It is a recipe from the Cimpina area, delicious.
- 500 g mushrooms
- 6 tablespoons flour
- an onion
- 500 g tomatoes
Preparation time: less than 90 minutes
RECIPE PREPARATION Mushroom dumplings with tomato sauce:
Clean the mushrooms, boil and chop, mix with salt, flour and pepper. It forms dumplings that we boil in boiling salted water. While it is boiling, prepare the sauce. Finely chop the onion, cook, then pour the peeled and mashed tomatoes. Add salt and pepper and simmer. Remove the dumplings on the plate together with the tomato sauce. GOOD LUCK!
Recipe sent by Ramona Drosu (Cimpina) - The Rabbit Chef Contest rewards you
Mushroom dumplings with tomato sauce - Recipes
Posted by Postolache Violeta on March 07, 2014 in mushrooms with sauce mushrooms in tomato sauce recipes with mushrooms fasting recipes | Comments: 3
Because we are in Lent, obviously there could be no shortage of fasting recipes on the blog, and how I love mushrooms today, a recipe with mushrooms, bathed in a delicious and aromatic tomato sauce, a dish that will surely conquer you. Perfect with a steaming polenta next to it.
1 kg mushrooms
2 red cans (about 800 ml)
2 teaspoons brown sugar
Method of preparation:
Leave it on the fire for another 10-15 minutes then sprinkle with green parsley and serve.
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Pleurotus mushroom dish with onion, vegetables and tomato sauce - fasting recipe
Pleurotus mushroom dish with onions, vegetables and tomato sauce - fasting recipe. Mushroom stew recipe with tomatoes. How are pleurotus mushrooms cooked? Pleurotus stew with onions, carrots, peppers and tomato juice. Mushroom recipes. Vegetable stew recipes. Fasting recipes with mushrooms.
We recently made this pleurotus mushroom dish with onions and vegetables (carrots, peppers) and we really liked it! It is an excellent type of fasting (vegan) but it can also be a delicious garnish or a stand-alone dish (with cream).
I also made "fake belly soup" from pleurotus mushrooms - with cream and garlic (the recipe here).
Pleurotus mushrooms are cheap and can be found both in the market and in stores. They are accessible to everyone and can be a delicious alternative to meat during fasting. Pleurotus have a firmer texture and are more fleshy than the classic cultivated mushrooms (champignon) so their cooking time is a bit longer.
From these quantities results two servings of pleurotus mushrooms or mushroom stew with onions and vegetables. In addition to them, you can also choose a hearty garnish: polenta, natural potatoes, couscous, pasta, french fries, boiled rice, etc.
- 400 g of cleaned pleurotus mushrooms
- 1 medium white onion
- 1 medium red onion
- 2-3 leagues of oil
- Ground pepper
- ½ red pepper
- 1-2 carrots
- 200 ml thick tomato juice (passata) or diced canned tomatoes
- Green parsley
- Sweet paprika
- Optional: 1 clove of garlic
Chicken tinsel with garlic - ingredients and preparation
- 4 upper thighs (with or without bone)
- a large julienned onion
- 5 sliced garlic cloves
- a teaspoon of dried thyme
- 300 grams of sliced champignon mushrooms or a handful of dried and hydrated mushrooms in advance for at least an hour
- salt and pepper to taste
- 3 tablespoons oil
- 150 milliliters of tomato paste
- 100 ml of white wine (can also be replaced with beer)
- freshly chopped parsley
Method of preparation:
Heat the oil in a pan. Salt and pepper the meat on all sides. Fry in a pan until evenly browned on both sides. Remove the meat on a clean plate, debone (if the thighs are boned) and cut into generous pieces.
Put the onion, garlic and mushrooms in the oil in which you fried the meat. Leave to harden for 3-4 minutes, then quench everything with a glass of wine and tomato paste. Mix well, add salt and pepper and simmer for about 15 minutes.
After the time has elapsed, put the chicken pieces in the pan and leave them on the fire for about 20 minutes or until the meat is soft and tender and the sauce is quite thick. You can add a cup of hot water along the way if the sauce drops too much. At the end, after stopping the fire, you can sprinkle chopped parsley on top.
You can serve this delicious chicken ostropel with mushrooms and tomato sauce with a portion of polenta, mashed potatoes or baked potatoes. Good appetite!
MUSHROOMS WITH TOMATO AND GARLIC SAUCE
350 g mushrooms
1 medium onion
1 small carrot
3 tablespoons thicker tomato sauce
3-4 large cloves of garlic
1 cup of water
2 tablespoons oil
1/2 bunch of green parsley
1-2 small basil leaves
1 dry thyme powder
Finely chop the onion with the carrot given through the small grater. Add the chopped mushroom tails and sauté them together with the onion for a maximum of 2 minutes.
Put the tomato juice over them, basil, thyme, salt, pepper and water and leave on the fire for another 2 minutes.
Place the mushroom hats in a heat-resistant dish, season with a little salt and pepper, then sprinkle with oil. Take the pan off the heat, add the crushed garlic, mix until the composition is homogeneous and pour it over the mushrooms.
Put the dish in the oven for 30 minutes, in the preheated oven at 200 ° C. We can serve them warm, with green parsley, freshly chopped. Simple, fast and good!
With a recipe like this, I think fasting is easier.
Enjoy your meal!
The simplest and tastiest recipe for pasta with mushrooms is the recipe I prepared below. The recipe is made from simple ingredients, few and not at all expensive, in record time and with minimum effort. How about "pasta" you prepared the meal for 4 people! Read how to make creamy pasta with mushrooms!
Creamy pasta with mushrooms
Simple recipe for creamy pasta with mushrooms:
- Boil the pasta according to the instructions on the package, but with one minute less. Keep a cup of pasta water separate and then drain them.
- Slice the mushrooms. Melt 1 tablespoon butter over low heat in a large skillet. Saute onions and garlic for a minute.
- Turn up the heat, add the mushrooms and let them cook until the water evaporates from them. Leave them on the fire for another 5 minutes, until they start to brown.
- Add the remaining 2 tablespoons of butter and stir until melted.
- Reduce the heat a bit. Add the pasta, 3 quarters of the water held from the pasta and the grated Parmesan cheese. Mix lightly and as wide as possible to cover the entire composition and continue until the creamy pasta sauce begins to form. If the pasta looks dry, add more water.
- Season with salt and pepper.
The creamy pasta recipe is ready. You can sprinkle finely chopped parsley or Parmesan on top.
creamy pasta with mushrooms
Other delicious mushroom recipes: