New recipes



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This year I wanted a small portion of mushroom bag, because it was the first time I made it, but it turned out to be marrree again;) Very good. Two years ago, I was free to prepare zacusca: D, that's what I think: D :))) As always I had with me reliable helpers, TataZmeu and the little kite;) The big kite was absent motivated, has service on time summer: D Bonus, the “servants” from CasaZmeilor, the Phillips fruit juicer and the food robot, a bit old, Kenwood, but he still does his job well;) No more talking, more work;)

  • Eggplant 20 kilograms,
  • Capies pepper 10 kilograms,
  • Tomato broth 6 liters,
  • White onion 2 kilograms,
  • Pleurotus mushrooms 1.5 kg,
  • Oil 2 liters,
  • Bay leaves,
  • Peppercorns,
  • Coarse iodized salt.

Servings: 27

Preparation time: over 120 minutes


Bake the eggplant on the grill over a wood fire. Clean and drain. Do the same with the kapia peppers, only they are put in a bowl with a lid, sprinkle with coarse salt, leave to rest, covered for approx. 30 minutes. Then peel, stalk and seed, using as little water as possible. Meanwhile, clean the onion, finely chop and harden in 500 ml. of oil. The pleurotus mushrooms are washed, cleaned and then cut into thin slices. When the onion is white, add the mushroom slices and leave to harden for approx. 10 minutes on medium heat, uncovered. Then add the cleaned and finely chopped peppers. Bring to the boil, then add the drained and chopped eggplant. Add the rest of the oil, the tomato broth, season with salt, add the bay leaves and peppercorns to taste. Leave to boil on low heat or in the oven for about 4 hours, until the oil rises to the surface.

In what order are the vegetables put in a saucepan for the zacusca de ghebe?

I also told you about my mother's large, wide pan, held only for zacusca. We have others for jam and jam. And this time I turned to her. It is about 40 cm in diameter and this way it ensures a large evaporation surface & # 8211, meaning that the zacusca decreases quickly in it, it does not have to be #enchanted & # 8221 for hours. I always put it on a metal disk, not directly on the stove flame. The disc or sieve ensures a uniform distribution of heat and reduces the risks of & # 8222capture & # 8221.

I placed the pan on the disk, I set the fire to medium. I'll give you points for what followed.


Foodblogger at Savori Urbane. #savoriurbane

  1. I poured the oil and added the onion and garlic (ground). I sprinkled them with a teaspoon of salt and hardened them for 10 minutes until they became glassy, ​​without browning! I occasionally stirred in the pan.
  2. Baked and chopped peppers and donuts followed. I mixed them with onions and sautéed them for about 5 minutes. What a nice smell!
  3. The next were the mushrooms. The yellows develop their aroma that includes the entire zacusca. The mushrooms leave the water so I mixed them occasionally in the pan for about 10 minutes. I seasoned everything with pickle salt (2 teaspoons grated) and freshly ground black pepper (about 1 teaspoon on top). Add less and top up as needed.
  4. The last addition was fresh tomato juice. Also now I put 2 grated spoons of sweet paprika and a drop of hot paprika. Taste and adjust the level of salt and spice. Now would be the time to put dried basil and oregano (1/2 teaspoon each) if you want an Italian touch. Try it without seeing it.

All these steps are illustrated in the images below.

See in the last picture below how floury the color given by the paprika. It doesn't compare to the previous one. Paprika also has a great fresh pepper flavor, so don't give it up.

# 3 Appetizer check with ham, cheese and mushrooms

Try the fluffy and delicious appetizer cake even for the most demanding tasters. Prepare your shopping list and make sure you don't miss any of the following ingredients:

  • 100 g mushrooms
  • 50 g black olives without seeds
  • 150 g ham / kaiser
  • 1 bell pepper
  • 6 eggs
  • 100 ml of oil
  • 200 g flour
  • 1 teaspoon baking powder
  • Salt
  • pepper (optional).

Method of preparation:

  1. Separate the egg white from the yolk. Then mix the yolks well and sprinkle a little salt on them. From now on, the yolks are waiting.
  2. Beat the egg whites with the mixer.
  3. If it's to your taste, now is the right time to add a little pepper & yolk.
  4. Gradually pour the oil & icircn yolks and beat them quickly with a fork.
  5. Pour the yolks over the egg white foam and mix gently with a spatula, from bottom to top.
  6. Add the finely chopped pepper, olives, mushrooms, diced cheese and ham to the composition and incorporate them lightly, using a spatula.
  7. Sift the flour mixed with baking powder and gradually put them in the composition. Mix lightly with a spatula.
  8. The appetizer cake composition should be arranged in trays and leveled.
  9. Preheat the oven to 200 ° C and let the cake bake for 40 minutes.

