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Pleurotus mushroom stew with eggplant - fasting

Pleurotus mushroom stew with eggplant - fasting

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A fast and tasty fasting stew.

  • 500 gr pleurotus mushrooms
  • 1 large eggplant [approx. 500 gr]
  • 1 onion
  • 3 tomatoes
  • 3 cloves of garlic
  • 1 red hot pepper
  • 100 ml oil
  • salt
  • green parsley

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Pleurotus mushroom stew with eggplant - fasting:

Eggplant and onion are cleaned and cut into cubes.

Wash a tomato and cut it into small pieces.

The pleurisy is cut faithfully.

Lightly fry the onion, eggplant, pleurotis and chopped garlic in the hot oil.

Salt to taste and add chopped tomatoes [which balance the taste of the dish].

Put 1 glass of water and simmer until the pleurotis is boiled.

Serve seasoned with hot peppers and green parsley.

When serving, place slices of tomatoes next to it.

Tips sites


If you want a more consistent meal you can serve it with hot polenta.

Method of preparation

Pleurotus mushroom stew

Wash the mushrooms well and let them sit in cold water for a while. In a saucepan, fry the onion in oil

Pleurotus mushroom stew

In a saucepan, heat the oil, add the cleaned, washed, finely chopped onion. Heat the onion

… It is known that in the old Romanian places grace descended not only in the cells of the scoundrels and in front of the poultice from which the tears of the angels dripped, but also in the refectory in which the faithful nuns or pious monks humbly and moderately ate from the Lord's food. in His great goodness!

Bringing glory to the Divinity and at the same time respecting the ecclesiastical canons of the Holy Holidays and over the year, the pious cooks of the monastic choirs transmitted from time to time the secrets of sacred recipes, reaching to our times goodies decorated with reverence Saint Fanurie at the cozonac of Mother Sofronia from Agapia or the cabbages of Efrem Bandarică from Dervent. Thus, at the Căpriana Monastery across the Prut, the secret of the whirlwind with walnut prepared with zeal once by a nun whose name will be forgotten as a layman has been preserved for centuries, leaving only Polixenia to be remembered through the mists of time.

This is how the monastic tradition of the simple and pure dessert remained, like the righteous souls from the distant abbey: first a dough is made from 1 kg of flour, yeast - a "nut", water, salt - a knife tip, "pot" of sunflower - a glass. Knead the dough thoroughly and then divide it into four. Each cake is spread, greased with oil, pressed with sugar and walnuts given by the machine. It rolls and spins. In this way, the sheet becomes even thinner, as if it were translucent like the Parchment sheet of the Liturgy. Respect the typical with the other cakes. Place in the pan and bake on the fire for half an hour and better. They are brought to the table wrapped in hemp napkins slowly turned like a prayer said late, in the evening, at the sunset of an unknown time…

The Valea Neagră monastery in Vrancea is known to the faithful primarily due to the miracle-working icon of the Mother of God, which was brought in the 18th century from Kiev by Saint Basil of Poiana Mărului. At the same time, for the beautiful and humble wooden church, also from the 18th century, which houses this holy icon. But also the mysteries of the monastic kitchen, kept here with reverence, seem to envelop the walls of the place with the indistinct aromas of a history blessed by agheasma and anaphora, but not only! Sister Elena from Valea Neagră Monastery is the keeper of the keys to culinary wisdom, transforming the unpretentious burnt clay pot into a small icon of taste, devoid of the worldly arrogance of defiantly expensive ingredients and out of place in a pantry of temperance. For example, the pumpkin and eggplant soup cooked like a century ago is even better. For five or six hungry hikers, make a long-sleeved match, in a large pot of tuci, enough to contain, of course, about 4 liters of water, 3 onions, 4 carrots, half a celery root, 1 parsley root or sugar parsley, 1 red pepper, 2 small zucchini, 2 eggplant and 1 medium-sized potato. Grow immediately with corn and borscht borscht or, if available, a vegetable broth. Add 1 bunch of parsley and salt to taste.

Throughout the cooking, the Prayer of the Heart or "Our Father" is said and it starts like this: finely chop and chop the onion, carrots, celery, parsley root and red pepper and fry in a little olive oil on the bottom of the pot. over low heat, until the hashes acquire a certain transparency. Then add the water and diced potatoes and bring to a boil over medium heat. Peel the eggplant and zucchini and then chop them into cubes of the right size, and at the end, when the first vegetables have cooked enough, add the zucchini together with the eggplant. Leave it on the fire until they are ready, then add it and salt it to taste. After the fire has stopped, finely chop the parsley, sprinkle over the soup and stir. It is very light, tasty and refreshing, a little delight allowed even on the proper days of fasting.

One of the most famous Orthodox monastic settlements in Transylvania remains the one in Prislop, from where the light of the holy word spread, for five centuries, far beyond the Land of Hațeg, which it guarded thoroughly. After building the monasteries of Vodiţa, Topolniţa, Vişina and Tismana, Saint Nicodemus, who was the guide of Wallachian monasticism in the late Middle Ages, also built a new gate to Heaven, which was later entered by the confessor Arsenie Boca. Even if he was said to be jealous that he never put his mouth on the meat, it would have been just a scoundrel of evildoers, because, according to him, "the brain always needs meat for its proper and right functioning."

Of course, the Father followed unabashedly, out of conviction, all the fasts in the church calendar, and when he missed the meat, he wanted to taste the mushroom stew cooked to perseverance. In a copper dye, put a mixture of forest mushrooms - mushrooms, ghebe and yellow sponges, about two oca. Sprinkle with salt and black pepper, then sprinkle with clean oil - if saffron is found, so much the better! Let it simmer for no more than 1-2 minutes, until it leaves a little juice, then add to the scent 1 clove of garlic slightly dazed in a nut necessarily made of willow wood, 1 small thread of rosemary, 1 thread small thyme, 5 strands of curly parsley and what other herbs you like, quail have ba. Next, in another tincture, make a red goulash-like sauce, from a hot kapia pepper, a sweet-hot red onion, a clove of garlic, 1 teaspoon of paprika, 1 teaspoon of pasta tip of tomatoes, 1 teaspoon of balsamic vinegar, 1 teaspoon of sugar, 1 good tablespoon of oil that can also be from the chezaro-crăiesc, pumpkin, and hot smoked paprika, like, as your heart tells you. Add the well-cooked sauce over the hardened mushrooms, put a cup of vegetable soup and cook with a lid for about a quarter of an hour. Remove the greens from the pot and finally season with salt. Add chopped green parsley. The mushroom stew, thus cooked and, of course, gifted, should be brought to the table of the monk's community, accompanied by a steaming polenta.

2 kg onions
1 kg carrots
1 kg of rice
800 g of chopped baked pepper broth
2 kg sponges

Preparation: Fry the chopped onion with grated carrot in ½ liter of oil, add salt and a little pepper. When the onion and carrot have hardened, add the other components. Then roll the cabbage leaves in cabbage or vine leaves, but the composition can also be used for stuffed peppers.

8 bell peppers,
2 suitable carrots,
2 onions,
200 g of rice,
3 tomatoes,
3 teaspoons paprika,
pepper and salt to taste,
50 ml of sunflower oil,
1 tablespoon flour, parsley,
100 gr chopped mushrooms (optional).

Method of preparation: The peppers are washed and cleaned of the seed rind. Remove the seeds from the stalk and stop for the lid. Separately prepare the vegetables - onion and pepper are chopped into strips, the carrot is grated. Heat the oil in a pan, sauté the vegetables, add the rice and chopped mushrooms in small cubes, then the tomato pulp and leave it on the fire until it gets a good consistency to fill the peppers. At the end, add salt, pepper to taste. Fill the peppers and place them in a taller saucepan. Add warm water and a few slices of tomatoes. Allow the peppers to simmer. Towards the end, dissolve a tablespoon of flour in water and add to the sauce. I'm ready when the juice has dropped and the peppers have boiled. Add finely chopped greens. Serve hot with sauce. Observation! Instead of mushrooms, you can use red beans boiled well before, finely chopped cauliflower, lentils, chickpeas, etc.

