Traditional recipes

Pasta with mushrooms and soy

Pasta with mushrooms and soy

  • 1 bag of soy cubes
  • 1 bag of pasta
  • 1 onion
  • 2 green onion threads
  • 1 carrot
  • 1 red pepper
  • 4 mushroom mushrooms
  • 2 tablespoons tomato paste
  • 2 tablespoons hot sauce
  • salt, pepper, paprika

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pasta with mushrooms and soy:

Put the soy cubes in hot water to soak. The pasta is boiled according to the instructions on the package.

Saute finely chopped onion in a little oil. Add the carrot, pepper and finely chopped mushrooms with the food processor, then add the soy cubes and chopped green onions. Allow to heat a little, season and add the tomato sauce, hot sauce and a little water. Mix well and let it boil for another 5 minutes, then mix with the drained pasta.


Desserts for the vegetarian Easter menu

Cozonac for vegetarians

Preparation time: about 110 minutes
Degree of difficulty: medium

Regardless of whether you are fasting or if you are a vegetarian and you have given up consuming milk, eggs and butter, you can enjoy the flavor of a fresh cake, made right at home. You do not need sophisticated ingredients, but only a few flavors that will turn the traditional cake into an absolutely delicious dessert.

Easter eggs with cherries


Preparation time: about 90 minutes
Degree of difficulty: medium

Easter eggs with cherries are a delicious dessert that you can serve at the special Easter table. The cherries and vanilla cream with walnuts will give them a special taste of other types of eggs that you have stuck so far, and the simple way of preparation will make you choose them another time.


Shimeji mushrooms with pasta

It's true that you don't take me out of mushrooms and yellows, but I don't refuse other types of mushrooms. The other day when I went shopping I found Shimeji mushrooms on offer, both white and brown, so I bought a casserole. In fact, I was convinced by a gentleman who bought them and told me a quick recipe: “ma'am, cut these mushrooms very little with a pair of scissors and then put them to cook with onion and garlic, beat two eggs and throw them over them. See what a good omelette comes out. " That's it, I thought, but when I got home, of course, I took others and didn't cook them that day. No stress, mushrooms like this stay in the cold for a few good weeks. They stayed with me for 3 days until I decided to cook them with pasta, more precisely Chinese noodles. I promised my husband that I would make them with pasta and I wouldn't break my word. :)

I did some research, not the other way around, but I said that there shouldn't be any preparation techniques that (for sure) I don't know and that I should do some groceries. Again, no stress Shimeji mushrooms they are cooked in the same way as Champignon, so they are not eaten raw because they have a slightly bitter taste. They are of Asian origin and the culture ones are either white or brown.

I can write you that the pasta turned out very good, if you feel like making a & # 8221 chinazarie & # 8221 try the recipe, it is made quickly and with simple ingredients (nothing out of the ordinary).

Shimeji mushrooms with pasta

Ingredients 2 servings of mushrooms with pasta:

  • 250g shimeji mushrooms
  • 250g noodles (I used some I received from Shan & # 8217 shi)
  • 40g butter
  • 1 small onion
  • 2 cloves of garlic
  • about 2-3 tablespoons of soy sauce
  • freshly ground pepper

How do we prepare Shimeji mushrooms with pasta?

Normally we should boil water for pasta. But we take care of the mushrooms at the beginning, the Chinese noodles boil very quickly so we prepare them at the end.

We cut the woody part of the mushrooms with a knife.

Heat the butter in a pan then add the chopped onion and let it cook for 2-3 minutes then add the mushrooms. Let them cook over high heat until the juice decreases, add the garlic, leave a little, maximum 1 minute.

Add the soy sauce, mix, if you can you can make the scheme made by the chefs you see on TV, ie mix without a spoon, move the pan in front and back and from time to time you throw them up, but not too high as you are left without them.

Quickly boil the pasta according to the instructions on the package and add them over the mushrooms. If you have a special tongs, take them directly out of the hot water and add them over the mushrooms. Stir again, season with fresh pepper. You don't need salt, the soy sauce is salty enough.

Served with confidence they are excellent very fragrant. Or so it seemed to me.

You can also try the recipe with pleurotus or mushrooms, I promise I won't be upset. Only if you do it someday with these fragrant mushrooms.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Pasta with creamy mushroom sauce quick recipe

How to make creamy pasta sauce? What cream do we use for sauces? I assure you that they are the best creamy pasta you have ever eaten!

There are days when I need quick food recipes. Often I only have 30-40 minutes to cook, eat and move on. On very busy days, these simple pasta recipes help me quickly get rid of cooking worries and make a quick and delicious lunch for me and my son.

I also recently published pasta recipe with ham and cream sauce (you can find it here) and I saw that you liked it very much. It has already been tested by many of you.

The creamy cream and parmesan sauce is fine and velvety. I used a sour cream (for the pancake) but with min. 20% fat. You can also opt for natural sweet cream (for whipped cream).

The mushrooms I use for this creamy pasta sauce are fresh, champignon type (white or brown). In summer I make pasta with wild mushrooms (yolks, mushrooms, dew sponges, etc.). What a flavor they have !!

