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Mushroom food with olives

Mushroom food with olives

Peel an onion, cut it into juliennes and simmer.

Then add the mushrooms, olives and tomato juice. Add the olives after a while. Season with salt, pepper, 1-2 bay leaves, a little thyme. Leave on medium heat for no more than 30 minutes.



Meal with Leeks, Olives and Mushrooms









This leek dish is made according to the recipe of a dear friend Alina I.

Ingredient:

1 thread leek
2 pieces white onion (about 300 gr)
150 ml of semi-dry white wine
200 ml broth
200 ml water
150 gr sliced ​​black olives
200 gr mushroom mushrooms
100 ml oil
salt, pepper to taste
green or dried dill, to taste

I cleaned the leek from the first sheets, I washed it and then I cut it into thicker slices, about 2 cm. Leek the leek slices for 1 minute in salted water, then strain them and let them squeeze.
We clean the onion, wash it and cut it into fish. We cut the cleaned mushrooms into slices. On 100 ml of oil, heat the chopped onion, add the sliced ​​mushrooms and leave it to harden for about 1 minute together, then add the sliced ​​olives, 200 ml of broth, 150 ml of semi-dry white wine and 200 ml of water. Season with salt and pepper and let it boil for a while. Finally add the scalded leek and let the sauce drop to half of the initial amount. At the end we sprinkled a little green dill with which we let it boil.
Serve hot with fresh bread or even with a rice garnish.


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In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.

Empanadas - large Argentine pies with beef fried in lard.

  • 1 jar (280 g) Whole Bonduelle mushrooms
  • 100 g red chives
  • 1 hand black olives
  • 100 ml. mashed tomatoes
  • 60 ml. White wine
  • Salt
  • Black pepper
  • Thyme
  • 1 bay leaf
  • Rosemary
  • 1 tablespoon olive oil

Peel a squash, grate it and cut it in half (if larger).

Put the chives to harden in hot oil. Leave for 2-3 minutes, then add the well-rinsed and drained mushrooms.

Add the tomato sauce, wine, olives and spices. Boil until the sauce drops. When it is almost ready season with salt. Serve the food immediately.


How to make mushroom food with tomatoes and olives

Fresh mushrooms cleaned of skin and feet, they will be boiled in water with a pinch of salt, about 20 minutes, after which they will be drained and cooled in a strainer, and will be cut into coarse slices.

Tomatoes, oparite about 1 minute In a bowl of boiling water, peel and cut transversely into thin slices on a work surface.

In a Teflon pan with oil hot, it will harden onion cleaned and cut fish (as it will become translucent, with a golden yellow color).

After frying, onion the quality will drain from the oil in which it was fried, then left to wait until use in a bowl.

a vas Jena with a diameter of 24 cm, will be placed a row of mushrooms, a row of sliced ​​tomatoes, some slices thin garlic, seasoned with a salt and pepper powder and again a row of mushrooms, sliced ​​tomatoes, round cut olives, sliced ​​garlic, salt and pepper.

oil which remained from the frying onions, will be added over the contents of the dish and in the preheated oven at 180 degrees, for about 35-40 minutes.

After the time allotted for cooking in the oven, the mushroom dish will be removed, left to cool, then served in appropriate portions, sprinkled with fried onions and fresh parsley finely chopped.


PIZZA WITH MUSHROOMS AND OLIVES

We all like it the pizza and not a month goes by without baking at least once. The other day I did pizza with mushrooms and olives , a combination that is to my taste. I used fresh mushrooms because I had them left over from a gasket and tagline olives (a variety of black olives with a special taste from the Liguria region, Italy).

  • It took
  • 500 g flour
  • 25 g fresh yeast (or 7 g dry, one sachet)
  • 3-4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon sugar (can also be brown or honey / barley malt)
  • 300 ml hot water
  • Topping
  • 500 g fresh mushrooms (or 300 g canned)
  • 5-6 tablespoons black olives
  • 200 ml concentrated tomato juice (mashed potatoes)
  • 200-250 g mozzarella
  • basil or oregano leaves

Method of preparation pizza with mushrooms and olives

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Stir-fried rice with rice is a delicious recipe. Wash the mushrooms and clean them. They can be cut or prepared whole. Cut the garlic into small slices.

In a large pan (I would have preferred the Kitchen Craft pan with a diameter of 30 cm from KitchenShop, but it's nothing that will be mine!), Put 2 olives of olive oil in which the mushrooms will harden. At the beginning, add a pinch of salt, and only at the end will you put the pepper. Also at the end, add the garlic slices. This step takes about 20 minutes.

In a pot, boil 1l of water, and when the water starts to boil, add the bag of pre-cooked rice. The rice should not be boiled longer than indicated by the manufacturer so as not to become too soft. Japanese masters recommend that rice not be cooked for a long time because it loses its vitamin B and the magnesium for which it is so appreciated.

