They have few calories, are rich in fiber and excellent allies of low-calorie diets. Perfect with barley or a soup, here are two light recipes to cook them
Mushrooms what a passion! Today we are dedicated to tacks: they don't exist only trifolati, but they can be the basis for many recipes. Autumn is so rich and tasty!
Honey mushrooms: characteristics
THE Chiodini mushrooms, also called asparagus mushrooms, consist of a long stem (sometimes fibrous in the final part which therefore should not be used, just like asparagus) and a hat. The ideal is to prepare mushrooms with sautéed mushrooms, but this type of mushroom is combined in a perfect wedding with cherry tomatoes, sausage, polenta, potatoes and pasta. Be careful though, mycologists recommend a pre-boiling at least 10 minutes to eliminate any potential risk.
How to prepare honey mushrooms
Cut the fibrous part of the stem and helping with a small knife remove any soil. Wash the mushrooms tuck carefully under running water and dry gently. Leave them immersed in water and bicarbonate for 10 minutes, changing the water frequently and at this point boil them for at least 10 minutes, eliminating the foam that forms on the surface with a slotted spoon.
How to make mushrooms with sautéed mushrooms
After preparing the honey mushrooms as indicated above, do heat over low heat a pan with dellextra virgin olive oil, a clove of garlic deprived of soul and minced and of chilli. Add the mushrooms, raise the heat slightly to dry them and cook. Over low heat, season with pepper and season with plenty of chopped parsley.
Other recipes with honey mushrooms
For a first invigorating made one cream of lentils and nails: boil the lentils with celery, carrot, onion and a bay leaf; at 10 minutes from the end add the nails too – sautéed or just boiled – and cook together. At this point, salt and blend, keeping aside a spoonful of lentils and mushrooms to decorate. Serve and season with extra virgin olive oil, rosemary and chilli pepper. Don't forget about the bread croutons with natural leavening or chopped nuts.
To give the usual elegant air chicken breast, heat in the pan some extra virgin olive oil, a clove of garlic deprived of the soul and minced and of the chili pepper. Add the chicken breast and brown and color well on both sides, then add the blanched nails and proceed as per the recipe for sautéed mushroom mushrooms.
Who doesn't love the Bruschetta? If we proposed it with a poached egg surmounted by sautéed nails? Think of the soft yolk that soaks the crispy bread and goes well with the scent of mushroom wood … In the dictionary you find this description under comfort food!
Have we convinced you that not only do you have to eat sautéed mushrooms in the autumn?
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