3 potatoes of the right size
2 carrots
2 bell peppers
1 zucchini
1/2 cauliflower
1/2 cabbage
1 handful of green beans
1 celery
2 onions
4 matching tomatoes
1 teaspoon tomato paste or 2 tablespoons broth
2 tablespoons chopped green parsley
2 tablespoons oil to taste

Preparation: Wash the vegetables, peel them (potatoes, celery, carrots, zucchini) and cut into small cubes. The cabbage is cut finely, the cauliflower is broken into bunches, and the green beans are cut into 2-3 cm pieces. Peel the onions and fry in a pan with hot oil, add the chopped vegetables and peppers, add salt and quench with water and broth or tomato paste. The tomatoes, cut into cubes, are placed on top, together with half of the chopped greens. Then put the dish in the oven, on the right heat and leave for an hour. When it is almost ready, sprinkle with green parsley and tomato paste.

Fasting recipes with pleurotus mushrooms. Pleurotus mushrooms in polenta

Ingredients (for 4 servings):

  • 1/2 kg of pleurotus mushrooms
  • 50-60 ml of oil
  • 2 teaspoons red paprika
  • 1 small white onion
  • salt
  • 1 teaspoon of vegeta
  • 1-2 teaspoons of pork seasoning
  • 2-3 strands of green parsley
  • a few sprigs of green dill
  • 2 cloves of garlic
  • 1 tablespoon white flour
  • cornflour

Method of preparation:

Fry the finely chopped onion, add the red paprika, mix and leave for 1 minute, then add the washed and chopped mushrooms. Add water, vegeta and pork seasoning and cook for about 15 minutes. Then add salt and a tablespoon of flour mixed with a little cold water.

Turn off the heat and add the finely chopped garlic, parsley and dill. Meanwhile, prepare a fluffy polenta and form a plate in which to place the mushroom dish. Add pepper and salt to taste.

Pan-fried mushrooms with garlic and onion & # 8211

Pan-fried mushrooms with garlic and onion & # 8211 Lent recipe. A simple and dietary recipe for mushrooms with onion and garlic stewed in a pan with oil or butter. How are sauteed mushrooms made? Mushroom recipes. Fasting recipes. Garnish recipes. Vegan recipes.

These garlic and onion (stewed) pan-fried mushrooms are my father's favorites. How many times does he stay with us at the table and ask me: but don't you make some mushrooms? The truth is that in our house there have always been 2-3 garnishes in addition to fried meats: potatoes (puree, baked or fried), sauteed peas, green beans or carrots, mushrooms, etc. Simple or stewed mushroom stew is one of our favorite dishes & # 8211 the recipe here.

So are the sautéed mushrooms with butter, garlic and greens & # 8211 see here.

Moreover, in order to always have mushrooms at hand, I dehydrate them. You can find the process of dehydrating mushrooms here. This method is very practical especially in the case of forest mushrooms that are found are in season for short periods.

It is a simple and quick recipe, without creating too many problems and it is ready in less than 20 minutes. You can use fresh or frozen champignon-type mushrooms (white or brown) or mixtures of cultivated mushrooms with wild mushrooms. The latter are more fragrant and tastier.

You will see that my method of preparation is the other way around than that of the classic mushroom stews and that I avoid frying onions and garlic. This way they get a dietary type, easier to digest by those who have gastric problems.

From the quantities below it results approx. 2-3 servings of pan-fried mushrooms with garlic and onion.

  • 500 g fresh mushrooms or forest mushrooms
  • 3-4 strands of green onions or leeks
  • 1 clove of garlic
  • salt
  • pepper
  • 1-2 tablespoons oil or 1 tablespoon oil and 20 g butter
  • & frac12 teaspoon cumin

Asian style pleurotus mushrooms

Asian style pleurotus mushrooms is a delicious and quick recipe that will be to the taste of those who love these mushrooms or Asian cuisine.
For Asian style pleurotus mushroom recipe you need a few ingredients, and the preparation is quick and easy. Oyster sauce can be found in almost all supermarkets.
If you liked the recipe pleurotus mushrooms in Asian style, try Asian chicken, wok chicken or quick Asian recipes.

How to prepare mushroom ciulamaua, fasting recipe?

