Spicy mushroom ciulama

Spicy mushroom ciulama

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We wash the mushrooms and cut them into slices.

Onions and peppers are cleaned, washed and sautéed for five minutes in 3 tablespoons of oil together with the mustard seeds.

Put the sliced ​​mushrooms over the sauteed vegetables, add a little salt, mix and cover the pan. Leave on medium heat, until all the water left by the mushrooms decreases.

Add 250 ml of milk.

In a separate bowl, mix the starch with 1/2 teaspoon of chilli powder and 50 ml of cold milk.

Pour the mixture thus obtained over the mushrooms, mix so that no lumps form and let it simmer until you get a sauce the consistency of a pudding.

Turn off the heat, sprinkle with green parsley and serve with cold polenta.

Good appetite!

Menudo Recipe: Spicy Spicy Soup

Like many authentic Mexican dishes, menudo comes in countless awards. It can be red (made with dried chili) or does not include pork legs or homine (or both or neither) and can be served with bolillos, tortillas or tostadas. But regardless of the preparation, this dish always bears the distinction as a cure for the unpleasant physical effects associated with a night of hard drinking.

Often served with multiple garnishes and salsa, menudo tends to be a labor-intensive enterprise, and for this reason, the preparation stages become frequently distributed among several members of a family or community. The collective nature of the menudo contributes to its reputation as a special dish. Considered a meal in the morning or at least a day, it often appears at the breakfast table on January 1 or in the morning after a wedding or other big celebration.

Rustic mom-and-pop restaurants in Mexico and the southwestern United States often often serve as a weekend brunch item. Chefs usually prepare the soup in the middle of the week, then cool and reheat on Saturday or Sunday, a process that concentrates the soup and intensifies the flavors.

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hat it is smooth, the color varies from immaculate white to off-white, the young mushrooms have the edge of the hat turned inwards, as the hat matures it stretches or takes the form of a hat.

leg it is white, very consistent, the surface is smooth but sometimes rough, cylindrical and full inside, it can reach 10 cm in height and 1-3 cm in thickness.

Slides they are very frequent, at first white, then creamy, close, they cling to the foot, in mature mushrooms the color approaches yellow-ocher.

photo source

Meat it is white, compact, quite fragile, dense, when secreted in abundance a white juice, dense, milky, sticky, with a very hot taste.

10 Shimeji mushroom recipes - light and delicious

Mushroom shimeji is a mushroom much appreciated in oriental cuisine, being constantly prepared with şuyu as a starter or accompaniment in a hot dish. This sophisticated ingredient is delicious and very healthy and you can use it to prepare various recipes.

Shimeji mushroom can be used as a pasta filling, used in sauces, served in the oven, in sequins or even in salads and soups. Below, you will find some varieties of recipes that teach you how to prepare these delicacies with shimeji, all light. You will see step by step how to do it and you can eat without guilt. Check it out and enjoy!

1. Light Shimeji mushroom recipe


  • 200 grams of Shimeji
  • 1 tablespoon coconut oil
  • 1 tablespoon light soy sauce
  • 1 clove of garlic, chopped
  • 3 tablespoons chives.

Preparation method:

Wash the shimejis well under running water and remove the stem. In a pan with coconut oil, put the chopped garlic, add the shimeji and let it bury. When the mushroom is golden, add the soy sauce and mix well. Add the chopped chives and then serve.

2. Shimeji mushroom recipe with savory vegetables


  • 1 cup shimeji mushrooms
  • 1 cup of broccoli
  • 1 tablespoon chopped garlic
  • 1 tablespoon light shoyu sauce
  • 2 chopped olives
  • cloud algae.

Preparation method:

Saute garlic and olives, add shimeji and water and cook for 10 minutes. Add the previously steamed broccoli, garlic, shoyu sauce, chopped seaweed and leave for another 10 minutes. Then serve as an accompaniment.

3. Recipe for mushroom risotto with shimeji mushrooms


  • 200 grams of arboreal rice
  • 1 onion
  • 50 grams of butter
  • 100 ml of white wine
  • 150 grams of shimeji
  • 2 tablespoons shui
  • 200 ml of vegetable potatoes
  • 100 grams of grated Parmesan cheese.

Preparation method:

Wash the onion and butter in a pan. Add the rice to the tree and fry well. After about 5 to 10 minutes, gradually add the stock of vegetables and white wine, boil and mix well until the rice is al dente. When it is in this consistency, add shimeji, shoyu and Finnish with parmesan. Mix well and serve.

