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Shells with mushrooms

Shells with mushrooms

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For the rice, put the cube of vegetables, salt and turmeric in a pot and let them boil. When the water boils, add the rice, put the flame on the medium and let it boil under the lid, 15 'after which we turn off the fire, the rice is ready.

Meanwhile, finely chop the leeks, bell peppers and hot peppers, mushrooms and garlic. Put the oil in a pan, add the leeks, leave 1-2 'to harden, add the pepper, leave a little more and put the mushrooms and garlic, mix, put the lid on and let them boil for about 5'. Add the shells, sauces, pasta, water and cook for another 15 '.

We serve the hot preparation, the rice in the form of a turret, all around shells and for ornament a few chives. Good appetite!

Shells with tomatoes

Clean the shells well under water. Take off your mustache. Throw away broken shells and those that no longer close in cold water.

Peel and wash the vegetables, cut them very finely, then fry them in oil in a large pot.

Add the white wine with the tomatoes and their juice and bring to the boil, season with salt, pepper and sugar, then simmer for 10 minutes.

Put the wet shells in the juice and cook for 10-12 minutes in a covered pot, stirring occasionally.

Take them out with a spoonful of foam and throw away the ones that haven't opened.

Place them with the juice on the plates. To remove the meat, you can use an empty shell. Serve them with chopsticks.

2 kg shells
500 g carrots
500 g leek
500 g molura
250 g celery
4 teaspoons olive oil
250 ml white wine
2 boxes of peeled tomatoes (825 g)
ground pepper
2 tablespoons sugar

Shells with mushrooms and rice

Pt. shells, 500 g shells, 3 medium mushrooms, 1 bell pepper, 1 hot pepper, 1 leek, 1 tablespoon olive oil, 4 cloves garlic, 1 teaspoon soy sauce, 1 linguist Worcester sauce, 1 tablespoon tomato paste, 100ml water, for rice :, 3 cups water, 1 cup long grain rice, 1 teaspoon olive oil, 1 cube of concentrated vegetables see: -concentrate-vegetables.html, ½ teaspoon salt, A plate of turmeric knife

Difficulty: low | Time: 30 min

Ingredients for two people

The recipe for fish with mushrooms is simple but requires some less obvious but essential ingredients.

Strangely, you will need a few pieces of chicken, preferably spinach, and a few vegetables - celery, carrots, onions - to boil together to have at least half a liter of stock / chicken soup.

  • A sea fish, sea bream, sea perch of 600 - 800 grams
  • A piece of fresh ginger, a few cloves of garlic, a few sprigs of green onion, salt, pepper, olive oil.
  • Soy sauce, fish sauce, red vinegar
  • Some Shiitake mushrooms

5 delicious mushroom recipes with which you can replace meat!

Mushroom dishes are very popular because they require affordable ingredients and are quite easy to prepare. If you like mushrooms and want to diversify your daily menu, we present below the top 5 best recipes. From the most common products you will get some dishes so delicious and fragrant that you will want to prepare them permanently. Choose your favorite recipe and surprise your loved ones with a special dinner.

Recipe no.1 & # 8211 Potatoes with mushrooms, in cream sauce


-400 g of mushroom mushrooms

-1 small bunch of parsley

-4-5 tablespoons vegetable oil (olive)

-300 ml of high fat cream


1. Preheat the oven to 200 ° C.

2. Wash and peel the potatoes. Cut them into thin slices, about 2-3 mm. Wash them well and let them drain for a few minutes.

4. Fry the potatoes in a pan with hot oil (with a thicker bottom) over medium heat. Match with salt and ground black pepper. Mix using a wooden spoon. Stir until you notice that the potato slices become sticky (they remove the starch).

5. Pour 1 tablespoon of olive oil into another pan and put it on the fire. Pour the mushrooms into the hot pan. Season with salt and mix. Fry until the mushrooms are ready.

6. Add the chopped garlic to the pan with the potatoes and pour in the cream. The cream should completely cover the potatoes. Lower the heat and cook for another 5 minutes, until the cream thickens a little.

7. Wash and chop the parsley. Take the potato pan off the heat and taste it. If necessary, add more salt or ground black pepper.

8. Add the fried mushrooms and parsley to the pan with the potatoes. Stir.

9. Pour the potatoes with sauce into a baking tin. Bake in a preheated oven for 20-30 minutes.

Recipe no.2 & # 8211 Smoked mushrooms with cream


-1 kg of mushroom mushrooms

-cream (with medium fat level)


1. Wash the mushrooms well and cut them into smaller pieces.

2. Arrange them in a saucepan. Pour water so that it completely covers the mushrooms. Put the pan on the fire and bring to a boil. Boil the mushrooms for 15-20 minutes.

3. Strain the mushrooms and let them drain for a few minutes.

4. Pour the mushrooms into an oil pan. Put it on the fire.

5. Peel and chop the onion. Add it to the pan with the mushrooms. Stirring periodically, fry over high heat until mushrooms and onions are browned.

