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Premda su nam sada dostupne tijekom cijele godine, gljive se dalje smatraju jesenskom namirnicom pa ne možemo propustiti priliku za malo se pozabaviti s tim svestranim sastojkom za pripremu cijele slasne palete specijaliteta.
Svojim zemljanim okusnom gljive predivno nadopunjuju mesne i povrtne recepte, a iskoristive su u gotovo svakom tipu jela: od juha, preko variva i složenaca do omleta, rižota i tjestenina, a svima onima koji izbjegavaju meso i mesne proizvode izvrsna su opcija za sendviče, burgere i wrapove.
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Zapravo bismo svi, a ne samo oni koji ne mogu ili ne žele jesti meso trebali što češće posezati za gljivama, jer su pune hranjivih tvari poput vitamin B i selena, bakra i kalija.
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Kad kupujete svježe gljive, a pitate li nas jedino su takve vrijedne pažnje, pripazite da su čvrste, čiste i cijele, a spužvaste primjerke kao i one kojima je stabljika suhonjava ili klobuk sluzav zaobiđite jer riječ je o znakovima koji ukazuju da više nisu svježe.
Čuvajte se česte pogreške, a ta se odnosi na njihovo čišćenje i može upropastiti jelo: gljive bi morale biti ne samo čiste nego i suhe kada ih krenete pripremati. Pranje gljiva pod vodom nije preporučljivo jer bi mogle postati kašaste, zbog čega je umjesto namakanja bolje posegnuti za četkicom ili vlažnom krpom. Ako su baš jako prljave, žurno ih isperite pod mlazom vode pa ih odmah posušite krpom, brišući tragove zemlje i nečistoće.
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Sad kad smo ponovili sve što treba znati o odabiru i čišćenju (dio o razlikovanju otrovnih od jestivih vrsta ipak prepuštamo stručnjacima), preostaje nam još samo prijeći na zabavni dio. Recepte.
Vjerujemo da ste do sada savladali pripremu uobičajenih jela s gljivama pa vam nudimo nekoliko prijedloga koji bi vam mogli baciti sasvim novo svjetlo na ovu dragocjenu namirnicu.
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Gljive Wellington
Sastojci
4 velike gljive portobello (ili oko 350 g šampinjona)
3 luka
3 žlice maslinovog ulja
300 g mladog špinata
4 grančice majčine dušice
2 lista lisnatog tijesta
1 žlica Dijon senfa
1 jaje
1 žlica mlijeka
sol, papar
Priprema:
Zagrijte 1 žlicu ulja u velikoj tavi debljeg dna pa dodajte nasjeckani luk i smanjite vatru na nisku. Začinite solju i paprom te pirjajte uz povremeno miješanje 15-ak minuta dok luk ne porumeni. Izvadite ga iz tave pa dodajte mladi špinat i pirjajte dok ne uvene. Izvadite ga i stavite sa strane da se ohladi.
Pojačajte vatru na srednju, dodajte preostalo maslinovo ulje i stavite gljive s gornjom stranom prema dolje. Pirjajte ih dok ne poprimi zlatnu boju (oko 5 minuta) pa ih okrenite i pirjajte još 5 minuta (koristite li šampinjone trebat će im manje vremena jer su manji, a po želji ih možete i narezati na ploške što dodatno skraćuje vrijeme, samo ih trebate često miješati). Izvadite gljive i ocijedite ih na papirnatom ručniku jer će pustiti puno tekućine dok se hlade. Premjestite luk, špinat i gljive u hladnjak i potpuno ohladite.
Zagrijte pećnicu na 200 Celzijevih stupnjeva, a na posudu za pečenje obloženu papirom položite lisnato tijesto. Po srednjoj trećini tijesta rasporedite polovicu karameliziranog luka, na luk stavite polovinu špinata.
Gljive začinite solju i paprom pa ih premažite Dijon senfom i stavite na špinat. Pospite ih majčinom dušicom pa ih prekrijte preostalim špinatom i lukom.
Vrlo pažljivo prevucite tijesto preko vrha smjese od gljiva dok ne dobijete štrucu. Pritisnite prema dolje kako biste zatvorili rubove pa okrenite štrucu tako da spoj bude okrenut prema dolje. Pomiješajte jaja i mlijeko pa premažite štrucu te ju stavite u hladnjak dok ne završite opisani postupak s ostatkom tijesta i nadjeva.
Gotove štruce pecite 30 do 35 minuta ili dok ne dobiju zlatnu koricu.
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Ragu od gljiva s kremastom palentom
Sastojci
500 g button šampinjona
200 g smeđih šampinjona
25 g maslaca
150 ml crnog vina
125 ml temeljca od povrća
2 češnja češnjaka
1 ljutika
1 ½ žlica suhih vrganja
sol, papar
Za palentu
500 ml mlijeka
500 ml vode
250 g kukuruzne krupice
50 g maslaca
75 g parmezana
sol
Priprema:
Vrganje namočite u 150 ml tople vode. Nakon 20-ak minuta ocijedite, ali tekućinu sačuvajte.