4. Light Shimeji mushroom salad recipe


  • 4 cups of shimeji tea
  • 3 tablespoons cracked
  • 3 tablespoons green chives
  • 1 teaspoon oregano
  • salt to taste
  • white vinegar to taste
  • olive oil to taste
  • 1/2 packet of lettuce
  • 1 tomato chopped toast.

Preparation method:

Wash the shimeji in running water, remove the piece from the base and divide it into pieces. Boil a liter of water and put the mushrooms for 5 minutes. Drain and cool well. Add deer, chives, oregano and spices. In a salad bowl, place the leaves, tomatoes, mushrooms in the center and taste with white wine vinegar, olive oil, oregano and salt. Serve.

5. Shimeji mushroom recipe with chicken


  • 500 grams of chicken cube
  • 200 grams of shimeji
  • 2 cloves of garlic
  • 1 teaspoon butter
  • 2 tablespoons shui
  • the green smell to taste
  • 1 pre-cooked sliced ​​carrot.

Preparation method:

Take the chicken to enjoy in a pan butter and garlic. When cooked add the previously washed shimeji and separate into bouquets and let cook. When golden, add the carrot, sauce, a little water and cook quickly. Add a green scent and serve.

6. Pasta recipe with shimeji mushroom sauce


  • salt to taste
  • 1 packet of whole spaghetti
  • 1 pack of shimeji
  • 1 lemon
  • 2 cloves of garlic
  • 1 tablespoon butter
  • 1 cup light cream
  • shoyu to taste.

Preparation method:

Cook the pasta until al dente, set aside. Put the garlic in butter, put the shimeji wash, let it soften, sauté with salt. When golden, squeeze the lemon. Add the soy sauce and bring to a boil quickly. Add the cream. Mix and serve with spaghetti.

7. Light Shimeji mushroom recipe with eggplant


  • 2 eggplants
  • 200 grams of shimeji
  • 1 red pepper
  • 1 onion
  • 50 ml of olive oil
  • rosemary to taste
  • bell peppers to taste
  • salt to taste.

Preparation method:

Cut the eggplant into cubes and soak them in a solution with water and lemon for 15 minutes. Drain, immerse in water, dry well. Cut the plaster and onion into 2 cm cubes. Put the vegetables in a baking dish and spread the olive oil. Arrange the top shimeji and season with salt, black pepper and rosemary. Bake and bake until you worry. Serve.

8. Recipe for Shimeji mushroom soup


  • 2 cups of vegetables
  • 3 branches of fresh dill
  • 3 hooks of fresh thyme
  • 8 mint leaves
  • ½ peppers without fingers well cut without seeds
  • 300 grams of shitake mushrooms
  • 20g dried mushrooms
  • 2 tablespoons dry white wine
  • 2 cloves of garlic
  • ½ onion, cut purple.

Preparation method:

In a large saucepan, add the garlic, onion and black pepper and melt the olive oil until soft. Add dill and thyme branches. Add shimeji cut into strips and saturate quickly. Put the white wine and the stock of boiled vegetables. Let's hurry. Set the salt and cook for 10 minutes. Remove the slots and serve immediately.

9. Light shimeji mushroom recipe in papillote


  • 250g of shimeji
  • juice of 1 lemon
  • 2 tablespoons unsalted butter
  • 5 tablespoons shui
  • 2 tablespoons white wine
  • 2 tablespoons chopped green onions
  • salt to taste.

Preparation method:

Separate the shimejis, discard the thick base and select the bouquets. Rinse well under running water and soak in lemon water for 20 minutes. Drain, wash again, drain and dry on paper towels. Wrap the packages in aluminum foil on a baking sheet. Grease the paper with butter and add shimeji, sake, shoyu, salt and green sequins. Close the paper. Preheat the oven to 180 ° for 20 minutes. Serve with green chives.

10. Shimeji mushroom omelette recipe


  • 200 grams of shimeji mushrooms
  • 4 medium eggs
  • 100 grams of light mozzarella
  • 1 chopped onion
  • 2 cloves garlic, chopped
  • 2 teaspoons vegetable cream
  • 1 teaspoon spicy paprika
  • 1/2 teaspoon black pepper
  • 6 tablespoons green chives
  • 1 baking powder
  • 1 tablespoon cornstarch.

Preparation method:

Wash shimeji and chives. Separate the shimeji and cut it into small pieces, drain, cut the garlic, onion and chives. Leave the oven at 210 ° C. Heat a tinting pan over medium heat with the vegetable cream, mix the onion, garlic, shimeji and leave to stir quickly. Turn off the heat and add the chives, paprika and freshly ground pepper, allow to cool.

