Задушени гъби
Тази техника за измиване и засушаване на гъби осигурява различна текстура и дълбоко вкус към нашата солена рецепта за гъби. Нашият метод гарантира, че вашите гъби са сатурирани перфектно, без да станат сладки. Сладките гъби се приготвят над полента или пържола или се сгъстяват в ризото.
добив
Съставки
инструкции
Бележките на готвача
Ако имате настроение за тестени изделия, използвайте тези гъби като основа за сос; добавете плисък от бяло вино, 1/4 чаша сметана и 3 супени лъжици настъргано сирене.
26.04.2023 @ 20:50
This technique for washing and drying mushrooms provides a different texture and deep flavor to our salty mushroom recipe. Our method guarantees that your mushrooms are perfectly saturated without becoming sweet. Sweet mushrooms are cooked over polenta or grilled or thickened in risotto. Make 6 servings with polenta or pasta.
Ingredients:
1 1/2 kilograms fresh mushrooms
1/2 lemon
3 cloves garlic, chopped
3 tablespoons extra virgin olive oil
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Instructions:
1. Soak the mushrooms in cold water, shake them around to wash well and drain. Cut the ends, cut and place in a large bowl. Squeeze the juice of half a lemon over the mushrooms and toss.
2. Put the garlic in a large skillet and pour in the oil. Heat over medium-high heat until the garlic starts to sizzle but not brown, about 30 seconds. Add the mushrooms, stir and cover. Cook, stirring occasionally, for 4 minutes.
3. Remove the lid, add the salt and pepper, cook, stirring, until all the liquid has evaporated and the mushrooms start to brown, about 5 minutes. Stir in parsley and serve.
Chefs notes:
If youre in the mood for pasta, use these mushrooms as a base for sauce; add a splash of white wine, 1/4 cup cream and 3 tablespoons grated cheese.