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Mushroom food with potatoes

Mushroom food with potatoes

It is such a good and consistent food. I thought well before making this combination, that I thought not to fail with it, not to displease my family, but it was to everyone's liking.

  • 2 small jars of chopped mushrooms
  • 5 suitable potatoes
  • 1 onion
  • 2 green onions
  • 2 carrots
  • 300 gr peeled tomatoes in tomato juice
  • salt
  • pepper
  • paprika
  • 3 tablespoons oil
  • 1 tablespoon tomato paste
  • green parsley

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Mushroom food with potatoes:

We wash the mushrooms well and drain them.

We clean, wash and cut the potatoes into suitable cubes.

We clean the onion and finely chop it, and we cut the green one into slices.

We peel the carrots, we pass them through the large grater, we peel the peeled tomatoes.

Heat the oil in a saucepan.

Put the mushrooms, carrots and onions.

Simmer for 2-3 minutes, then add the potatoes and green onions.


Mix well, leave them on the fire for about 2 minutes, then add enough water to cover them all.

Sprinkle with salt, pepper and paprika.

We match the fire and let it boil.

After about 10 minutes, let go of the tomatoes. Stir occasionally.

When the juice has dropped enough and all the vegetables are well penetrated, add the tomato paste.

We spin the food and let it boil for a few more minutes. We like to see if it still needs to be seasoned.


Remove the pan from the heat, let it cool a bit, then serve with chopped green parsley on top.

Enjoy your meal!


FELUL I

Mushroom soup & # 8211 fasting mushroom food

  • 200 g of mushrooms
  • ½ tablespoon of vegetable oil
  • 2 cloves of garlic
  • a small piece of ginger
  • ¼ onion
  • 700 ml of water
  • ½ teaspoon ground black pepper
  • 1 teaspoon soy sauce
  • salt to taste
  • ½ bouquet of green onions.

Rinse the mushrooms, cut them into strips or cubes. Put the chopped garlic and ginger in a saucepan with hot oil. Stir, add chopped onion and cook for 1 minute.

Then put the mushrooms and fry them for 2-3 minutes on medium heat. Pour into the water and mix. After 5 minutes, add pepper, soy sauce and salt.

Slowly reduce the heat, cover with a lid and cook the soup for 15-20 minutes. Add chopped green onions at the end.

Cauliflower soup and pumpkin & # 8211 fasting cauliflower food

  • Cauliflower & # 8211 180 g
  • Pumpkin & # 8211 115 g
  • Water & # 8211 1.2 liters
  • Onion & # 8211 100 g
  • Carrots & # 8211 80 g
  • Potatoes & # 8211 230 g
  • Tomatoes & # 8211 180 g
  • Salt to taste
  • Ground pepper to taste
  • Garlic & # 8211 1-2 puppies
  • Parsley & # 8211 to taste
  • Vegetable oil & # 8211 2 teaspoons.

Divide the cauliflower into flowers and soak them in salted water for 15-20 minutes to prevent the insects from entering the soup. Then rinse under running water.

In boiling water, put the potatoes, cut them into medium cubes or slices and cook for about 7-10 minutes (depending on the type of potato). Meanwhile, cut the onion into small cubes, carrots into thin circles or semicircles and fry for 5-7 minutes until the vegetables are soft. Don't forget to mix.

While the vegetables are cooking in the pan, cut the zucchini into medium cubes. In the pan with the fried vegetables, put the diced zucchini and cauliflower.

Bring to a boil, add salt to taste and cook for 3 minutes. After 3 minutes, add ground pepper and tomato pulp, grated. Or, as an option, a tomato can be cut into pieces.

Cook 5-7 minutes from the time of boiling. 2 minutes before the end of cooking, add the chopped garlic and parsley.

Vegetable soup with beans and corn & # 8211 fasting bean meal

  • 2 tablespoons olive oil
  • 1 red onion
  • 1 clove of garlic
  • salt to taste
  • ground black pepper & # 8211 to taste
  • 2 medium carrots
  • 1 bell pepper
  • 4 teaspoons ground cumin
  • 2 teaspoons ground red pepper
  • 300 g canned corn
  • 600 g canned beans
  • 900 ml of water or vegetable soup
  • ½ parsley connection
  • spices to taste.

Heat the oil in a saucepan over medium heat. Add chopped onion and garlic, lightly season with salt and pepper. Fry for a few minutes, stirring occasionally.

Add the chopped carrots and peppers, as well as the cumin and pepper. Cook for 7–9 minutes until vegetables are tender. Put the corn and beans in a saucepan and pour water or vegetable broth.

Bring to a boil, reduce heat and simmer for about 20 minutes, until beans are soft. Remove the soup from the heat.

Grind half of the soup with a blender and mix with the other half. Sprinkle with chopped parsley and spices.

