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We clean the mushrooms and wash them.
Pleurotus is cut into strips, we leave the dew sponges whole.
Peel the onion and garlic, then wash and chop finely.
We sauté them in olive oil.
Add the mushrooms and sponges, season to taste with salt and pepper and let it cook over low heat until the water left by the mushrooms decreases.
Put 300ml and let it boil for about 10 minutes.
The tapoica flour is dissolved in 100 ml of milk, then added over the mushrooms.
Stir so that no lumps form and do not stick to the pan, boil the ciulamaua over low heat for 10-15 minutes.
Sprinkle with fresh greens, turn off the heat.
Serve and serve with toast.
500 g mushroom mushrooms
2 tablespoons flour
100 ml cream
2 tablespoons oil
1 suitable onion
1 bunch green parsley
Peel an onion, chop finely and fry in hot oil until soft. Add the cleaned, washed and sliced mushrooms and cook until the juice is reduced.
Separately, dissolve the flour with a little cold water, then pour over the mushrooms. Fill with warm water, season with salt and pepper to taste, and simmer until the sauce begins to thicken.
When serving, you can add cream to the mushroom ciulama and garnish with chopped green parsley. Serve with hot polenta.
Pleurotus mushrooms are some of my favorite mushrooms. I could say that I like it more than mushrooms in certain recipes. Favorite recipes with pleurotus mushrooms are snails, simply divine, and, more recently, baked au gratin. A few years ago I tasted them prepared in this way for the first time and since then I prepare them almost only like that.
From time to time I also make the slices, but considering that they are fried, I can't afford to cook them like that frequently. Baked pleurotus mushroom recipe it is very very simple and fast. Serve both hot and cold. However, I prefer them hot and, because they are very easy to make, I prepare them just before serving.
Choose fresh mushrooms, from which you detach the legs of the hat, then clean them and wash them well, insisting on the area with the blades under the hat. Wash and finely chop the greens and mushroom stalks.
In a large saucepan, put the mushrooms, hats and legs, pepper and greens. Sprinkle salt to taste, sprinkle with vinegar and cover with cold water. Boil the mushrooms for 10 minutes.
After they have cooled, place them in 400 ml jars. Protect the jars from heat breakage by placing knife blades under them.
Pour slowly, in each jar, a solution in which they boiled the mushrooms, leaving a space of 2 cm to the mouth of the jar.
Seal the jars and boil them for 20 minutes in a bain-marie. Once completely cooled, you can store them in a cool, pantry or cellar.
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of chicken ciulama with mushrooms is one that was very present in my childhood. My mother used to make ciulama quite often because my father likes it very much. As a child, I didn't kill myself much after her, to tell you the truth. I didn't dislike it, but I didn't like it very much either. I love the combination with hot polenta and I always avoided mushrooms. We prefer more than one Chicken stew because I really like tomato sauce with a lot of garlic. My mother made ciulamaua with chicken or pigeon meat. He always served it with polenta and dill, which I didn't really like.
As I grew up, I learned to appreciate ciulamaua and even to like it. I still don't get along very well with dill, but now I seem to be able to tolerate it in certain combinations. There are many recipes for chicken ciulama with mushrooms, but I make it the way my mother does. I prefer not to fry the chicken but to use it to make a soup with its help. This soup will be the basis of the ciulama sauce and will give a very good taste. I also put vegetables, bay leaves and peppercorns in the chicken soup. I don't throw the meat, but I debone it and put it in the ciulama at the end. Of course you can also fry the chicken, but I prefer the soup-based ciulamaua.
Mushrooms can harden, as I did, or they can be boiled. It's up to you. I like qualities better because they enhance their aroma. You can use any mushrooms you want, even wild mushrooms. I like champignons, but you can also put pleurotus or any other. Depending on your preference, you can also use canned mushrooms that you can put in the ciulama at the end. The advantage is that they are already cooked and white. However, it is normal for mushrooms to turn black during cooking and this does not affect their taste at all. If the mushrooms are not to your taste, you can omit them altogether.
To thicken this chicken ciulama with mushrooms I used flour. Starch can also be used, but flour is traditional in this recipe. I dissolve the flour in a little butter, but I am very careful not to fry the flour. I immediately add the soup so that the sauce forms. The soup is added little by little, until we reach the desired consistency. In the end, I like to add a little milk and a little fatty cream to the ciulama. They can be omitted, but from my point of view they improve the taste of the dish. Be sure to serve this chicken mushroom with hot mushrooms, along with hot polenta. For another childhood meal, I invite you to try it too chicken brine, also with polenta. Both are delicious!
& # 8211 4 potatoes
& # 8211 1 carrot
& # 8211 1 pastarnac
& # 8211 a parsley root
& # 8211 1/2 celery root
& # 8211 1 bell pepper or pepper put in the freezer in the fall
& # 8211 4-5 pleurotus fungi
& # 8211 3-4 tablespoons tapioca granules
& # 8211 juice from 2 lemons
& # 8211 green parsley, green dill, green larch
& # 8211 tarragon, garlic, oregano, marjoram (one flavoring powder)
& # 8211 olive oil
& # 8211 100 g mashed tomatoes
-salt to taste
& # 8211 organic vegetable base.
