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[title] => Sedam ludo dobrih jela s gljivama: pohovane, punjene, juha, na toč...
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1. Gusta juha od gljivaŠampinjone oprati, isjeckati na komadiće. Na ulju zažutiti manju kapulu, kada se zazlati dodati češnjak, provrtiti, i ubaciti šampinjone, dodati malo petrusimula. Dinstati desetak minuta, a potom uliti vodu ili pripremljeni temeljac. Začiniti solju, paprom, vegetom, kuhati dok ne omekša. Skinuti s vatre, izmiksati štapnim mikserom, dodati malo vrhnja za kuhanje, još malo prokuhati.
2. Pohovane bukovačeBukovače oprati i posušiti, potom ih uvaljati u brašno s obje strane, a potom u razmućena posoljena jaja u koja smo dodali i malo parmezana. Uvaljati ih u prezle, peći u vrućem ulju, i ocijediti na papiru.
3. Punjene gljiveŠampinjone dobro oprati, izvući stručke iz klobuka, usitniti ih. Na vrućem ulju popržiti na sitno iscjeckan češnjak, dodati malo petrusimula, po želji na sitno izrezanog špeka, ili šunke, soli, papra po želji, a potom isjeckane stručke. Kratko zavrtiti na vatri, s pripremljenom smjesom puniti klobuke, te ih posuti parmezanom. Zapeći na roštilju ili u pećnici.
4. Gljive na toč
Gljive očistiti, narezati na manje komade. Na ulju zažutiti kapulu,dodati petrusimul, češnjak, ubaciti gljive, dinstati. Dodati vodu,konšervu. Začiniti solju, paprom, vegetom, nastaviti kuhati. Za prilogtjestenina ili pire.
5. Popečci od gljivaGljive oprati, osušiti, isjeckati na manje komadiće. Na vrućem ulju prodinstati kapulu, češnjak, dodati gljive. Dinstati desetak minuta, a potom ubaciti nasjeckani petrusimul. Skinuti s vatre, u posudi zamiješati s razmućenim jajem. Dodati malo namočene pupe starog kruga, izmiješati, začiniti solju, paprom, vegetom. Ako je smjesa rahla, ljepljiva, dodati prezle. Oblikovati popečke, uvaljati ih u brašno, peći u vrelom ulju. Ocijediti suvišnu masnoću na salveti.
6. Zapečene paprike punjene gljivamaGljive oprati, izrezati na manje komadiće, malo prodinstati na ulju s kapulom, češnjakom, petrusimulom. Staviti ih u posudu, dodati vrlo kratko kuhanu rižu, promiješati, začiniti i smjesom puniti oprane i očišćene paprike. Paprike slagati u nauljenu posudu, te ih zaokružiti usitnjenim rajčicama, kojima smo prethodno skinuli kožicu. Ukoliko su kiselkaste prethodno doraditi šećerom. U posudu dodati malo vode, staviti u pećicu da prvo zakuha, a onda malo smanjiti temperaturu dok se sve fino ne zapeče.
7. Piletina u umaku od gljivaPileće šnicele začiniti solju, paprom, vegetom, ispeći u vrelom ulju, a potom izvaditi i staviti sa strane. Na preostalom ulju zažutiti kapulu, češnjak, dodati oprane gljive isječene na manje komade. Pustiti da se dinsta desetak minuta, uz dodavanje malo vode, ubaciti petrusimul, dinstati još malo, pa dodati vrhnje za kuhanje, promiješati, po potrebi začiniti, nakratko zakuhati i skinuti s vatre.
Umak od gljiva priložiti uz šnicele. A ako ih želite zapeći, tada šnicele staviti u nauljenu posudu, politi umakom s gljivama, na vrh položiti parmezan ili dobro topivi sir. I zapeći desetak minuta dok se sir ne rastopi.
Tanja Šimundić Bendić, foto: shutterstock
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1. Gusta juha od gljivaŠampinjone oprati, isjeckati na komadiće. Na ulju zažutiti manju kapulu, kada se zazlati dodati češnjak, provrtiti, i ubaciti šampinjone, dodati malo petrusimula. Dinstati desetak minuta, a potom uliti vodu ili pripremljeni temeljac. Začiniti solju, paprom, vegetom, kuhati dok ne omekša. Skinuti s vatre, izmiksati štapnim mikserom, dodati malo vrhnja za kuhanje, još malo prokuhati.
2. Pohovane bukovačeBukovače oprati i posušiti, potom ih uvaljati u brašno s obje strane, a potom u razmućena posoljena jaja u koja smo dodali i malo parmezana. Uvaljati ih u prezle, peći u vrućem ulju, i ocijediti na papiru.
3. Punjene gljiveŠampinjone dobro oprati, izvući stručke iz klobuka, usitniti ih. Na vrućem ulju popržiti na sitno iscjeckan češnjak, dodati malo petrusimula, po želji na sitno izrezanog špeka, ili šunke, soli, papra po želji, a potom isjeckane stručke. Kratko zavrtiti na vatri, s pripremljenom smjesom puniti klobuke, te ih posuti parmezanom. Zapeći na roštilju ili u pećnici.
4. Gljive na toč
Gljive očistiti, narezati na manje komade. Na ulju zažutiti kapulu,dodati petrusimul, češnjak, ubaciti gljive, dinstati. Dodati vodu,konšervu. Začiniti solju, paprom, vegetom, nastaviti kuhati. Za prilogtjestenina ili pire.
5. Popečci od gljivaGljive oprati, osušiti, isjeckati na manje komadiće. Na vrućem ulju prodinstati kapulu, češnjak, dodati gljive. Dinstati desetak minuta, a potom ubaciti nasjeckani petrusimul. Skinuti s vatre, u posudi zamiješati s razmućenim jajem. Dodati malo namočene pupe starog kruga, izmiješati, začiniti solju, paprom, vegetom. Ako je smjesa rahla, ljepljiva, dodati prezle. Oblikovati popečke, uvaljati ih u brašno, peći u vrelom ulju. Ocijediti suvišnu masnoću na salveti.
6. Zapečene paprike punjene gljivamaGljive oprati, izrezati na manje komadiće, malo prodinstati na ulju s kapulom, češnjakom, petrusimulom. Staviti ih u posudu, dodati vrlo kratko kuhanu rižu, promiješati, začiniti i smjesom puniti oprane i očišćene paprike. Paprike slagati u nauljenu posudu, te ih zaokružiti usitnjenim rajčicama, kojima smo prethodno skinuli kožicu. Ukoliko su kiselkaste prethodno doraditi šećerom. U posudu dodati malo vode, staviti u pećicu da prvo zakuha, a onda malo smanjiti temperaturu dok se sve fino ne zapeče.
7. Piletina u umaku od gljivaPileće šnicele začiniti solju, paprom, vegetom, ispeći u vrelom ulju, a potom izvaditi i staviti sa strane. Na preostalom ulju zažutiti kapulu, češnjak, dodati oprane gljive isječene na manje komade. Pustiti da se dinsta desetak minuta, uz dodavanje malo vode, ubaciti petrusimul, dinstati još malo, pa dodati vrhnje za kuhanje, promiješati, po potrebi začiniti, nakratko zakuhati i skinuti s vatre.
Umak od gljiva priložiti uz šnicele. A ako ih želite zapeći, tada šnicele staviti u nauljenu posudu, politi umakom s gljivama, na vrh položiti parmezan ili dobro topivi sir. I zapeći desetak minuta dok se sir ne rastopi.
Tanja Šimundić Bendić, foto: shutterstock
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16. svibanj 2024 22:31