Spicy soup & # 8211 frozen frozen spinach food

  • Lenses & # 8211 1.5 cups
  • Frozen spinach & # 8211 200 g
  • Olive oil & # 8211 1 tbsp
  • Turmeric & # 8211 1/2 teaspoon
  • Paprika & # 8211 1/2 tbsp
  • Cumin & # 8211 1/2 teaspoon
  • Cinnamon & # 8211 1/4 teaspoon
  • Salt to taste
  • Ground black pepper to taste
  • Water & # 8211 2.5 cups.

Mix the spices (except salt and pepper) in a plate. Rinse the lentils, let the water drain. In a small but deep saucepan (about 1.5-2 L), heat the olive oil, sprinkle with spices.

Cook, stirring, for 1 minute. Pour the lentils into the pan, mix well. Cook for 1 minute. Then pour water, salt, pepper over the lentils and bring to a boil. Cook under the lid for about 10 minutes. Cut the spinach.

Put the spinach in lentils, stir. Cover, take the pan off the stove and leave for 5 minutes.

Pumpkin soup with ginger and seeds & # 8211 fasting food for diabetics

  • 800 g pumpkin
  • 2 medium onions
  • 4-5 cloves of garlic
  • fresh ginger root & # 8211 3 cm
  • 2 teaspoons olive oil
  • 1 tablespoon turmeric
  • salt, freshly ground black pepper
  • 20 g peeled pumpkin seeds for serving.

Peel a squash, grate it and squeeze the juice. Cut the pulp into small pieces. Peel the onion, garlic and ginger, chop well. In a pan, heat the oil, put the onion, garlic and ginger, fry them for 5 minutes.

Add the pumpkin and fry for 5-7 minutes. Sprinkle with turmeric, salt, pepper. Pour over the contents of the pan 800 ml of cold drinking water, bring to a boil over high heat, reduce heat to low, cover with a lid and cook until zucchini is soft, 20 minutes.

Beat the soup with a blender until smooth. Put the pumpkin seeds in a lightly heated pan and fry over medium heat, stirring for 4 minutes. Serve the soup sprinkled with fried seeds.


Cabbage dish with mushrooms

If you have never tried the combination of cabbage and mushrooms, you must prepare this simple, quick and fasting meal at least once. It can be made with fresh cabbage or sauerkraut, but you should keep in mind that pickled cabbage can be too sour and it should stay in cold water for a while. You can also use any kind of mushrooms you like for this recipe.

  • 1 sauerkraut or fresh
  • 300 g mushrooms
  • 1 onion
  • 1 carrot
  • 150 ml broth
  • 2-3 tablespoons oil
  • salt
  • pepper
  • Bay leaves
  • dill for decoration

Leave the cabbage in cold water if it is too sour. Drain the cabbage and cut it into small pieces.

Finely chop the onion and grate the carrot. Peel a squash, grate it and slice it. Put a few tablespoons of oil in a bowl over high heat and sauté the onion and carrot with salt and pepper.

Add the cabbage, bay leaves and simmer. Add the broth or tomato paste. When the cabbage is almost cooked, put the mushrooms, they only need a few minutes to cook.

Finally, after the cabbage and mushrooms are hardened and the sauce has subsided, turn off the heat and add freshly chopped greens.

Serve with bread or polenta. Good appetite!

You have to see it too.


Mushroom dish in tomato sauce with potatoes

Preg & # 259te & # 537ti a & # 537a:
1. Peel an onion, wash it and chop it gently. The red pepper is cut into cubes, and the carrot is cut into slices. In a frying pan, heat the oil, add the cooked vegetables and cook for 3-4 minutes. Add a can of 259 / a can of half water and water to a boil. Roast the tomatoes until they are slightly thicker and release them in the pan. On medium heat, simmer for 5-7 minutes. Season with salt, dried basil and hot sauce. Finally put the wine, the parsley and the chopped green onions and pull the pan off the heat.

2. Wash the mushrooms well. Put them in a saucepan with water, sprinkle with salt and pepper and boil for 30 minutes, then drain. Peel a squash, grate it and squeeze the juice. Put the mushrooms in the prepared sauce and mix well.

3. Pour everything into a ceramic bowl, then add the potatoes. Cure the garlic, grind it and let it go. Cover the pot with a lid and place it in the oven. You turn on the fire and the food goes down as much as we want, but the preparation is well done.

It is served as a fasting preparation, with blackberries or can be eaten as a garnish.

Re & # 539et & # 259 by Roxana Ciobanu, F & # 259lticeni, Suceava County

6 por & # 539ii & ndash Preparation: 60 minutes
Baking: 45 minutes


Wash the cabbage leaves and simmer for about 30 seconds in boiling water, then place in cold water, then drain.

For the filling, clean the mushrooms and wash the carrots, celery and thyme. Peel the garlic and chop the mushrooms using a food processor.