I have found this mushroom many times. In the hill area, through the orchards or on the sunny edges of the forests. They are also called sponge sponges. The problem is that with the change of seasons, I haven't found it at all for about 4.5 years.
Heating at most makes it appear faster, the real problem is pollution.
Areas where when I was a child I used to collect dew sponges with & quot; 1 lion bags & quot ”now I walk around with an empty bag.
And I don't think these two mushrooms are the only examples.
I have a question for you: in the last 2 years, I found in August some sponges very identical to the May Sponge (Calocybe gambosa). It's just that the specimens are smaller and grow very often, glued together. The taste is almost identical. Someone ate them and there were no problems. Even though the shape is very similar, the only thing that differs is the color of the hat. it is a light gray, similar to beech pleurotus sponges .. I found them through the fern of a high hill, without trees .. in August. I've been searching the net, and I don't know what it could be.
It can be Calocybe constricta, which grows on pastures in gardens. in the summer-autumn period, but it is very difficult to guess only on the basis of these signals.
This mushroom tastes very good. I also picked it last week, only it was warmer in the Neamt area and it's a bit old now, wormy. I would like to add a secret, which I probably know about mushrooms, but it doesn't hurt to repeat. On the meadows, where it is fully found, look for a place where you can look at the grass in front of you at a distance of 50 m, and where you notice darker green spots (usually circles) there you will definitely find the fungus.
these rings of witches or witchcraft circles or as they will be called from one area to another, are valid for any saprophytic mushroom of the meadow: mushrooms, dew sponges.
I hope the link works :)
Image donated by Mr. Dragos Iordanescu
the link is not functional but I can process it
[img] https://farm8.staticflickr.com/7422/13942421750_9e0566cbe7_m.jpg [/ img]
Thank you very much! I also posted on Zbarciog and I think the picture is too big.
And I thank you for sharing your experiences with us.
All I ask is that you retouch your photos so that they do not exceed 300-320 pixels wide, otherwise they become difficult to follow.
breads are the best. but meatballs are also very good.
great care when cooking (for ciulama or salad). should not be cooked for more than 15-20 minutes. otherwise they harden and become & quot;
I wash them and grill them. I put them on with my hat on, I put salt on them and I leave them for about 5-6 minutes (depending on the size of the mushroom) )
They are very good.
I make them especially pickled (marinated) or ciulama with mamaligutza (classic).
Marinated with vinegar or & quotin salt & quot?
Marinated mushrooms: -1 kg mushrooms, 100g oil, salt, pepper, 1-2 bay leaves, 4 tablespoons vinegar
Mushrooms are washed in several waters. Put the mushrooms in a pan with the oil and let them boil for about 13-15 minutes. If ad. salt, pepper, bay leaves and vinegar. Place in jars, cover with a cellophane lid and boil in a water bath for one hour.
Mushrooms in vinegar: -pt 5 kg cleaned mushrooms: -1l vinegar, 200 g salt, 20 g peppercorns, 25 g bay leaves, 10 g cloves (optional), 15 g dill, 2 l water
Wash the mushrooms, drain well. Put water, vinegar and salt in a bowl. Stir until the salt dissolves, then add. mushrooms and bring to a boil. When it has boiled, remove the foam, add. the spices and boil for another 20-25 minutes, during which time the components are mixed, after which they are left to cool. The mushrooms are placed in jars, which are filled with the prepared solution (cold). Pour a little oil on the surface and cover. Store in a cool, dry place.
This stew recipe is very easy to make and only takes about 35-40 minutes. It is ideal for vegetarians and people who want to reduce meat consumption without affecting the taste of food (you will not miss meat).
It can also be made from the parts of the pleurotus that could not be used in other recipes (tails).
Ingredients for four servings of pleurotus stew
& # 8211 500 grams of pleurotus
& # 8211 two big onions
& # 8211 half a head of garlic
& # 8211 a pepper (fat, donut, etc.)
& # 8211 half a bunch of parsley
& # 8211 half a small lemon
& # 8211 six tablespoons olive oil
& # 8211 a small box of tomato paste (about 70 grams)
& # 8211 salt, pepper.
How to prepare pleurotus stew
Wash and chop the pleurotus mushrooms, onions, garlic, peppers and parsley.
Fry the onion in olive oil for about two minutes, then add the pepper and garlic and leave for a few more minutes.
Gradually add the pleurotus mushrooms and add 300 ml of water. Boil for about 10 minutes on medium heat with a lid.
Add the chopped parsley, salt, pepper and tomato paste and leave on the fire for another 5 minutes (also with a lid).
At the end, add the lemon juice (about a tablespoon and a half), mix well, turn off the heat and leave covered.
In this recipe you can also use the remaining pleurotus stalks after making the fake belly soup (from the pleurotus, without the belly).
The costs for four servings of pleurotus stew are about 9-10 RON (2015 prices).