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Chicken with pleurotus mushrooms

Chicken with pleurotus mushrooms

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I boiled a chicken, without head, legs and chest, for a clear soup. Having such good meat, I thought how good a mushroom paprika would work. Of course, my conscience whispered to me: a lot of sour cream, flour, frying. I simplified the preparation and I reached the chicken with pleurotus. Still delicious, but much lighter. I was looking for something about the pleurotus mushrooms, I wanted the scientific name. I was delighted by how many health benefits they have:

Asian style pleurotus mushrooms

Pleurotus mushrooms in Asian style is a delicious and quick recipe that will be to the taste of those who love these mushrooms or Asian cuisine.
For Asian style pleurotus mushroom recipe you need a few ingredients, and the preparation is quick and easy. Oyster sauce can be found in almost all supermarkets.
If you liked the recipe pleurotus mushrooms in Asian style, try Asian chicken, wok chicken or quick Asian recipes.

Maria Pop recipe: Chicken fillet with pleurotus mushrooms

We start to boil 4 eggs for 15 minutes, maximum 20. We clean the carrots, cut them into 4 and boil them for 15 minutes. We add the soaked bread with the 2 finely chopped onions and then we put them in a blender to reach the consistency of a dough.

We put the pleurotus mushrooms in 10 ml of oil together with the garlic (according to taste, I put a small puppy). Add the minced chicken, onion paste and bread over the minced meat, then the finely chopped parsley and an egg, salt, pepper and paprika to taste, then mix well by hand, spread the mixture on a transparent foil and place eggs on the edge of one end of the dough. cut into cubes, along with carrots and pleurotus mushrooms, roll the foil to cover the entire filling. Then put it in the oven for 10 minutes on high heat and 30 minutes on medium heat.

It can be served with beets or horseradish paste. I wish you beautiful holidays with your loved ones!

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1 kg of pleurotus fungi
500 g cream for cooking
1 onion
6 garlic cloves
1 jar of donuts in vinegar
3 carrots
2 celery
1 parsley root
1 parsnip root
2 yolks
the water

Cut the rooted cubes, and leave the onion whole (throw it away after boiling), put them in a large pot and pour 6 liters of water. Meanwhile, wash the pleurotus mushrooms well, cut them finely and put them in the pot. Let it cook for about 30 minutes. In the last 5 minutes, add the sliced ​​donuts and the crushed garlic as for the mujdei. Mix separately the beaten egg yolks with the cream, take 2-3 tablespoons of juice and put them in the cream, homogenize and pour, in a thin thread, into the pot. Taste and season with salt and pepper Radauti soup of pleurotus mushrooms. Leave for 10 minutes and turn off the heat.

Ingredients needed recipe for eggs with mushrooms:

  • 200 gr pleurotus mushrooms
  • 2-3 eggs
  • 150 gr cream
  • 1 green onion
  • half bell pepper
  • hot peppers (optional)
  • salt, pepper, paprika
  • oil

Heat a frying pan with a drop of oil and lightly fry the chopped mushrooms with chopped onion for 5 minutes. We give a pinch of salt and a pinch of pepper. We stop a little green onion for garnish, at the end. Once the mushrooms have hardened, add the diced bell peppers and a few slices of hot pepper (only if you eat hot). Calm everything for another 2-3 minutes.

Add the cream and mix. Let it boil gently for 2-3 minutes, make 2 places with a spoon and put the eggs. We put a lid on the pan, to make the heat and steam the duty of cooking eggs. When the eggs are ready, take the pan off the heat and garnish with green onions and paprika.

This portion of eggs with pleurotus mushrooms is very tasty with fresh bread or (for polenta) with cold polenta.

Ingredients for the recipe for chicken with mushrooms and garlic, in the pan

  • 1 kg of boneless chicken legs
  • 500 g of mushrooms
  • salt
  • pepper
  • thyme
  • oil
  • 4-5 cloves of garlic
  • optional: a few slices of hot pepper

Chicken stuffed with mushrooms


Step 1: marinated chicken 30 min

The chicken I bought from a hypermarket was in the category that reads: "grown with 100% vegetable food in open spaces”. And it really was a difference in taste. The meat was sweet, and that chicken smell was missing.
If you have a source of "country chicken" is even better.

In a large bowl I prepared the marinade: about 100 ml of olive oil + juice from a lemon + 1 teaspoon salt + a teaspoon of nutmeg and thyme

Grease the chicken well by hand and inside and on top. Leave in the fridge for minimum 30 min. It's just as good overnight.

