  • green parsley
  • salt and pepper
  1. Cut the meat into suitable pieces, put in a pot, add 1 onion cut into large pieces, carrot, bay leaf and celery, cover with cold water (not too much, because the sauce will make it sour cream), add a pinch of salt and put on medium heat.
  2. Meanwhile, chop the onion, cut into pieces of pepper and cut the mushrooms into quarters or halves.
  3. In a large frying pan, put the oil, then the butter and after it has melted, add the onion and sprinkle with salt. Cook the onion until it becomes glassy, ​​then add the pepper and then the rest of the vegetables.
  4. The soup in which he boiled the meat and vegetables is strained. We take out the meat.
  5. In a saucepan put the cooked legs with soup and quality vegetables. Bring to the boil
  6. Beat the sour cream with a whisk and add the flour. Dilute with a few tablespoons of the soup in which the ingredients are boiled.
  7. At the end, gradually add the cream to the soup with vegetables and thighs. Stir constantly to prevent lumps or cheese. Leave it on the fire for another 5 minutes.

Ciulama recipe for mushrooms and chicken legs is served with a hot polenta, I wish you good appetite and successful recipes!


Hot mushroom pan with polenta with leurda

I know that not everyone eats mushrooms, but for me, they are absolutely great, no matter how I prepare them: steaks, ciulama, cream soup, etc.

As for the polenta, only and only for good, I would eat it empty with salt, as well as my Peach :)

Today, I indulged myself, in the sense that I ate the best fasting food ever! At least as far as I can remember.

Apparently, a common dish, mushrooms with polenta, but the preparation and spices made this pan irrefutable!

  • 500 gr champinion mushrooms (I would have preferred the forest)
  • 1 leg. green garlic
  • 1 leg. green onions
  • 1 lega. wild garlic
  • 100 ml white wine
  • 2 cloves of garlic
  • pepper with lemon
  • rosemary
  • sea ​​salt
  • Malay (pt mamaliguta)
  • the water
  • olive oil

[preparation title = & # 8221Preparation & # 8221]

Wash the mushrooms well, then leave them in a strainer to drain.

Heat a pot of water, a pinch of coarse salt and let it boil. When it reaches boiling point, add the cornstarch, stirring constantly with a whisk. Let it boil.

Wash the greens well, finely chop them.

Prepare a larger pan, add a little olive oil and a pinch of coarse salt, a clove of crushed garlic. Add the chopped greens, stopping a handful of chopped leurda for the polenta.


Add the mushrooms over the greens from the pan, let the heat simmer and let the mushrooms brown, not to let the water leave. After they have browned slightly, add the wine, let it boil well until the alcohol evaporates. Add a little more olive oil, salt and pepper with lemon.


Prepare a grill pan, sprinkle with olive oil, coarse salt, rosemary and a little lemon pepper, a clove of garlic. Add the polenta cubes, turn the heat to brown well, then reduce the heat and add the mushrooms with sauce. Leave it on the fire for a few minutes, then set it aside. Serve directly in the pan to keep it warm.

Salmon with leurd sauce, polenta and mushrooms

The leurda, also known as wild garlic, began to appear. It goes through salads, pesto, sauces, etc. Today, in the form of fish sauce. With mushrooms and polenta next to it. While the polenta is being made, you have time to prepare the rest.

What do you need?

  • 2 - 4 pieces of salmon fillet, about 100 g each
  • 300 - 500 g fresh mushroom mushrooms
  • 100 g cooking cream (15 - 30% fat)
  • 100 mL dry white wine
  • a leurd connection
  • 2-3 sprigs of green onions
  • 2-3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • salt and pepper.

How do you proceed?

  • Sprinkle a little freshly ground pepper over the salmon pieces, then add a little soy sauce to each piece (if you miss too much, the fish will come out a little salty and your wine consumption will increase)
  • Fry the salmon pieces in a non-stick pan greased with very little olive oil.
  • Leave them on each side for about 3 minutes, over medium heat.
  • Wash well, cut into quarters or smaller (if large)
  • Saute a little (1 minute) green onion in a tablespoon of olive oil
  • Add 2 - 3 chopped leurd threads and cook for another minute
  • Add the mushrooms and simmer for 5 minutes over medium heat in a covered pan
  • Match pepper, salt (you can replace the salt with a tablespoon of soy sauce)
  • Fry the mushrooms in the open pan over low heat until the liquid is almost completely reduced.

  • Clean the leurda and wash it well, then chop finely
  • Fry the leurda in a tablespoon of olive oil
  • Extinguish with the wine and simmer until the volume is reduced by half
  • Add the cream, season with salt and pepper and bring to the boil.

Have fun and see you healthy again!


Polenta with mushroom sauce

ingredients
• 150 gr corn flour, • 1 teaspoon salt, For the mushroom sauce, • 1 tablespoon olive oil, • 2 cloves garlic, chopped large, • 500 gr mushroom mix, cut into thick pieces, • 1 cube dissolved mushrooms in 30 ml of warm water, • 1 small can (approx. 70gr) tomato puree, • 1 teaspoon of dried thyme, • 30 ml of red wine, • 30 m of brandy, • salt and black pepper, • parsley leaves, for prayer

Difficulty: low | Time: 40 min


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