Hats with meat, mushrooms and greens
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For the dough: dissolve the yeast in warm water, add a little sugar, then salt, olive oil and flour. Mix well and knead until the dough comes off the hands. The shell must be strong enough to stretch.
Leave the dough to rise for half an hour.
For the filling: cook the meat in a pan with a little hot oil, season to taste, and when it browns well, remove from the heat. After it has cooled, add the egg. I put the mushrooms and finely chopped greens only in a few hats, for mine. I only prefer them with meat.
Knead the dough a little more then spread it in a suitable thin sheet, cut it into circles with a glass. Take a circle of dough, fill it with meat, and if you like mushrooms and greens, add them too, then cover with another circle of dough and give the shape of a hat with a fork. Cut again with the glass to remove excess dough.
Grease the caps with the beaten egg and place in a baking tray.
Place in the preheated oven, on the right heat, for about 25 minutes or until golden brown.
If you like my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.com/2016/10/palarioare-cu-carne-ciuperci-si-verdeata.html
Potatoes stuffed with mushrooms and baked cheese
Potatoes stuffed with mushrooms and baked cheese. A simple recipe for baked potatoes with a flavorful filling of mushrooms and Gouda cheese. Everything is au gratin in the oven resulting in a hot snack or a very tasty main course.
I recently made a large tray of baked potatoes with 6 different fillings, adapted to the tastes of my family members. You can find the recipes at the end of the article.
Among them were also found potatoes stuffed with mushrooms and Gouda cheese & # 8211 a very successful combination!
The mushrooms I used were mushrooms but do not hesitate to add wild mushrooms (yolks, mushrooms, etc.) if you have them at hand. Basically I sautéed them with butter and a little oil until they were browned and I seasoned them at the end with salt, pepper and a little garlic. There was no lack of greens (chopped parsley). Something like that but finely chopped & # 8211 recipe here.
I chose the potatoes to be of equal size and I boiled them in shell in salted water. They should not be cooked completely but only for three quarters because they will be easier to scoop out and they will be cooked in the oven anyway. You can boil the potatoes one day in advance.
Gouda cheese can be found in supermarkets and in our country. I brought several pieces from the Netherlands, each with different degrees of maturation. For this recipe I used Gouda Oud cheese (ie & # 8222 old & # 8221) with 54 weeks of maturation. You can replace it with Cheddar, Emmentaler or similar.
The quantities below are for 6 servings (ie 12 halves of stuffed potato). You can adapt them according to your needs.
If you like it, share it with your friends!
For the hull:
300 g flour + 2 tablespoons flour
3 tablespoons sour cream
1 sachet baking powder Dr. Qetker
1 teaspoon salt
Oil for the tray
1 egg for greased
Poppy and sesame seeds sprinkled on top
For the filling:
700g chopped pork chop
3 tablespoons sour cream,
3 triangles melted cheese
6 medium-sized mushrooms
Salt, pepper, vegeta and chilli to taste
Method of preparation:
Put the flour in a bowl, add the baking powder, egg, sour cream, margarine - which I heated a little in the microwave to become liquid, be careful not to be hot - and salt. Mix everything and knead until the crust forms.
Onions, cleaned and washed, beforehand, finely chop it and put it to harden in a pan with hot oil. When it has hardened enough, add the mushrooms that have been washed and cut into slices, and season them with vegeta. Leave everything to harden and then put the composition in a strainer to drain the excess oil.
Put the meat in a pan with hot oil, season it with pepper, salt and chilli to taste and leave it on the fire until it cooks, about 10 minutes, then put it in a strainer to remove excess oil.
After draining the meat oil, put the meat in a larger bowl, pass it through the vertical blender to make it more pasty and add the melted cheese, egg, sour cream and dried basil. Mix everything until smooth.
Over the meat composition, add the previously hardened mushrooms and onions and mix again until smooth.
Sprinkle a little flour on the table, put the previously prepared crust on the table and spread it with the rolling pin, until a blanket half a centimeter thick is formed. We take the blanket, put it in the tart tray, greased and lined with flour beforehand and cut the dough according to the shape of the tart.
We fill the tart with the composition of meat and mushrooms already prepared from the surplus dough - which remained after we cut it according to the shape of the tray & # 8211 . Grease the strips with egg and sprinkle sesame and poppy seeds along them.
Bake the tart for 40 minutes on low heat. 5 minutes before removing the tart from the oven, grease the dough strips on top once with the egg to get a more intense golden yellow color.
The tart can be served both hot and cold.
