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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.
Chicken Breast with Mushrooms
Chicken breast with mushrooms, a very tasty main course, a way to turn chicken breast into something really good!
The realization is very simple and just a few tricks are enough to have an accompanying cream that really fits your shoe!
Thanks to Alessandro who wanted to share this simple but fabulous recipe with us!
Quick and easy mushroom recipes & # 8211 Appetizers and side dishes
Raw mushroom salad: one of my favorite mushroom recipes, because in its simplicity it is always very chic. I propose it with the addition of pine nuts and parmesan flakes, for a quick and tasty appetizer or side dish.
Pan-fried porcini mushrooms: the best way to enjoy the extraordinary flavor of porcini mushrooms!
Stuffed mushrooms with sausage: a very tasty and nice appetizer to present on the table, it proposes the classic mushroom-sausage combination that always has its own reason
Gattò of potatoes and mushrooms: the gattò of potatoes needs no introduction, here is an autumn version with the addition of mushrooms and with a heart of stringy mozzarella!
Fried porcini mushrooms: crunchy and tasty, fried porcini mushrooms are an excellent finger food appetizer, also perfect for aperitifs and buffets
Porcini mushroom pie: if you want to fully enjoy the flavor of porcini mushrooms, this warm pie is the one for you. Simple to prepare, it can be cooked in the oven and can be garnished with some sautéed porcini mushrooms, to offer your guests a pleasant alternation of textures.
Shiitake Mushroom Soup
Discover the full potential of umami taste in a natural way by following this recipe. This fusion dish combines Japanese shiitake mushrooms with classic European soup these mushrooms emphasize the flavor of all the other ingredients. Because preparing vegetarian dishes does not mean having to give up on taste.
• 10g dried shiitake mushrooms
• 20g butter
• 2 garlic cloves
• 1 chopped leek
• 1/2 chopped celery stalk
• 2-3 sprigs of fresh thyme
• 200g chopped fresh chestnut mushrooms
• 750ml boiling water
• 1 low-salt vegetable stock cube
• 1 tsp mushroom powder
• dash of cream (to taste)
for the croutons
• 1 thick slice of bread cut into cubes
• 1 tbsp oil
• 1 tsp umami seasoning
In a large bowl / jug, pour the boiling water over the dried shiitake mushrooms and leave for at least 20 minutes.
Remove the mushrooms from the water, squeezing out any excess back into the water. Chop roughly and set aside. Crumble the stock cube into the water.
On a medium heat melt the butter in a pan and add the chopped garlic, leek and celery and sweat until soft (5-8 minutes).
Increase to a high heat, remove the thyme leaves from sprigs and sprinkle into pan along with the chestnut mushrooms and the reconstituted shiitake.
Sprinkle in the umami seasoning and stir before pouring in the stock.
Bring to the boil, and simmer for 15 minutes until the mushrooms are cooked, then return to a low heat.
For the croutons, heat a frying pan with the oil on a medium high heat. Mix the umami seasoning with the oil before lightly frying the croutons until they become golden and crunchy.
Mushrooms Recipes - Recipes
Pleurotus mushrooms recipes: sautéed, fried, baked, grilled? You choose!
Pleurotus mushrooms (or orecchiette) lend themselves easily to an infinite number of recipes because they are very versatile having particularly tasty, fibrous and resistant meats. In addition, Pleurotus are among the most loved mushrooms by health lovers thanks to their particular nutritional characteristics.
And if you have the possibility to grow mushrooms at home instead of buying them, your Pleurotus will be even more delicious and nutritious. If you don't know where to start to grow mushrooms at home, you can buy a Mushroom Box kit here for a few euros: it will allow you to grow your Pleurotus mushrooms at home in a few simple steps using the appropriate container and just watering the mycelium mixture and coffee grounds a couple of times a day. After 10 days you will see safe and sustainable Pleurotus mushrooms with a higher protein level, 3 times higher fiber content and 50% more phosphorus than those grown according to standard methods.
How to clean champignon mushrooms
Mushrooms grow on the ground and tend to be a little dirty, even when sold in stores. The key to success for a mushroom recipe is to buy them fresh and clean them without losing their taste and smell. Also, if the mushrooms fill up with water (having a sponge-like structure), they don't cook very well. So how do you go about preserving their goodness? For champignon mushrooms, use a damp paper towel or soft mushroom brush to clean each mushroom, one at a time. That's right: the mushrooms must be cleaned one by one to remove dirt: better not to use water!