The pasta I chose were penne but you can also use farfalle, rigatoni, snails or even spaghetti.

As we are both pasta lovers, they are not missing from the menu at least twice a week. Kids prefer white pasta with sour cream sauce. I also like the ones with red sauce, especially if it's a ragu alla bolognese made to order & # 8211 recipe here.

From the quantities below results 2 servings of pasta with creamy mushroom sauce.


Recipe: Spaghetti with mushrooms and soy

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Information

Quince storage

They are harvested in late autumn (October). After harvesting, they must be kept on the shelves for at least 2-3 weeks.

Tips | The chef | Thursday, June 11, 2009

Keep cauliflower, leek

Cauliflower - wraps in its green leaves and binds well. It can also be wrapped in newspapers and.

Tips | The chef | Thursday, June 11, 2009

Remove the barrel odor

Eliminates the unpleasant smell of the barrel as follows: Winter pickles are also made in oak barrels whose size depends.

Tips | The chef | Thursday, June 11, 2009

Canned tips

Tomato juice - to keep the winter, you don't have to put preservatives on it! It's enough from the moment.


Musaca with mushrooms, tofu and soy

• Ingredients and total costs (approximately 28 lei, for 8 servings):
750 ml of water
4 onions, 600 grams - 1 leu
1 parsnip, 150 grams - 1 leu
Mushrooms 700 grams - 6 lei
Smoked tofu 175 grams - 4 lei
Whole brown rice, 100 grams - 2 lei
Chickpea flour, 100 grams - 1.5 lei (8 lei a package of 500 grams)
200 grams of tomato broth - 2 lei
Potatoes, 2 kilograms - 3 lei
Soybeans granules, 300 grams - 4 lei
2 teaspoons dill
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon allspice
2 teaspoons white garlic
2 teaspoons Himalayan salt

• Nutritional values:
Total calories: 3300 kcal.
Protein: 155 grams.
Carbohydrates: 601 grams.
Fiber: 112 grams.
Unsaturated fats: 51 grams, of which Omega-3 (180%), Omega-6 (145%).
Vitamins and minerals: Calcium (160%), Copper (1120%), Iron (930%), Magnesium (350%), Manganese (640%), Phosphorus (570%), Potassium (405%), Selenium (290%), Sodium ( 20% of vegetables + 300% of neoid salt), Zinc (310%), Vitamin A (76%), Vitamin C (410%), Vitamin E (50%), Vitamin K (95%), Vitamin B1 (310 %), B2 (371%), B3 (424%), B5 (587%), B6 ​​(700%), Folic Acid (288%), Choline (174%) Total of the minimum recommended daily dose.

• Preparation method (Total preparation time 65 minutes):
Boil the potatoes for about 20 minutes. Boil onions, parsnips and mushrooms separately, all finely chopped together with 500 ml of water for about 10 minutes, then add soybeans, 50 grams of chickpea flour and rice and cook for another 5 minutes. At the end add the ingredients in the composition (salt, dill, parsley, thyme, allspice, garlic). Prepare the tray, scrape half of the potatoes, then place the composition evenly and again grated potatoes on top. Gradually add 250 ml of water (one cup) to the pan until it is absorbed and put in the oven for about 30 minutes. Remove, scrape tofu on top and pour the composition of 50 grams of chickpea flour, parsley and water. Put it back in the oven for another 20 minutes and the moussaka is ready. It can be served with different sauces! Costs and nutritional values ​​are estimated. Good appetite!


Soups in the vegetarian Easter menu

Green bean cream soup

Preparation time: about 60 minutes
Degree of difficulty: low

Green bean cream soup is a very tasty soup and suitable for fasting. But it can also be included in vegetarian menus, and can be consumed during periods when it is not fasting.

Red pepper soup with basil

Preparation time: about 30 minutes
Degree of difficulty: low
For a refreshing and easy to make dish, try red pepper soup with basil. You can prepare it in just half an hour.

Vegetable cream soup

Preparation time: about 30 minutes
Degree of difficulty: low

Vegetable cream soup is a very healthy, filling food, without having a weighting effect, which is why it is a perfect food for dinner.

Potato cream soup

Preparation time: about 90 minutes
Degree of difficulty: medium

Potato cream soup is one of the easiest soups you can cook all year round. Potato cream is very easy to prepare, but also very nutritious. In addition, it can be transformed into soup-cream to eat during Lent, replacing milk and butter with water, respectively margarine.


Recipe: Spaghetti with mushrooms and soy

This site (along with almost 90% of the sites on the internet) uses cookies. By continuing to browse, you agree to the use of cookies. Before contacting us please read GDPR - Our Privacy Policy HERE.

Information

Quince storage

They are harvested in late autumn (October). After harvesting, they must be kept on the shelves for at least 2-3 weeks.

Tips | The chef | Thursday, June 11, 2009

Keep cauliflower, leek

Cauliflower - wraps in its green leaves and binds well. It can also be wrapped in newspapers and.

Tips | The chef | Thursday, June 11, 2009

Remove the barrel odor

Eliminates the unpleasant smell of the barrel as follows: Winter pickles are also made in oak barrels whose size depends.

