Traditional recipes

Mushrooms with white sauce and dill

Mushrooms with white sauce and dill

Clean and wash the mushrooms, then boil for 15 minutes in boiling water with a tablespoon of salt.

Separately, clean the onion, cut it into small pieces and cook until soft.

Remove and drain the mushrooms, then add over the onion and let it cook lightly.

Melt the butter, add the sifted flour and warm milk, stirring constantly. Add salt and pepper, then sour cream and chopped dill.

At the end, mix the mushrooms with the white sauce and turn off the heat.

We served it with baked chicken legs and baked pepper salad.

Spreads with white mushroom sauce

Prepare a thicker white sauce from flour, butter and milk. Heat the flour and butter in a 1 l pan, over low heat, only for a minute, stirring constantly and taking care that the flour does not color at all then quench with hot milk, added in 2-3 rows, stirring each time. date, until all the lumps formed are dissolved, to result in a homogeneous sauce. Add salt and, optionally, add a little juice or lemon salt, only after removing the pan from the heat. Season with parsley or finely chopped dill. Finely chopped and well-washed mushrooms are passed through a mincer. Finely chop the onion for a minute in oil, then add the mushrooms, bay leaf, lemon juice, pepper, a teaspoon of salt. Leave it to simmer, covered, to boil for about 30 minutes, so that all the water that leaves it decreases and softens. When ready, add sour cream. Grease the sandwiches with a layer of 3-4 mm. On top, grate the cheese.

Among the alternatives to the recipe Spreads with white mushroom sauce, we recommend:

Mushroom ciulama - ingredients and preparation

The following ingredients are enough for 4 generous servings of mushroom ciulama. If you only want to make two portions, cut everything you see on the list in half.


  • 1.5 kilograms of mushroom mushrooms
  • 100 grams of butter 82% fat
  • 5 cloves green onions
  • A big white onion
  • 1 bunch of dill
  • 1 bunch of parsley
  • Salt and pepper to taste
  • 500 milliliters of sweet milk 3.5% fat
  • 3 tablespoons flour

Method of preparation:

Peel the mushrooms, wash them well under running water and cut them into large cubes (I also used the "feet", I cut them into thick slices). I like coarsely chopped mushrooms, not thin slices, because they will go down in cooking anyway.

Cut green onion slices and white onion cubes, respectively. Put the butter in a large wok over medium heat.

When almost all the butter has melted, add the chopped onion and a pinch of salt. Mix well and leave to harden for 2-3 minutes.

Add the chopped mushrooms, mix gently and place a lid over the wok.

Allow the medium heat to rise until the water left by the mushrooms evaporates almost completely. About half an hour.

Meanwhile, put 3 tablespoons of flour in a bowl and pour the cold milk. Mix well with a whisk so that no lumps form.

Finely chop the parsley and dill.

When the mushrooms are done and there is only a little juice left in the wok, gradually pour the milk mixture with the flour. Match salt and pepper, mix well and bring to a boil.

Turn off the heat, add the greens and stir. No garlic is put in the ciulama, it spoils all the taste!

Serve this delicious mushroom ciulama with hot polenta. Good appetite!

Spatzle with mushroom sauce and parmesan

It is the first time I prepare Spatzle with mushroom and parmesan sauce and this is due to a chef dear to me, who posted such a recipe on the site and made me very hungry.

I changed the ingredients and the quantities here and there, but we really liked the final result.
Thank you, dear Rux, for the inspiration and for making me want your recipe! : - *
[ingredients title = & # 8221Ingrediente & # 8221]

  • 500 g spatzle with egg
  • 500 g mushrooms
  • 1 onion
  • 150 g butter
  • 100 g parmesan
  • 5 tablespoons top, sour cream
  • salt
  • pepper
  • thyme
  • 250 g bacon

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

Here's how to make a Spatzle recipe with mushroom sauce and parmesan!

