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Pleurotus with garlic and polenta

Pleurotus with garlic and polenta

  • 500g pleurotus mushrooms
  • 1 small onion
  • 3-4 cloves of garlic
  • 3-4 tablespoons olive oil
  • parsley
  • pepper
  • salt.

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Pleurotus with garlic and polenta:

  • We clean and wash the mushrooms.

  • We cut them into strips and let them drain a little.

  • Heat the oil and put the chopped onion to simmer.

  • Add the mushrooms and cook for 5 minutes.

  • We put the garlic cut into thin slices and grind.

  • Add salt and pepper.

  • Leave it on the fire until the water left by the mushrooms decreases and they start to brown slightly.

  • Chop the parsley and sprinkle over the mushrooms.

  • Serve with polenta.

Clean and wash the mushrooms under running cold water, then let them drain. Do not leave them in water because they will absorb a lot of water.

Chop them into smaller or larger pieces, depending on how you like them.

Heat the oil in a large pan and place the mushrooms.

Boil for 15-20 minutes, until almost all the liquid is gone. Add the garlic passed through the press, salt and pepper to taste.

Boil for another 2-3 minutes, until the garlic is cooked, then turn off the heat and add the chopped parsley.

That is all! Eat the ghebele with garlic in a hot, simple pan, with hot or toasted bread or with a piece of meat next to it. Good appetite!

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Pleurotus mushrooms in white wine

- Cut the mushrooms into large pieces.
- Peel, wash and cut the green onions.
- Peel the garlic, wash it and cut it into small pieces.

- Put the oil in a large diameter pan. When the oil is hot, add the butter.
- Add the mushrooms and lightly fry for 5 minutes, stirring constantly with a wooden spoon.
- Add the onion and garlic previously prepared. Leave on medium heat for about 5 minutes, stirring constantly.

- Add 125 ml of prepared cooking cream and then the wine, stirring gently. Season with salt, a mixture of white, green, black pepper and paprika according to your preferences.
- Let the mixture simmer for about 3 minutes and top up with the remaining sour cream.

- Wash the parsley, finely chop and add to the prepared mixture. Bring to a simmer for about 1 minute.
- Serve with wholemeal bread toast.
- Ingredients are required for 4 servings.

- Flavored butter can be prepared at home. You can find the recipe in the rc cookbook (it is a recipe posted by puppets in the appetizers category - Homemade butter / Rosemary butter).

Eating nettle with garlic and polenta it is preferred by many Romanians every spring. Nettles with garlic are a traditional recipe, tasty, simple, cheap and healthy. Some know them as stinging nettles or nettle sticks. You can eat them simple, as in my recipe, you can add a little grated horseradish or you can make a nettle puree with milk and garlic, as I prepare the one with spinach. you can find the spinach puree recipe in this link.

You can find more nettle recipes prepared by me in this link. We have grouped all the spring greens recipes in one post and you can find them here.

The young nettles are used, just out, good and tender. We can pick them from the side of the road, we also find them in the woods when we go for a walk on the green grass, but for those who don't have time they can buy them from the stalls in the market or from the supermarkets. Although it is easy to harvest and can be easily found, for those who end up capitalizing on it, it can be a source of income, because at the beginning of spring they sell it at very high prices.

If you are going to pick them yourself, don't forget to take some special garden gloves, because the nettles sting badly and you will have quite unpleasant itching sensations.

Be careful to buy a big bag, if you have the appetite and want to do it nettle food with garlic, because after scalding them they decrease considerably in volume.

The food of nettles with garlic is probably the one that keeps the greens in the kitchen. It is a sign that spring is settling.

The secret of this recipe is the garlic used. Don't skimp. I put garlic both during food preparation and near the end. Its taste and aroma are very important. Garlic completes and gives taste.

The water in which the nettles boil is very healthy. You can drink it because it offers a dose of kidney health. It's better cold. In time you will learn to consume it, even if you don't like it at first and you will probably never like it. She is healthy and that matters!

Greens should not be missing from the table of those who fast & # 8211 have just begun their season. Nettle has diuretic and antiallergic properties, can be used to treat cystitis, helps eliminate water from the body, is good in treating arthritis and eczema. They are also perfect for people eager to lose weight. But, in addition to all these things, nettle is tasty and nutritious.

Be sure to wash the nettles very well, even if they look clean. Wash them in more water and be careful not to leave grass or other weeds or insects.

You can scald the nettles and keep them in the freezer, so that you can enjoy their taste in the middle of winter. You can dry nettles for tea. I often use nettle tea (in combination with 4 other plants & # 8211 mousetail, horsetail, corn silk and plantain) to remove sand and kidney stones. It works very well!

The picture below was taken at the beginning of the blog, when I didn't know how to put the light on, and the nettles came out darker than in reality.

Here's what you need to cook nettle with garlic and how to prepare it:


1 head of garlic (Romanian) or 6 very large garlic cloves

500 ml of juice in which the nettles were boiled

For serving

I cleaned the nettles very well, choosing the young leaves, then I washed them in more water.

