|
Pleurotus
with peas |
|
Ingredients |
Preparation |
Mushrooms |
• 1 onion
• 115 gr bacon
• 500 gr fresh Pleurotus
• 2-3 garlic cloves
• 1-2 leaves of laurel
• ¾ cup of dry white wine
• 500 gr. Tinned peas
• 1 chicken stock cube
• salt, nutmeg, white pepper
|
Sauté the onion and the bacon in butter. Add the mushrooms cut in slices. Season with garlic, salt, pepper, nutmeg and laurel. Cover the pan and cook over low heat until the mushrooms are soft. Add the wine and continue cooking for 4-6 minutes and stir sporadically. Add the peas, letting the the water in the tin cover the preparation. Add the stock cube and simmer for 10 minutes.
Serve as an starter or accompanying meat.
|
|
|
Pleurotus
with wine sauce |
|
Ingredients |
Preparation |
Mushrooms |
• 4 smoked bacon strips
• 250 gr of sliced pleurotus
• juice of 1 lemon
• grated nutmeg
• a pinch of white pepper
• a pinch of salt
• 1 ½ cups of red wine
• 2 ½ spoonfuls of butter
• ½ cup of milk.
|
Sauté the bacon strips. Add the mushrooms, the lemon juice, nutmeg and pepper. Stir the preparation.
Add 1 cup of wine. Cover and cook over low heat.
Prepare white sauce with the other ingredients and add it to the prepation of mushrooms. If the preparation thickens, add a bit of wine and milk. Season with salt and pepper. Cover the pan and cook over low heat for 10 minutes.
Serve with roasted meat. The sauce has an slight smoked flavour.
|
|
|
Breaded Pleurotus or "milanesas" Pleurotus |
|
Ingredients |
Preparation |
Mushrooms |
• 5-8 big Pleurotus (about 3,5 to 5 cm diameter each one)
• 2 cups of skimmed milk
• ¾ cup of flour
• 4 egg-yolks
• salt and pepper
• breadcrumbs
• oil
|
• Dip the mushrooms in the milk and flour them afterwards.
• Beat the egg-yolks and add salt and pepper at will.
• Dip the mushrooms in the yolk and then cover them with breadcrumbs.
• Fry the preparation.
• Serve with rice and adorn with lettuce and slices of tomatoes.
• Accompany with white wine.
|
|
|
Pleurotus soup |
|
Ingredients |
Preparation |
Mushrooms |
• ¼ cup of whole grain flour
• 1 spoonful of butter
• ½ spoonful of cumin grains
• ½ spoonful of paprika
• 200gr sliced Pleurotus
• ½ sliced carrots
• ½ cup of celery
• 1 chicken stock cube
• ½ onion
• parsley
• cream
|
Prepare white sauce with the flour and butter.
Add a pinch of cumin grains. Once the grains open, add the paprika, the mushrooms, the carrots and the celeries. Simmer for about 4-5 minutes. Add water and the stock cube.
Stir the preparation and add the parsley and the onion. Cover the pan and simmer. Add some cream when ready and blend the preparation.
|
|
|
Pleurotus omelette |
|
Ingredients |
Preparation |
Mushrooms |
• 250gr Pleurotus
• 2 peeled and cut onions
• 200gr smoked bacon
• ¾ cup of dry white wine
• ½ boiled potatoes (for each person)
• 3 eggs
• salt, pepper, nutmeg, milk
|
• Sauté the bacon and the onions.
• Slice the mushroom and put on the bacon strips and onions.
• Sauté everything over low heat and add the wine.
• Peel the boiled potatoes, slice them and set the slices around the pan. Cook until the potatoes turn brown.
• Beat and season the eggs at will, add the milk.
• Pour the eggs on the potatoes and the mixture of mushrooms while on heat.
|
|
|
Hungarian Pleurotus
|
|
Ingredients |
Preparation |
Mushrooms |
• 250gr Pleurotus
• 1 cup of cream
• 1spoonful of flour
• salt and pepper
• poached eggs
• paprika
• ripe tomatoes
|
• Cut the mushrooms into small pieces and cook them until almost total evaporation of the water.
• Blend the flour with the cream and add it to the mushrooms.
• Boil for 2-3 minutes and season the preparation.
• Pour the preparation on a dish. Set the boiled eggs on the mushrooms and sprinkle the paprika over it.
• Put the ripe tomato on top and accompany with meat.
|
|
|
Pleurotus marinade |
|
Ingredients |
Preparation |
Mushrooms |
• Vinegar
• Water
• Fresh mushrooms
• Clove
• Green pepper
• Tarragon
• Salt, pepper
• oil
|
• Cut the mushrooms if they are big, if they are small leave them uncut.
• Blend vinegar and water (two parts vinegar, 1 part water or all the way around, it is up to your liking). Boil the mushrooms for 20 minutes in the preparation.
• Add a bit of cloves, green pepper, tarragon, salt and pepper.
• Let the mushrooms drain in a flask.
• Cover ¼ of the mushrooms with vinegar and complete with oil.
|
|
|
Pleurotus lasagna |
|
Ingredients |
Preparation |
Mushrooms |
• 500gr Pleurotus
• 50grs ham
• oil
• 2 cloves of garlic
• parsley
• 2 spoonfuls of white wine
• 1 egg
• 1 spoonful of flour
• 1/4 litre of stock
• 1 spoonful of meat-concentrate
|
• Chop the ham, the garlic cloves and the parsley and mix them.
• Add the wine.
• Beat the egg and add it to the preparation.
• Smear the mushrooms with the flour and fry them in oil.
