Cooking with mushrooms

The culinary suitability of mushrooms knows no bounds, although few people guess what can be done with them, except for frying and salting. Meanwhile, their varieties are almost endless, as well as the possibilities of use. It’s time to fill your cookbook with mouth-watering recipes worthy of a family dinner.

So, you – a soup lover – have switched to vegetarianism. Vegetable soup alone is unlikely to satisfy your need for a variety of this type of dish, so mushroom soup will come in handy.

To make the broth, melt the butter in a large saucepan over medium heat. Add thyme and green onions. Cook 10 minutes until golden brown. Pour in the prepared vegetable broth, pour in the porcini mushrooms, bring to a boil. Reduce the fire. Simmer over low heat, uncovered, for an hour. Strain through a sieve, set aside the porcini mushrooms. Return the broth to the pot, add the shiitake mushrooms and sherry, cook for 10 minutes over low heat. Return the porcini mushrooms to the pot. Serve hot.

Delicious appetizer on the festive table – here it is! Instead of the usual toasts with sprats and caviar tartlets, mushrooms on bran yeast-free bread will be a great alternative!

Heat oil in a medium sized skillet over medium heat. Add mushrooms, thyme and rosemary. Simmer in your own juice for about 5 minutes, add garlic, continue cooking for a couple more minutes. Lay the mushrooms with spices over slices of bread.

Cut the legs of the mushrooms, put them on a baking sheet, bake for 20 minutes at a temperature of 200C. Flip over and fill with marinara sauce and mozzarella cheese. Bake again until the mozzarella is melted. Add basil pesto to each mushroom.

A hearty lunch that you can sometimes (rarely) afford, especially for avid mushroom and cheese lovers. Do not be shy and take note of the recipe!

Preheat oven to 190C. Slice the potatoes as thinly as possible. Boil in a large pot of water for 5 minutes until tender. Meanwhile, heat the oil in a frying pan, cook the chopped mushrooms with garlic over medium heat until the water boils away. Drain the water from under the potatoes, put half in a baking dish. Spread half of the garlic-mushroom mixture over the top. Again lay out a layer of thinly sliced ​​potatoes and mass. Sprinkle with grated cheddar. Add nutmeg to cream, pour over. Cut the cheese into slices, put on a casserole, sprinkle with black pepper. Bake for 25-30 minutes until cheese is cooked through.

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