The salt should not be added over the onion in the pan, from the beginning, but over time, to allow time for the onion to leave its sweet taste, possibly you can add a teaspoon of sugar and so we get a pleasant taste of caramelized onions.

I hope you like and find useful my spatzle recipe with mushroom sauce and parmesan!

Pancakes with mushrooms and sour cream

Recipe of pancakes with mushrooms and sour cream it comes from a recipe for chefs, it caught my eye and I tried it.

I like recipes from cookbooks, they are like a science, very accurate and that really makes a difference. That's when I learned to follow the recipes. Obviously, the ones well written and from reliable sources.
Because the recipes for chefs are for 10 servings, I halved the recipe, so what you see here is for 5 servings.

Recipe of pancakes with mushrooms and sour cream it is delicious, and the preparation is not very difficult. You can also add pieces of chicken breast.
It's worth a try pancakes with mushrooms and sour cream.


Chicken meatballs in mushroom sauce

Who doesn't like meatballs ?! But if we improve them and make chicken meatballs in mushroom sauce, they will definitely be rainbow on the palate.

We always aim to eat as healthy as possible, but it doesn't seem to work out every time as we set out to do and we get rid of our heart's desire.

This is what happens every time, I propose to eat more balanced, healthier, fat-free or sugar-free from tomorrow, but I don't know how almost every time the account at home does not match the one at the fair!

Today a friend asked me to make some meatballs and being quite warm outside, for a limited time I said that the only viable option to finish them in time and get rid of the heat and smell is to put them in the oven and I did well! The allotted time has been halved, the smell in the house almost non-existent, where we add that they do not have any gram of extra fat compared to the fat that is normally found in meat.

But as the calculation doesn't quite fit the order, I had a few left that I directly improved with a mushroom sauce and served with some simple snails with a little butter.

So I invite you to stay by the list of ingredients, but also the simple way of preparation.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredients for meatballs:

  • 700 g minced chicken
  • 100 g breadcrumbs
  • 2 medium eggs
  • 3-4 cloves of garlic
  • 1 bunch of parsley
  • Salt and pepper to taste

Ingredients for the mushroom sauce:

  • 20 g white flour
  • 30 g butter with 82% fat
  • 60 ml vegetable oil with neutral taste
  • 250 ml milk with 3.5% fat
  • 1/2 teaspoon salt
  • 350 g mushroom mushrooms
  • 300 ml dry white wine
  • 1 knife tip of grated nutmeg
  • 100 ml cooking cream with at least 32% fat

Preparation for meatballs:

Preheat the oven to 240 degrees.

We clean the garlic and pass it through the garlic press or chop it very finely.

Put the minced meat in a bowl over which we put the rest of the ingredients. Mix well until smooth.

We slice 20 meatballs and make them into balls.

Put them on a tray lined with baking paper and put them in the oven for 15-16 minutes.

Preparation for the mushroom sauce:

We clean the mushrooms of any traces of soil, cut them into slices and put them to harden in oil until soft.

then add the finely chopped garlic and wine. Boil until the alcohol evaporates.

In a saucepan over low heat, melt the butter and add the flour, mix until incorporated and continue to cook for 2 minutes, stirring constantly.

Add the salt and gradually pour the milk, stirring in one without stopping until it thickens and finish all the milk. Then we put the cream.

Serve with what we like from mashed potatoes, natural, rice, pasta or actually with a warm bread soaked in sauce, as I did this time. So good work and good appetite!

Chicken breast with mushrooms and white sauce with garlic & # 8211

Chicken breast with mushrooms and white sauce with garlic & # 8211 quick recipe in the pan. Tender chicken pieces with fine sauce and mushrooms. A kind of chicken breast ciulama with mushrooms and Bechamel sauce. Chicken blanquette with mushrooms. Quick recipe. Chicken breast recipes.

I made this chicken breast with white sauce (Bechamel) with garlic and mushrooms on a busy day during the week. I really didn't have much time and I had to quickly put something warm and tasty on the table.

