My cookbook

Мне понравилось.

Шампиньоны — 250 г
Лук репчатый — 1 шт
Чеснок (мелко нарезанный) — 2 зуб.
Горчица — 1 ст. л.
Сок лимонный — 1 ст. л.
Вода (кипяток) — 100 мл
Соль — по вкусу
Перец черный — по вкусу
Укроп — 1 ч. л.
Петрушка — 1 пуч.
Масло растительное — 2 ст. л.

Нарежьте грибы. На разогретой сковороде на масле и на сильном огне обжарьте их до полуготовности, т. е. до золотистой корки. У меня это заняло минут 5.

Нарезать лук и добавить к обжаренным грибам в чаше для маринования.

Создать маринад, соединив горчицу, лимонный сок, чеснок, воду, соль, перец, сухой укроп и свежую петрушку. Залить маринадом грибы с луком и отправить в холодильник минимум на час. Затем можно подавать. Приятного аппетита.

Источник: https://www.povarenok.ru/recipes/show/181582/

Очень вкусная курица!

¼ cup oyster sauce
¼ cup soy sauce
2 Tbsp. mirin
1 Tbsp. plus 1 tsp. ketchup
1 lb. skinless, boneless chicken thighs (4–6), cut into 2" pieces
4 Tbsp. vegetable oil, divided
1 small onion, thinly sliced
1 medium red bell pepper, ribs and seeds removed, cut into 2" pieces
6 oz. shiitake mushrooms, stems removed, caps thinly sliced
4 garlic cloves, finely chopped
1 1" piece ginger, peeled, finely chopped
¼ small head of green cabbage (about 6 oz.), cut into 2" pieces
16 oz. fresh (or frozen, thawed) yakisoba noodles
Thinly sliced scallion greens (for serving)
Preparation
Step 1
Stir ¼ cup oyster sauce, ¼ cup soy sauce, 2 Tbsp. mirin, and 1 Tbsp. plus 1 tsp. ketchup in a small bowl to combine.

Step 2
Toss 1 lb. skinless, boneless chicken thighs (4–6), cut into 2" pieces, with 2 Tbsp. oyster sauce mixture in a medium bowl to coat.

Step 3
Heat 2 Tbsp. vegetable oil in a wok or large skillet over medium-high. Arrange chicken in wok in a single layer and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn over with a spatula and cook, undisturbed, until golden brown on the other side, about 2 minutes. Transfer to a plate with a slotted spoon.

Step 4
Heat remaining 2 Tbsp. vegetable oil in wok over medium-high. Cook 1 small onion, thinly sliced, tossing often, until softened and starting to brown, about 1 minute. Add 1 medium red bell pepper, ribs and seeds removed,cut into 2" pieces, 6 oz. shiitake mushrooms, stems removed, caps thinly sliced, 4 garlic cloves, finely chopped, and one 1" piece ginger, peeled, finely chopped. Cook, stirring often, until fragrant and bell pepper and mushrooms are starting to soften, about 3 minutes.

Step 5
Add ¼ small head of green cabbage (about 6 oz.), cut into 2" pieces; stir to combine. Return chicken to wok; toss to combine. Cover with a lid and cook until cabbage is tender, 5–7 minutes. If cabbage releases too much liquid, uncover and cook until liquid has almost completely evaporated. Add 16 oz. fresh (or frozen, thawed) yakisoba noodles, and gently toss to separate. Add remaining oyster sauce mixture and toss to coat. Remove wok from heat and top noodles with thinly sliced scallion greens.

Источник: https://www.epicurious.com/recipes/food/views/ba-syn-chicken-yakisoba

Очень вкусно получилось. На двоих делала с шитаки и 100 грам зеленой фасоли. 1/2 чашки воды и 1/4 half & half.

5 Tbsp. vegetable oil, divided


1 lb. mixed mushrooms (such as crimini, button, oyster, beech, and/or shimeji), cut into 2" pieces
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

1 dried bay leaf

1 tsp. cumin seeds

1 large onion, finely chopped
½ jalapeño, finely chopped
3 garlic cloves, finely grated
11" piece ginger, peeled, finely grated
1 Tbsp. plus 1 tsp. ground coriander
1 tsp. garam masala
1 tsp. Kashmiri chile powder or paprika
½ tsp. cayenne pepper
½ tsp. ground turmeric


3Tbsp. double-concentrated tomato paste


8 oz. green beans, trimmed, halved crosswise


1 cup plus 3 Tbsp. heavy cream (1/4)


Tbsp. fresh lime juice
Steamed rice and lime wedges (for serving)
Preparation
Step 1
Heat 1 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add ½ lb. mixed mushrooms (such as crimini, button, oyster, beech, and/or shimeji), cut into 2" pieces, arranging in a single layer, and season with kosher salt. Cook, undisturbed, until golden brown underneath, about 4 minutes. Turn mushrooms over and cook until browned on other side, about 4 minutes; transfer to a plate. Add 1 Tbsp. vegetable oil to pot and repeat process with remaining ½ lb. mixed mushrooms.

