Mushroom Recipes _ Sofrat hadhramia

Mushroom is a type of living organism that os neither animal nor plant. It is characterized by its own lifestyle, and its origin go back to Europe. Mushroom also has many types, some of which are edible and some of which are poisonous and deadly.

Mushroom is a food source that is rich in vitamin D, which is beneficial for the skin and works to strengthen the body's immune system, as it helps in the growth and development of immune cells. Mushroom also has antioxidant properties, which contribute to fighting free radicals that harm cells.

Mushroom is used in preparing many dishes, so we must wash them well when use them in the kitchen and boil them later, then grill or fry them by cutting them or whole grains, depending on what the recipe we are preparing requires. We can use them to prepare various dishes such as creamy mushroom soup, or by adding them to pizza. We have chosen to present a collection that we have selected for you, dear reader, which we can prepare from mushroom.

2 sliced ​​mushrooms.

3 eggs.

1 teaspoon of salt.

2 tablespoons of vegetable oil.

Chopped parsley for garnish.

1 teaspoon of black pepper.

Put the eggs in a bowl, sprinkle with pepper and salt and beat well using a tablespoon.

Heat a tablespoon of oil in a frying pan over medium heat and add the mushrooms and stir until golden.

Add the beaten eggs to the frying pan and stir so that the eggs spread evenly in the frying pan with the mushrooms.

When the first side of the omelette turns golden, flip it over to the other side.

Remove the omelette from the heat and place it on a serving plate, decorating its surface with parsley.

A clove of crushed garlic.

A slice of soft white toast.

Twelve fresh mushrooms.

A teaspoon of chopped fresh parsley.

Salt, white pepper.

One hundred grams of grated mozzarella cheese.

Crumble the white toast bread and put it in an electric blender, add ground parsley, crushed garlic and a pinch of salt and white pepper, and mix the ingredients well until the bread is completely ground.

Stuff the mushrooms with the mixture, and sprinkle grated cheese on top.

Place the mushrooms in the Air fryer tray, at a temperature of one hundred and eighty for five minutes.

Arrange the mushrooms on a serving plate.

Fifty grams of butter.

Three hundred grams of mushrooms cut into thin slices.

Three cups of beef broth.

Two chopped leeks.

Three cloves of minced garlic.

Half a cup of fresh cream.

Salt, white pepper.

A tablespoon of fresh oregano.

Melt the butter in a saucepan over medium heat, and stir the garlic and leeks until they wilt, for about four to five minutes.

Add the mushrooms and oregano and cook the ingredients over high heat and stir for two or three minutes.

Pour the meat broth into the saucepan and stir continuously for five minutes.

Blend the ingredients with an electric mixer until you get a smooth mixture.

Add the cream, white pepper and salt. Leave the soup for another three minutes before serving.

Half a kilo of minced meat.

A can of chopped mushrooms.

Two tablespoons of ghee.

Two cups of rice.

A sprinkle of salt and pepper.

Three cups of water.

A spoon of oil.

Put the ghee and oil in a pot and add the mushrooms, stir and add the minced meat and stir again until the meat is cooked.

Add the water and rice (which must be soaked beforehand), sprinkle pepper and salt and leave the rice on low heat until it is cooked, and serve it in a serving dish.

Two hundred grams of chopped mushrooms.

Two hundred grams of diced beef.

A chopped onion.

A tablespoon of tomato paste (dissolved in a cup of water).

A tablespoon of butter.

Two cloves of chopped garlic.

A teaspoon of salt.

Half a teaspoon of spices.

Two tablespoons of olive oil.

Cook the meat in a pot containing a cup of water over medium heat until cooked.

Add olive oil, butter, garlic, spices, onions and salt, and leave the mixture to cook on the fire for about ten minutes, stirring from time to time.

Add the mushrooms and dissolved tomato paste, cover the pot and leave it on the fire for half an hour.

Remove the mixture from the heat and place it in a serving dish, and you can serve peppered rice on the side.

Two hundred grams of fresh mushrooms.

One kilogram of chicken breast cut into cubes.

Six cloves of garlic.

A cup of yogurt.

Two teaspoons of hot pepper.

A tablespoon of soy sauce.

A teaspoon of coriander seeds.

The juice of one lemon.

A quarter cup of olive oil.

A quarter cup of pickled jalapeno peppers.

A teaspoon of mixed spices.

A teaspoon of garlic powder.

Salt.

A quarter cup of corn oil.

Soak the chicken pieces in a bowl containing (yogurt, mixed spices, garlic powder, and salt) for a whole night.

The next day, wash the chicken pieces and drain them from the water.

Peel the mushrooms and cut them into thick slices.

Place the mushrooms and chicken pieces in a tray.

Mix (soy sauce, crushed garlic, Tabasco, salt, and lemon) and stir and add to the chicken and mushroom tray, add olive oil and corn, sprinkle jalapeno and dried coriander.

Put the tray in the oven and leave it for thirty to forty minutes.

Two teaspoons of olive oil.

Three hundred grams of tortellini pasta.

Two cloves of chopped garlic.

A cup of canned and chopped mushrooms.

Salt.

A cup of water.

Three tablespoons of Parmesan cheese.

A third of a cup of finely chopped parsley.

A teaspoon of pepper.

Boil the tortellini in a pot containing boiling, salted water, according to the instructions on the package.

Drain the tortellini and set aside.

Heat the oil in a saucepan over high heat and add the garlic and mushrooms.

Stir the mixture until the mushrooms become soft, for seven minutes.

Pour in the water, add pepper and salt and stir for about five minutes.

Stop the heat and add the parsley and tortellini.

Pour the mixture into a serving dish and sprinkle Parmesan cheese on top.

Two tablespoons of chopped parsley.

Three cups of fresh mushrooms, sliced.

Two hundred and fifty grams of iceberg lettuce.

A cup of arugula leaves.

Two tablespoons of lemon juice.

Two tablespoons of olive oil.

Cherry tomatoes for garnish.

Pepper and salt.

Put the parsley, olive oil, mushrooms, lemon juice and salt in a bowl and stir.

Arrange the lettuce leaves on a serving plate, then add the arugula leaves and then add the mushroom mixture.

Garnish the surface of the mushroom salad plate with cherry tomatoes.