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Mushrooms with dill

Mushrooms with dill

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Peeled mushrooms, if necessary, sliced, heat them in hot oil together with finely chopped onions and after the water has dropped from them, add the wine and after a few minutes the mixture of sour cream, mustard, chopped dill.

Season with salt and pepper and simmer for a few minutes until the sauce turns creamy;

they are served with rice or pasta.

The cookbook

mushrooms-500 g
green onion-2 strands
red pepper-1 pc
breadcrumbs-6 tbsp
sour cream -4 tbsp
a bunch of green parsley
a dill connection
4 boiled eggs
3 boiled carrots
3 tablespoons oil
butter for greased tray
1-2 tablespoons breadcrumbs for upholstering the tray

for above: yolk mixed with two tablespoons milk, various seeds

I hardened the onion and the finely chopped vegetables (they can also be given by the machine) until the water from the mushrooms dropped, I took them off the heat, I seasoned them, I added the breadcrumbs, sour cream and greens

I spread a sheet of 3/4 of the dough, I put it in a tray greased with butter and lined with breadcrumbs, I put half of the composition, slices of boiled carrot, boiled eggs and the rest of the composition. Shape 1/4 of the dough. according to preferences

I greased with egg yolk with a little milk, I sprinkled some poppy seeds and baked in the preheated oven at 180 degrees for 30-35 min

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Pies with mushrooms and dill

What do you do when you have a quick appetizer or a hot snack and you only have a packet of puff pastry and a casserole of mushrooms? You can handle what you have and prepare a portion of delicious, fluffy and very practical pies.

Today we offer you a simple but very tasty recipe for pâtés with mushrooms and dill, suitable for a quick meal, for the family, as well as for appetizers or snacks, when you have guests. They are easy to make, from few ingredients and to & icircndem & acircnă and are excellent with a glass of beer.

  • 300 g mushrooms
  • 2 onions
  • 1 clove of garlic
  • salt
  • pepper
  • chilli
  • 3-4 teaspoons oil
  • 1 or
  • 1 packet puff pastry
  • 1 link dill

Allow the puff pastry to thaw gradually if it is frozen. The dough should be cold, but malleable when you put it in the oven.

Meanwhile, clean and finely chop the onion, garlic and mushrooms. Put a pan with a little oil on the fire. Add the onion and garlic and cook for a few minutes, then add the mushrooms.

Season with salt, pepper and chilli and leave on the fire until the mushrooms have hardened and the water they have left has completely evaporated.

Turn off the heat and add the finely chopped dill. Stir and allow the composition to cool slightly.

Meanwhile, turn the oven to 190 degrees and prepare a tray that you line with baking paper.

Divide the puff pastry into 6 or 8 equal parts, depending on how big the piece is and how many pies you want to get.

Add a tablespoon of filling to each piece of dough and fold. Press the edges with a fork to seal the contents inside. Grease the patties with beaten egg and bake for about 18-20 minutes or until the patties are nicely browned.

Mushrooms with mushrooms (fasting recipe)

If you try my recipe for Mushrooms with mushrooms, I look forward to seeing you again and telling me how much you enjoyed it.

  • 500 g fresh mushrooms
  • 2 potatoes (200 g)
  • a carrot (100 g)
  • a large onion (100 g)
  • & # 189 garlic captain
  • 3 tablespoons breadcrumbs
  • paprika
  • pepper
  • salt
  • & # 189 link dill
  • & # 189 parsley link
  • 2 tablespoons flour for rolling meatballs
  • frying oil

Method of preparation:
We clean the mushrooms, put them under a stream of cold water and boil them in boiling water in which we add a pinch of salt. Boil them for 7-8 minutes, then put them in a strainer and let them drain and cool.
Meanwhile, clean the rest of the vegetables and wash them. When the mushrooms are well drained, pass them through the mincer together with the other raw vegetables and put them in a bowl. We drain the juice they leave. Add the breadcrumbs, finely chopped greens and season with paprika, salt and pepper. Mix well with a spoon, then leave the composition aside for 10-15 minutes. After this time, take a full spoonful of the vegetable mixture and roll it a little in flour. We give it an oval shape (in my case) or a round one and we flatten it slightly. When we finish shaping all the meatballs, we put oil in a pan (about a finger). We put the pan on medium heat towards the sea and when it heats up we reduce the fire and we put the meatballs. Fry them on both sides until nicely browned. When they are ready, we take them out on paper towels to absorb the excess oil. Do the same until we fry all the meatballs. From the mentioned ingredients I got 17 small meatballs. They are excellent! They can be consumed hot and cold.
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
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Here you will find more POST RECIPES.

