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Posts Tagged ‘mushrooms’

  1. Smokey Shiitake Mushrooms with Panfried Shrimps

    April 26, 2017 by Varga László

    Smokey Shiitake Mushrooms with Panfried Shrimps

    Ingredients

    • 3 tablespoons olive oil
    • 1/2 kg fresh shiitake mushrooms
      fresh shiitake mushrooms
    • 3 cloves of garlic
    • salt and freshly ground black pepper
    • 1 teaspoon of dried red chili  flakes
    • 250 g fresh or frozen shrimps
    • 2 tablespoons freshly squeezed lemon juice
    • Fresh green onion

    Preparation method

    1. Slice the mushrooms into 2-3 pieces.
      Slice the mushrooms
    2. Heat 2 tablespoons olive oil in a frying pan over medium-high heat until very hot.
    3. Chop the garlic, slice the green onion.Smokey Shiitake Mushrooms with Panfried Shrimps
    4. Add the mushrooms, chopped garlic, chili flakes and season with salt and pepper, to taste.
    5. Fry, stirring occasionally, until they get a bit smokey and well browned, around 4 minutes. Smokey Shiitake Mushrooms with Panfried ShrimpsTransfer them to a plate and set aside.
    6. Add another spoon of olive oil to the pan and add the shrimps.
    7. Fry them, turning once for around 2-3 minutes. Squeeze about a tablespoon of lemon juice over.
      Smokey Shiitake Mushrooms with Panfried Shrimps
    8. Serve the smokey mushrooms mixed with shrimps. Garnish with chopped spring onion.

  2. Stuffed Mushrooms with Gorgonzola and Mozzarella

    June 14, 2016 by Varga László

    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 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 😉

  3. Rabbit Bolognese – A Jamie Oliver Adapted Recipe

    April 13, 2015 by Varga László

    Rabbit Bolognese 17

    I came across these Rabbit bolognese recipe on Jamie Oliver’s site. I found it very interesting especially the slow-cooking part in the oven for 12 hours… 🙂

    So I gave it a try and my version of the recipe is here:

    Ingredients (serve 12):

    • 1 whole rabbit, including internal organsRabbit Bolognese 01
    •  slices smoked bacon, roughly chopped
    • 4 bay leaves
    • 1 bulb garlic
    • 1 leek
    • 2 carrots
    • 2 parsley rootsRabbit Bolognese 03
    • 1 parsnip
    • 2 sticks celery
    • 2 medium onionsRabbit Bolognese 05
    • 500 g abalone (oyster) mushroomsRabbit Bolognese 07
    • 2 x 400 g tinned chopped tomatoes
    • 2 bunches green onions
    • 500 ml good lager beer
    • 2 teaspoons ground nutmeg
    • 1/2 lemon
    • 1 l passata
    • a few sprigs of fresh thyme
    • olive oil

    Preparation method:

    1. Preheat the oven to 110°C.  Rabbit Bolognese 16
    2. Dice the bacon into small cubes.Rabbit Bolognese 08
    3. Wash the carrots, parsley root, parsnip and celery sticks.
    4. In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.Rabbit Bolognese 09
    5. Add the whole rabbit, internal organs,Rabbit Bolognese 04 bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon,Rabbit Bolognese 06 green onions and water to cover all ingredients.Rabbit Bolognese 10
    6. Season with the ground nutmeg, salt and freshly ground black pepper.
    7. Place the pot into the oven and let it cook for 12 hours. If having an electric oven -like me- you don’t need to put the lid on but for gas ones do put the lid.
    8. When cooked, take out the pot from the oven and it cool down a bit.Rabbit Bolognese 11
    9. Pick the meat pieces out of the pot, flake them and discard the bones. Rabbit Bolognese 12 Rabbit Bolognese 13
    10. Using your hand hands, squeeze the vegetables into a puree-like consistence.
    11. Pour any juices left behind into the new pan, then go back in and have another rummage to make sure you haven’t missed anything.
    12. Chop the mushrooms into small pieces.Rabbit Bolognese 14
    13. Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
    14. Add the passata, season to taste with some extra salt, pepper and nutmeg. Bring to boil and let it cook until it reduces to the desired sauce thickness, about 1 hour.
    15. Serve with penne or similar shape Italian pasta,Rabbit Bolognese 15 grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop.Rabbit Bolognese 18 And why not, a glass of Rose wine!
    16. Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.