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Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and chop it finely.
Peel a squash, grate it and cut it into cubes. Peel a squash, grate it and cut it into cubes.
The mushrooms are cleaned of the skin, and both the hats and the tails are cut.
Peel a squash, grate it and slice it.
Add the onion, garlic, carrot and pepper. After it acquires a reddish color, add the chopped mushrooms. let it boil, the mushrooms will leave their own juice. add the potatoes and cook for about 20 minutes, then add the tomato sauce, season with salt and pepper.
500 g chopped mushrooms
2 tablespoons oil
1 carrot, grated
1/2 onion, chopped
3 tablespoons flour
2 cups chicken or vegetable soup
1/2 cup sour cream
Heat the mushrooms in oil over medium heat for 10 minutes.
Add the grated carrot and chopped onion.
Saute the mushrooms with the carrots and onions for 10 minutes.
Meanwhile, prepare the sauce. In a frying pan, lightly brown the flour over medium heat.
Add the vegetable or chicken soup and stir constantly to prevent lumps from forming.
Add the cream and mix.
Leave the sauce on the fire for another minute and turn off the heat. Match salt and pepper.
Garnish with chopped parsley!
4 pieces of boneless chicken breast
a tablespoon of butter or margarine
200 g sliced mushrooms
a can of mushroom soup
a clove of crushed garlic
a quarter teaspoon of dried thyme leaves
a tip of dried, crushed rosemary
salt and pepper to taste
boiled, hot noodles / pasta
In a deep skillet, fry the butter in butter or margarine. Then set aside on a plate and keep the meat warm. Add the mushrooms to the pan, fry them until golden. Add the mushroom soup, garlic, thyme and rosemary. Add the chicken to the pan again. Cover and cook over low heat for 30-40 minutes, stirring occasionally. Taste and season to taste, if needed.
You can also add onions to the composition. serves eating chicken mushrooms with boiled noodles / pasta or on a plate of lettuce or spinach leaves.