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Grilled garlic mushrooms

Grilled garlic mushrooms

Clean the mushrooms and remove the legs.

The legs are chopped or cut into small pieces and you can make something else out of them or you put them cut in the freezer and use them another time, I always do that.

The clean mushrooms are washed well and salted, peppered and powdered and with garlic powder (depending on how fragrant you like it) they are put in a grill pan with a little oil and soy sauce (it gives a great aroma to the soy sauce ) let it fry on both sides.

The first time they are put with the hat down, that is, with the belly down, after which they return, otherwise all the good juice remains in the tray.

Peel the garlic and grind well then mix with salt and mix well

add a little oil as for mayonnaise then add water if it is fasting or sour cream if it is not fasting and green parsley.

Serve both hot and cold, plain or with a garnish of rice, potatoes, or even a piece of fried meat with mushrooms, if it is not fasting.

If not all the mushrooms fit in the tray once, put the soy sauce on the second time again, but without oil.

They're great, at least that's my opinion

the mushrooms are great orcium would have cooked them

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(5 points / total votes: 62)

Lucia 3 years ago - January 20, 2016 12:22 PM

Re: Baked mushrooms with garlic

Yes, I really like mushroom recipes.

Anamaria 3 years ago - 20 January 2016 23:17

Re: Baked mushrooms with garlic

I like mushrooms, cooked anyway and I even prepare a kind of mushroom every week. I will definitely try this recipe too, especially since the oven does all the work.
One question - do mushrooms not wash? I wash them thoroughly, in a strainer, under a strong stream of cold water. I know I absorb water, but I couldn't cook them without washing them well. Sand or compost is often seen on them. And I even clean them, if they're bigger.

Ioana 3 years ago - January 21, 2016 07:29

Re: Baked mushrooms with garlic

I wipe them with a damp napkin until they are clean, so you don't see any traces of dirt. I never clean their skin. At one time I also passed them under a rapid jet of water but they seem to remain watery. The lemon that I squeeze in the water also has the role of disinfection, not only of antioxidant.

Grilled eggplant

Summer is the season of barbecues. And how about frying some vegetables? It would be very good, but even some meat next to them doesn't hurt, says the husband :). I go back to the vegetables and I write that the grilled eggplants are delicious with garlic garlic on top :). The recipe is very simple, all you have to do is have a barbecue, but in case of crisis, use the stove grill with confidence.

1. Cut the eggplants into not very thin slices, say about 0.5-1cm thick. Put salt on them and let them drain in a strainer for 10-15 minutes.

2. Peel the garlic and mash it well with salt. Add a little oil and set aside.

3. Wipe the eggplant slices with a paper napkin or simply dab them and then grease them with oil. If you have olives it would be great if not sunflower oil as we were not born using only olive oil :).

4. Fry the eggplant slices quickly on the hot grill and then take them out on a plate.

Serve with garlic sauce and green parsley on top.

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Creamy mushroom sauce with sour cream and garlic is a very simple and very quick sauce recipe that can accompany any type of steak, brine, slices, meatballs or pasta.

Creamy mushroom sauce recipe with sour cream and garlic it is very tasty and can be prepared even by a beginner in the kitchen. It does not require complicated ingredients or special preparation techniques.

It is important to use good quality cooking fat cream. The final taste of this sauce and the flavor it brings to the food it accompanies depends on this.

I often used it next to chicken schnitzel with mashed potatoes, next to cordon bleu, baked chicken steak, grilled pork but also to accompany a portion of pasta.

If you want to see how you can prepare a good chicken schnitzel, with tender meat, without being dry as a shoe sole, I invite you to click here to read the recipe. You can find the blue cord recipe if click here.

I leave below two pictures that will speak for themselves about the associations we have made over time, because this creamy mushroom sauce with sour cream and garlic it is one of the most prepared sauces in our house.

A sauce can complete the taste of a food. For the most part, meat can look fada without a salad or sauce.

Chicken and fish in particular need juices to bring juiciness.

Another reason why you need sauce on your plate is that it brings a big plus from an aesthetic point of view.

In the end, a food attracts us first of all for the way it looks, then for the smell, and the taste comes only at the end.

In other words, pasta without sauce has no charm.

The good part about this creamy mushroom sauce with sour cream and garlic is that it can be prepared in advance and only heated and placed next to food or pasta.

Now I leave the list of ingredients and how to prepare for creamy mushroom sauce with sour cream and garlic:


(the quantities below are enough for 250 g of pasta)

500 g medium mushrooms

400 ml sour cream for cooking

To prepare the creamy mushroom sauce with sour cream and garlic, we started by cleaning the mushrooms. I washed them with very little water, then let them dry completely.

After they dried, I cut them into slices while I melted the butter over low heat and sautéed the sliced ​​garlic. You can also chop it into cubes.

After 30 seconds I added the onion and sautéed it until it softened and became glassy. I added the sliced ​​mushrooms and sautéed them until they left no liquid.

I extinguished with wine, let it evaporate, stirring during this time in the pan, then I added salt and freshly ground pepper. I poured the cream for cooking and let it boil over low heat until the volume dropped by half and it thickened.

Do not rush, this happens in 10 minutes (max 15) and you have to stir from time to time.

After I stopped the fire I added the green parsley and mixed.

So simple and so good!

You will definitely impress your family and friends with this creamy mushroom sauce with sour cream and garlic. This may be the detail that changes the taste.

