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Tortelloni with sour cream sauce and mushrooms

Tortelloni with sour cream sauce and mushrooms


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Peel and slice the onion and garlic, then heat them in hot oil. Add 3-4 tablespoons of hot water and let it simmer.

Meanwhile, wash and slice the mushrooms, then add them to the pan, mix well, add a cup of hot water and season with salt and pepper. Let it cover covered for 15-20 minutes.

Mix the sour cream with the flour, add 3-4 tablespoons of water in a row and mix well, then pour over the mushrooms. Bring to a boil, taste and add salt or pepper if necessary. At the end, add the greens.

Boil tortelloni in salted water according to the instructions on the package, or if they are pre-cooked, they can be added directly to the sauce.

Serve immediately! Good appetite!


In December 2013, Stefania Anastasiu leaves the challenge Weekend with growth.
Stefiwonders: ". why" Weekend with increase "?
"Because I, like other housewives, I think, we feel that on Saturday and Sunday, in the two days off, we have a greater emphasis on cooking, writing on the blog, sitting in the kitchen and trying all kinds of new goodies and recipes. .
So starting from these aspects, I thought I would launch this challenge, for culinary bloggers, to which I invite you all with great pleasure. "
And that's how two and a half years have passed, and this month, the host of this challenge is my dear friend Oana D.
She proposed three categories, namely:
- salads
- international recipes
- type two
For a start, I chose to make the recipe Pork tenderloin with baked potatoes and mushroom sauce with sour cream. then I find other goodies.

We need :

1 kg pork pulp
300 ml cider
4 fire cabanos
6-7 potatoes
400 g chopped mushrooms
1/2 red bell pepper
150 ml sour cream
1 tablespoon mustard with berries
2 cloves garlic
salt
pepper
smoked paprika
allspice
green parsley


Method of preparation :

We cut the meat into slices and then we beat them between two plastic sheets or in a nylon bag. This way we avoid breaking the slices or making a mess around us.
Season the slices with salt, pepper and paprika, on both sides.



We cut the hut according to the size of the slices of meat, and at the ends we cut it in the shape of a cross. The ends of the hut should remain outside the snail.
Place the cabanos on the slice of meat and roll it tightly, fixing it with a toothpick.

To a few slices of meat I put a slice of cheese and a slice of bell pepper.
It looks very good like that, when you cut it, but I didn't have time to take pictures, the children were hungry.

Peel the potatoes and cut them into thicker slices, placing them in a bowl in which we put a little olive oil, salt and a little chopped greens (according to preference).
In a baking tray place the meat and potatoes, add the cider and cover the pan with a lid or foil.
The oven is preheated to 180 degrees.

Leave the tray in the oven for about 45 minutes, then remove the foil and let it brown a little.

In the meantime, prepare the sauce. The chopped mushrooms, together with a little chopped bell pepper, fry them in a little butter or olive oil, over low heat.

We grind the allspice seeds and then add them to the mushrooms, together with the mustard with berries and thick cream.

Let it boil for a few minutes then sprinkle chopped green parsley on top.

When the meat and potatoes have browned, take them out of the oven and serve 1-2 rolls with potato slices and mushroom sauce.


Tortelloni with sour cream sauce and mushrooms - Recipes

Ingredient:

500g smaller mushrooms
2 eggs
a garlic captain
biscuit
salt pepper
sour cream
potatoes
paprika

We clean the potatoes and cut them into larger slices. Sprinkle salt and paprika and put them in a pan greased with oil then put them in the oven on the right heat.

I'm ready when they turn golden.
We clean the mushrooms from the skin, wash them in cold water and drain them on an absorbent towel. Beat eggs and season with salt, pepper and 2-3 cloves of crushed garlic.
Pass the mushrooms through the egg composition, then through the breadcrumbs and put them in a tray lined with baking paper and greased with a little oil.
Put the tray in the hot oven for about 30 minutes.
For the sour cream sauce: grind the remaining garlic cloves and mix with the sour cream, we can add parsley or dill according to preference, I chose to make it simple, only with garlic. Good appetite!


Appetizing dishes

Easter boil in salted water and oil until done.
Mushroom sauce it is done like this: 3-4 mushrooms are cleaned of the skin, washed and cut into small cubes. Peel a medium onion and finely chop it and fry it in oil in a pan. When it is glassy, ​​add the mushrooms and mix. Pass a clove of garlic through the press and put it in the pan. Add spices such as salt and pepper. Then after a while pour a can of La Dorna cooking cream and a pinch of flour. Stir for homogenization and keep on the fire until it thickens. Turn off the stove and leave the sauce to cool.
Chicken ham it is bought from the supermarket or from the neighborhood grocery store :))) You will cut it with a grater or with what you have in the kitchen, very thin strips.
Arrange the plate as follows: tagliatelle, mushroom sauce, ham. If you think of a different arrangement, don't wait any longer, get to work:

1 comments:

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700 -800 grams of live moss

2 -3 sprigs of fresh rosemary

1 or 1 1/2 glass of water (depending on how big the tray is)

200 ml homemade cream or for cooking

We take the meat and cut it into 7-8 mm thick slices, then with the help of a meat beater we beat it well to fry.

