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Baked tomato food with mushrooms

Baked tomato food with mushrooms


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We start by cleaning the mushrooms from the skin, wash them and cut them in half lengthwise and then slice them (or just slice them, depending on their size).

Separately put a pan on the right heat. Melt the butter and add the onion cleaned, washed and finely chopped. Leave until the onion turns golden ...

Add the mushrooms and leave until the water evaporates from the mushrooms and they harden together with the onion.

We wash the tomatoes and slice them into not very thin slices.

Grease a baking dish well with butter and place a first layer of tomatoes. Sprinkle with salt and pepper. Then put a layer with half the amount of mushrooms with onions.

We continue with a layer of tomatoes on which we sprinkle salt and pepper again. Then we add the rest of the mushrooms.

We finish with a layer of tomatoes (I for the last layer made a mix of large tomatoes and cherry ones) and garnish with slices of mushrooms on the edges.

Separately beat the egg foam with a fork. Add the Parmesan cheese and mix well.

Pour the egg mixture over the entire surface of the bowl.

Put in the preheated oven at 200 degrees for 20-30 minutes. Until the eggs are caught and the tomatoes are lightly browned on the surface.

Serve immediately!


Ingredients baked mushrooms:

  • 10 mushrooms with a large hat
  • 1 red onion
  • 150 gr smoked cheese
  • 1/2 red pepper / red pepper
  • hot peppers (optional)
  • salt
  • pepper
  • paprika
  • olive oil


Baked eggplant with tomatoes and mushrooms

The eggplant is washed, wiped with a towel and cut into slices about 1 cm thick.

Sprinkle the slices with salt and leave for 30 minutes.

Then rinse in cold water and allow to drain.

Meanwhile, the washed and cleaned tomatoes and mushrooms are cut into slices.

We prepare the dressing:

In a bowl, mix the cream and the finely chopped garlic.

In a heat-resistant dish greased with oil, arrange the eggplant slices, on top of the mushrooms, then the tomatoes.

Grease with dressing and sprinkle with grated cheese.

Bake the eggplant turrets in the oven at 180 degrees C for 30-35 minutes.


What ingredients do we use for the recipe for chicken with tomatoes, mushrooms and garlic?

How good it looks, let me tell you the recipe & # 128578

  • 1 kg of chicken hammers
  • 500 g of mushrooms
  • broth (or tomato juice, fresh tomatoes, tomatoes in broth)
  • 5-6 cloves of garlic
  • 30 ml of white wine
  • 3-4 tablespoons of oil
  • pepper
  • salt
  • thyme


How do we prepare the chicken recipe with tomatoes, mushrooms and garlic?

You can read the written recipe, or go directly to the video recipe by clicking on the picture below.

VIDEO RECIPE

Pour the oil into the pan and turn on the heat.

When the oil has heated up, put the chicken in the pan. We don't have to fry the chicken, we just have to whiten the meat a little, on each side, it takes about 2 minutes for each part.

Add the mushrooms cut in half in the pan and add a little water, about 150 ml of water.

Cover the pan with a lid and reduce the heat to low, let it boil until the meat is well penetrated. If it is a commercial chicken, it takes about 25 minutes.

When the mushrooms soften, add the broth, I added 200 g of broth, a teaspoon of thyme, a teaspoon of salt, half a teaspoon of pepper.

Now add the wine and garlic to the pan, then put the lid back on and let everything boil for about 15-20 minutes, until the meat softens very, very well.

Gina Bradea's advice

-In this recipe you can use whole chicken or just thighs, wings, chest or even liver.

-Chicken the chicken, rub it a little with cornstarch to clean it well, then wash it. He still has tulle. If there are thighs, clean the bottom of that yellow skin.

-You can use fresh tomatoes or 400 g of tomatoes in broth or 1-2 tablespoons of pasta broth.

Presentation and service:

You can make the presentation of fit, on a plate, with a side dish: sauteed peas or beans, mashed potatoes, natural potatoes, rice or pasta.

Or do it like Madame Bradea, simple and without fits and noises: take the pan to the table and place it in the middle of the table. Make a steaming polenta or take out some fresh bread and a seasonal salad. And if I make a pile of potatoes, boil pasta or rice, I put them in another bowl on the table and everyone is served with what they want and how much they want & # 128578

When I make my famous mashed potatoes, which is a bit different from the classic recipe, everyone eats without fuss, and even serves 2-3 times.

We like it with donuts in vinegar or pickles.

That's all, it's simple and good, just like I told you!

Pictures from the housewives who tried the recipe:

Recipes with Gina Bradea & raquo Recipes & raquo Chicken with tomatoes, mushrooms and garlic in a frying pan, quick recipe


Boil the whole cauliflower in salted water. You have to boil it whole, otherwise it loses its vitamins.


After boiling, unwrap in bunches.