I wish you more cooking and I would be happy for you to send me pictures of your dishes.

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Grilled Pleurotus mushrooms

Wash the mushrooms well, cut the tails (they are too hard and do not grill well), leaving only the hat. These are drained.

Meanwhile, prepare the sauce:
Crush the garlic and rub with salt and oil. Gradually add the rest of the ingredients in turn: mustard, paprika, hot paprika, pepper to taste (I put very little) and sugar. Mix everything well and then add a little on each mushroom and spread on its entire surface. This procedure is repeated on all mushrooms.

Place the mushrooms on top of each other in a bowl, cover with foil and refrigerate for about an hour.

After I took them out of the fridge, they are placed on the hot grill with the filaments up, at the right heat. Leave for about 7 minutes on one side and 7 minutes on the other side.
When they have browned, take them off the grill and serve as a garnish or even as a main course at a fasting table.
It can be optionally added to mujda.
Good appetite.

  • 500 gr mushroom mushrooms
  • 4 cloves of garlic
  • 1/2 teaspoon salt
  • 1 teaspoon of paprika
  • pepper, thyme
  • 3-4 tablespoons of olive oil
  • fresh parsley

We wash the cleaned mushrooms and cut them into slices and then we put them in the pan in which we heated the olive oil.

We leave them on the fire for about 15 minutes, until the liquid they leave decreases, then we salt them, sprinkle the paprika, thyme, pepper and crushed garlic.

Stir to spread the flavors, turn off the heat and add the chopped parsley. Good job and good appetite!

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1 carrot, 1 pepper, 1 onion, 500 g of mushrooms, 2 cloves of garlic, 2 tablespoons of tomato sauce, 1 egg, 1 teaspoon of paprika, rosemary, oregano, pepper, 1 half teaspoon of salt

Using a robot, or on a grater, mix all the ingredients until a paste is formed. Match the salt. Then form thin burgers from the mixture and place them on the hot grill, 3-4 minutes on each side. Serve as such with a tomato salad, or in buns with mayonnaise and garlic sauce. Good appetite!

Portobello with garlic and grilled polenta

A recipe of Italian origin, these mushrooms sautéed in olive oil and flavored with garlic and parsley are a real vegetarian delicacy. If you add a few more pieces of polenta, enriched with Parmesan cheese and grilled, you will get a real feast. Mushrooms portobello, more popular in the United States and Western Europe than in our country, are part of the same family as the white cultivated mushrooms, but have a richer taste.

[type] If you give up parmesan and you are not banned from oil, you can get a fasting delicacy [/ type]

Preparation time: 45 minutes


  • 6 portobello mushrooms
  • 4 tablespoons olive oil
  • 4 cloves of garlic
  • 6 tablespoons chicken or vegetable soup
  • 2 tablespoons dry white wine (optional)
  • 80 grams of corn
  • 2 tablespoons parmesan
  • 2 tablespoons chopped parsley
  1. Make a polenta in 400 ml of water with a little salt and 80 grams of corn. After the polenta has boiled (about 5 minutes), add the Parmesan cheese and pour it into a bowl greased with a little oil (preferably square or rectangular).
  2. Allow the polenta to cool and place in the cold.
  3. After it has cooled, cut the polenta into thick slices with a finger and let it catch a little crust before putting it on the grill.
  4. Remove the mushroom stalk and cut the hats into thick slices (8-10 millimeters).
  5. Peel a squash, grate it and squeeze the garlic.
  6. Heat the oil in a deep frying pan.
  7. Add and sauté the mushrooms until golden brown.
  8. Add the garlic and sauté for another 30 seconds.
  9. Quench with chicken broth and, optionally, white wine.
  10. Leave the pan on the fire for another 2-3 minutes, add the parsley and season with salt and pepper to taste. Remove the pan from the heat and cover so as not to lose the juices.
  11. Fry the pieces of polenta on the grill. Be careful not to move the pieces of polenta on the grill until they have caught a crust.

Serve the sautéed mushrooms with the grilled polenta. If you are not fasting, a white wine, fresh and fruity, is a perfect companion.

How to grill turkey

So, with the whole heel, cleaned of matte, get to work. After washing it, sprinkle with a lot of sea salt and leave it on a plate for a few tens of minutes, to get a little salt. Then wipe well with paper towels. Grease with olive oil and salt again.

It is assumed that in the meantime you made the fire and heated the grill. At two kilograms, the heel is 4-5 cm in the middle. Ten minutes on each side, at a medium to high heat, should produce a perfectly prepared turkey. The challenge is to return it, for which you will need the above-mentioned spatula and a kitchen tongs, which you are supposed to have in the kitchen if you want to cook recipes from this site. Metal pliers with hard silicone heads (usually black, the colored ones withstand higher temperatures but are soft and you lose the goods between the pan / grill and the plate & # 8230).

Garlic turkey goes perfectly with new potatoes fried in an oil bath and young garlic sauce. But if you want something finer and more delicate, grilled asparagus does the job.

Marinating vegetables

The marinade prevents dehydration of the grilled dishes and gives them a refined taste. Particularly suitable is a mixture of high temperature resistant olive oil and peanut oil, vinegar, as well as greens and spices, including thyme, rosemary, marjoram, garlic or ground chili.

Vegetables can spend a quiet hour in the marinade at room temperature before landing on the grill.

Careful: do not put salt on vegetables until after grilling, otherwise they will dehydrate!