Tips | The chef | Thursday, June 11, 2009

Canned tips

Tomato juice - to keep the winter, you don't have to put preservatives on it! It's enough from the moment.


The day before preparing fasting sarmales with mushrooms and soy, soak the soybeans to rehydrate them. After the 24 hours have elapsed, you can start the actual preparation of the sauerkraut. Boil the soybeans for an hour, during which time you will take care of the vegetables. Finely chop the onion, grate the carrots and put them together to harden. After they have caught a golden color, you can also add the finely chopped mushrooms. Leave them to cook for another 10 minutes or until the juice left by the mushrooms decreases. Then add drained soybeans, rice, broth, salt, pepper, dried thyme and dill. Pour a cup of water over this composition and let it boil for another 15-20 minutes.

Until the composition cools, prepare the cabbage leaves. Leave the sauerkraut for a few minutes in cold water, then pick the leaves and cut their stalks. Once this operation is performed, pack the composition for fasting sarmales with mushrooms in the cabbage leaves.

Grease a heat-resistant dish with oil, place a few sprigs of thyme and chopped cabbage on its bottom, then place the sauerkraut vertically. After you have finished arranging the sauerkraut, put some bay leaves between them, pour the tomato juice and fill with water, until they are covered. Bring to a boil over low heat for two hours, partially covered. After the time has elapsed, put the pot in the oven for another 20 minutes, because fasting sarmales with mushrooms and soy to brown nicely.

Have you ever eaten fasting sarmale with mushrooms and soy or do you have another recipe for fasting sarmalute?


Pasta with mushroom sauce

It may not look extremely appetizing (it really doesn't look appetizing, that's the truth), but the mushroom sauce with cream is one of my favorites. I would eat it the next day (I eat once every 6 months, there are too many things I would eat the next day), empty, with polenta, pasta, meat, fresh pita, baked peppers , with broccoli or Telemea cheese. The best possible mushroom sauce with cream is, for me, the mushroom sauce. As I don't always have fresh or at least frozen mushrooms, but I always have dried mushrooms in the house, I still fool around and make mushroom sauce and dried and rehydrated mushrooms.

How did I proceed? First I put a handful of dried mushrooms in lukewarm water.

I chopped two sprigs of green onion and one of garlic. I soaked them in a thick-bottomed pot with a little oil over low heat.

I peeled 7-800 grams of mushrooms. In the sense that I rubbed them lightly with a dry cloth and an unused dish sponge.

I cut the mushrooms. One part in lamle, one part in quarters. While the slices soften and seem to dissolve in the sauce, the quarters help me see that it is a sauce made from mushrooms. I put the mushrooms in the pot, over the onion and garlic soaked well.

I poured the rehydrated mushrooms, along with the water from them (which I passed through a strainer) into the pot, over the mushroom.

I let it boil, I put a third of the contents of the pot in the blender and mixed on high speed. I put 150 grams of cream, 100 milliliters of cold water and two yolks over the blender sauce and mixed again.

I poured the sauce from the blender into the pot over the mushrooms left there. I let it simmer for 10 minutes, seasoned with salt and pepper, stirred and turned off the heat.

I grated a little nutmeg in the sauce and added a handful of green onions, whole green garlic and parsley leaves to the mixture. I put a lid on the pot.

That was about it.


Pasta with mushroom sauce

It may not look extremely appetizing (it really doesn't look appetizing, that's the truth), but the mushroom sauce with cream is one of my favorites. I would eat it the next day (I eat once every 6 months, there are too many things I would eat the next day), empty, with polenta, pasta, meat, fresh pita, baked peppers , with broccoli or Telemea cheese. The best possible mushroom sauce with cream is, for me, the mushroom sauce. As I don't always have fresh or at least frozen mushrooms, but I always have dried mushrooms in the house, I still fool around and make mushroom sauce and dried and rehydrated mushrooms.

How did I proceed? First I put a handful of dried mushrooms in lukewarm water.

I chopped two sprigs of green onion and one of garlic. I soaked them in a thick-bottomed pot with a little oil over low heat.

I peeled 7-800 grams of mushrooms. In the sense that I rubbed them lightly with a dry cloth and an unused dish sponge.

I cut the mushrooms. One part in lamle, one part in quarters. While the slices soften and seem to dissolve in the sauce, the quarters help me see that it is a sauce made from mushrooms. I put the mushrooms in the pot, over the onion and garlic soaked well.

I poured the rehydrated mushrooms, along with the water from them (which I passed through a strainer) into the pot, over the mushroom.

I let it boil, I put a third of the contents of the pot in the blender and mixed on high speed. I put 150 grams of cream, 100 milliliters of cold water and two yolks over the blender sauce and mixed again.

I poured the sauce from the blender into the pot over the mushrooms left there. I let it simmer for 10 minutes, seasoned with salt and pepper, stirred and turned off the heat.

I grated a little nutmeg in the sauce and added a handful of green onions, whole green garlic and parsley leaves to the mixture. I put a lid on the pot.

That was about it.