The role of the lemon is to fry the meat and I have achieved my goal, but next time I will try to use the grilled chicken marinade recipe that gives a special taste to the sauce at the end.

Step 2: preparation of the filling

In a large enough pan put 50 ml of olive oil and add one by one the vegetables prepared as follows:
1 chopped onion
carrots cut into rounds as finely as possible

With the help of the food processor, the preparation of vegetables goes faster.

We chew continuously onions and carrots until it acquires luster and develops its aromas.
Then we add and mushrooms drained liquid beforehand.

It's time to add: a teaspoon and a half salt, a teaspoon of ground coriander, pepper to taste.
We put a cup of water or white wine and the lid on for 10 minutes or until the liquid drops completely.

After we have stopped the fire we add 6-7 crushed garlic cloves and a bunch of parsley finely chopped. Stir and replace the lid.

The composition remains to cool until we prepare our chicken.

  • 250 g mushrooms (I used champignon)
  • 500 g boneless chicken, breast or thighs
  • 3-4 cloves of garlic
  • 500 g baby spinach and or any other salad leaves
  • 100 g olives, I used green olives, without seeds
  • 1 tablespoon brine capers (drained)
  • 1 green onion
  • 2 sliced ​​cucumbers
  • dill, parsley, thyme
  • optionally, croutons or pieces of flavored breadsticks
  • 2 tablespoons cooking oil, butter or other fat
  • salad dressing: 2-3 tablespoons oil, 4-5 tablespoons lemon juice, or any other acidic ingredient you like, vinegar, pomegranate molasses, balsamic vinegar reduction etc.

First of all, we prepare the meat. If you have it left over from a grill or other dish, all the better, save time.

Depending on your taste and mood, boil the meat with some spices or grill it or in a pan. I prefer the latter option. Once cooked, let it rest or drain if you have cooked it.

During this time, cut the mushrooms into slices.

Put in a pan with 2-3 tablespoons of oil or butter, or both, crushed or sliced ​​garlic cloves. Do not heat the pan beforehand, as the oil heats up, the garlic will give off its flavor and will not burn.

When the oil is heated, put the mushrooms and let them harden until the water evaporates from them and browns slightly. The taste will be more intense if we brown them a little. Sprinkle with a pinch of salt, pepper and thyme.

As soon as the mushrooms are ready, turn off the heat and add half of the baby spinach leaves over them. Stir, soften slightly and leave a subtle aroma.

Pleurotus stew with polenta

Today we make a fasting dish that we used to make quite often, a pleurotus stew with polenta.

It is so tasty and healthy at the same time suitable for both fasting days and vegetarians. From just a few simple ingredients and available to anyone you can prepare a good stew to lick on your fingers to the elbows.

Pleurotus mushrooms are also known as beech trout, black trout or sky trout. There are different species of Pleurotus, being native to Europe and Asia. Their color varies from white, yellow, brown to some shades of pink. They can be prepared by boiling, frying, baking or simmering and can successfully replace meat.

In addition to essential proteins, they also contain fiber and vitamins, including B1, B3 and B12, folic acid, unsaturated fatty acids and much more. So they are very healthy and must be included in the daily diet.

Stay tuned for the list of ingredients, but also for the simple way of preparation, and lunch or dinner will be ready in less than half an hour.

For many other fasting recipes, go to the fasting recipes section, click here or on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Stew ingredients:

  • 500 g pleurotus mushrooms
  • Half a bell pepper
  • A small yellow onion (150-200 g)
  • 3-4 cloves of garlic
  • 150 ml dry white wine
  • 150 g tomatoes in broth
  • 1 teaspoon paprika
  • 50-70 ml vegetable oil
  • A bunch of parsley
  • Salt and pepper to taste

Ingredients for polenta:

Method of preparation:

Peel the onion and pepper and cut them into slices.

Peel the garlic and finely chop it

Cut the pleurotus mushrooms into thicker slices.

Put the onion, pepper and garlic to harden with a little salt and oil, until it softens a little.

In a hot pan with a little oil, cook the pleurotus mushrooms over high heat until they are nicely browned, stirring constantly in them so that they do not burn.

We combine the composition of mushrooms with that of onions,

add spices, tomatoes in broth, wine and simmer over low heat. If necessary, we can add a little more water. Boil for about 7-8 minutes.

While the water is boiling, we take care of the polenta and put the water with a little salt to boil in a pot. When it reaches the boiling point, add the cornmeal in the rain and mix vigorously so as not to form lumps.

Video: Τηγανιτά μανιτάρια πλευρώτους!! (September 2022).


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