The complete recipe, in pictures, you can download it here: Meat and mushroom tart
If you like it, share it with your friends!
For the drob composition:
1kg chicken liver
1kg boneless chicken upper legs
20 green onion threads (mine were no smaller)
2 medium dried onions
1 large red bell pepper
4 husband eggs
1 large bunch of green parsley
Salt and pepper to taste
Butter as a nut and flour for the tray
To grease the top:
1 tablespoon breadcrumbs
1 tablespoon paprika
1 tablespoon oil
Method of preparation:
We clean and wash the livers well, after which we drain them.
We wash the chicken meat and drain it in a strainer.
Take a pan, put chicken meat in it, add enough water to cover it well, salt and cook for 15-20 minutes.
After 15-20 minutes, add the liver, over the chicken and let it boil for another 10-15 minutes. Be careful not to boil the liver with the cup, because the liver has a shorter cooking time, and if we prolong it, it will harden.
After the meat and liver have boiled enough, take them out in a strainer and let them cool a bit.
Meanwhile, peel the dried onion and fry it in a pan with a little oil.
Mushrooms, clean them, wash them well, cut them into cubes and put them in a frying pan with a little oil.
We clean the green onion strands, wash them well, then cut them into small slices.
We wash the pepper, remove the stalk and clean it of seeds, then cut it into cubes.
Wash the parsley bunch well, remove the stalks and chop it very finely.
We take a pan, add a little oil, add the green onion and let it cook for 3-4 minutes.
Over the green onion, add the diced pepper, mix and let it cook for another 3-4 minutes.
After lightly sautéing the peppers and green onions, remove the pan from the heat, add the chopped green parsley and mix.
After we have everything ready, we start to prepare the composition for drob.
We put the liver, chicken and dried onions (ATTENTION, not green onions) in a food processor, broken into smaller pieces and mix them until we get almost a paste. If you don't have a robot, chop everything with a meat grinder.
Put the pasta obtained in a bowl, add over the hardened mushrooms, green onions, hot peppers and parsley, season with salt and pepper to taste and mix everything until smooth.
In the resulting composition add the 4 previously beaten eggs and mix again until you get a homogeneous composition of drob.
The drob composition was enough for me for 2 drobbs, one bigger and one smaller. Grease 2 cake trays with butter and line them with flour, then put the composition of the drob in the trays, taking care to be thick, without gaps. Put the beans in the oven and bake for about 25-30 minutes in the preheated oven.
Meanwhile, prepare the composition with which we grease the liver. Put an egg in a bowl, add 1 tablespoon paprika, 1 tablespoon oil, 1 tablespoon breadcrumbs and mix everything until smooth.
After 25-30 minutes, take the drum out of the oven and grease it with the composition prepared before, using a brush, then put the drum back in the oven on a faster heat (but ATTENTION, under supervision) and leave it for another 10 minutes, until it catches a reddish crust on the surface.
After the dough is baked, take it out of the oven and let it cool completely in the pan, do not remove it while it is hot from the pan because you risk it spreading. After it has cooled, take it out of the tray, cut it into slices and serve it with other goodies from the Easter table.
Pudding with mushrooms and potatoes: 2 extraordinary recipes that always save me!
Team Bucătarul.eu offers 2 recipes for potato and mushroom pudding ideal for lunch or dinner. Regardless of the recipe chosen, you will get a consistent, tasty and beautiful pudding, which will be appreciated by the whole family. Carefully prepare this delicious dish when you get bored of the common mashed potatoes and want to impress your loved ones with original dishes.
-400 g of fresh or frozen mushrooms
-salt and spices to taste
METHOD OF PREPARATION
1. Boil the potatoes so that they remain slightly hard.
2. Fry the onions cut in half. When they turn golden, add the half-cooked mushrooms, stir and fry over high heat for 2-3 minutes, season with salt and turn off the heat.
3. Peel the potatoes and cut them into slices about 1 cm thick.
4. Put the cheese through the large grater.
5. Put 1/2 of the boiled potatoes in a baking dish greased with butter (if the shape is ceramic, then you can not grease it).
6. Season the potatoes with salt and spices and grease them with cream.
7. Place the mushrooms with onions on top and grease with cream.
8. Put the remaining potatoes and sprinkle with grated cheese.
9. Bake the pudding in the preheated oven at 180 degrees for about 30 minutes. Sprinkle with finely chopped dill and serve.
