Tag: Mushroom

Mushroom Soup – 's Mushroom Soup Recipe – Italian Cuisine

»Mushroom Soup - Misya's Mushroom Soup Recipe

First of all clean the mushrooms well (here the guide to do it better) and cut them into slices.

Peel the onion, carrot and celery and chop them, then sauté them in a large saucepan with oil.

Also add the mushrooms and let them flavor briefly, then cover with the broth, add the sifted flour and cook for 20-25 minutes over medium-low heat.

The mushroom soup is ready: season with salt and pepper, add a little parsley and serve.

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Small mushroom tatin – Salt & Pepper – Italian Cuisine

Small mushroom tatin - Salt & Pepper

Small mushroom tatin, preparation

1) Clean the mushrooms, slice them and brown them in a pan with the garlic, a drizzle of oil, parsley and thyme; remove garlic and parsley, season with salt and pepper.

2) With a pastry rings 10 cm in diameter, made from puff pastry 6 discs and keep them aside.

3) Cut out 6 squares of baking paper and arrange them on a plate; using the pastry cutter, distribute a handful of coarsely chopped hazelnuts inside each one; then, for each tatin, form a layer of mushrooms, then distribute a little sliced ​​toma cheese and parmesan on top.

4) Remove the pastry rings and completely cover the composition with a disc of pastry forming one dome. Prick pasta with a fork.

5) Transfer the plate in the oven at 190 ° for about 15 minutes. Remove from the oven and leave to cool for a few minutes out of the oven.

6) Turn the tatin, gently peel off the paper e serve immediately.


Published 11/22/2021


Artichoke and mushroom pasta – Italian Cuisine

»Gnocchi with artichokes and speck

First of all, clean the artichokes by removing the external leaves, the tips, the stem and the internal beard, cut them into slices and let them rest in water acidulated with a little lemon juice, so that they do not darken.

Clean the mushrooms from the earth with a brush and cut these into thin slices as well.

Sauté the mixture for sautéing in a large non-stick pan with a little oil, then add the mushrooms and artichokes (after draining them), add 1 ladle of broth and cook with the lid on for 10-15 minutes.

Start cooking the pasta.
Take half of the vegetables and blend them with the cheese, adding a little bit of the pasta cooking water if needed: you will need to obtain a homogeneous and not too thick cream.

Drain the pasta al dente and season with the cream and the remaining vegetables, then season with salt and pepper.
The artichoke and mushroom pasta is ready: serve, add a little fresh parsley and serve.

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