Mushrooms with spicy walnut sauce. Champignons stuffed with nuts and cheese Baked champignons with curd cheese
Mushrooms with spicy walnut sauce
Champignons - 200 g, walnuts - 100 g, onion - 1 pc., garlic - 2 cloves, tomato paste - 2 tbsp. spoons, wheat flour - 1 tbsp. spoon, milk - 100 ml, vegetable oil - 2 tbsp. spoons, bay leaf - 1 pc., hot pepper - 1 pc., coriander - 30 g, coriander - 1 tbsp. spoon, ground nutmeg on the tip of a knife, salt.
Mushrooms, onions and garlic are peeled. Onions are cut into rings, mushrooms are sliced, garlic is passed through a garlic press. To prepare the sauce in a small saucepan, heat a mixture of flour and butter for 5 minutes, pour in milk, put finely chopped hot pepper, nutmeg, bay leaf, coriander, salt and walnuts.
Cook, stirring, for 3 minutes, then add tomato paste, mushrooms, onions and garlic and simmer for 20-25 minutes, adding water if necessary. The finished dish is sprinkled with chopped cilantro and served at the table.
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From the book Cooking for a couple author Kozhemyakin R. N.Spaghetti with walnut sauce You will need: 250 g spaghetti, 1 garlic clove, ? cups of shelled walnuts, 2 tbsp. l. olive oil, parsley, ground black pepper, salt to taste. Boil spaghetti in boiling salted water. Drain the water. Crush the garlic, nuts,
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From the book Sushi and rolls. Cooking like a pro! author Treer Gera MarksovnaTurkey with walnut sauce IngredientsTurkey - 1 kg Garlic - 3-4 cloves Parsley and dill - 1 tablespoon each Ground ginger - 1 teaspoon Vinegar - 2 tablespoons Chopped walnut kernels - 1 cup Hot pepper - 1 small pod
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From the author's bookFish with walnut sauce 1 kg of fish, 50–70 g of onions, 20 g of butter, 8 ml of vinegar, 10 g of wheat flour, 150 ml of fish broth or water, 4 g of garlic, 100 g of walnut kernels, 30 g of parsley , salt, ground black pepper to taste. Prepared fish (carp, catfish,
Wash mushrooms, dry. Cut out the legs from the hats. Remove film. Set aside the caps, finely chop the legs. Peel and mince the garlic. Wash parsley and tarragon, dry and finely chop.
Heat a dry frying pan to high heat. Add nuts and fry, stirring constantly, 4 minutes. Remove from heat, let cool, then chop the nuts with a knife into large crumbs.
Heat vegetable oil in a frying pan and fry the mushroom caps until golden brown, 4 minutes each. from each side. Transfer to a dish and let cool.
Cut soft cheese into small cubes.
Mix cheese, nuts, garlic, chopped herbs and mushroom legs in a bowl. Pour in the cream. Season with nutmeg, salt and pepper. Mix.
Fill mushroom caps tightly with minced meat. Place them on a baking sheet covered with an oiled sheet of parchment, and place in an oven preheated to 200 ° C for 7 minutes. Serve as a warm or cold appetizer.
What is usually prepared from champignons? Probably salads, light soup, fried with onions or marinated. But the best of all these dishes are stuffed champignons. And if you don’t know how to cook them, then I’ll tell you now how it’s done.
Recipe content:
Champignons are the most popular mushrooms that are included in human nutrition. This is explained by the ease of cultivation, prevalence, availability, amazing taste and endless possibilities in the culinary business. They go well with all kinds of vegetables, herbs, dairy products, spices, spices and roots. They are available both as ingredients and as an independent dish. But I’ll separately note the stuffed champignons baked in the oven.
This dish is both a cold appetizer and a second hot dish. It is appropriate to serve them on the festive table and everyday menu. And the ease of execution will allow you to enjoy this dish quite often. But this appetizer, like many other dishes, has its own cooking secrets.
- Mushrooms of the same size and with large caps - the dish is more satisfying and more beautiful.
- Mushroom caps are baked: pre-boiled, fried, pickled or raw. It depends on the proposed recipe.
- Since the mushrooms are tender enough, they cannot be overexposed in the oven. Otherwise, they will lose their nutritional value and shape. Typically, the average cooking time for hats is 30 minutes.
- Calorie content per 100 g - 100 kcal.
- The number of servings - 20-25 pcs.
- Cooking time - 40 minutes
- Champignons - 1 kg
- Cheese - 100 g
- Walnuts - 100 g
- Salt - 0.5 tsp or to taste
Cooking champignons stuffed with nuts and cheese
1. Grate the cheese on a medium grater. I do not recommend using a coarse grater, because the cheese will be large chunks that may not melt completely. Any kind of cheese can be used, even processed. But in this case, it is better to pre-hold it for about half an hour in the freezer so that it is easier to rub.
2. Peel the walnuts, pierce them in a dry frying pan if desired, chop with any pieces and add to the cheese filling.
3. Wash the champignons, dry them and cut off the legs. Usually they are very easy to unscrew without the use of kitchen utensils. Cut the removed legs into small cubes and place in a bowl with the filling.
4. Mix the filling well so that the products are evenly distributed.
5. Cover the baking sheet with baking parchment and lay out the mushroom caps, which are seasoned with salt and, if desired, ground pepper. Mushrooms recommend choosing a large size so that the caps are large. Then they will fit more stuffing.
6. Fill the mushrooms with stuffing.
7. Send them to bake in an oven heated to 180 ° C for half an hour. Do not overexpose them longer, otherwise the mushrooms will become dry and lose their shape.
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