Step 2
Heat remaining 3 Tbsp. vegetable oil in same pot (do not wipe out) over medium. Add 1 dried bay leaf and 1 tsp. cumin seeds; cook, stirring, until fragrant, about 1 minute. Add 1 large onion, finely chopped, ½ jalapeño, finely chopped, 3 garlic cloves, finely grated, and one 1" piece ginger, peeled, finely grated; stir to combine. Cook, stirring occasionally, until onion is translucent and golden brown around edges, 15–20 minutes. Add 1 Tbsp. plus 1 tsp. ground coriander, 1 tsp. garam masala, 1 tsp. Kashmiri chile powder or paprika, ½ tsp. cayenne pepper, and ½ tsp. ground turmeric; cook, stirring often, until spices are fragrant, about 3 minutes. Add 3 Tbsp. double-concentrated tomato paste; cook, stirring constantly, until paste is slightly darkened in color, about 3 minutes. Pour in 1½ cups water and bring to a simmer, stirring and scraping up browned bits with a wooden spoon.

Step 3
Return mushrooms and any accumulated juices to pot, then stir in 8 oz. green beans, trimmed, halved crosswise, ½ cup heavy cream, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Partially cover pot and bring to a simmer. Cook, stirring occasionally, until green beans are tender and sauce is thickened, 15–20 minutes. Remove from heat; discard bay leaf. Stir in 1 Tbsp. fresh lime juice and remaining 3 Tbsp. heavy cream.

Step 4
Serve with steamed rice and lime wedges.

Источник: https://www.bonappetit.com/recipe/creamy-mushroom-and-green-bean-masala-recipe

Очень вкусно. Пирог у меня не получился и я запекла тесто отдельно. Не менее вкусно с пюре, орзо или полентой. Бульон не добавляла. Делала из 1.1 lbs вышло 4 порции. Использовала замороженные грибы, поэтому их не обжаривала.

750 g (1½lbs) Chuck steak
1 Onion finely chopped
3 medium Carrots peeled and finely chopped
5 Garlic cloves crushed
400 g (14oz) Chopped tomatoes
1 Bay leaf
4 sprigs Fresh thyme
600 ml (20fl oz) Guinness

1 cup Beef stock/Beef broth
Salt and pepper to taste
pinch Sugar
500 g (1lb) Mushrooms halved
400 g (14oz) Puff pastry thawed
1 Egg beaten
Instructions
Cut the chuck steak into bite size pieces then pat dry with paper towels. Season generously with salt.
Heat a large pot or Dutch oven over medium-high heat and add a splash of oil. Brown the beef in batches.
Once browned, remove from the pot and set aside. In the same pot, fry the onion, carrot, garlic, bay leaf and thyme for 2 minutes then pour in the tomatoes.
Pour in the Guinness and beef stock then bring to a simmer. Season with salt, pepper and sugar then add the beef back in the pot, along with any of its resting juices.
Cover with a lid and reduce the heat. Allow to simmer for 2-3 hours or until the beef is tender.
While the stew is cooking, fry the mushrooms in a splash of oil until golden brown. Season with salt and pepper.
Add the mushrooms to the stew once the beef is soft. Taste the stew and adjust seasoning if necessary.
Transfer the steak and mushroom stew to an oven-proof casserole or pie dish.
Roll out the thawed puff pastry until ½cm thick. Place on-top of the stew and crimp the edges.
With the tip of a knife make a small air vent in the center of the pastry. Brush with egg wash.
Bake the pie at 180ºC/350ºF for 25 minutes or until the pastry is cooked, golden and puffed.
Remove from the oven and allow to rest for 10 minutes before serving.

Вадиму очень понравилось! Подавала с орзо.

1/2 cup unsalted butter, divided
4 (6-ounces) pieces sturgeon, whitefish, carp, or walleye
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups mixed mushrooms (hen-of-the-woods, cremini, enoki, or oyster), cut into bite-size pieces
1/3 cup minced shallot
3 tablespoons minced fresh flat-leaf parsley
1/2 cup dry white wine
1/4 cup heavy cream
1 tablespoon sour cream
2 tablespoons minced chives, for garnish

Melt 1/4 cup butter in a large skillet over medium until melted and foamy. Add fish to skillet, and season with salt and pepper. Increase heat to medium-high, and cook fish until flesh is opaque and flaky and outside is browned, 4 to 5 minutes per side. Transfer fish to a plate; keep warm.