Put the oil in a saucepan, add the finely chopped onion, the grated carrot and 50 ml of water and let it simmer over low heat until the water drops.

Now add the mushrooms, if they are bigger, cut them into slices, in halves, in 4, as you prefer, and if they are small, they can be left whole.

Sprinkle salt now and put the lid on, let it simmer over low heat. From the salt, the mushrooms leave their juice, so there is no need to add water.

When the water has dropped, taste the mushrooms and if you want them to penetrate more, add a little more water (about 50 ml) and leave the same, covered and over low heat, to simmer.

Mix 1 tablespoon of flour with 100 ml of water and pour over the mushrooms. Now add pepper, nutmeg and finely ground garlic.

Stir and bring to the boil, then immediately turn off the heat.

Sprinkle with finely chopped greens.

Serve hot or cold, with chopped greens on top, can be served with hot polenta or fresh bread, if you are not on a diet.

Advice from Gina Bradea

For nothing in the world, don't serve hot bread with it, don't soak the bread in that thick and sweet-scented sauce, because it's addictive and the diet went on the water on Saturday.

I recommend you try the mushroom stew recipe, another delicious recipe and very easy to make. & # 128578

Whether you like my recipes or not, please leave a comment below to let me know that you went through my virtual box. I offer a weekly book, by drawing lots, to those who leave comments & ndash see here .

Lentil stew recipe with mushrooms: ingredients and preparation

Ingredients for 10 servings:

  • 200 grams of red or green lentils
  • 500 grams of mushroom mushrooms
  • 2 eggplants
  • 1 zucchini
  • 3 carrots
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 red or green hot pepper
  • 1 red onion
  • 4 cloves green onions
  • 3 cloves of green garlic
  • 300 milliliters of tomato juice
  • 100 milliliters of tomato sauce or broth
  • 100-150 milliliters of water
  • 2 teaspoons dried thyme
  • 1 bunch of fresh parsley
  • 1 bunch of fresh dill
  • salt and pepper to taste
  • 3 tablespoons sunflower oil

Method of preparation:

Peel a squash, grate it and squeeze the juice. Cut them into large pieces.

Peel a squash, grate it and squeeze the juice, wash well under running water and cut into strips.

Peel a squash, grate it and squeeze the juice.

Wash the parsley and dill well and chop finely.

Put the oil in a large wok and turn on the heat. When the oil has warmed up, add the sliced ​​green onions, add a pinch of salt and sauté for 2 minutes.

Add the carrots, eggplant, zucchini, mushrooms, red onion, bell pepper, hot pepper, green garlic and dried thyme. Mix well and cover with a lid. Leave on medium heat for 5 minutes.

Put the lentils over the vegetables, then add the tomato sauce. Mix well and leave on the fire for another 5 minutes. Remove from the heat and add parsley, dill, salt and pepper.

Put the lentil stew with mushrooms and the rest of the sauteed vegetables in a Roman bowl or in a large tray. Pour the tomato juice and top with water until it covers the composition.

Put the Roman pot with lid (or tray covered with aluminum foil) in the preheated oven, at 185 degrees Celsius, for an hour and a half. The aromas will intertwine, and the smell and taste will be divine. Good appetite!

Pleurotus mushroom stew

This autumn I was in the mountains for a weekend, in the Bucovina area. The owners of the pension served us with a mushroom stew. It was so tasty that a few days after I came home I made it myself.

The mushrooms are cleaned of imputations, washed and cut into strips. Cook in 50 ml of oil until soft. They leave their water, but if necessary, add a little more water and cook gently over low heat.

In another pan, fry the green onions together with the dried onions, finely chopped.

When it gets a little shiny, sprinkle a tablespoon of flour and mix.

Add tomato paste and bay leaf.

Put a little hot water (80-100 ml) over the onion and let it boil slowly, over low heat, until the sauce is formed and the onion is boiled.

Pour the sauce over the mushrooms, along with the tomato juice, paprika and wine. Cover the pan with a lid and let it simmer.

When the stew is almost ready, add the finely chopped garlic, add salt and pepper and bring to the boil.

Turn off the heat and decorate the stew with finely chopped green parsley leaves. I served the stew with polenta. A glass of white wine goes well.