Simple and good mushroom recipes
The "maintenance" of mushrooms is quite simple. When buying, prefer the whole ones, make sure they are intact and not bruised and eat them very fresh. As for washing, care must be taken to remove all traces of earth, and the base of the stem must be removed. Champignons can also be eaten raw in salads, but to tell the truth they can be cooked in many different ways: let's see which ones. In short, they will not be as precious as truffles, but in the preparation of everyday meals they are an ingredient of all respect.
Here are the recipes you find in this article:
COLLECTION OF MUSHROOMS
In the period between the end of summer and the beginning of autumn, there are many who, in the mountain areas, are dedicated to picking mushrooms. But be careful: it is essential to be an expert and knowing how to perfectly recognize the different varieties in order to avoid health risks.
It is therefore essential to have the mushrooms collected at the ASL Mycological Inspectorates where highly qualified personnel are able to judge whether the collected mushrooms are edible or not.
Then there are the cultivated mushrooms such as champignons, easily available throughout the year and quite cheap.
Mushrooms Recipes - Recipes
Collection of typical Valtarese recipes
RECIPES FOUND by the Study Center for Mediterranean Flora (CSPLFM) * We will draw up a brief summary with this recommendation: add a little salt, use only sweet mountain parmesan or mature pecorino, use only virgin olive oil, do not peel the garlic, never pull too much the sautéed in a pan (you must try to enhance only the flavor and aroma
mushrooms! ). The order is based on the frequency and importance of the dishes. Where it is not expressly indicated, mushrooms generally stands for porcini.
We dedicate a few notes to this dish as it is the starter par excellence in Val Taro and uses porcini mushrooms (whole if small or cut), cockerels, griffins, chestnuts (T. acerbum). It is served accompanied by a few slices of Pama raw ham and a few pieces of strictly local Parmesan.
Our recipe calls for boiling for 10 with white vinegar and white wine (1: 1) and a tablespoon of salt for 1 kg of mushrooms (some even add a sprig of rosemary), drain well and spread on a well dry so as to dry them well in the air, put them in pots (1 liter jar) carefully and add, with good regularity, 3 bay leaves, 5 cloves, 20 black peppercorns.
It is left lying down and then turned upside down for 1 hour (be careful that nothing falls).
It is now placed in a regular position and olive oil is poured up to cover everything and close.
Before use, the jars are well cleaned (with pure pastry alcohol) or sterilized in the oven at 100 & degC for 20 (not the lids or gaskets that are washed with pure alcohol).
A variant of nearby Liguria is the addition of a few fresh basil leaves (instead of laurel), washed with chlorinated water and dried well in the air.
The air bubbles created can be removed with a clean skewer iron.
A variant of the Cinque Terre provides for the addition of sprigs of thyme, always clean and dry (instead of basil).
Recipe dedicated to the good griffin (Grifola frondosa) but which was also used for cockerels and toothpicks (Hydnum repandum, H.rufescens). Some expert prospectors thus preserved some species of the genus Ramaria (or "little hands").
1 kg of mushrooms (whole but small or in pieces) is well cleaned and blanched for 3-5 , depending on the type of mushroom and size, in boiling salted water (also here some put the famous sprig of rosemary).
An aromatic white vinegar tanning is prepared by boiling a liter of vinegar, 1 clove of garlic, 3 cloves for 10 . 5 peppercorns, 3 bay leaves, salt (a little).
The cooled tanning is filtered onto cotton and poured into the jars where the mushrooms had been carefully placed together with three cloves of raw (unpeeled) garlic and three bay leaves.
Raw porcini mushroom salad:
It is a current and well-typified dish.
Season the thin slices of the more compact porcini mushrooms with olive oil, black pepper, flakes of sweet mountain Parmesan and salt (added at the last moment on the table) avoid lemon.
On the border with Liguria, someone adds a sprinkle of parsley together with the salt.
Served in small doses, it is also very welcome among appetizers.
In the Borgotaro area the mushrooms are cut into small pieces or slices and lightly browned in oil and then poured the beaten and salted eggs trying to mix well someone adds a little Parmesan cheese to the eggs others a little breadcrumbs and milk ( still others, who knows why, flavor with parsley, pepper, nutmeg, )
They are a very variable dish and often differ from the original recipe of nearby Lunigiana.
