Tag: Mushroom

Mushroom Stew – 's Mushroom Stew Recipe – Italian Cuisine

»Mushroom Stew - Misya's Mushroom Stew Recipe

First of all, peel carrots, celery and onion and chop them.
Clean the mushrooms and cut them into slices, add a small part of the chopped vegetables and cook them in a non-stick pan with a little salt, oil and parsley.

Sauté the rest of the mince in another large pan with the oil; add the meat cut into chunks and brown it on all sides.
Sprinkle in the flour, stirring immediately to avoid lumps.

Deglaze with the wine, close with a lid and cook for about 40 minutes over medium-low heat, adding hot broth when needed to prevent the meat from sticking.
A few minutes before the end of cooking, add the mushrooms and season with salt and pepper.

The mushroom stew is ready, you just have to serve it.

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Mushroom burger: vegetarian and delicious! – Italian Cuisine

Mushroom burger: vegetarian and delicious!

Do you want a burger made with mushrooms or a mushroom that looks like a hamburger? This and other autumn ideas not to be missed!

Do you want to prepare a vegetarian burger with mushrooms?
No, we are not crazy.
Look at what curious recipes we have designed for you!

Mushroom burger: the easiest recipe


100 g of champignon mushrooms
1 egg
300 g of boiled potatoes
1 tablespoon of Parmesan
breadcrumbs to taste
parsley to taste
1 clove of garlic
extra virgin olive oil to taste
Salt to taste
pepper as needed


Clean and cut the mushrooms and cook them in a pan with garlic, oil, parsley, salt and pepper.
Once cold, mix them with the boiled potatoes and mashed with a fork, egg, Parmesan cheese and a pinch of salt.
Gradually add the breadcrumbs until you reach the right consistency to be worked by hand to obtain burgers.
Once ready, bread them with more breadcrumbs and cook them in a pan with oil or in the oven at 200 ° for about 20 minutes.

Portobello burger

This burger is very special because there is no bread, but there are two portobello mushrooms to replace it.
This particular variety of mushrooms in fact has a shape that closely resembles that of a burger bun, the classic soft hamburger bun, and once emptied inside and deprived of the stem, they can host a vegetable or meat hamburger.
An idea for celiacs, for those who do not want to consume too many carbohydrates, for a light and complete second course and to serve a burger in an unexpected way.
Just grill two heads of portobello mushrooms and a meat or vegetable burger.
Once the ingredients are ready, simply assemble them by placing the burger between the two mushrooms with the addition of cheese, if you like, crunchy bacon and sauces to taste.

What if the burger is a mushroom?

THE Portobello mushrooms are also the protagonists of this recipe.
In this case the bread is there, but the filling is missing.
Instead of the classic meat burger, here's a tasty portobello mushroom that's soft and juicy and has a meat-like texture.
You can cook it in the oven at 200 ° for 20 minutes with hateful elegant and aromatic herbs or grilled.

How to choose mushrooms

Portobello mushrooms cannot be substituted except by very large champignon mushrooms, but you will not get the same result.
As for the burgers made with mushrooms and potatoes, on the other hand, you can choose champignons, porcini mushrooms for a more intense flavor, chiodini, field mushrooms or a mixture.
Instead of potatoes, you can add cannellini beans or lentils to achieve the same consistency.

Scroll through the gallery above to take a look at the tastiest and most unusual mushroom burgers!

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Recipe Porcini mushroom and green bath – Italian Cuisine

Recipe Porcini mushroom and green bath

  • 200 g porcini mushrooms plus 4 medium-sized porcini mushrooms
  • 200 g aubergines
  • 200 g chickpea flour
  • 100 g butter
  • 70 g stale white bread
  • 70 g white vinegar
  • 60 g vegetable broth
  • 35 g cocoa powder
  • 10 g spring onion
  • 10 g brown sugar
  • 2 eggs
  • 2 egg yolks
  • sunflower oil
  • Parmigiano Reggiano DOP
  • bread crumbs
  • thyme
  • laurel
  • parsley
  • sugar
  • garlic
  • extra virgin olive oil
  • salt
  • pepper

Clean 200 g of porcini mushrooms and cut into cubes. Peel and cut the aubergines into cubes as well. Sauté both, separately, in a pan, for about 4-5 minutes the mushrooms, 6-7 minutes the aubergines.
Slice the spring onion and fry it in a casserole suitable for the oven with a drizzle of extra virgin olive oil and a bunch of thyme and bay leaves. Sprinkle with the vegetable broth and add a pinch of sugar and salt. Then add the sautéed aubergines and mushrooms and bring to a boil.
Cover the contents of the pot with a sheet of baking paper in contact and cook in the oven at 130 ° C for about 1 hour and 30 minutes, adding broth during cooking, if necessary.
Remove from the oven and eliminate any excess liquid, remove the aromatic bunch and chop with a knife, obtaining a coarse "jam".

Clean 120 g of parsley and blanch it for a few seconds in boiling salted water. Cool it in water and ice, dry it and blend it quickly with 140 g of extra virgin olive oil.
You do boil 1 egg for 4 minutes, then shell it and blend it with a piece of garlic and the bread soaked in vinegar, obtaining a creamy sauce. Add the pureed parsley and blend again.

Jumbled up chickpea flour with butter, cane sugar, egg yolks, cocoa and a pinch of salt.
Roll out the dough on a plate and cook at 170 ° C for 15-20 minutes. Remove from the oven, let it cool and crumble it coarsely.

Clean the 4 porcini mushrooms delicately and cut them lengthwise into slices about 1/2 centimeter thick.
Beat 1 egg, season with salt, pepper and 1 teaspoon of grated Parmesan cheese, then pass the slices of porcini mushrooms first in the egg, then in the breadcrumbs.
Fry them in hot seed oil, for about 2 minutes, turning them.
Drain them on kitchen paper and serve with salt and pepper, accompanying with the green sauce, aubergine jam and chickpea ground.

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