• Put the mushrooms in a casserole alternating layers of mushroom and the former preparation.
• Add the flour, the stock and the meat-concentrate to the oil used for frying the mushrooms.
• Pour the latter preparation on the casserole and cook for 10 min.
|
|
|
Tagliatelles with mushroom sauce |
|
Ingredients |
Preparation |
Mushrooms |
• 500gr tagliatelles
• 1/2 kg ripe tomatoes
• 60gr butter
• 250gr Pleurotus
• Parmesan cheese
• A bit of any bland and buttery cheese
• Oil
• Salt, pepper, garlic and basil.
|
• Chop the tomatoes and carve the garlic. Sauté the mixture of both in an oiled pan. Add the basil. While frying, add the mushrooms and stir for a few minutes over the heat.
• Meanwhile, cook the tagliatelles for the time necessary in a casserole.
• Next, put the butter in a big heating pan or casserole. When it melts, put the tagliatelles in the pan or casserole, stir them and add the mixture of mushrooms, tomatoes and garlic.
• Finally, add the cheese and stir for 2 minutes so that the cheese melts and mixes.
|
|
|
Cod with mushrooms |
|
Ingredients |
Preparation |
Mushrooms |
• 4 pieces of cod
• ½ kg clams
• ¼ kg Pleurotus
• 100gr butter
• 1 onion
• 2 spoonfuls of vinegar
• 1 glass of cream
• 1 glass of white wine
• 1 bay leaf
• ½ spoonful of pepper grains
• ½ lemon
• 3 spoonfuls of raw pine nuts
|
• Desalt the cod as usual.
• Cut the onions into thin slices and fry lightly with half the butter (50gr).
• Steam the clams with the bay leaf and lemon juice until they are open.
• Put the cod in a casserole and sprinkle with vinegar. Set the mushrooms around the cod in the casserole along with the rest of butter, the pepper, the pine nuts and cook over medium heat for 25-30 minutes (It depends on the thickness of the cod). Extract the stock from the casserole, mix it with the clam’s juice and the cream. Pour the preparation back in the casserole, over heat.
Note: you can replace the cod for any other fish.
|
|
|
Chicken Sauté with mushrooms and vegetables |
|
Ingredients |
Preparation |
Mushrooms |
• Fresh mushrooms
• Olive oil
• Green pepper
• Flour
• Onion
• Garlic
• Chicken
• Bay leaf
• salt
|
• Sauté the onion, garlic, green pepper and the chicken in a bit of olive oil.
• When ready, add the mushrooms, the bay leaf. Season with salt.
• The mushrooms wil be ready in ten minutes.
Let the preparation rest a bit before serving it.
|
|
|
Roasted fish with mushrooms |
|
Ingredients |
Preparation |
Mushrooms |
• 1 fish
• 250gr Pleurotus
• 1 decilitre olive oil
• onion, green pepper, lemon slices
• 1 spoonful of tomato extract
• 1 glass of wine
• 1 spoonful of tarragon
• 1 spoonful of thyme
• salt and pepper
|
• Clean the fish carefully with cold water and dry it napkin towels.
• Anoint the inside of the fish with olive oil. Season the fish with thyme and pepper in the inside. Season the outside with salt and pepper.
• Stuff the fish with onions, the green pepper and the lemon slices.
• Heat in the oven at 200°C for 25 minutes approximately.
• Clean and chop the mushrooms.
• Cook the mushrooms for a few minutes over medium heat. Stir them occasionally.
• Add a glass of wine and the tomato extract. Blend and season the mixture with salt and pepper.
• Ten minutes before the time of the fish in the oven is due, add the mushrooms sauté.
• Powder some tarragon on the dish when served.
|
|
|
Stuffed Calamari with mushrooms |
|
Ingredients |
Preparation |
Mushrooms |
• Calamari
• ½ kg Pleurotus
• ½ clove of garlic
• 50gr ham
• 1 egg
• Oil
• Milk
• Flour
• Breadcrumbs
• 1 onion
• 1 green pepper
• 1 glass of fish stock
• 1 glass of white wine
• 2 spoonfuls of smashed tomatoes
|
• Clean the calamari, strip them of their arms and fins. Put the ink bags aside.
• Cut the mushrooms.
• Sauté the mushrooms in a pan with tree spoonfuls of oil and a chopped clove of garlic.
• Chop the ham, soak the breadcrumbs in milk and beat the egg. Blend the three elements and add them to the mushrooms.
• Stuff the calamari with the farce and nail their slits with a toothpick.
• Put the calamari in a casserole with some oil and brown them. Take them out and put aside.
• Chop the onion and the garlic and fry them lightly in the casserole using the remainder of oil.
• Add the tomato and powder the flour over the preparation.
• Pour the wine and the ink diluted in the fish stock.
• Add calamari to the preparation and let them cook until they are tender.
• Remove the toothpicks before serving.
|
|
|
Stuffed Mushrooms |
|
Ingredients |
Preparation |
Mushrooms |
• 250gr fresh mushrooms
• 150gr chopped chicken liver
• 2 teaspoonfuls of oil
• 1 small onion
• 1 egg
• 1 spoonful of red pepper
• 1 spoonful of parsley
• 60gr ham
• 1 spoonful of white wine
• salt and black pepper
|
• Put the mushrooms in a heatproof serving dish facing upwards.
• Chop the onion, the parsley and the ham. Mix the three and add the chopped chicken liver.
• Add white wine.
• Season with salt and pepper.
• Spread on the mushrooms.
• Put the serving dish in the oven at medium heat.
• Cook for 20 to 30 minutes.
• Serve.
|
|
|
