Tag: Mushroom

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.

Mushroom eggplant: from Campania a mouth-watering side dish – Italian Cuisine

The scent of aubergines, tomatoes and basil spreads throughout the house: here's how to prepare mushroom aubergines, a side dish but also a sauce for pasta

Do you already smell the scent of the South? You are right! The Eggplant A Mushroom or, better to say, the mulignane a fungitiello, are a side dish very simple to prepare, but really greedy: combining two vegetables, eggplant is tomatoes, flavored according to tradition. What more could you want in summer? The mushroom-shaped aubergines, typical of Campania, they are cooked quickly and are also delicious to accompany a platter of cheeses and salami, or simply with warmed homemade bread. How to prepare them? You have your fork ready, we tell you the rest.

The mushroom eggplant recipe

Ingredients

To prepare the mushroom eggplants you will need: 800 g of eggplant, 400 g of cherry tomatoes, 1 clove of garlic, extra virgin olive oil, salt, basil to taste.

Method

Wash the aubergines, remove the heads and cut them into cubes. If you have time, leave them on a cloth for an hour, salting them a little, so that they release some of their water and fry better.

In a saucepan, heat plenty of extra virgin olive oil, brown a clove of garlic and then set it aside. Fry the aubergines and then drain them with a slotted spoon, placing them on a sheet of absorbent paper to remove excess oil.

Peel the tomatoes and cut them in half. Put them to cook in the same pan as the aubergines (eliminating any oil if it seems to you in excess; they should not fry, but stew to turn into a sauce).

Season with salt and add the basil leaves. When the cherry tomatoes have softened, add the aubergines and mix carefully.

Browse the tutorial for more tips on this side dish

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Mushroom soup is served with croutons – Italian Cuisine

Mushroom soup it is a delicious first course which is prepared in all regions of Italy and which in every place acquires a particular flavor depending on the ingredients that are used from time to time. Just think of the difference in flavor that exists between the mushrooms themselves: a boletus born under the slopes of a chestnut tree in the mountains will be much tastier than one grown in the plains. Among the many variations, we offer you this one, originally from Calabria, which is served with toasted croutons, for an even fuller taste.

What mushrooms do I choose for mushroom soup?

Chanterelles, nails, porcini mushrooms, champignons: they are all perfect varieties for mushroom soup. Better still if you mix together, to get a more complete dish. If you use them dry, remember to soak them before using them, then filter their soaking liquid and adding it to the preparation, to give even more flavor to your recipe.

Mushrooms: how to clean them

If you have fresh mushrooms available, arm yourself with a small knife with which to scrape off any residue of soil from the stem and cut away the final part of the mushroom. Then take a sheet of paper towel and rub them gently, from the chapel to the stem. Never use water because it will make them soft and ruin them. Once this cleaning operation is finished, slice them and put them in the pot with oil and garlic.

The recipe for mushroom soup

Ingredients

800 g assorted fresh mushrooms (or partially dried), two cloves of garlic, coarse salt, an onion, a carrot, a handful of fresh parsley, 1 tablespoon of flour, tomato preserve, grated pecorino cheese, 1 l of meat broth , slices of homemade bread, salt, pepper.

Method

Take the mushrooms, clean them and cut them into slices. Arrange them in a pan and sprinkle them with salt. Leave them like that for two hours. Take a saucepan, put the oil in it and fry the sliced garlic, onion and carrot. When everything is golden brown, add the spoonful of flour, a little water and mix. Then add three tablespoons of tomato sauce and mushrooms, cleaned of salt. Add the broth and cook until the mushrooms are ready. Meanwhile, toast the slices of bread, rub them with a clove of garlic and arrange them on a serving plate. Pour the mushroom soup on the bread, sprinkle with fresh parsley and serve.

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