This only included a simple sautéed porcini mushrooms with oil and garlic and a subsequent seasoning of the sautéed with parsley and lemon (without the usual slices). The sauté thus worked enriched croutons or croutons of local wholemeal bread.
In some hamlets the sautéed mushrooms also included bubbolins (ex-Amanitopsis but never the Amanite type spissa or rubescens consumed in Trentino instead).
Pappardelle with mushrooms:
In this case the sauce is with tomato.
In a pan, in 5 tablespoons of oil, brown 2 halved cloves of garlic and the catmint, cut the mushrooms into cubes (250 g) and as soon as the garlic colors add them to the sautéed garlic and catmint, cook for 5% salt and pepper then add the seedless and crushed tomatoes cook slowly for 20 with the lid when the sauce is well pulled add 400 g of pappardelle just boiled in salted water and drained. Mix and serve immediately.
Also in this case the sauce is made with mushrooms, tomato and sometimes sausage.
Another very common dish which, like the previous one, can be prepared throughout the year with dried and frozen mushrooms (excellent also with fresh chanterelles). It is also presented here with a tasty variant.
Take 1 onion, 2 cloves of garlic, a carrot, a stalk of celery and chop well put in a saucepan and add 50 g of ground bacon or lard (or olive oil) and start to sauté add 400 g of fresh mushrooms (or 40 g of dried) sliced and a little salt cook slowly for 10 now add 400-500 g of rice and mix well, adding constantly meat (or vegetable) broth and a glass of white wine dry until cooked and serve with a sprinkle of parsley on top.
Variant: fry over low heat a drumstick cap in a large pan and with a little oil keep warm at 70 ° C a dish spread as soon as the risotto is ready, spread the cap, also just cooked, on the hot plate and cover it well with a portion risotto with porcini mushrooms. The taste of Macrolepiota goes well with porcini risotto.
Potato gnocchi with porcini mushroom rag & ugrave:
Lunigiana dish based on dried mushrooms is common to some of our areas. Also in this case the mushroom sauce is red.
Tagliatelle with mushrooms:
It is the traditional dish with white mushroom sauce (rarely in red)
in spring the white sauce with blackthorn (Calocybe gambosa) stands out.
Risotto with mushrooms and pigeon:
In a saucepan, sauté half an onion, chopped in 4 tablespoons of oil and 25 g of butter, add the pigeon cut into quarters, salt, pepper and brown well add 1 glass of dry white wine and let it evaporate add 12 liter of broth and bring when the pigeon is cooked, debon it and bring it back into the pan add 200 g of sliced fresh porcini mushrooms (or 20 g of soaked and chopped dried mushrooms) add 300 g of rice and another & frac12 of broth and cook incorporate 25 g of butter and two tablespoons of Parmesan, mix and serve hot.
Testaroli with mushroom sauce:
Typical dish of nearby Pontremoli is now adopted everywhere.
They are the classic tortelli d erbetta seasoned with red mushroom sauce.
In this case the mushrooms are in the filling as an alternative to the herbs.
Dish that has been exhumed and revised in recent years (in particular in Berceto and Bedonia with the successes of Rino Franceschini and Anna Serpagli).
Lunigiana dish that involves browning 2 halved cloves of garlic and catmint in 50 g of butter as soon as the garlic turns color add 300 g of sliced porcini mushrooms, salt, pepper and brown for a few minutes add 1 liter and frac14 of light broth when it comes to the boil, add 150 g of yellow flour and cook, stirring often, for 30 at the end the soup must remain fairly liquid (possibly add more & frac14 liter of broth). It can be served on croutons.
A dish that strictly includes suckling veal and slices of fresh and ripe porcini mushrooms.
The initial sauté (oil and onion) is added with sliced mushrooms and if you want a little tomato with a little parsley this will be the cooking sauce of the escalopes (keep it fluid with warm water and if you have used dried mushrooms, use water of tempering filtered on a cotton handkerchief).
In the Pontremoli area, sliced potatoes were also added.
Sauté the oil and onion and add the chopped mushrooms and the tomato and cook this "fine" was dedicated to the toughest mushrooms (cantarelli, idni, grifi, .) Salt a little and at the end of cooking.