The French would call this kind "blanquette". I said in the description that it's a kind of quick chicken breast ciulama. The traditional chicken ciulamaua with mushrooms is prepared a little differently & # 8211 see here. In it we use pieces with meat, skin and bone from which a soup is first made, etc.

In the white sauce I also put 2 cloves of garlic for extra flavor. Earlier I made something similar but with oriental flavors: a chicken breast with creamy sauce with turmeric (turmeric) & # 8211 the recipe here.

From these quantities results 2 portions of chicken breast with mushrooms and white sauce with garlic.

How to prepare mushroom stew simple recipe & # 8211 mushroom ciulama

I washed the mushrooms and drained them in a strainer. I chopped 3 strands of green onion (or 1 old medium onion).

In a large saucepan I put the oil and the piece of butter and I waited for them to heat up moderately (without smoking!). I hardened the onion in this mixture and gave it a pinch of salt. I cooked it until it became slightly translucent, without burning or browning it. I separated the drained mushrooms from their legs. I cut my legs into rounds and hats into quarters. I always cook the legs of the mushrooms first because they are stronger (fibrous). I placed them in the pan over the hardened onions and I sautéed them for about 4-5 minutes (without a lid). The mushroom hats followed. I mixed well in the pan and seasoned them with salt and pepper (I add pepper at the end). The fire was medium.

I covered the pan with a lid. Mushrooms leave a lot of water so at some point they will swim in the juice. After about 10 minutes I lifted the lid and let the stew drop a little. I tasted a piece of mushroom to see if it's done. I also added a little salt.

How does a mushroom stew thicken?

In a large cup I opened 1 teaspoon with a pinch of flour in 250-300 ml of cold milk. Pour the milk gradually, rubbing the flour well from the cup & # 8211 so as not to make lumps. I poured this mixture over the stew in the pot and mixed it well so that it was evenly distributed. Immediately create a thick white sauce that binds the stew. I reduced the fire to a minimum so that nothing would burn. If the sauce is too thick you can add a little more cold milk, directly into the pot.

The mushroom stew must be boiled (on low heat) for a few minutes to cook the flour. Ready! I put out the fire and pulled the pan off the stove. I gave him another drop of freshly ground black pepper. I quickly chopped a handful of fresh parsley and dill leaves and sprinkled them on top. What summer flavors! My mother only puts dill & # 8230 I put parsley and sometimes chives. I don't put garlic in this stew!

Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning

Vegan pasta with mushrooms and white sauce

One of the reasons some vegetarians do not switch to veganism is dairy. However, there are many recipes that can help you make this transition and we guarantee that you will not feel any difference in terms of taste! In fact, this recipe for vegan pasta with mushrooms is even better than the original, being lighter.

The white sauce used in these pastas is usually prepared with cooking cream, but there are also vegetable versions of it. But what do we do with the taste of cheese, which so many long for? It's simple: inactive yeast flakes offer the same taste! Moreover, it helps to thicken the sauce.

Here's how to make vegan pasta with mushrooms:

Ingredients (2 servings)

  • 300 gr pasta
  • 200 gr mushrooms
  • 2 cloves of garlic
  • 250 ml vegetable cooking cream
  • 50 g of inactive yeast flakes
  • salt to taste
  • parsley for decoration

Method of preparation

Boil the pasta according to the instructions on the package.

Meanwhile, grind the garlic cloves and fry them for 2 minutes in a pan with a little oil. Add the washed and chopped mushrooms on top and simmer until soft.

Then add the vegetable cream, salt and pepper over the garlic and mushrooms and leave on the fire for another 5 minutes, stirring gently. To give the sauce a cheesey taste, gradually add the yeast flakes and stir until the sauce thickens.

Once the pasta is ready, strain it and put it in the pan. Mix them well with the mushrooms and the sauce and leave them on the fire for another 2-3 minutes.

At the end, divide into plates and decorate with parsley.

Also called "vegan parmesan", inactive yeast gives the dishes a cheesey taste and can be used in sauces, over french fries, in salads or on popcorn.