In the blender, beat the eggs and cheese for 2 minutes until foamy, transfer the mixture to a bowl, add the starch, baking powder and shimeji. Enter.

Grease with vegetable cream and sprinkle with rice flour, pour the omelette and bake for 25 minutes or until golden brown. Serve.

Mushroom shimeji is a mushroom much appreciated in oriental cuisine, being constantly prepared with şuyu as a starter or accompaniment in a hot dish. This sophisticated ingredient is delicious and very healthy and you can use it to prepare various recipes. Shimeji mushroom can be used as a pasta filling, used in sauces, served in the oven, in sequins or even in salads and soups. Below you will find some

Oyster mushrooms

How are pleurotus mushrooms cleaned and sliced? Pleurotus are sold in bunches of bouquets with a common stem. The bottom of the tail is hard and fibrous so it needs to be cut. The pleurotus mushrooms are shaken and, if necessary, applied with a soft brush.

If they are very dirty, rinse them quickly under running cold water and leave them in a strainer or on absorbent wipes. Then unfold piece by piece and cut the bottom.

In order to obtain the strips, I thought it was easier to break the slices. They break and break very simply and evenly.

Method of preparation

Preparation of pleurotus stew with onions, carrots and pleurotus mushrooms In a pan I heated the oil, I added finely chopped onion pleurotus mushrooms. I hardened the onion for 2 minutes on low heat. I added the mushrooms and let them drop and even brown slightly on one side. This stage takes about 5 minutes. Then I seasoned everything like round salt worm, pepper and paprika paprika.

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I added the sliced ​​carrots and the peppers cut into strips and I sautéed everything for another 5 minutes. I tasted the salt, the spices, I checked if everything was cooked.

If necessary, add more water and let it boil.

Reader Interactions

Larger mushrooms are quite sticky but, in principle, up to carrot pleurotus mushrooms, they also boil. I tested a mushroom and a carrot and they were done.

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  • Он забыл нажать кнопку, которая отключила звук.
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I put out the fire and set the pan with pleurotus mushroom food aside. Also now I put the chopped greens and an optional crushed garlic clove.

Pleurotus mushroom recipes

The pleurotus and onion stew is ready! Serving mushroom food with onions, carrots and peppers - fasting This pleurotus mushroom dish is delicious! Colorful, appetizing, fragrant and extremely tasty!

A very nice kind of fasting. For the garnish you can make a polenta recipe aicidar just as well you can quickly boil a rice, some pasta or make some natural potatoes with parsley and fasting oil - see the recipe here.

If you are a mushroom lover then I also recommend the classic stew recipe or mushroom ciulama - see here. Mushrooms with cream and garlic - see here.

  1. Он мог отключить «ТРАНСТЕКСТ», мог, используя кольцо, спасти драгоценную базу данных.
  2. Pleurotus mushroom stew, Petitchef recipe
  3. Helmets are arthropods and protozoa

As well as a delicacy: mushrooms or other mushrooms with garlic - fasting - see here. It is also worth trying this recipe for eating pleurotus mushrooms with onions, vegetables and tomato sauce - the fasting recipe.

You may also be interested in: Mushroom stew with onion, garlic, tomato sauce and soy cubes - vegan fasting recipe Mushroom stew with onion, garlic, tomato sauce and soy cubes - vegan fasting recipe.

Spicy omelette wrapped in tortilla

Tortilla is a food specific to Mexican cuisine, but consumed throughout Latin America. It has a circular shape and can be prepared from both corn and wheat flour.

The indigenous people of Mexico have been eating tortillas instead of bread since 1500 BC.

In the video below we propose a recipe for spicy omelette, which instead of eating with bread, we roll it into tortillas. Apart from the taste, the advantage of this recipe is that, being rolled, the composition maintains its temperature for a longer period and is much easier to consume.

Unlike the oriental stick, the tortilla is not as rigid, its rolling can be done without being preheated to the flame. Let's not forget that the tortilla is not only tasty, but also much more friendly with the kilograms. A serving contains only 90 calories and is much healthier than white bread.

Mushroom stew (ciulama) for children from 10-12 months

Ciulamaua (food with old payment states on traditional Romanian tables) involves that mushroom dish that has a thick, whitish sauce made of flour and meat or milk juice. Mushrooms are usually mushrooms (white or brown), and when we have, even better are mushrooms or yellows.