Apparently easy dish but the breading, the olive oil, the cooking are factors that can only be reconciled by expert cooks (they must be crunchy, not browned, not greasy) for this reason they are cut into slices and salted leaving them on the plate for & frac14 From now on they are infarirano in corn flour and fried in slightly aromatic extra virgin olive oil (Ligurian).
They are a national dish known as "mushrooms with mushrooms" which in Val Taro has found an exceptional raw material.
Important and difficult dish as the correct cooking can avoid various allergic disorders and maintain the typical aroma (the fertile part is less cooked) are seasoned with pepper and salt (porcini, ovules and colombine are fine): the plate is heated and a teaspoon of olive oil, flavored with garlic and parsley, is placed on top (as in the old cast iron stoves), salt and pepper at the last moment.
This tasty omelette is preferably made with blackthorns and cockerels but is also delicious with a mixture of mushrooms.
In this case, the typical aroma of the porcino hat can be integrated and corrected (enriched) with a stem paste and various mushrooms (prataioli or colombine), sweet mountain parmesan, egg, breadcrumbs, garlic, parsley and pepper (linked from a knob of butter or a drizzle of oil) which is placed on the upside-down hymenium. In place of pasta, a slice of local caciotta can be added towards the end of cooking. The cooking was always on chestnut leaves.
Lunigiana baked mushrooms:
A poor variant, from Lunigiana, which involves the use of 500 g of porcini mushrooms and 500 g of potatoes.
In a pan, brown a finely chopped garlic and parsley in 8 tablespoons of oil before the garlic colors add the mushroom stems, well cleaned, into small pieces, cook for 10 over low heat, clean and cut into slices the mushroom caps peel the potatoes and cut them into medium-thin slices grease a pan with olive oil and spread the potatoes as a 1 & deg layer make a 2 & degstrate with the browned mushroom stems and a 3 & deg layer again with potatoes cover everything with a 4 & deg layer of sliced mushrooms, salt, pepper and cover with parsley (or nepitella), sprinkle with & frac12 glass of dry white wine, sprinkle with olive oil (8 tablespoons) and bake for 40 in the already hot oven.
Plate of the Piacenza border which involves cooking the porcino chapels in butter (seasoned in the hymenial part with salt, pepper, parsley) in terracotta.
Mushrooms: 15 recipes to try absolutely
Fragrant, delicious and full of character, mushrooms are often not an extra ingredient, but the main ingredient of the dish. They should be enhanced with i right combinations, enhanced by the best textures and enjoyed in their dense and precious flavor.
And then, after having chosen and cleaned them, all that remains is to cook them without any prejudice, so as not to relegate them to the already known presence in the most fragrant of risottos. Here they are then in broth, Cantonese style, in ravioli, battered, with meat, fish, eggs and pumpkin.
Cantonese mixed mushrooms.
How to prepare the nails
Chiodini mushrooms are almost exclusively suitable for cooking in a pan to accompany egg-based second courses, to garnish roasts, to accompany boiled rice or served with polenta: they are also suitable for preservation in oil. The chiodini are less used for the preparation of risottos, sauces and gravies.
1. Sautéed pan-fried nails
Once you have completed the cleaning and firing procedure of the nails, you can prepare the sautéed mushrooms in a pan to create a quick and tasty side dish. Fry the garlic and chilli in a pan with extra virgin olive oil, then add the previously blanched and drained nails, and cook over high heat for a few minutes, so that they lose moisture. Add salt and pepper, mix gently and cook over moderate heat until cooked through.
2.Chiodini mushrooms in oil
Chiodini mushrooms can also be stored for a long time by making a preserve that will allow you to enjoy them even out of season. Just prepare the mushrooms in oil: once cleaned and cooked, they must be left to dry on a clean cloth, then transfer them to a bowl with salt, garlic and parsley and placed inside sterilized jars. Then pour in the extra virgin olive oil, mash them well with a fork and close well. Then place the jars in a dry place away from light
3.Chiodini with polenta and gorgonzola
Polenta and mushrooms is a truly perfect match, you can simply prepare the polenta and accompany it with the blanched nails and sautéed in a pan with garlic and oil, or make everything tastier by making an exquisite polenta with mushrooms and gorgonzola. You can prepare it with different types of mushrooms including, in fact, the nails. Once the polenta has been prepared, the mushrooms will be placed on top with the gorgonzola previously dissolved in milk.