Tag: Mushrooms

Lentil pie and mushrooms – Italian Cuisine

Clean the mushroom spoons removing any soil, then stew them in the pan for about ten minutes.
In a large frying pan pour some oil and brown the mushrooms.

Brown the diced pancetta cooking for 3-4 minutes, then add the mushrooms. and make it flavor. Then add the boiled lentils, add salt and cook for a few minutes.

Put mushrooms, bacon and lentils in a bowl, then add the eggs, the Parmesan and mix until a homogeneous mixture is obtained

Place the puff pastry inside a pan lined with parchment paper.
Pour the mixture of mushrooms and lentils into the pan, then fold the edges of the pastry to obtain a string.
Cook the savory pie in a preheated oven at 180 degrees for 30 minutes.

Let it cool before removing it from the pan and then serve your savory pie with mushrooms and lentils.

TAGS: Recipe pie lentils and mushrooms | How to prepare savory pie lentils and mushrooms Savory lentil pie and mushroom recipe

Lasagna with mushrooms, five recipes – Italian Cuisine

Among the combinations do not miss even those with ricotta, with pumpkin, with speck and scamorza and with stracchino and walnuts. Five original recipes to embellish this autumn dish

There is the recipe traditional lasagne alla bolognese, and then they exist lots variants. With ricotta, with sausage, with walnuts. Here five ideas for cooking of mushroom lasagne that will satisfy the tastes of the whole family.

Mushroom lasagne with speck and smoked cheese

To prepare the mushroom lasagne with the addition of speck and scamorza cut into slices and cook for a few minutes on high heat 350 grams of mushrooms, together with oil, a clove ofgarlic and a little' parsley chopped. Cut into pieces even one smoked scamorza whole and 250 grams of speck. Cook 300 grams of boiling water for a few minutes in boiling salted water lasagna, a little at a time to prevent them from sticking to each other. When they are cooked, begin to compose the layers on the pan. First a lot of bechamel (in all it needs 300 ml), then the puff pastry and then the word of scamorza with the pieces of speck and i mushrooms. After a good dusting of grated Parmesan cheese final, you leave in the oven at 180 degrees for about 30 minutes. The important thing is to serve lasagna with mushrooms, smoked bacon and smoked scamorza, to be able to taste them better.

Lasagne with mushrooms and ricotta

It starts by pouring a wire into a saucepanoil, frying for a few minutes a clove ofgarlic. In the meantime, 300 grams of meat are cleaned and cut into slices mushrooms, then pour into the pan with the sautéed mixture. Add a pinch of salt, remove the garlic clove and move the mushrooms in a bowl, along with 300 grams of ricotta cheese cool. In a large pot boil the lasagna and then all that remains is to combine all the ingredients, obviously in layers: bechamel (also in this case they are used in total 300 ml), puff pastry, mushrooms is ricotta cheese. To close, the usual sprinkling of Parmesan cheese and then in the oven at 180 degrees for 20-25 minutes.

Mushroom lasagne with stracchino cheese and walnuts

The first thing to do is to cut into pieces and brown 300 grams of mushrooms with a clove ofgarlic and a thread ofoil. It is roughly minced 50 grams of walnuts, boil them for a few moments lasagna and then we start with the preparation of the pan, to be fired at 180 degrees for 30 minutes: First layer of bechamel (again 300 ml), according to puff pastry and third with walnuts is stracchino (altogether 250 grams). Also in this case the recipe is completed by a generous sprinkling of grated cheese. The final result will be a triumph of decidedly greedy flavors.

Mushroom lasagna with pumpkin

Autumn is the season of pumpkin and also in the Lasagne With Mushrooms this vegetable will make its beautiful, indeed a very good figure. It starts by cutting into pieces 300 grams of pumpkin and 350 grams of mushrooms in thin slices. One clove is mincedgarlic is one shallot and leave to flavor in a pan with a little ' butter for a couple of minutes. It joins the pumpkin and half a glass of wine White, add salt and pepper and, after about 10 minutes, add i mushrooms. Cook for a couple of minutes and in the meantime prepare them lasagna with the usual procedure in salt water. At this point all that remains is to arrange the pan with the first layer of pasta; then it is the turn of the seasoning based on pumpkin and mushrooms, to which a handful of parmesan grated to avoid that the excessive sweetness of the vegetable unbalances the taste of the dish. After sprinkling with the remaining parmesan, they are baked to 200 degrees lasagna with mushrooms and pumpkin until the cheese on the surface has melted.

Mushroom lasagne with sausage and robiola

For this last recipe, we must start by roughly cutting 300 grams of mushrooms, to brown with a clove of 'garlic and a thread ofoil. In another pan, do the same with 300 grams of sausage. The two ingredients are combined in a bowl with three mozzarella in pieces and 100 grams of robiola. The lasagna is heated in salted water and then the "lasagna" is placed in the pan, creating a first layer of bechamel (always 300 ml), a second of pasta and then away with the seasoning based on sausage, mushrooms, mozzarella and robiola. It sprinkles everything with the inevitable grated cheese and get fired at 180 degrees for 25 minutes. Here is another easy and tantalizing recipe to prepare the tasty mushroom lasagna in an alternative way.

How to prepare tagliatelle with porcini mushrooms: the recipe – Italian Cuisine

Fresh pasta and mushrooms have always been an extraordinary combination: excellent raw materials are enough, few gestures in the kitchen and the result of this dish is guaranteed.

They are a classic autumn cuisine, they are prepared in a short time and, if the ingredients are of excellent quality, the result is amazing. Tagliatelle with porcini mushrooms they are a simple and fast dish, perfect for a Sunday lunch or an informal dinner. The basic ingredients are only two, porcini mushrooms and pasta. The first must be fresh, the pasta better if done at home or, if this is not possible, however artisanal. Cooking this dish of noodles is easy, you just have to have some care for the preparation of mushrooms, which must be handled as little as possible to preserve intact all their flavor.

Tagliatelle, but not only

This recipe includes the use of tagliatelle, fresh, homemade. You can also use them pappardelle, with a slightly bigger shape. The fact remains that the recipe provides for the use of only fresh pasta and not dry, with which you would not get the creaminess and consistency that the dish requires.

Our recipe for tagliatelle with porcini mushrooms

Ingredients
400 g of egg noodles, 500 g of fresh porcini mushrooms, 1 spear of garlic, 3 tablespoons of extra virgin olive oil, salt, parsley or mint.

Method
Cut the final part of the porcini mushrooms e brush them with a small brush to remove any residual earth. slice and place them in a pan where you have fry a garlic clove. Cook for 10 minutes about, until they become soft. Separately boil the water, add salt and cook the tagliatelle. Drain them a minute before they are cooked, add them to the porcini mushrooms and make the pasta to die for a minute. When the noodles are ready, add parsley or mint, serve and serve hot.