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‘Vegetarian’ Category

  1. Stuffed Mushrooms with Gorgonzola and Mozzarella

    June 14, 2016 by Varga L谩szl贸

    a2016-06-11-18.31

    Ingredients (4 servings):

    • 1 kg bigger portobello/champignon mushrooms
    • 200 g cherry tomatoes
    • 100 ml tomato paste (passata)
    • 100 g mozzarella cheese
    • 100 g gorgonzola cheese
    • 1 red hot chili pepper
    • 2-4 tablespoons olive oil
    • salt and pepper to taste

     

    Preparation method:

    1. Wash and clean the mushrooms, removing their stems.
    2. Chop the mushroom stems聽and the chili peppers.
    3. Heat the olive oil in a frying pan and fry the chopped mushrooms and chilies.a2016-06-11-17.51.36
    4. Add the halved cherry tomatoes and passata, keep frying and stirring until thickens.a2016-06-11-17.58
    5. Add half of the grated mozzarella and keep stirring for a few seconds until it’s melted and fully incorporated into the sauce.
    6. Place the mushrooms in a tray top side down and scoop on each of them some sauce.a2016-06-11-18.05
    7. Add to each mushroom some gorgonzola cubes a2016-06-11-18.08and top with grated mozzarella.a2016-06-11-18.11
    8. Place the tray with mushroom in the oven and bake at 150 C for about 10-15 minutes until the cheeses have melted.a2016-06-11-18.26
    9. Serve while still hot and melting 馃槈

  2. Pappardelle with Porcini Mushrooms – Italian Recipe

    October 20, 2014 by Varga L谩szl贸

    Pappardelle with Porcini Musrooms - Italian Recipe 17

    Ingredients (4 servings):

    • 1/4 cup extra-virgin olive oil
    • 1 medium onion
    • 4-5 garlic cloves
    • 500-600 g聽fresh porcini mushroomsPappardelle with Porcini Musrooms - Italian Recipe 02
    • 1/2 cup white winePappardelle with Porcini Musrooms - Italian Recipe 09
    • 250 g pappardelle pastaPappardelle with Porcini Musrooms - Italian Recipe 11
    • a handful of parsley leaves聽Pappardelle with Porcini Musrooms - Italian Recipe 13

     

    Preparation method:

    1. Wash carefully the porcini mushrooms under running water and dice them into 2-3 cm cubes.Pappardelle with Porcini Musrooms - Italian Recipe 04Pappardelle with Porcini Musrooms - Italian Recipe 03
    2. Chop finely the garlic.Pappardelle with Porcini Musrooms - Italian Recipe 05
    3. Chop finely the onions.
    4. In a聽large frying pan,聽heat the olive oil over medium heat.Pappardelle with Porcini Musrooms - Italian Recipe 06
    5. Add the onions and garlic and fry them until translucent and fragrant.
    6. Add the diced porcini mushroom, the wine, salt and freshly ground black pepper. Cook until the wine has evaporated.Pappardelle with Porcini Musrooms - Italian Recipe 07
    7. Fry stirring now and the for another 10 minutes.Pappardelle with Porcini Musrooms - Italian Recipe 12
    8. Meanwhile cook the pappardelle according to their instruction.Pappardelle with Porcini Musrooms - Italian Recipe 14
    9. Add the cooked pappardelle to the frying pan with mushrooms. Add the chopped parsley and double cream.Pappardelle with Porcini Musrooms - Italian Recipe 15
    10. Give them a gentle stir and fry them for another minute.Pappardelle with Porcini Musrooms - Italian Recipe 16
    11. Serve while hot with a glass of the remaining Italian wine.Pappardelle with Porcini Musrooms - Italian Recipe 18Pappardelle with Porcini Musrooms - Italian Recipe 20

  3. Latvian Wild Mushroom and Potato Soup Recipe

    October 16, 2014 by Varga L谩szl贸

    Latvian Wild Mushrooms and Potato Soup 8

     

    During the summer, I had聽visiting聽a friend from Latvia, Dace, very pretty girl, studying theater.

    After a while, this autumn we chatted online and she told me that she was as most聽of her countrymen busy picking mushrooms, she laughed when I told her I never did mushrooming ;). (Though, a few weeks later I went picking mushrooms and the聽ensuing聽recipe will follow soon).

    Inspired by this huge Latvian tradition for mushrooms I cooked the following recipe with some wild mushrooms bought from the farmers market, you can you whatever you find as long they are wild!

    The recipe turned out to be very tasty as my Ukrainian guests agreed, soon I will cook Varenyky inspired by talks with them.

     

    Ingredients (4 servings)

    • 500 g wild mushrooms – I used once scotch bonnet mushroomsLatvian Wild Mushrooms and Potato Soup 1
    • 6 larger potatoes
    • 1 tablespoon olive oil
    • 2 tablespoon butter
    • 100 ml white wine
    • 1 l vegetable stock
    • 1 medium onion
    • 1聽cup heavy cream
    • 1/2 tablespoon sweet paprika
    • 100 ml heavy cream
    • some freshly dill for garnishing

     

    Preparation method:

    1. Chop the onion roughly.Latvian Wild Mushrooms and Potato Soup 5
    2. Peel and dice the potatoes.Latvian Wild Mushrooms and Potato Soup 3
    3. Chop roughly the mushrooms if using larger ones
    4. Heat olive oil and butter in a large soup pot.
    5. Saute the chopped mushrooms until soft.Latvian Wild Mushrooms and Potato Soup 2
    6. Add the white wine, vegetable stock,聽potatoes and salt and pepper.
    7. Bring to a boil and cook until potatoes are soft.Latvian Wild Mushrooms and Potato Soup 4
    8. In a different聽small frying pan heat 2-3 tablespoons olive oil. Add the chopped onion聽and fry until golden brown and having a nice aroma.-
    9. When potatoes have cooked take out about half of them into a blender. Add some liquid from the soup and聽puree them.Latvian Wild Mushrooms and Potato Soup 7
    10. Add the pureed potatoes add back into pot of soup, together with the聽heavy cream, paprika and some聽salt and pepper to taste.
    11. Serve the聽soup while hot, add a tablespoon of creme聽and some dill leaves.Latvian Wild Mushrooms and Potato Soup 9