Choose a dish that will delight your eyes, add the mushrooms soaked in olive oil with garlic, and of course the rice. A glass of dry red wine is recommended by the grandfather. Invite a good friend to the table and. what follows is to write me if it was as tasty as I think. Good appetite.
A wok from Kitchen Shop would have been useful for this recipe.


  1. Finely chop the onion and put it in oil.
  2. Add the rice and mix well, then put the mushrooms cut into thin slices.
  3. Sprinkle with a pinch of salt and cover with three cups of water or vegetable broth.
  4. Bring to a boil over low heat until the rice absorbs all the water.
  5. At the end, add the sliced ​​olives and the finely chopped parsley.
  6. Match the taste of salt and let it boil for a few more minutes.

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Clumsy, the best mushrooms in the world

I didn't know much about wrinkles until a few years ago, when I discovered them in France. First, I saw them in a grocery store in Paris (called morilles), in dried / dehydrated form, at a fairly high price. I was not at all attracted to those wrinkled mushrooms that were as expensive as they looked ugly. Then I ate them, at Tour D’Argent, in a combination with egg cream, one of the most intense flavors of my life.

In fact, I realized that I knew that unparalleled taste from childhood and I am convinced that when I was little I ate awkwardly, which I later found in Michelin-starred restaurants. Recently, I found them in Romania, also in the dehydrated version, at the Mega Image concept store in Gemini Square. They cost almost 50 lei (a jar of 30 grams), which, in a simple calculation, means about 160 lei per 100 grams, ie 1,600 lei per kilogram. However, I think they were cheaper in Paris :).

So I contacted my distributors (in fact, my father alerted all the sources in the country and in the mountains) and I received a bag with a kilogram and some fresh wrinkles.

Clowns appear in April only, in certain forests and are quite rare. I put some of them on dry land and I also got about 30-40 grams per kilogram, I think. I simply prepared the rest. With such mushrooms it would be blasphemous to try sophisticated things. All you need is a very good quality ingredient. So I made croutons with wrinkles.

I sautéed the mushrooms in good quality butter (82% fat) until they left all their juice. I put a little coarse Guerrande salt on them and left them for a few more minutes. When the sauce started to thicken I added just a little liquid cream (La Dorna 35%) and a little freshly ground pepper. After another minute they were ready. I put the clumsiness and their sauce on slices of toast.

I'm sure you know what the forest smells like after the rain. I would like you to imagine eating this forest. The taste is unmatched. A slice of bread with wrinkles is very filling, these mushrooms are still quite heavy and I do not advise you to overdo it. But I advise you to ask all your relatives and friends in the mountains if they can get you some tricks. It's such a simple food, but so good that Michelin stars are fighting for it. In my opinion, they are far better than mushrooms, even than truffles (anyway, I never killed myself for truffles).


How to make veal with mushrooms

Veal it will be washed, then portioned into small pieces (as for a mouthful) or cut into thin slices (so that it can penetrate well), then it is added in a large pan to the mouth when fried (diameter 24 cm, to could also be used in the oven) in which it was placed butter and oil.

The pieces of veal will be mixed continuously, until they change color (become whitish), to be added onion cut scales together with carrot cleaned and cut into thin slices.

When the vegetables have softened (onion and carrot), add them mushrooms clean the skin (optional) and remove the legs (either they will be cut into slices if they are big, or in two if they are small mushrooms, because when cooking they will decrease), leaving them to harden, until they soften and decrease from the water left (about 30 minutes).

They will be added tomatoes peeled and finely chopped, warm meat soup (or water), red wine, bay leaf, salt and pepper.

The pan will be put in the preheated oven at 180 degrees, for about 60 minutes (until the sauce decreases and the meat is well penetrated).

Veal food with mushrooms, will be served hot with 1-2 tablespoons sour cream, fresh or polished bread and decorated with freshly chopped parsley.


Mushroom ciulama with olives on a polenta bed is a delicious and consistent fasting food. Finely chop the onion and fry in olive oil.
Cut the mushrooms into slices and cook them with the onion, then add 2 glasses of water and leave until the water decreases, then add salt and pepper and olives.
We also prepare the polenta in the meantime, as we well know.

And in a bowl mix well a tablespoon of flour with a little warm water and add over the mushrooms, stirring vigorously, so as not to become lumpy. Let it simmer for another 10 minutes.
We grind the garlic and add it to the mushroom ciulama and when the 10 minutes have passed, we put the pot on the fire and add the sour cream.
Chop the small dill and put it in the bowl (optionally, if not, use the dill for decoration).
Mushroom ciulamaua with olives is served on a polenta bed.
Good appetite!