6. Pour the cream into the pan. Match with salt and ground black pepper to taste. Stir.

7. Make a small fire and cover the pan with a lid. Stir-fry the mushrooms for another 15 minutes. Stir regularly.

8. Remove the pan from the heat and leave it covered for another 10 minutes. Serve the mushrooms as a garnish or as a main course.

Recipe no.3 & # 8211 Barley with pork and mushrooms, in clay pots



1. Boil the barley in a saucepan with water and a pinch of salt for 15 minutes. Drain it.

2. Cut the meat into smaller pieces. Fry it in a hot pan with oil until golden brown.

3. Peel and chop the onion. Peel a squash, grate it and squeeze the juice.

4. Add the onion to the meat pan and stir. Fry until the onion is soft.

5. Add the grated carrot to the pan and stir. Add the tomato paste and mix again. Fry for another 3 minutes. Match with salt, ground black pepper and spices to taste (khmeli-suneli, bay leaf, coriander, cumin).

6. Add the mushrooms and chopped garlic to the pan. Stir.

7. Mix the meat with the barley and arrange them in the clay pots. Pour water into the pots so that it covers the meat a little. Cover each pot with a lid.

8. Put the olives in the preheated oven for 1 hour. Before serving, stir and sprinkle with greens.

Recipe no.4 & # 8211 Chicken breast with mushrooms and bell peppers in sour cream sauce



1. Peel the onion and cut it in half into slices. Wash and peel the bell pepper. Remove the stalk with seeds and cut it into straws.

2. Cut the chicken breast into smaller pieces.

3. Fry the onion in a hot pan with oil until golden brown. Add the bell pepper and mix. Fry for 3 minutes.

4. Add the chicken breast to the pan and stir. Fry until all the liquid has evaporated. Match with salt and ground black pepper.

5. Add the mushrooms and a little water. Stir. If using boiled mushrooms, fry for another 5-10 minutes. Fry until the mushrooms are ready.

6. Pour the cream and a little milk (2 tablespoons). Stir and bring to a boil.

7. Take the pan off the heat and sprinkle the meat with chopped greens.

Recipe no.5 & # 8211 Julien with salmon and mushrooms


-1 salmon or trout steak (larger)

-4 mushroom mushrooms (larger)


1. Peel and chop the onion. Fry it in a pan with hot oil until it becomes semi-transparent.

2. Cut the mushrooms into smaller pieces or thin slices. Add them to the onion pan. Stir. Fry until almost ready.

3. Cut the fish into smaller pieces. Add it to the pan and stir. Match with salt.

4. Arrange the fish with mushrooms in small baking pans. Pour the cream into each form and sprinkle with grated cheese.

5. Place the molds in the preheated oven at 200 ° C for 10 minutes.

Delicious mushrooms with mushrooms

Delicious piro & # 537ti with mushrooms, with cabbage garnish # 259 c & # 259lit & # 259, a & # 537a how grandma did. It is a dish that reminds us of childhood, youth, when our grandmothers made all kinds of meats and sweets to enjoy, with natural ingredients, from the yard, maybe with less sophisticated spices, but they were made with a lot of love.
Piro & # 537ti It is a kind of cabbage stuffed with br & acircnz & # 259, potatoes, meat, grapes, blackberries, which can be baked, baked, roasted or iron & # 539i. They are in the form of dessert, appetizer or served with different garnishes. Regardless of whether they are prepared or served, they are appreciated by those who consume them.

Photo: Delicious Piro & # 537ti with Mushrooms & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i must:
500 g potatoes
250 g f & # 259in & # 259
1 or
salt, pepper, walnut & # 537oar & # 259
For stuffing & # 259:
350 g fresh mushrooms, preserved in brine or dehydrated
1 onion & # 259 mic & # 259
2 tablespoons oil
salt, cumin m & # 259cinat
3 cloves of garlic
chopped parsley
For gasket & # 259:
1 varz & # 259 murat & # 259
buoy, chimen
1 onion & # 259
Preg & # 259te & # 537ti a & # 537a:
Wash the potatoes and put the chicken to boil in the shell. & Icirci leak, and when they have r & # 259cit, & icirci give on r & # 259z & # 259toarea fin & # 259. Mix them together with the egg, salt, walnuts and flour, until you get a dough. & Icircl & icircntenzi on the table pres & # 259rat & # 259 cu f & # 259in & # 259, & icircn strat layer de 3-4 mm & # 537i & icircl tai & icircn p & # 259trate de 10 cm.
C & # 259le & # 537ti & icircn ulei & icircncins onion & # 537i mushrooms t & # 259iate m & # 259runt. Add the sliced ​​garlic, and after they have cooled and cooled, heat the filling and season it with cumin and parsley.
Fill the squares and fold them, then press them to the edges so that they do not fall apart. Boil them for 7-8 minutes, then add to the heat.
For gasket & # 259, tai cabbage faithful & # 539 & # 259 & # 537i a c & # 259le & # 537ti & icircn oil & icircmpreun & # 259 with onion t & # 259iat & # 259. Pour hot water and sprinkle with cumin and paprika to taste. Serve hot piro & # 537tile with cabbage garnish.