I boiled them in boiling salted water until the stalks of the leaves softened. I only put them in the water when it started to bubble.

After I scalded them for about 5 minutes, I drained them, but I didn't throw the juice in which they boiled. I use some of it in food, I drink the rest.

I chopped them as small as possible (my mother gives them through the mincer, but you can use a blender very well).

I hardened the finely chopped onion in the oil until it softened. I added 2 cloves of minced garlic to the knife, left for 30 seconds, then put the nettles, sprinkled a tablespoon of flour and mixed.

I poured 500 ml of the juice in which the nettles were boiled, I added salt and the rest of the garlic given by the press.

I let it boil over low heat until the liquid has evaporated. I mixed it often enough so that it doesn't stick to the bottom of the pot.

When the liquid has evaporated and the food has thickened you can stop the fire. Taste and add salt or garlic given by the press.

I heated a pan with two tablespoons of oil, sprinkled large salt over the thighs and browned them on both sides. We moved the browned thighs to a large tray (we can use a saucepan to cover them all). I added the oil from the pan in which I browned them, flavored them with 2 bay leaves and a few peppercorns and added enough water to cover three quarters of the thighs. I put the tray in the oven, over low heat until it dropped and a sauce formed. Initially, I put the thighs with the skin up and in the meantime I turned them over and over again, so that in the end it was still with the skin up, to become crispy. I did this out of the desire to get some soft, juicy and at the same time reddish thighs.

We cleaned the garlic and crushed it with the press, putting it in a bowl. I gave him a pinch of salt, a little freshly crushed pepper and a few drops of oil. I rubbed it a little with a fork, to leave all its strength and taste, and I put over it a few tablespoons of the sauce formed in the tray with thighs. When I took the thighs out of the oven, in the hot sauce from the pan, I put, with a spoon, all the juice. I baked dried hot peppers, both hot and crayfish, on the flame, and put them in the pan to bring their flavor. It is not necessary to put the garlic and keep the tray in the oven so as not to inhibit too much the power of the garlic. However, the fact that the sauce is hot will make the sauce lose its strength. We taste and adjust the salt, if necessary. Everyone can use as much garlic as they want, I eat such dishes a little stronger garlic.

As soon as we leave the tray, the taste matures, we prepare a polenta, neither too soft nor too hard. Put polenta on a plate next to a brown pulp and with a spoon add, all around, garlic sauce from the pan. Adjacent to the plate, the baked mushroom will flavor our entire work. Somewhere, these chicken legs with garlic are a more edgy, low and garlicy brine.

Grilled Pleurotus mushrooms

Wash the mushrooms well, cut the tails (they are too hard and do not grill well), leaving only the hat. These are drained.

Meanwhile, prepare the sauce:
Crush the garlic and rub with salt and oil. Gradually add the rest of the ingredients in turn: mustard, paprika, hot paprika, pepper to taste (I put very little) and sugar. Mix everything well and then add a little on each mushroom and spread on its entire surface. This procedure is repeated on all mushrooms.

Place the mushrooms on top of each other in a bowl, cover with foil and refrigerate for about an hour.

After I took them out of the fridge, they are placed on the hot grill with the filaments up, at the right heat. Leave for about 7 minutes on one side and 7 minutes on the other side.
When they are browned, take them off the grill and serve as a garnish or even as a main course at a fasting table.
It can be optionally added to the mujda.
Good appetite.

What do we use for the recipe for garlic fried mushrooms?

  • 1 kg mushrooms
  • 2-3 tablespoons of oil (one tablespoon of butter goes)
  • salt, pepper, thyme, hot peppers
  • 2-3 cloves of garlic

4 cloves of garlic
500 g Pleurotus mushrooms
1 onion
salt pepper
malai grisat

1. Clean and wash the mushrooms, then cut them into strips and let them drain.
2. Heat the oil in a pan and sauté the onion over which we add the mushrooms and sauté them for 5 minutes.
3. At the end, add the garlic, season with salt and pepper and leave it on the fire until it starts to brown slightly.
4. Separately we make a polenta made of semolina, which we press with the help of 2 bowls to take their shape.
5. Pour the mushrooms into the polenta bowl, sprinkle with chopped parsley and serve hot.
Good appetite !

Mushrooms pleurotus bread

Ingredients needed for breaded pleurotus mushrooms:

  • 200 g pleurotus mushrooms
  • 2 eggs
  • a little flour
  • salt pepper
  • oil for frying

How to prepare breaded pleurotus mushrooms:

The mushrooms are washed and broken into pieces. Season with salt and pepper. Beat the egg in a plate, add a little salt and pepper and add the flour. Put the mushrooms in the egg mixture, then put them in the pan to fry.
Remove on an absorbent napkin.
They are served with what you want..I served them with a little donut and that's it :)
Simple to make and very tasty.

This recipe was proposed by the blog