Melt 2 tablespoons butter in skillet, and add mushrooms, shallot, and parsley. Sauté until mushrooms are browned, about 5 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half. Add remaining 2 tablespoons butter, and stir to combine until butter is melted. Reduce heat to low, and stir in heavy cream and sour cream. Simmer gently until thickened, about 1 minute. Divide fish and mushroom mixture among 4 plates, and garnish with chives.

Источник: https://www.foodandwine.com/recipes/sauteed-lake-fish-creamy-wild-mushrooms

Получилось очень вкусно!

1/4 cup olive oil
1 medium leek, thinly sliced
1 small yellow onion, diced
Salt
1 pound wild or cultivated mushrooms, sliced
3 cloves garlic, minced
1 tablespoon thyme leaves
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons balsamic vinegar
6 cups vegetable or chicken broth
Salt and pepper
1 ounce Parmesan cheese, finely grated
4 sage leaves, finely chopped

Preheat oven to 350 degrees F.
Step 2

Heat a large cast-iron or sauté pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
Step 3

Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
Step 4

Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

Источник:

Ingredients

2 tablespoons olive oil
12 ounces oyster mushrooms cut into evenly sized pieces
3 garlic cloves smashed
5 sprigs of thyme
2 tablespoons grass-fed butter or ghee
sea salt and black pepper to taste

Instructions

Heat the olive oil in a large, heavy skillet over medium high heat.
Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown.
Stir the mushrooms and cook for another 3-5 minutes until browned all over.
Add the ghee/butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.
Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!

Очень вкусная свинина получилась. Я делала не в медленноварке, а в обычной утятнице, где-то за час было готово. Подавала с замороженными грибами и орзо, предварительно отдельно его отварив, а потом достала свинину и пару минут потушила в соусе.

4 boneless pork chops
salt and pepper to taste
½ teaspoon creole seasoning
¼ cup olive oil , divided
1 small onion , sliced
2 teaspoons minced garlic
1 teaspoon fresh thyme
2 cups mushrooms , sliced(пакет замороженных грибов)
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1 cup water
1 cup heavy cream (half and half)
2 tablespoon flour (не добавляла)

Instructions

Season pork chops generously with salt, pepper and creole seasoning. Preheat 2 tablespoon of oil over medium-high heat in a cast iron or heavy Dutch pan, brown pork for about 3 minutes on each side. When ready, transfer pork into the slow cooker.
Preheat the remaining oil in the cast iron pan, add in onion, garlic and thyme. Sauté until onions is transparent and fragrant, for about 3-5 minutes. Next add in mushroom, Dijon mustard and Italian seasoning. Sauté for another 3 minutes.
Pour in water and heavy cream, bring to a boil and simmer for about 3-4 minutes. Season with salt and pepper to taste.Transfer sauce to pork in the slow cooker and cook for about 7-8 hours on low OR 3-4 hours on high until the pork is tender.
Just before the pork chop is done, (about 30 minutes to the time), whisk together flour and ¼ cup of water until it is smooth in a small bowl. Pour the flour mixture with the pork chop in the slow cooker and stir gently. Cook until gravy has thickened.
Serve over rice, mashed potatoes or noodles and some veggies.

Источник: https://www.africanbites.com/slow-cooker-pork-chops/

Очень вкусно, торжественно и необычно! Мне очень понравился бульон. Из грибов с остатками бульона потом сделала грибной суп и это тоже было отлично. Делала 1/2. Равиоли варила прямо в бульоне.

Ingredients

3 cups water
2 ounces dried porcini mushrooms (about 3 cups)
Cheesecloth
2 tablespoons olive oil
2 large shallots, minced (about 3/4 cup)
4 1/2 cups low-salt chicken broth
1/2 cup dry white wine
3 tablespoons dry Sherry
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
8 ounces purchased fresh or frozen wild mushroom ravioli
3/4 cup thinly sliced green onion tops

Preparation

Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).
Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.
Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.

Источник: https://www.epicurious.com/recipes/food/views/wild-mushroom-ravioli-in-porcini-broth-236499

Вадиму это блюдо понравилось.

1 Tablespoon olive oil
16 ounce whole mushrooms you can also used sliced
salt and pepper
1/4 cup balsamic vinegar
1 Tablespoon honey
4 garlic cloves minced
fresh chopped parsley for garnish
Instructions
In a medium sized skillet over medium high heat add the olive oil. Add the mushrooms and salt and pepper. Sauté for 1-2 minutes until they start to become tender.
In a small bowl whisk balsamic vinegar, honey and minced garlic. Add the sauce to the mushrooms and continue to sauté for about 3-5 minutes until the sauce reduces and mushrooms are tender and coated in the sauce. Garnish with fresh chopped parsley.

Источник: https://therecipecritic.com/honey-balsamic-garlic-mushrooms/