-300 g of fresh or frozen mushrooms
-oil, salt and pepper to taste
METHOD OF PREPARATION
1. Chop the mushrooms, onion and greens.
2. Fry the onion with mushrooms in oil.
3. Mix in a bowl: egg, cream, greens, salt and pepper.
4. Put the potatoes through a large grater, squeeze them, mix them with the cream and egg mass, add the flour and mix.
5. Grease the pan with butter and place with a small form a layer of potato mixture, a layer of mushrooms and another layer of potato mixture, the height of the layer should be no more than 2 cm.
6. Sprinkle the pudding with oil and bake at 200 degrees for 40 minutes.
Hats with meat, mushrooms and greens - Recipes
Like all the recipes from Bucovina, which are definitely more delicious - and where the greasy sour cream is squeezed from the household - of course, the one of peppers stuffed with minced meat and mushrooms is no exception. A traditional recipe, only good to consider for festive meals, with guests of variety.
- Ingredients: about 15-20 pieces of bell pepper stuffing - 500 g minced pork / beef (combined), 300 g wild or canned mushrooms, 1 cup rice, 5 finely chopped walnuts, 1 cup sour cream (minimum 30%), 2 eggs, 1 large onion, 1 large carrot, dill and green parsley (one link each), salt, pepper, paprika, dried thyme, oil and butter for frying the boiling sauce - 1 cup thinner broth, 1 cup dry white wine, 3 well ripened tomatoes, 200 gr smoked ribs, 2 bay leaves, dried thyme, salt, peppercorns.
- Preparation: fry in hot oil and a cube of chopped onion butter, together with the mushrooms cleaned, washed, squeezed well (not to be soaked with water) and finely chopped. After 2 minutes, add the grated carrot and the minced meat and leave everything to harden a little, then set the composition aside. Put the well-washed rice, chopped walnuts, sour cream, eggs, chopped greens, salt, pepper, paprika and thyme on top, then mix everything well and set aside for half an hour.
The peppers are well washed and cleaned of seeds, after their heads are cut with tails, then they are left to dry a little. After filling each pepper with that composition of meat and mushrooms with a spoon, cover them with the lids resulting from cleaning and place them in the pot, with the lids up, one next to the other (preferably in a clay pot with a lid). Also in the pot add the cup of homemade broth, white wine, diced tomatoes, smoked ribs cut into slices, thyme, bay leaves, salt, peppercorns and fill with water until the peppers are covered in three quarters.
Put the covered pot with a lid in the already hot oven, leaving it to boil for about 1 hour, then remove the lid, to brown the peppers for another 15-20 minutes, thus reducing, to be more delicious, the sauce. in which they boiled.
- How to serve: peppers stuffed with meat and mushrooms are served hot, sprinkled with plenty of their sauce, along with a thicker polenta and a glass of wine.
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How to make the best meat pie
If you are hungry and have nothing to eat in the fridge, you can make a meat pie. It is delicious, fragrant and very easy to make. It takes the place of the main course and goes great with a large salad with a lot of lemon juice.
You can use both beef and chicken or pork and sheets from the store, if you want it ready sooner. You can also add mushrooms, cheese, spinach, leeks, tomato sauce or other vegetables.
Next, we offer you three unique recipes from which you can choose or even make them all, one at a time. Following is the list of ingredients, and then the step-by-step preparation method. As for the spices, they remain at your discretion and you can put more or less of each, it is important that you like it!
Ingredients Sarmale fasting with mushrooms:
- 1-2 heads of sauerkraut or sweet cabbage (depending on the size of the cabbage, but also on the quality of the leaves)
- 500 grams of fresh mushrooms
- 200 ml. (volume) of rice with round grain, washed and drained
- 1 small celery (root)
- 2 large carrots
- 2 large onions
- 150 ml. of tomato broth
- 60 ml. of oil (which you want, I used olives because it not only & # 8222fat & # 8221, but brings its own taste in any food)
- 1 dill bunch
- 1 bunch of thyme
- 2 bay leaves
- salt and pepper
Preparation of fasting sarmale with mushrooms, preparation of cabbage leaves
1. Peel a squash, grate it and squeeze the juice. Carefully cut the thickened ribs on the leaves (ribs that are kept aside) and choose the right leaves in size and quality for the sarmale. From the leaves on the surface of the heads, larger, 2-3 cabbages can be obtained.
If sweet cabbage is used, clean the cabbage of withered leaves from the surface. Boil a large pot of water, after boiling, salt the water and cook the whole cabbage for 1-2 minutes. Peel the leaves from the surface, which have become supple after scalding, and dip the cabbage in boiling water again until all the leaves are loose. As needed, the leaves can be scalded briefly, without being cooked, just enough to be malleable and easy to work with.