Preparation 25 minutes Boil 35 minutes
Re & # 539et & # 259 by Andy Drienyovski, N & # 259dlac, Arad County

Come on in, take a look at this delicious dessert.

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Shells St. Jacques with bacon

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Danube shellfish

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Shells with hot peppers

Shells with hot peppers from: onions, ham, peppers, oil, sherry, clams. Ingredients: 5 onions 60 g ham 1 small red hot pepper 2 tablespoons olive oil 1 tablespoon semi-dry sherry 60 small clams Preparation: Peel the onions and cut into thin rings. Cut the ham into cubes. Hot pepper [& hellip]


Shellfish from: shellfish, onion, rice, parsley, dill, broth, eggs, pepper, salt, oil. Ingredients: 1 kg shellfish 3 large onions 250 g rice a bunch of parsley a bunch of dill 2 tablespoons broth 3 eggs peppercorns and crushed salt 3 tablespoons oil Preparation: Boil 30 [& hellip]

Mussels with dehydrated mushrooms

Mussels with dehydrated mushrooms is a sea and mountain dish that we can prepare at any time of the year. Healthy, natural and low in calories.

  • Mayra Fernandez Joglar
  • Cuisine: Spanish
  • Recipe type: seafood
  • Calories: 250
  • Gates: 2
  • Preparation time: 54M
  • Cooking time: 36M
  • Total time: 1H 30M


  • 1 kilogram of mussels
  • 600 g of water (from the tap)
  • 1 drop of white wine
  • 150 g of crushed tomatoes
  • 10 g dehydrated mushrooms
  • 20 g of butter
  • Salt and parsley


We clean the mussels by removing their beard and removing impurities from the shells. Once cleaned, we place them in Varoma.

Put the water in the glass, add the white wine, a few sprigs of parsley. programmer 15 minutes, Varoma temperature, speed 1.

At the end of time, we carefully remove Varoma. Filter the broth and put 250 g in a bowl, the rest can be discarded. Add the mushrooms and let them hydrate for 30 minutes.

Then put the crushed tomato, mushrooms, broth and a pinch of salt in the glass. programmer 13 minutes, Varoma temperature, speed 2. While we take out one of the shells of each cheek and put them in the basket.

When the time has passed, add the butter and place the basket in the glass. programmer 5 minutes, 100º, speed 3.

We take out the basket and, if we want, we crush the sauce 15 seconds, speed 4. Put the mussels in a bowl and add the hot sauce on top. Serve immediately.

Saint Jacques shells in the pan

If you want a light and romantic dish, this Saint Jacques pan-fried shellfish recipe is quick, sweet, tender and fragrant. You will also need a few ingredients to prepare a delicious sauce that goes perfectly with the shells. Here are the steps you need to take to have a dinner for 2-3 people ready!

Ingredients for pan-fried Saint Jacques shells:

450 grams of washed and dried Saint Jacques shells
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
high salt
freshly ground black pepper

3 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons medium chopped shallot onions
1/4 cup dry white wine
1/4 cup finely chopped fresh herbs (parsley, chives)
1/4 teaspoon grated lemon peel
high salt
freshly ground black pepper
2-3 slices of lemon for serving

5 steps to prepare Saint Jacques shells in a pan:

1. Remove each hard abductor muscle from each Saint Jacques shell. Some shells are sold with the muscle already removed. Rinse under a stream of cold water, then place on a bed of paper towels, as moisture on the surface prevents browning.

2. Heat a pan over medium-high heat for 1-2 minutes. Add the oil and butter, if using, and leave until the butter melts. Add the shells to the pan in a single layer. Season with salt and pepper and leave undisturbed until browned on one side, 2-4 minutes. With tongs, turn and let brown for 2-4 minutes on the other side.

3. Turn off the heat, transfer the shells to a plate and leave to warm. Allow the pan to cool for 1 minute before making the sauce.

4. Put the pan on the fire again, add a piece of butter and let it melt. Add the chopped onion, leaving it until it starts to soften, for about 1 minute. Add the wine and boil until the composition is reduced by half, 1-2 minutes.

5. Add the herbs and lemon peel, reduce the heat to low, add the rest of the butter and stir constantly until the butter melts in the sauce. Put the shells back in the pan and heat a little. Serve the preparation with lemon slices or in combination with pan-fried vegetables.

Video: Σουφλέ ζυμαρικών με διάφορα τυριά! Greek daily recipes (July 2022).


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