Mushroom stew

If it's still fasting, I put this quick recipe into practice, it also works as a garnish.

I cut the onion and garlic into slices, I hardened them a little, in oil, so that the onion softened, then I cut the mushrooms into slices, together with the pepper. I put them over the onion, after that it was the turn of the tomato juice, the diced tomatoes also go in the box. Put the lid on and let it simmer for about 20-25 minutes. After that, season with salt and pepper and the stew is ready.

Serve near the polenta. Yamii!


Wash the mushrooms well, let them drain, then clean the first layer of skin on their hat. You can also keep the tails or you can remove them.

Cut the mushrooms into slices, and cut the pepper and tomato into small pieces. Then chop the onion finely and put it to harden with two tablespoons of olive oil. After the onion has hardened and turned golden, add the kapia pepper, garlic, mushrooms and add salt and black pepper or other spices, depending on your taste. After stirring a little, add a glass of water and let the fasting mushroom stew simmer with the pot covered.

After a few minutes add two tablespoons of broth. Finally, when the food is ready, sprinkle the parsley and mix gently to combine the flavors.

Fasting mushroom stew always serve hot. It is an easy to cook, tasty and healthy dish.


Fresh mushroom stew

The fresh mushroom stew is a dish that should not be missing from the portfolio of a housewife, but also of a mother who wants to offer her family healthy and hearty meals. The stew recipe below is my favorite, being a legacy from my grandmother who took us to pick mushrooms and then taught us how to make the best fresh mushroom stew.


Wash the mushrooms well, let them drain, then clean the first layer of skin on their hat. You can also keep the tails or you can remove them.

Cut the mushrooms into slices, and cut the pepper and tomato into small pieces. Then chop the onion finely and put it to harden with two tablespoons of olive oil. After the onion has hardened and turned golden, add the kapia pepper, garlic, mushrooms and add salt and black pepper or other spices, depending on your taste. After stirring a little, add a glass of water and let the fasting mushroom stew simmer with the pot covered.

After a few minutes add two tablespoons of broth. Finally, when the food is ready, sprinkle the parsley and mix gently to combine the flavors.

Fasting mushroom stew always serve hot. It is an easy to cook, tasty and healthy dish.


MUSHROOM STEW

What could be easier to prepare for a quick fasting dinner, and not only, than a mushroom stew with polenta.

It is an extremely simple dish, and the taste of mushrooms with a lot of lightly seasoned onions and quenched with a little white wine is absolutely wonderful.

ingredients:

  • 350 gr. mushrooms
  • 2 pcs. onion
  • 100 ml. White wine
  • 200 ml. Tomato juice
  • salt and pepper to taste
  • ½ teaspoon dried thyme
  • 1 link fresh dill

Saute finely chopped onion in a little olive oil for a few minutes on very low heat until slightly softened.

Add the diced mushrooms, sprinkle half a teaspoon of salt and increase the heat a little to cook quickly.

I mix quite often in the pan until all the juice left by the mushrooms decreases, I pour the wine and I wait 2-3 minutes for it to boil and all the alcohol to evaporate.

Add the tomato juice, fill with a cup of water and sprinkle a little dried thyme.

Let the stew boil over medium heat under a lid for 15-20 minutes, then adjust the taste of salt and pepper, turn off the heat and sprinkle with fresh dill.

I always make a polenta maricica thinking of a portion of polenta with cheese and sour cream, but today's stew smells so good that I will skip the appetizing thought on the second place in my mind…


Fresh mushroom stew

The fresh mushroom stew is a dish that should not be missing from the portfolio of a housewife, but also of a mother who wants to offer her family healthy and hearty meals. The stew recipe below is my favorite, being a legacy from my grandmother who took us to pick mushrooms and then taught us how to make the best fresh mushroom stew.


1. For starters, chop the onion and sauté it with the carrot on the large grater until golden. Add the finely chopped garlic.

2. After the onion has hardened, add the mushrooms cut lengthwise, as in the picture below. I chose to chop them bigger so that not too much is done during cooking. I like them to stay as consistent as possible because they have more flavor.

3. Add the spices and tomato juice, and then let them simmer for another 10 minutes to blend all the flavors.

4. I added the parsley at the end just so that it doesn't stay raw, but still tastes good. Good appetite!

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Ingredients Mushroom stew & # 8211 fasting

  • 500 grams of fresh mushrooms (I used champinion mushrooms, you can use any mushrooms you like & # 8211 yellows, brown mushrooms, pleurotus etc.)
  • 100 grams of onions (1 large onion, I used a medium-sized red onion and 1 sprig of green onions in addition)
  • 1-2 cloves of garlic (depending on how big they are and how much garlic you like)
  • 100-150 grams of peppers (I used 2 small peppers, one red and one yellow, together they had 130 grams, ready to be cleaned of stalks and seeds)
  • 30 ml. of oil
  • 150 ml. of tomato puree or 2 large tomatoes, scalded, peeled and cut into cubes
  • 1 bunch of parsley and pepper

Preparation Mushroom stew & # 8211 fasting

1. The first step in preparing the mushroom stew is to clean and chop the onion. And let's crush the garlic, let's not forget it! Cut the peppers into strips or cubes, as you prefer. I left the berries in pieces, to keep some of their texture and because they seemed to me to have very beautiful colors. Peel a squash, grate it and cut it into quarters or halves.

2. Heat a large, large skillet pan or saucepan over medium heat, add the oil and then the chopped onion and crushed garlic, sprinkling with a little salt from the beginning. Saute for 2-3 minutes, until the onion starts to soften.

3. Add the peppers to the pan, stir, reduce the heat and continue to fry the vegetables for 6-7 minutes. Be careful not to brown them, just soften them, so it's a good idea to watch the pan during this time and stir from time to time.

4. After the onion is completely softened, increase the heat to medium again, then immediately add the mushrooms.

5. Well, if we keep making a mushroom stew, it's finally the turn of the mushrooms! Put them all in the pan at once and mix. I increased the heat a little because the mushrooms will leave a lot of water that is good to evaporate quickly. Don't worry if the pan looks a bit loaded at this stage! Very quickly, the mushrooms will lose volume and fit perfectly.

6. After the mushrooms have lost their volume (a few minutes from the moment I added them to the pan), add the tomato puree or fresh tomatoes, peeled and diced. Boil everything together over medium heat for another 10-12 minutes, until the mushroom stew is suitable for low, according to your taste.

Service

7. Finally, season the mushroom stew with salt and pepper and sprinkle with chopped green parsley. Serve hot, along with your favorite garnish (which in our case was a plain white rice).

This mushroom stew was very tasty, rich and fragrant! If you decide to prepare it too, I increase my work and great appetite!


1. For starters, chop the onion and sauté it with the carrot on the large grater until golden. Add the finely chopped garlic.

2. After the onion has hardened, add the mushrooms cut lengthwise, as in the picture below. I chose to chop them bigger so that not too much is done during cooking. I like them to stay as consistent as possible because they have more flavor.

3. Add the spices and tomato juice, and then let them simmer for another 10 minutes to blend all the flavors.

4. I added the parsley at the end just so that it doesn't stay raw, but still tastes good. Good appetite!

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Mushroom stew with cream

An ordinary recipe, but quick and very tasty. As with any low-carb recipe, the sauce is NOT thickened with flour. Choose a cream that is as greasy as possible and then the sauce will thicken easily after just a few boils. If you opt for coconut cream, you have a fasting recipe.

  • 500 g mushrooms
  • 1-2 tablespoons coconut oil (or olive oil, lard, poultry fat)
  • 200 ml sweet cream (30-35% fat) or coconut cream
  • salt, garlic, pepper to taste

Heat the fat in a pan, fry the sliced ​​mushrooms until all the liquid has evaporated and the mushrooms are lightly browned.

Then salt and add the cream (or coconut cream). Keep the pan on the fire for a few more minutes, until the sauce thickens and turn off the heat.

Season with ground pepper and garlic powder to taste.

TOTAL (cream version): 730 grams, 973.2 calories, 20.1 protein, 95.5 fat, 21.9 carbohydrates, 5 fiber

TOTAL (version with coconut cream): 730 grams, 1097.2 calories, 15.5 protein, 107.5 lipids, 16.5 carbohydrates, 5 fibers
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

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