Wash the mushrooms in some water, then fry them in a tablespoon of butter.


Make a white sauce of 50 grams of butter, 2-3 tablespoons of flour and 1 1/2 glasses of milk (Melt the butter, then add little by little milk and let the flour boil for 5 minutes has the consistency of cream).


A bowl of Jena (preferably larger!) Is greased with butter. Place the cauliflower bunches in it, sprinkle with grated cheese, then place a layer of mushrooms, sprinkle with salt. Put the pieces of butter in place.


At the end, pour the white sauce in which the ham cubes and the rest of the grated cheese were mixed. Pour the yolks of the 2 eggs on top.


Baked potatoes with mushrooms

We all like sweets, desserts and especially cakes so every time we try to find a recipe for & hellip Read more… & rarr

What could you prepare as a dessert on a June weekend, something light but tasty and fragrant and & hellip Read more… & rarr

One of the simplest recipes with which you will make the best impression both in front of the guests and & hellip Read more… & rarr

Because it's strawberry season and from these you can prepare a multitude of recipes, I thought I'd make & hellip Read more… & rarr

Soft chocolate muffins inside - this recipe is not for diabetics! I don't want to upset anyone but & hellip Read more… & rarr


MUSHROOMS WITH TOMATO AND GARLIC SAUCE

350 g mushrooms
1 medium onion
1 small carrot
3 tablespoons thicker tomato sauce
3-4 large cloves of garlic
1 cup of water
2 tablespoons oil
1/2 bunch of green parsley
1-2 small basil leaves
1 dry thyme powder
salt
pepper

Finely chop the onion with the carrot given through the small grater. Add the chopped mushroom tails and sauté them together with the onion for a maximum of 2 minutes.

Put the tomato juice over them, basil, thyme, salt, pepper and water and leave on the fire for another 2 minutes.

Place the mushroom hats in a heat-resistant dish, season with a little salt and pepper, then sprinkle with oil. Take the pan off the heat, add the crushed garlic, mix until the composition is homogeneous and pour it over the mushrooms.

Put the dish in the oven for 30 minutes, in the preheated oven at 200 ° C. We can serve them hot, with green parsley, freshly chopped. Simple, fast and good!

With a recipe like this, I think fasting is easier.
Enjoy your meal!


The mushrooms are chosen to be healthy, the bottom of the tail is cut with earth, they are washed very well, in several waters and they are put in the tray. Season, add the butter, olive oil and sliced ​​garlic, mix everything well and put in the oven. There is no need to put water, the mushrooms will leave enough water from the salt. When the water has dropped, the mushrooms are ready.

It can be sprinkled on top of chopped dill, it can be served as an appetizer, garnish or the second course (along with polenta and mujdei & ndash mmm!).

TIP for mushrooms on the tray:

In order for the mushrooms to remain white, after cleaning and washing, they are kept in water with lemon or vinegar for 10-15 minutes, which will stop the oxidation.

Exactly with the same ingredients, they can be cooked in a pan, over a high heat, stirring so that they do not stick. They come out perfect, slightly all-tooth, sweet-spicy, crazy. & # 128578

It is good to always have a bag of mushrooms in the freezer (besides peas, corn, green beans, etc.). I buy fresh mushrooms when I find a good offer, clean-wash-drain them well and put them in the freezer whole or cut into quarters, slices and write on the label. That way I always have mushrooms in the house and I put them to eat quickly. They are also very good from the trade, I always took mixtures of mushrooms, I'm afraid to buy or collect mushrooms from the forest. & # 128578


How to make mushroom food with tomatoes and olives

Fresh mushrooms cleaned of skin and feet, they will be boiled in water with a pinch of salt, about 20 minutes, after which they will be drained and cooled in a strainer, and will be cut into coarse slices.

Tomatoes, oparite about 1 minute In a bowl of boiling water, peel and cut transversely into thin slices on a work surface.

In a Teflon pan with oil hot, it will harden onion cleaned and cut fish (as it will become translucent, with a golden yellow color).

After frying, onion the quality will drain from the oil in which it was fried, then left to wait until use in a bowl.

a vas Jena with a diameter of 24 cm, will be placed a row of mushrooms, a row of sliced ​​tomatoes, some slices thin garlic, seasoned with a salt and pepper powder and again a row of mushrooms, sliced ​​tomatoes, round cut olives, sliced ​​garlic, salt and pepper.

oil which remained from the frying onions, will be added over the contents of the pot and in the preheated oven at 180 degrees, for about 35-40 minutes.

After the time allotted for cooking in the oven, the mushroom dish will be removed, left to cool, then served in appropriate portions, sprinkled with fried onions and fresh parsley finely chopped.


Video: Flødestuvet mørbrad med svampe - svinemørbrad i fløde u0026 champignon sovs (June 2022).


Comments:

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