Tag: Mushroom

Recipe Crispy yolk with hot-cold pumpkin and mushroom salad – Italian Cuisine

Ingredients

240 g breadcrumbs
200 g pumpkin pulp
150 g fresh mushrooms like Champignon
4 eggs
sunflower oil
mixed salad
garlic
balsamic vinegar
salt
extra virgin olive oil

Duration: 30 min

Level: Medium

Doses: 4 people

Break the eggs in a bowl and, with your hands, remove the yolks, trying to detach all the egg white.
Cover the bottom of 4 aluminum molds with a layer of breadcrumbs, place an egg yolk in each and cover with more breadcrumbs. Let the eggs marinate at room temperature for
at least 3-4 hours (in the fridge for 4-5 hours).
Cut the pumpkin in cubes of 5 mm. Blanch them for 5-6 minutes, then sauté them in a pan with a little extra virgin olive oil, 1 clove of garlic with the peel; once golden, remove them and, in the same pan, sauté the thinly sliced mushrooms, with a little oil and another clove of garlic ..
Pick up Gently breaded yolk at a time, place it on a skimmer and immerse it in sunflower oil at 155-160 ° C for 1 minute: cooking 1 at a time takes 40 seconds (if you fry them together, it takes more than 1 minute). Keep the eggs on the skimmer while they fry. They will be ready when they have a golden and uniform crust. Drain them and place them on kitchen paper.
Season mixed salad with an extra virgin olive oil vinaigrette, a little balsamic vinegar and salt. Add the pumpkin, mushrooms and crispy yolk.
Advice: check the temperature of the oil well: if it is too hot, the egg yolks risk breaking. Therefore, always marinate a few more, just to be safe.

The 5 mistakes not to make to prepare a perfect mushroom risotto – Italian Cuisine

All the secrets to prepare a delicious mushroom risotto, from the choice of rice to that of the most suitable mushrooms

It is one of the greediest risottos of autumn, with its distinctive aroma and intense aroma of undergrowth, but to prepare it in a workmanlike manner, you must avoid making some mistakes that would make the mushroom risotto a dish to forget.

How to clean, cut and cook porcini mushrooms

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Which mushrooms to choose?

To prepare a memorable mushroom risotto you must choose the most suitable mushrooms. In first place without a doubt i porcini mushrooms, with their strong scent and firm and compact consistency. You can use both fresh and dried. Then i tacks, easier to find than porcini, cheaper but equally tasty. The trick to give them all their aroma is to blanch them a few minutes before browning them in a pan. More delicate champignon, to be used fresh, and then i chanterelles, which have a stronger and more distinctive taste.

Porcini mushrooms: 40 autumn recipes

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And the rice?

Not all rice is good for preparing a risotto: the Carnaroli, with a full-bodied grain, it is perfect because it keeps cooking well, as well asArborio, which during cooking keeps the central core of the grain, rich in starch, al dente. Also ideal Rome, with a more elongated grain, which absorbs condiments well, and finally the most loved by chefs, the Vialone Nano, with a rounded grain that never overcooks.

Find out now in the tutorial the mistakes not to make to make a perfect mushroom risotto!

Risotto with mushrooms

Mushroom Cream Recipe – Italian Cuisine – Italian Cuisine

Ingredients

700 g broth
80 g speck
40 g butter
30 g white flour
10 g dried porcini mushrooms
4 slices of bread
parsley
salt

Duration: 20 min

Level: Medium

Doses: 4 people

To prepare the mushroom cream, soften the mushrooms in warm water. Heat the broth. Dice the slices of bread and toast them in the oven for about 10 minutes. Melt the butter in a saucepan, then mix in the flour, making sure that there are no lumps. Add the hot broth, poured slowly, stirring all the time, then add the dried mushrooms, squeezed and finely chopped. Put on the heat over moderate heat and cook for about 10 ', stirring occasionally. Taste and, if necessary, season with salt. Cut the speck into cubes. Pour the hot cream into individual soup plates. Complete it with the speck and chopped parsley. Serve the velouté accompanying it with the croutons.