We hope you enjoyed our recipes and plan to try them out soon. For other tasty and always inspired gastronomic suggestions, see the culinary recipes section on the GrădinaMax blog.

Heat a frying pan with a little oil. Peel the onion and the mushrooms, cut them into small pieces and then harden them, one by one, first the onion, then the mushrooms. Allow the ingredients to simmer well in the pan. Leave to cool a bit, then add half the amount of cottage cheese, grated cheese, finely chopped dill, salt and pepper.

Separately, in a bowl, beat the rest of the cottage cheese with the yogurt and egg. Then add the sifted flour in the rain, gradually and knead a tender dough. Sprinkle with a pinch of salt, then spread the dough on a flour surface. Then put in a tray, prick from place to place and leave in the oven for 15-20 minutes at 180 degrees.

When ready, remove and spread with the mushroom filling. Leave it in the oven for 15 minutes, then take it out, spread a layer of zacusca and leave it in the oven for another 10 minutes. Remove and serve so hot. The mushroom and zacusca tart is absolutely delicious, a recipe you will definitely want to make. Good appetite!

Preparation of pleurotus stew with onions, carrots and peppers

Heat the oil in a pan, then add the finely chopped onion. I hardened the onion for 2 minutes on low heat.

I added the mushrooms and let them drop and even brown slightly on one side. This stage takes about 5 minutes.

Then I seasoned everything with salt, pepper and paprika (paprika).


Foodblogger at Savori Urbane. #savoriurbane

I added the sliced ​​carrots and the peppers cut into strips and I sautéed everything for another 5 minutes.

Finally I added the tomato juice (passata or diced tomatoes) and 100 ml of water and left the pan on low / medium heat until the sauce dropped a bit. I tasted the salt, the spices, I checked if everything was cooked.

If necessary, add more water and bring to a boil. The larger mushrooms are quite juicy but, in principle, until the carrots boil, they also boil. I tested a mushroom and a carrot and they were done. I put out the fire and set the pan with pleurotus mushroom food aside. Also now I put the chopped greens and a clove of crushed garlic (optional).

The pleurotus and onion stew is ready!

Serve mushroom food with onions, carrots and peppers & # 8211 Lent

This pleurotus mushroom dish is delicious! Colorful, appetizing, fragrant and extremely tasty! A very nice kind of fasting.

For the garnish you can make a polenta (the recipe here), but just as well you can quickly boil a rice, some pasta or make some natural potatoes with parsley and oil (fasting) & # 8211 see the recipe here.

If you are a mushroom lover then I also recommend the classic recipe for stew or mushroom ciulama & # 8211 see here.

As well as a delicacy: mushrooms (or other mushrooms) with garlic & # 8211 Lent & # 8211 see here.

It's worth trying this pleurotus mushroom recipe with onion, vegetable and tomato sauce & # 8211 fasting recipe.

I leave here the link to the "Fasting" collection (over 200 fasting recipes) - see here.

Zacusca with mushrooms (with ghebe or mushrooms)

I didn't do it this year Mashed vegetables. For two reasons. Primo: I still have reservations about what I prepared last year. Second: it was so dry this year that I didn't see much in the market humpbacked and boletus, only mushrooms of culture. I'm not saying the last ones aren't right, I made a mushroom zacusca a few years ago, and it turned out really good.

If you are dying to make such a zacusca, in which to incorporate ghebe and or mushrooms, you can use the frozen ones, existing in the supermarket. It costs, but they are much safer. Or you can wait for the rain

The zacusca prepared last year, in addition to the fact that it kept extraordinarily well, came out exactly to my taste: not at all oily, slightly spicy and with a texture in which the mushrooms stood out. In order to prepare the whole quantity in a single batch (I finally obtained about 30 jars of 370 g), I equipped myself with a large stainless steel pot of 16 L (useful capacity), and a “stirrer” to measure:

Arm yourself with patience, because the process is laborious and long and find a help that can replace you when you are tired of so much mixed in the composition.

What do you need?

  • 3 kg of yellow onions, as large as possible
  • 3 kg of carrots
  • 5 kg of donuts
  • 5 kg of capsicum
  • 800 g tomato paste (with 24% dry matter)
  • 3 kg of mushrooms (1.5 kg of mushrooms, 1.5 kg of mushrooms)
  • 4 tablespoons hot pepper paste (optional)
  • 1.5 L of sunflower oil
  • 6 & # 8211 8 dried bay leaves
  • Salt and pepper - to taste.

