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Crispy mushroom appetizer

Crispy mushroom appetizer


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I was tempted to make these small and crunchy mushrooms. I hadn't finished frying them all and half of them are gone!

  • 2 jars of mushrooms in brine
  • 2 tablespoons white flour
  • 4 tablespoons gray
  • 1 or
  • salt
  • nutmeg powder
  • ground pepper
  • 1 teaspoon chopped green rosemary
  • frying oil
  • tomatoes and hot peppers to serve

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Crispy mushroom appetizer:


  1. Drain the mushrooms and rinse with cold water.

  2. Put the mushrooms in a bowl and salt.

  3. Season with pepper and nutmeg.

  4. Add the chopped rosemary.

  5. Put white flour over the mushrooms and mix.

  6. Beat an egg and add over the mushrooms.

  7. Heat oil in a smaller bowl. You will thus use less oil.

  8. Roll each mushroom in semolina and fry in hot oil.

  9. Remove the mushrooms with a whisk and leave on a paper napkin that will absorb the excess oil.

  10. Serve the crispy mushrooms accompanied by tomatoes and hot peppers.

Good appetite !!!!!

Tips sites

1

You can serve these crunchy mushrooms as an appetizer or as a side dish.


Crispy mushroom appetizer - Recipes

Let's introduce the mushrooms in the recipe as they were kind of ignored. Although only good for the Dukan diet, I want to tell you that my husband ate them all. I mean, he left me 3 pieces too! Bottom line: they were delicious.

Cruise Phase (PL), Consolidation, Final Stabilization

- 10 mushrooms (mine were small, but look for some medium size)

- 1-2 slices of skim turkey ham

- 1 tablespoon with quark tip

Wash the mushrooms well and break the stalks (but don't throw them away). Sprinkle salt inside them. In the meantime, the composition is done. Cut the tails into small pieces, as well as the ham into slices. Put in a bowl and add the quark, pepper and finely chopped green dill. Then fill the mushrooms with this composition and place them on the baking paper tray. Bake (170-180 degrees) for about 30 minutes. They can be consumed as such or in combination with chicken roll, skewers or a grill.


Ingredients for the recipe for crispy breadsticks

  • 200 g flour
  • 125 ml water
  • 1 tablespoon oil
  • 1 teaspoon salt
  • & frac12 teaspoon dried yeast
  • Topping according to preferences:
  • 1 or
  • Sesame seeds
  • Coarse salt
  • Grated cheese
  • Caraway
  • Mac
  • Sunflower seeds

How do we prepare the recipe for crispy breadsticks?

Preheat the oven to 200 degrees Celsius.

Mix in a large bowl, flour with salt, sugar, dry yeast and oil. Add water and mix at first with a fork until the dough begins to bind. After it is somewhat bound, we turn all the contents of the bowl on the plate sprinkled with a little flour.

Knead for about 10 minutes until a soft and elastic dough is formed, but it no longer sticks to the hands or the board.

Tip for the recipe for homemade breadsticks

if the dough is too sticky, add more flour, and if it doesn't bind and it's too dry, add a little more water until the desired consistency comes out.

Put the dough in a bowl greased with a little oil and turn it in the bowl until it is greased on the surface with oil. Cover everything with a clean kitchen towel and leave it to rise in a warm place for 1 hour.

After it has fermented a little, we put it back on the board and knead it lightly 2-3 times. Break a piece of dough the size of a walnut and twist it with your palms until it forms a snake about 20-25 cm long and a little thicker than a pencil.

Put the breadcrumbs directly in the tray lined with baking paper, leaving about 1-2 cm between them.

For the topping, beat the egg with a fork and grease each one with a kitchen brush. Sprinkle the desired seeds, salt or grated cheese and put the tray in the oven for 15 minutes or until golden and crispy.

These crispy breadsticks can be enjoyed with various sauces or simple. With a little creativity you can integrate them on a plate with appetizers. & # 128578

To keep the breadsticks it is good to be in a hermetically sealed box or covered with plastic wrap. They can be frozen for 1-2 months.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof that a young woman can not only be beautiful and smart fire, but also cook very well.