We slice the meat through flour and put them in a hot pan, in which we poured 2 tablespoons of olive oil. Brown them for 2 minutes on each side, season them with salt and pepper, then place them in an oven tray with 2-3 sprigs of fresh rosemary and crushed garlic cloves. Pour a little olive oil and water over all of them. Put them in the oven at 200 degrees for 20-25 minutes or until the sauce in the pan evaporates, be careful not to burn them!


What do you eat, Alexandra?

A fresh and delicious sauce that can be served in combination with a salad of vegetables with baked vegetables, baked potatoes, baked mushrooms, grilled vegetables, etc.

For the WOW effect, serve grilled vegetables on May 1 with this extraordinarily good sauce and ginger beer.
1 It will never be the same again, password, so to speak! :)


Ingredients for 200 ml sauceTzatziki:

- 30 g of cashews hydrated overnight or left to soak for 30 minutes in hot water
or
half of plain tofu squeezed as much water as possible
- 2 cloves chopped garlic
- 2 tablespoons freshly squeezed lemon juice
- 1 pinch salt knife
- 100- & gt150 ml fresh water for blender
- fresh chopped leaves of dill, parsley or mint (or other greens of your choice)
- optional 1 grated cucumber

Necessary equipment and utensils:

Fixed vertical blender for cashew nuts.
For the tofu version, you can also use a manual blender.

Preparation:

1) Everything, except the leaves, is processed in a blender until it turns into a fine and creamy paste.
The processing time differs depending on the blender, for cashew nuts I leave it between 5- & gt10 min until it becomes fine enough.

Taste and add salt if necessary.

2) Finely chop the leaves and mix with the rest of the ingredients

Preparation time:

5 min

Sources for ingredients in Timisoara:

The full list of ingredients here


Mushroom ciulama with cream and dill

Ingredients

  • 800 & # 32 g & # 32 mushrooms
  • 1 & # 32 large onion
  • 3-4 & # 32 garlic cloves
  • 30 & # 32 g & # 32 vegan butter / 3 tablespoons olive oil
  • 250 & # 32 g & # 32 cooking vegetable cream
  • 2 & # 32 tablespoons & # 32 inactive yeast flakes / 1 tablespoon flour
  • 1 & # 32 dill link
  • salt, pepper, dried basil

Instructions

5 minutes (without burning it) and take it out with a teaspoon

5 minutes after which we add the cleaned and sliced ​​mushrooms (the mushroom legs must be finely chopped because they are more textured and harder to boil)


Simple, delicious and ultra fast dessert: Lemon puff

Squeeze the lemons and oranges and put all the juice in a saucepan. Add three tablespoons of sugar - 50 grams - and boil until you get a syrup. Meanwhile, grease the soufflé shapes with butter and sprinkle powdered sugar on top.

Separate the egg whites from the yolk, then rub the yolks with 50 grams of sugar until they turn white and become fluffy. To make it easier for you, use a mixer.

Separately, beat the egg whites together with 30 grams of sugar. Pour the cooled syrup over the yolks, then add the beaten egg whites and mix gently until incorporated. Fill the forms with the obtained composition.

Put the molds in the preheated oven as soon as you have filled them and leave them for 10-15 minutes, depending on how big they are. Remove them when the soufflé has turned golden.

How to serve lemon soufflé

Lemon soufflé is a delicate dessert that is served hot, with powdered sugar on top. You can also put a teaspoon of jam on top.


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Mushrooms with sour cream and garlic & # 8211 how to make!

Put the oil and butter in the hot pan. As soon as the butter has melted, add the onion, salt and pepper. Leave the onion until it softens and acquires a slightly reddish yellow color. Put the mushrooms in the pan, mix and leave on low to medium heat to cook.

The juice left by the mushrooms is collected in a bowl and we will put it over the sour cream. Its role is to raise the temperature of the cream a little more, but also to flavor the preparation better.

After the water has evaporated and the mushrooms have started to brown, turn the heat to low and add the mixture of sour cream, flour, garlic and mushroom juice. Mix everything slowly and continue until it starts to bind. That is, the flour begins to thicken the preparation. As time I could say about 5 minutes, until the flour starts to cook.

Mix with a little green parsley and a few finely chopped onion rings and turn off the heat.

Serve with hot polenta and garnish with green parsley and green onions.



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