Pickled mushrooms in brine

An extremely simple recipe that does not require much work or special weighing. Suitable for any kind of mushroom: champignons, ghebe, jutari, gălbiori, mânătărci, hribi…

Cut the stalks into mushrooms and wash them very well, with a jet of water, each mushroom separately, so that no dirt or sand remains.

If they are bigger, cut them into 4-6 or slices, so that they don't take up much space in jars.

Put on the fire a pot with 1 l of water, 1 tablespoon of salt and 50 ml of vinegar. When it boils, add the mushrooms and leave for 5-6 minutes from the moment everything boils. They do not need to be cooked, they just need to be removed. Vinegar will not affect the taste, it will keep the light color of the mushrooms. Lemon juice can be used instead of vinegar.

Remove the mushrooms and place them on dry napkins, cover with other napkins, change a few times, press well, until all the water is absorbed.

Place the mushrooms in perfectly clean and dry jars. Pour the brine on top (in 200 ml of water put 5 g of pickle salt, or 1 tablespoon in 1 l of water). With the tail of a teaspoon, place the mushrooms to remove the air. Leave the jar empty for 2-3 mm, do not fill it completely. Put the lids on and sterilize in a bain-marie for 30 minutes from the moment the water boils. Leave the jars in the water in which they boiled and cover with thick napkins until the next day. Wipe, label and put in the pantry.

Pan-fried garlic mushrooms in butter or oil (fasting) & # 8211 sauteed mushrooms

Pan-fried garlic mushrooms in butter or oil (fasting) & # 8211 sauteed mushrooms. Pan-fried mushrooms with garlic and parsley. How to make mushrooms in a frying pan? Champignon mushroom garnish. Mushroom recipes. The best pan-fried mushrooms. Roasted mushrooms in the pan.

I am a big fan of fresh mushrooms and I cook them in many ways. Garlic mushroom garnish is one of the simplest dishes. I like these browned mushrooms because they have a special aroma and look very good.

Fresh mushrooms contain a lot of water and often come out smothered instead of fried. That is, they end up swimming in their own juice and boiling smoky & # 8211 something we don't want in this pan-fried mushroom recipe. We want red, shiny and appetizing mushrooms! They can be easily obtained if we take into account a few aspects: the mushrooms should be well ventilated, the pan should be roomy (so as not to pile them in it) and the fire should be hot. Simple!

The fat in which these mushrooms are fried in a pan is either just oil or a mixture of oil and butter. Butter gives a special flavor so don't give it up! The spices and flavors put them at the end: salt, pepper, crushed or granulated garlic, chopped greens. Salt takes water out of mushrooms and we don't want that right at the beginning, when we want to fry them. Mushrooms can be white or brown or even mix with pleurotus and wild mushrooms.

Here's how I made fried polenta sofas with sautéed mushrooms with garlic & # 8211 see here.

The mushroom garnish goes well with fried meats in the oven or on the grill or as a stand-alone vegetarian dish. If we take the butter out of the equation and use only oil we get vegan, of post. These garlic mushrooms go very well with a hot polenta!

From the quantities below it results approx. 2-3 servings of garlic mushrooms in a frying pan. You can multiply the recipe as needed.

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Pilaf with mushrooms and sour cream sauce

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Pumpkin pilaf with dill

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Beef pilaf

Beef pilaf with rice, prepared with vegetable soup and chopped parsley

Heat the oil and add the flour. Mix well for 5 minutes and then add the crushed garlic. Remove the pan from the heat and add the dill and spices to taste. Add 200 ml of cold water and put it on the fire again. At the end you can add sour cream to taste.

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