Vegetables

Mushrooms with mushrooms

Mushrooms with mushrooms


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Ingredients for making artichokes with champignons

  1. Fresh champignons 10 pieces
  2. Fresh loaf 3 slices
  3. Lemon juice 1 teaspoon
  4. Fresh artichokes 12 pieces
  5. Shallots 4 pieces
  6. Table salt to your liking
  7. Sunflower oil 4 tablespoons
  8. Fresh dill 1 bunch
  • Main ingredients Artichoke, Mushrooms
  • Serving 6 servings
  • World CuisineItalian Cuisine

Inventory:

Saucepan, Cooker, Cutlery, Cutting board, Sharp knife, Frying pan, Wooden spatula, Serving dish

Cooking artichokes with mushrooms:

Step 1: Prepare artichokes for further heat treatment.

Rinse fresh artichokes first under cold running water. Then shake off all excess water from them and put on a clean cutting board. With a sharp knife cut dense stalks of vegetable. Tear apart the diverging outer dark green leaves located at the base of the artichokes.

Step 2: Cook the artichokes.


Step 3: .

Prepared Artichokes Neatly fold into a large pot, top with water, so that it completely covers the vegetables. Salt lightly with water and place a pan to medium heat, bring to a boil. Then cook them about half an hour. You can easily check the readiness of artichokes with ordinary wooden toothpicks. Poke a vegetable with it, and if it will easy to pass - artichokes are ready. After that, drain all the water from them, put them on a cutting board and cool to room temperatureso that you can transgress to their further processing.

Step 3: We clean the core of the prepared artichokes.

When the artichokes have cooled with a sharp knife or scissors, cut off the tops of the artichokes, this about 2-3 centimeters, depending on the size of the vegetable. In this case, the core of the artichoke should be clearly visible. It is her need gently removewithout damaging the bottom of the vegetable. This can be done with your fingers or scoured with a teaspoon. The core consists of fleecy fibers that cannot be eaten. It is quite soft, so you can easily cope with this task.

Step 4: Prepare the filling and stuff the artichokes.

To prepare the filling, we first need to thoroughly rinse the mushrooms under cold running water. They can also be left in a bowl of water. 10-15 minutes so that they get wet and easier to wash. After this, drain all the water from the mushrooms, put them on a cutting board and finely chop with a sharp knife. Put a frying pan to medium heat, warm it well, add a little vegetable oil, and then send the crushed champignons. Stir them periodically with a wooden spatula. While the mushrooms are fried, wash the onions and chop it finely, then add to the mushrooms and lightly sauté until golden brown. Remove the pan from the heat and cool the mushroom filling slightly. Soak the sliced ​​bread in a small container in a small amount of water so that they swell a little. Wash dill under cold running water, shake off excess water and chop also finely. Add the swollen rolls and chopped dill to the mushrooms with onions, mix thoroughly. Sprinkle lightly with lemon juice. Our filling is ready. Now take the already cooled artichokes and fill their cores with the cooked filling.

Step 5: Serve the artichokes with mushrooms.

Put the prepared artichokes with mushrooms on one large serving dish, you can decorate it with lemon slices or pomegranate seeds. Serve the dish to the table along with various creamy sauces, the main thing is that they have a pungent flavor, this will add piquancy to the taste of the dish itself. Good appetite!

Recipe Tips:

- - You can store fresh artichokes at a low temperature in the refrigerator. It is best to place them in a dedicated chamber for storing vegetables. You can store for about 2-3 days. Ready artichokes are recommended to be stored in the refrigerator for no more than 1-2 days.

- - Artichokes are usually eaten with hands. This is done very simply, first cut off the petals of the vegetable, dip them in sauce and consume. And when you get to the core stuffed with mushrooms, then use a knife and fork.

- - Such artichokes with mushrooms can be prepared without boiling them beforehand, but simply stuffed with fresh, but prepared artichokes stuffed and placed in a double boiler, literally for 25-30 minutes.



Comments:

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