In fact, wild mushrooms (be careful, be from safe and verified sources!) Make the stew very tasty. At the opposite end are canned mushrooms, which will never have the same taste and texture as fresh ones.

Mushroom ciulamaua is cooked with meat (often poultry), or without, when fasting or so we like. It goes very well with polenta! And you kiss with dill!

For children in the diversification of the menu, ciulamaua is suitable from the age of 10-12, when mushrooms can be introduced.

Ingredients (for the whole family):

  • 500 g fresh mushrooms
  • 1 onion
  • 2 tablespoons oil
  • salt and pepper
  • chopped green dill

How to prepare mushroom ciulamaua:

Wash the mushrooms under running water, then let them drain.

Cut the mushroom hats into pieces and their legs into rounds.

Heat the oil in a saucepan and put the onion to harden. Not much, just enough to become translucent.

Add the chopped mushrooms and sauté, stirring without putting the lid on. Put a pinch of salt and cover with a lid. Mushrooms leave a lot of juice.

After 10 minutes, take the lid off and leave the stew on low heat to reduce the juice.

Meanwhile, place the teaspoon of flour in a bowl and add the cream.

Mix well, then put over mushrooms to boil. Reduce the fire.

If it thickens too much, you can add a little water.

Straighten the taste of salt and pepper, then add the chopped dill.

Serve with soft polenta.

It is served in the form of coarse puree to children under 1 year of age.

Mushroom ciulama with chicken strips and turmenic

Although I like to cook and I always get more and more intriguing ideas, sometimes the question & # 8230 & # 8221What else to cook? & # 8221 Having no plan for today, I was sure that the visit through the market and shops will it helps me decide, so early in the morning I started looking for ideas.

The mushroom mountain in Auchan brought a smile to my face and I immediately imagined a mushroom ciulama with chicken and turmenic strips, which I gladly put into practice.

I used for ciulama:

a teaspoon of ground cumin

butter and sunflower oil

I cleaned the onions and vegetables and cut them into small pieces, put them in a pan on the fire with a little oil and butter and let them cook over low heat.

I then added cumin, turmeric and the mushrooms cleaned and cut into pieces, I let the mushrooms leave their juice and only then I added a cup of water and let everything boil slowly until the mushrooms were cooked.

I tasted them with salt and a little pepper, then I put a tablespoon of starch in a bowl with cooking cream about 70-80 ml, I mixed well to dissolve the starch and I put everything in the pan and let it give a boiling.

Starch, (unlike flour that thickens and cooks at 70 degrees), cooks at 90 degrees, so it's good to let the food boil for a few minutes until you put out the fire.

At the end I added a few sprigs of chopped green parsley for extra freshness.

I cut the chicken breast into 1 cm strips, marinated it for a few hours with soy and turmeric sauce and then I fried the meat strips one by one in butter and a little oil, until they were nicely browned.
For serving, I chose to put the chicken on top, taking advantage of its beautiful and appetizing color, to have a contrast on the plate, the ciulamau being white.

How to save a food that is too salty or too spicy

You know the saying: nothing is better than salt in dishes. But when there is too much salt (or as the case may be pepper, hot peppers or other spices) in the dishes, your food becomes a good tragedy to throw away. But there are "emergency" tricks to resuscitate her and save her from this end.

Remember, first of all, that any good food is based on balance of tastes : salty, sweet, sour and bitter, which should complement each other, without holding supremacy. You should start with this secret when trying to bring a "failed" food back to the waterline.

Normally, you can restore this balance with a few sweet ingredient (sugar, honey) or acids (lemon, vinegar). You can produce another rebalancing through dilution . If we are talking about soup or food with sauce, then add water or concentrated soup, milk or cream (as appropriate and according to the recipe). By increasing the volume you will leave more room for diluting the spices.

It is true that in some cases, such as a pilaf or a salad, you can not add extra fluids without spoiling the food, so you can use increasing the volume of ingredients. Add more rice or more vegetables to take in the excess spices.

dairy are the best way to neutralize capsaicin in hot peppers. This is because dairy products contain casein, a compound that dissipates capsaicin. So a tablespoon of sour cream or yogurt can work wonders in your spicy sauce.

In a food that is too spicy you can add nuts or other oily seeds i (if the recipe allows the combination of taste) or avocado to extinguish the power of spices.

A pretty popular trick says that a potato or a few slices of apple added to soup or food will absorb excess salt. Boil them with the food for 10 minutes and remove them before serving.