Peel the carrots, celery and onion and cut into cubes. Thyme leaves break.

Heat 5 tablespoons of oil in a pan, fry the mushroom mixture together with the prepared vegetables. Quench with Madeira wine, then add oatmeal and breadcrumbs and bring to a boil.

Season with salt and pepper, leave to cool, and finally add the egg.

The mixture is distributed on the cabbage leaves and roll each cabbage leaf. Tie each roll with thread.

Heat 3 tablespoons of oil in a saucepan, fry the rolls on both sides for about 2 minutes. Pour the soup and boil everything over medium heat, with the lid on, for about 20 minutes. In the meantime, they'll be back once.

For the puree, peel and wash the potatoes. Boil in salted water for about 15 minutes. The milk is boiled with nutmeg and the boiled potatoes are crushed with a press. Add 2 tablespoons of butter and mustard and season with salt.

The Brussels sprouts are washed, each broken into sheets and fried in the rest of the butter, in a pan. Season with salt and pepper.

Cut the rolls in half and serve with Brussels sprouts and mashed potatoes.


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Beef with beer, garlic, potatoes, mushrooms and other vegetables & # 8211

Beef with beer, garlic, potatoes, mushrooms and other vegetables & # 8211 in the pan. Simple recipe for veal or beef stew with beer and vegetables: potatoes, mushrooms, carrots, onions, etc. How to make beef in a pan with blond or black beer? Food recipes. Recipes with beef, veal, beef. Stew recipes.

A simple recipe for low-fat beef or veal with delicious beer sauce and many tasty vegetables: potatoes, onions, carrots, mushrooms. A kind of stew with low sauce and very tender pieces of beef. It looks like the famous Belgian national dish called "carbonade flamande" or Irish stew (Irish Stew) only that they are made with black beer.

I cook beef, veal or beef quite often and I like to do it in different ways, depending on the piece I have at the moment. Most often I use beef broth with bone that I turn into clear soup in which noodles or fluffy semolina boil (see here) and we eat the meat as such (quickie) accompanied by Peasant potatoes with hardened onions (see here) or natural potatoes (see here) and a S.O.S at choice: of cherries, of horseradish, of tomatoes and so on

The pieces of meat are not cooked the same because they have different textures. Otherwise we cook a tender beef or pork tenderloin, otherwise a hard leg and otherwise a cutlet or other weaker piece.

Here's how I made a stewed beef stew (large piece) in the oven with wine and vegetable sauce & # 8211 extra tender came out & # 8211 the recipe here.

This time I had a piece of not very tender beef that I decided to cut into smaller pieces and cook in the pan. This beef dish with beer and vegetables turned out great!

The beer I used is a blonde one but it works very well and a black one as it is used at Flemish carbonate, stoofcarbonade or vlaamse karbonade as well as at irish stew (Irish stew). Children can also eat this stew because the alcohol in the beer evaporates when cooked. The vegetables I chose were carrots, onions, garlic, mushrooms and potatoes. Basically, we also have a garnish cooked with the meat, in the same pan.

From the quantities below results 4 good servings of beef with beer, garlic, potatoes, mushrooms and other vegetables & # 8211 in the pan.

  • large crushed black pepper (or ground)
  • dried chili flakes
  • granulated garlic (or crushed dried garlic flakes)
  • 3 tablespoons oil
  • 300 g fresh mushrooms
  • 2 tablespoons oil
  • 3 large white or red onions
  • 4-5 cloves of garlic
  • 300 ml drink
  • 3 medium carrots
  • 750 g potatoes
  • salt pepper
  • sweet paprika
  • chopped greens - green parsley

Baked potatoes with mushrooms. Simple and delicious recipe

Baked potatoes with mushrooms, a simple and delicious combination, easy to prepare, which can be served as such or garnish.

We just need a little time to prepare the ingredients. Then we put them together in a heat-resistant form and put them in the oven.

The simpler and easier it is to prepare, the better it turns out.

And an even simpler recipe, also with potatoes and very tasty recipe for baked potatoes

But find on the blog an interesting collection of potato recipes, where you can get inspiration from.

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How to cook potato with mushrooms:

We wash the vegetables, clean them and cut them. Cut the potatoes into cubes, and cut the mushrooms and onions first in half, then slices. Cut the pepper, carrot and celery into cubes.

In a saucepan with 3 tablespoons of hot oil, put the onion, celery, pepper and carrot. Bake for five minutes and then add 250 ml of hot water. Let it boil for 15 minutes, then add the potatoes, broth, salt and pepper. Boil for another 15 minutes.

Fry the mushrooms in a pan with the rest of the oil until lightly golden.

Put the potatoes and mushrooms in a heat-resistant dish (clay pot) and put in the oven for 30 minutes.