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The chicken wedges are washed well and boiled, the water is thrown with foam, it is washed well with cold water.
Heat the oil in a saucepan, add diced onions and sliced green garlic and fry together with the chicken breasts. Gradually add a little boiled water and let the onion soften well.
Meanwhile, wash the mushrooms and cut into larger pieces, then add to the pan. Put the bay leaves, salt and pepper to taste and cover the pot with a lid. The mushrooms will leave their juice and will boil in 20-30 minutes. At the end, add the tomato juice mixed with a tablespoon of flour. Let it boil for a few more minutes and turn off the heat. Sprinkle green parsley on top and serve with mashed potatoes or polenta.
Pan-fried Pleurotus with garlic and polenta
- 750 g of pleurotus mushrooms
- salt and pepper
- 2-3 tablespoons of oil
- 1 onion
- 2 heads of garlic
- green parsley
- 350 gr cornstarch
- 1500 ml of water
METHOD OF PREPARATION
The pleurotus mushrooms are rinsed in water, even if they are clean and drained by lightly pressing them in the hands, so as not to crush their rays.
I take pleurotus mushrooms from Lidl, they're pretty clean, but I still pass them through a stream of water.
Remove the hardest part from the stalks, then slice the mushrooms and stalks more coarsely.
Put oil in a deep frying pan and add a cleaned onion and chopped into strips.
Allow the onion to change its appearance a little, then add the sliced mushrooms.
The onion will give them good taste and will practically turn into a sauce during the heat treatment.
We also add 2 cloves of garlic, cleaned and chopped into rounds. And they will slightly influence the taste of mushrooms.
Sprinkle a little salt over the mushrooms. The salt will help the mushrooms leave their liquid in the pan.
Let the mushrooms cook over medium heat until all the liquid they leave is evaporated. Liquid must also form to allow the mushrooms to penetrate well.
We can add a little water, or vegetable soup, if we have.
Towards the end, add a pinch of salt and a pinch of pepper.
In the meantime, we are also preparing a mujdei and a classic polenta.
Peel the garlic and grind it in a mortar, mixed with coarse salt. Add 1-2 teaspoons of the sauce from the pan or oil over the well-crushed garlic.
For the polenta, bring the water to a boil, and when it reaches boiling point, add a teaspoon of salt and mix until it melts.
Add a handful of cornstarch and mix again. When the corn is hydrated and starts to boil again, add the rest of the corn in the rain, stirring constantly.
From now on, we stir constantly until the corn is well cooked and we have a good polenta to turn over on the plate.
We prefer the softer polenta.
Serve the pleurotus mushrooms in a pan with garlic and polenta, sprinkled with finely chopped green parsley.