How do you proceed?

  • Bake the peppers (on the stove or in the oven), peel them and finely chop them). How to bake in the oven, see here
  • Wash the mushrooms well, scald them (separately) for 10 & # 8211 15 minutes in boiling water, drain well and then cut them into small pieces (if they are small, you can leave them whole)
  • Peel an onion, wash it, cut it into quarters and then finely chop it (the food processor does this fast enough)
  • Peel a squash, grate it and chop it finely (or grate it if you don't mind).
  • Clean the donuts: remove the stalks, seeds, ribs. Pass them through the robot as well
  • Put the oil in the huge pot and fry in it, on the fire according to the onion, until it softens
  • Add the grated carrot and cook for another 25-25 minutes
  • Reduce heat to low, then add baked capsicums and chopped donuts
  • Boil the whole mixture, stirring, until its volume is reduced by half - this is the most time and energy consuming part, which lasts a few good hours (do not try to speed up the process, increasing the fire: either it will foam too hard or a sprinkle everything around, or it will smoke - if you do not mix with a sense of responsibility)
  • Now you can add tomato paste and pepper paste, salt, pepper and bay leaves
  • Let it boil for another 2-3 minutes and don't forget to stir continuously
  • Once the zacusca has reached the desired consistency, divide it into two portions (one for ghebe, another for mushrooms)
  • Add the mushrooms to the composition, bring to a boil and match the final taste of salt and pepper.

Take the zacusca off the heat and pour it hot into the jars (the jars must be thoroughly washed and sterilized in the oven beforehand, 15-20 minutes at 160˚ C - as well as the lids).

Seal tightly filled jars tightly (try not to leave too much air in them) and leave them upside down for 10 minutes.

For safety you can pasteurize the zacusca in jars, proceeding as here.

Have fun and see you healthy again!

In our country, the housewives seemed to be competing in the preparation of the zacuus: whose came out tastier, whose was more fragrant, whose was more special & # 8230 One day, the ancestors' neighbor brought us zacusca with pleurotus - it was, Clearly, that year's winner.

Pleurotus or - as their great-grandfather used to tell them, laughing at us, the little ones and the curious ones - & # 8222 the ears of the trees & # 8221 are extremely healthy, but also unique in the kitchen. And people have always hunted them in the woods, then learned to grow them in their own greenhouses.

On the grill, in the stew I grew up with or in the zacusca, they give the taste buds a unique sensation. Nux delicacies restored that "winning" taste, giving the physical impression of sweetness, the juicy and fleshy sensation, an extra flavor.

Recipe: The best eggplant zacusca with mushrooms

Recipe: The best mushroom zacusca

Zacusca recipe with mushrooms. We recommend a delicious, fasting, mushroom zacusca recipe. Serve cold, with pickles. For a tasty zacusca, the eggplant and pepper must be cooked.



Zacusca recipe with mushrooms. Ingredient:

15 large eggplants
30 pieces of donuts
1 kg onion
1 liter of oil
1 kg of fresh mushrooms
3 kg tomatoes
pepper, salt - to taste

Zacusca recipe with mushrooms. Preparation:

The recipe for zacusca with mushrooms is made from eggplant and baked peppers.

Zacusca recipe with mushrooms. Bake the eggplant, clean the pepper, cut it for the salad. Onions and mushrooms are washed, passed through a mincer. Remove the tomato seeds with the juicer. The juice obtained is boiled until it thickens like cream.

In a large bowl, fry in all the onion oil and, when it has turned golden, add the mushrooms, eggplant and donuts, then add the bound tomato juice. Bring to a simmer until the oil rises to the top.

Pleurotus mushroom tart

1. The pasta is boiled according to the instructions on the package. To prevent it from sticking during cooking, add a drop of oil and a pinch of salt to the water. After boiling, rinse with cold water and drain into a sieve.

2. Peel the mushrooms, cut and simmer for a few minutes in a pan with a cup of water and a little olive oil. When the water has dropped, add the finely chopped greens and a tablespoon of breadcrumbs.

3. Wash the tomatoes, cut into suitable slices and add to the mushroom composition together with the pasta. Match everything to taste with salt and pepper powder. Stir gently, then pour everything into a heat-resistant dish, previously greased with olive oil and lined with breadcrumbs. Put in the oven to brown.

4. Pleurotus mushroom tart is served hot or cold, garnished with basil leaves, lettuce and tomato slices.

Video: Zacusca cu ciuperci (November 2022).