TASTES.


Fear not, I have not eaten such animals, although we know that many people eat snakes, dragonflies and all sorts of weirdos.
I just played a little preparing the festive meal for a person born in the year of the snake.
We had a lot of fun, although I prepared everything at high speed and it didn't go very well (I say). In fact, I did something similar to years ago and now I can't remember the exact procedure.
The problem was with leeks, because then I used the green part, not the green leaves, like now, which remained a bit hard.
But I will do better next time. Let me tell you the recipe:

- I made an appetizer paste from cow's cheese, from 800 g of cheese, & # 160250 g of quality butter, salt, cumin, chopped leeks and finely chopped onions, & # 160o piece of finely chopped donut, & # 160green parsley . I mixed the cheese with the butter, so that it is like a cream, if the cheese is more ripe, you can add 2-3 tablespoons of cream. Then add the other ingredients one after the other.

& # 160- I scalded a piece of leek and I took out the leaves, you came out a little hard, I think I had to scald them more. The idea is to soften the leeks, but not to crush them. Thinner leaves should also be taken.

After they drained, I covered the bottom of a cake tin with foil and then with pieces of leaves, a little longer than the shape. I put the cottage cheese cream on top, glued the ends of the leek leaves well and left everything to cool.


After about an hour, I turned the contents over on a plate, bent the snake's body, and shaped its head. Because I still had cheese left, I also made a hedgehog with spikes from sticks, which was very effective. & # 160

In the end, I realized that I hadn't left any cheese to make some mushrooms, with a red hat. And I made them from leeks, sprinkled them with sesame seeds and they even turned out more beautiful than those made from cow's cheese.


TASTES.


We had a variety of mushrooms picked from the forest: breadcrumbs, mushrooms, glabiori, jutari, forest mushroom, snake hat, etc. & # 160
I cleaned them, washed them and after they drained I passed them through oil and then through a mixture of corn, salt, pepper.
I placed them in a tray and put them in the hot oven, where I kept them until they browned a little.
They are very tasty. They can be eaten as a side dish or with a salad or garlic sauce.

3 comments:

This best paint is your recipe! Must be scared I like to garnish meat or fish Besitos!

(What a better look your recipe has !!
You have to be scared !!
I like it as a garnish for meat or fish
Kisses !!)

I ate all kinds of sponges, but not prepared in this way yet! They must be very tasty, I'm sure I'll try to make mushrooms this way too! Kiss and have a wonderful evening!


2 pieces chicken breast
1 bag of cornflakes
3 eggs
salt, pepper, paprika
1 cup flour
1 cup milk
frying oil

1. Portion the meat and season it, then let it cool for 1/2 hour to draw its flavors.
2. During this time we will prepare the composition in which we will pass the meat, beat the eggs with salt and pepper, add milk and flour gradually little by little until we have a frothy composition, tied like pancakes
3 Lightly crush the flakes, pass each piece of meat through the flour, lightly wallpaper it, removing moisture, then through the sauce and finally through the crushed flakes. We prepare them all in this way and place them next to each other so that it's their turn to cook!
4. Heat the oil in the pan and brown them, 2 servings, on both sides.
5. Serve with a suitable salad: cucumber vinegar, spicy donuts, cauliflower in vinegar.
Try it and I assure you that you will repeat the recipe in the shortest time!


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Festive appetizers from the Christmas menu
Tomato sprouts stuffed with eggplant salad
Pancake pudding with mushrooms
Stinging nettle puddings
Cheese Bulgarians
Mushrooms with mushrooms
Potatoes stuffed with mushrooms
Stuffed mushrooms
Stuffed mushrooms - by Dragobete
Appetizer pancakes
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Baskets with eggs and charcoal
Laura's nest
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Gauffre with cheese and cumin
Outside - grape tomato blossoms
Hors d'oeuvre cu ansoa
Hors d'oeuvre with salmon roe
Hors d'oeuvre with smoked salmon
Smoked caviar
"Sensory" breakfast
Mini pies with cheese and sesame
Stuffed eggs
"Stuffed" eggs
Turkey breast in aspic
Shanghai chicken breast
Plateau mix "hors d'oeuvre"
Chicken in aspic - hearts
Tomatoes stuffed with eggplant salad
Sandwich with pears, raw ham and gorgonzola
Mushroom breath and brain
Ham and vegetable tart
Ham and vegetable tart - enriched version
Different canapés
Bags with mushrooms


