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Posts Tagged ‘mushrooms’

  1. Pappardelle with Porcini Mushrooms – Italian Recipe

    October 20, 2014 by Varga László

    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 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 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 large frying pan, 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

  2. Latvian Wild Mushroom and Potato Soup Recipe

    October 16, 2014 by Varga László

    Latvian Wild Mushrooms and Potato Soup 8

     

    During the summer, I had visiting 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 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 ensuing 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 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, 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 small frying pan heat 2-3 tablespoons olive oil. Add the chopped onion 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 puree them.Latvian Wild Mushrooms and Potato Soup 7
    10. Add the pureed potatoes add back into pot of soup, together with the heavy cream, paprika and some salt and pepper to taste.
    11. Serve the soup while hot, add a tablespoon of creme and some dill leaves.Latvian Wild Mushrooms and Potato Soup 9

     


  3. Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle – Hungarian Stew Recipe

    August 11, 2014 by Varga László

    Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe

    On Saturday when I was shopping around the farmers market, there was an old lady selling a goose. I did not plan for goose, having other ideas in mind, but since goose is my favorite poultry and I have not eaten it for some time, plus the old lady was quite sweet, I changed my mind for goose.
    I have talked previously with a friend who has a garden to cook something over the open fire in my cast iron kettle, some goulashy kind of stew. Goose I only cooked before in the oven, so I concocted a paprikas ( a kind if Hungarian stew) recipe to use the kettle. I also have buyed some wild mushrooms – scotch bonnets – so I used them too for my recipe.
    Me and some friends gathered at the garden, started the fire and cooked until the darkness came.

    The recipe:

    I used a kettle over open fire which gives a hint of smoky, fire flavor, but you can prepare it as well in a pot in the kitchen.

    Ingredients (8 servings):

    • 1 whole gooseGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    • 1 large onion
    • 1 bulb of garlic
    • 4 large tomatoes
    • 4-5 green peppersGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    • 500 ml cream
    • 1kg mushrooms ( I used scotch bonnets, but you can use what kind you have)
    • 2 teaspoons sweet paprika
    • 3-4 tablespoons vegetable oil
    • Salt and pepper to taste

    Preparation method:

    1. Chop the garlic and onion.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew RecipeGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    2. Cut the goose into larger pieces, about 10 of them.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    3. Dice the tomatoes and peppers into small cubes.
    4. Heat the oil in the kettle/pot. Fry the fattier pieces of goose to melt down some fat and get them a Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipegolden-brown color. Remove the goose pieces from the kettle and set them aside.
    5. Lightly fry the chopped garlic and onions until goldenGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    6. Add the diced green peppers and fry them for 2-3 minutes.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    7. Add the diced tomatoes and cook, Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipestirring occasionally, 3-5 minutes until they soften.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    8. Add the goose pieces, fill the kettle with water until the meat is covered. Add salt, pepper and sweet Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipepaprika to taste. Cook for about 2 hours until the meat is tender.
    9. Meanwhile wash and clean the scotch bonnet mushrooms.
    10. When the meat in the stew is tender, add the mushrooms and cook another 15 minutes.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    11. Add the cream and chopped parsley and bring the stew to boil.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    12. Remove it from fire and serve while hot.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe