5 Paris mushroom recipes for dinner

Photograph: replica

Photograph: Cooking Information

Mushrooms are nice choices when the purpose is to innovate in meals. Scrumptious and versatile, they go properly with meat and pasta. The most effective: they’re wholesome and straightforward to deal with! Try to approve the scrumptious recipes with Paris mushrooms from the Information. It is going to be tough to decide on which dish to arrange first!

5 Paris mushroom recipes for dinner

Meat with mushroom sauce

Photo: reproduction

Photograph: replica

Photograph: Cooking Information

Time: 3h

Efficiency: 8 servings

Problem: medium

components

  • 2kg of lizard
  • 1 tablespoon of mustard
  • nutmeg to style
  • 2 tablespoons of ready-made garlic and salt seasoning
  • 2 tablespoons of margarine
  • 1 grated carrot
  • 100 g of minced bacon
  • 2 tablespoons of chopped olives
  • 2 chopped onions
  • 2 glasses of white wine
  • 1/2 cup (tea) of oil
  • Salt to style
  • 1 cup (tea) of water
  • 1 tablespoon of wheat flour
  • 3 tablespoons Worcestershire sauce (retailer purchased)
  • 100 g of mushrooms
  • 2 tablespoons of chopped parsley

Technique of preparation

Minimize the lizard lengthwise and make small holes with the knife. In a bowl, combine the mustard, nutmeg, seasoning, and margarine. Reserve. For the filling, combine the carrot, bacon, olives and 1 chopped onion. Stuff the meat and tie it with a string. Add the wine to the reserved dressing and go away the meat to soak for a couple of hours.

In a big skillet, fry the meat in oil till golden brown. Add salt and seasonings to style, add boiling water to half the quantity of meat and canopy the pan. Preserve including water till the meat is tender. Let a bit water evaporate to make a thick sauce. Take away the meat from the pan and put aside. Add the remaining grated onion, wheat flour, water, Worcestershire sauce to the remaining sauce and prepare dinner till thickened. Flip off the warmth, add the chopped mushrooms and parsley. Take away the string from the meat, slice and canopy with the sauce. Serve instantly.

Fettuccine with Paris mushrooms

Photo: Cooking Guide

Photograph: Cooking Information

Photograph: Cooking Information

Time: half-hour

Efficiency: 5 servings

Problem: simple

components

  • 1 packet of fettuccine (500 g)
  • Chopped chives for garnish

Sauce

  • 2 tablespoons of butter
  • 2 tablespoons of oil
  • 1 chopped onion
  • 150 g of sliced ​​Paris mushrooms
  • 150 g of sliced ​​shimeji mushrooms
  • 1/2 cup (tea) of soy sauce
  • 1 can of bitter cream (300 g)
  • Salt and chopped chives to style

Technique of preparation

First prepare dinner the pasta in accordance with the directions on the bundle. Drain and reserve. For the sauce, warmth a pan with the butter, oil and fry the onion till wilted. Then add the mushrooms and brown them over excessive warmth for 3 minutes. Add the soy sauce and prepare dinner for an additional 3 minutes. Add the cream, season with salt, chives to style and blend. Flip off the warmth, combine with the cooked pasta and switch to a serving dish. Lastly, garnish with chopped chives and serve instantly.

Filet Mignon Medallions With Mushroom Sauce

Photo: reproduction

Photograph: replica

Photograph: Cooking Information

Time: 50 min

Efficiency: 6

components

  • 6 filet mignon medallions
  • Salt and pepper to style
  • olive oil for grilling
  • 6 tablespoons of barbecue sauce
  • 150 g of candy vine tomatoes
  • Salt flower
  • 2 tablespoons of butter
  • 300g mushroom combine (Paris / shitake / shimeji)
  • Worcestershire sauce to style

Technique of preparation

Season the medallions with salt and pepper. Warmth the oil in a non-stick pan and brown the medallions. Whereas nonetheless scorching, unfold the barbecue sauce. E book and hold heat. In the identical unwashed pan, grill the tomatoes and sprinkle them with the fleur de sel. In a skillet warmth the butter, place the mushrooms and drizzle with the Worcestershire sauce. Fry for two minutes. Serve the medallions with the mushrooms and tomatoes.

Mushroom pancake with ham and bechamel

Photo: reproduction

Photograph: replica

Photograph: Cooking Information

Time: 45min (+ 30min within the fridge)

Efficiency: 8

Problem: simple

components

  • 2 eggs
  • 1 cup (tea) of wheat flour
  • 1 and 1/4 cup (tea) of milk
  • Salt and black pepper to style
  • 1 tablespoon of oil
  • spreadable margarine
  • 1/2 cup Parmesan (for sprinkling)

Filling

  • 2 tablespoons of margarine
  • 1 small onion, chopped
  • 2/3 cup canned mushrooms (sliced)
  • 1 1/2 cups ham (diced)
  • 2 tablespoons of chopped parsley
  • Salt and black pepper to style

Sauce

  • 3 tablespoons of butter
  • 2 tablespoons of wheat flour
  • 2 cups (tea) of milk
  • Salt, pepper and nutmeg to style

Technique of preparation

Mix all of the components for the dough in a blender and put aside within the fridge for half-hour. Soften the margarine and fry the onion till it wilts. Add the mushrooms and ham and brown for an additional 5 minutes. Take away from the warmth, add parsley, salt and pepper to style and put aside. Soften the butter for the sauce and add the flour. Fry for two minutes and add the milk, a bit at a time, stirring continually to keep away from the formation of lumps. Season to style with salt, pepper and nutmeg and put aside lined with plastic wrap to keep away from pores and skin formation.

Grease a small pan with margarine and warmth it. Roll out 1/2 shell of the dough and switch it to line all the underside, let it harden, take away the edges and let it brown on each side. Repeat the method with all of the dough. Organize the dough on a serving plate, roll out the filling and fold to kind a crescent. Full with the recent sauce, sprinkle with Parmesan and serve instantly.

Tie with mushrooms

Photo: Cooking Guide

Photograph: Cooking Information

Photograph: Cooking Information

Time: 45 minutes

Efficiency: 6

Problem: simple

components

  • 3 tablespoons of oil
  • 1/2 cup bacon (chopped)
  • 1 chopped onion
  • 1 cup of recent or frozen peas
  • 1 cup (tea) of water
  • 1 dice of beef broth
  • 2 tablespoons of chopped parsley
  • 6 tablespoons of butter
  • 300 g of sliced ​​recent mushrooms
  • 1 packet of noodles with bow tie (500 g)
  • 1 cup coarsely grated Parmesan
  • Salt and black pepper to style

Technique of preparation

In a pan warmth the oil over medium warmth, fry the bacon, brown the onion. Add the peas, water and broth and prepare dinner for five minutes. Take away from the warmth, season with salt and pepper, add the parsley and put aside. In one other pan, soften half the butter and add the mushrooms, prepare dinner till mushy, put aside. When you are getting ready the sauces, prepare dinner the pasta in salted water till it’s al dente. Drain the pasta and pour it into the pan with the sautéed bacon, add the cooked mushrooms and the remainder of the butter. Combine properly, switch to a serving dish and sprinkle with Parmesan, then serve.

Leave a Comment