Recipes for beginners and more. by Naty

ingredients
-200gr egg whites 200g egg whites
-200 gr sugar 200 G sugar
-100 gr flour -100 G flour
-4 tablespoons poppy seeds 4 Tablespoons poppy seeds
-50 ml oil 50 Ml oil
- vanilla / orange essence - vanilla
-shell from an orange peel
-1 teaspoon baking powder 1 teaspoon baking powder


Cream Cream
-300 gr yogurt 300 G yogurt
-100 gr sugar 100 G sugar
-150 ml whipped cream 150 Ml cream
-1 gelatin -1 gelatin
-orange orange juice

orange jelly decoration envelope Dr. Oetker

Method of preparation
Top: Beat the egg whites well when they are hard, gradually add the sugar and then the flour, orange peel, essences, poppy seeds and baking soda. Pour everything into a pan and bake over medium heat for 25-30 minutes. The toothpick test is done.
Cream: yogurt mixes well with sugar. Beat the whipped cream until it thickens, hydrate the gelatin and then melt it on a steam bath. Put a little yogurt on top of the melted gelatine to avoid the clotting of the gelatine, then pour it over the yolk residue, mix it with whipped cream and orange juice.
Pour the yogurt cream over the cooled countertop, put it in the fridge for an hour, then cut it and decorate it with jelly.


Crispy mushroom appetizer - Recipes

Because many of you want a soup / soup in attack or at PP I propose this option. It is a recipe that fits perfectly with these more difficult days during the diet. I hope it helps you.

Attack Phase, Cruise (PP, PL), Consolidation, Final Stabilization

- 1/2 chicken breast + 1 chicken hammer (that's what I put, you can only put chicken breast or only hammers), it's important to be without skin

- 3-4 tablespoons of quark or 1 box of skim yogurt

- chopped green parsley (about 2 lg)

Peel a squash, grate it and boil it in 1.5 liters of water. Meanwhile, clean the garlic and grind it very well with a little salt. We also prepare the quark together with the egg yolks.

After the meat is cooked, turn the heat to low. Take a pinch of soup and place it over the mixture of quark and egg yolks and mix. Repeat the operation to reach the same temperature as the soup in the pot. Then take the mixture and slowly pour it into the soup pot (be careful not to gather, that's why the soup should not be very hot when you put the quark with the yolks). Add salt and pepper. Bring to a boil and turn off the heat.

All you have to do is add the crushed garlic, the tarragon in the vinegar (you can also add the vinegar to make it a little sour) and add the finely chopped green parsley.


Crispy mini salads with salted cheese

When I was little, mini-trigons were my mother's specialty and one of the first recipes I learned to make. Whenever guests were announced, it was time to get mini-trigons, which, as the case may be or after the visit, were made with salted cheese, as an appetizer, or with sweet cheese and raisins, as a small dessert next to a cup of coffee.

My mother would make the stuffing and thin sheets of homemade pie so you could look through them, cut them into the right strips, and it was my job to wrap them in equal triangles and put them in the tray. I've never been able to make pie sheets as thin as my mother used to make them, but I have a great weakness for wheat, so I always make them with purchased pie sheets.

Usually I also make them with cheese, but I don't know how it was that the first recipe for wheat with mushrooms (see the recipe here) and the recipe for wheat with nuts and nuts (recipe here) arrived on the blog. I called the ones in today's recipe mini-trigons because I made them very small. Usually cut the pie sheet lengthwise into 4 equal strips. This time I cut it into 6 strips and the result was miniature wheat, red and crunchy, a treat!