Na otopljeni maslac dodajte usitnjenu ljutiku pa je pirjajte dok ne omekša. Zatim joj dodajte usitnjeni češnjak i majčinu dušicu, kuhajte još oko minutu, zatim pojačajte vatru i dodajte vrganje. Kratko propirjajte pa dodajte narezane svježe gljive i pirjajte ih na jakoj vatri oko pet minuta. Zalijte ih vinom, pustite da alkohol ispari pa ulijte temeljac i sačuvanu tekućinu od gljiva te kuhajte 15-ak minuta dok se ne zgusne.
Za palentu zakuhajte mlijeko s vodom, dodajte sol i po želji papar. Ravnomjerno uspite krupicu i kuhajte uz miješanje dok se ne zgusne. Zatim dodajte maslac i naribani parmezan te promiješajte.
Dok je još vruća, palentu rasporedite na tanjure, u sredini svake hrpice napravite udubljenje pa u njih dodajte gljive i poslužite. Alternativno, palentu izvadite na veliki tanjur u obliku hrpe, u sredini napravite udubljenje i ispunite ga raguom od gljiva.
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Bukovače s krumpirom i sirom
Sastojci
100 g bukovača
2 velika crvena krumpira
1 okruglo pakiranje sira brie
1 žlica sitno nasjeckanog vlasca
malo ulja
sol, papar
Priprema:
Zagrijte ulje, dodajte mu oguljen i na ploškice narezan krumpir pa ga i pržite uz često miješanje dok ne postane hrskav.
Ocijedite ulje i smanjite vatru na srednju. Krumpiru dodajte nasjeckane bukovače i vlasac, posolite, popaprite i pirjajte dok gljive ne omekšaju.
Maknite s vatre, dodajte sir kojem ste uklonili koru i narezali ga na ploške, lagano promiješajte i poslužite.
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Zapečeni sendviči s gljivama
Sastojci:
375 g šampinjona
2 žličice maslinovog ulja
4 mlada luka
125 g majoneze
8 kriški sira koji se lijepo topi
1 baguette ili focaccia
Priprema:
Gljive narežite pa ih premažite uljem i pecite na grill tavi dok ne uhvate boju ali su još uvijek sočne, oko pet minuta sa svake strane.
Dok se gljive peku dodajte mladi luk (u komadu ili prerezanog tako da vam stane u tavu) pa ga pecite uz okretanje oko pet minuta. Uklonite gljive i luk te ih stavite sa strane.
Mladom luku odrežite korijenje, a stabljike narežite na veće komade i ubacite ih u blender s majonezom te blendajte dok smjesa ne postane jednolična (alternativno sve možete obaviti i ručno).
Narežite kruh po želji pa ga premažite majonezom i nadjenite gljivama i sirom. Kratko zapecite na grill tavi sa svake strane i poslužite.
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page_title=Jela od gljiva kakva još niste probali: znate li da se s njima i ovo može napraviti? Imamo recepte dostojne bonkulovića!
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Premda su nam sada dostupne tijekom cijele godine, gljive se dalje smatraju jesenskom namirnicom pa ne možemo propustiti priliku za malo se pozabaviti s tim svestranim sastojkom za pripremu cijele slasne palete specijaliteta.
Svojim zemljanim okusnom gljive predivno nadopunjuju mesne i povrtne recepte, a iskoristive su u gotovo svakom tipu jela: od juha, preko variva i složenaca do omleta, rižota i tjestenina, a svima onima koji izbjegavaju meso i mesne proizvode izvrsna su opcija za sendviče, burgere i wrapove.
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Zapravo bismo svi, a ne samo oni koji ne mogu ili ne žele jesti meso trebali što češće posezati za gljivama, jer su pune hranjivih tvari poput vitamin B i selena, bakra i kalija.
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Kad kupujete svježe gljive, a pitate li nas jedino su takve vrijedne pažnje, pripazite da su čvrste, čiste i cijele, a spužvaste primjerke kao i one kojima je stabljika suhonjava ili klobuk sluzav zaobiđite jer riječ je o znakovima koji ukazuju da više nisu svježe.
Čuvajte se česte pogreške, a ta se odnosi na njihovo čišćenje i može upropastiti jelo: gljive bi morale biti ne samo čiste nego i suhe kada ih krenete pripremati. Pranje gljiva pod vodom nije preporučljivo jer bi mogle postati kašaste, zbog čega je umjesto namakanja bolje posegnuti za četkicom ili vlažnom krpom. Ako su baš jako prljave, žurno ih isperite pod mlazom vode pa ih odmah posušite krpom, brišući tragove zemlje i nečistoće.
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Sad kad smo ponovili sve što treba znati o odabiru i čišćenju (dio o razlikovanju otrovnih od jestivih vrsta ipak prepuštamo stručnjacima), preostaje nam još samo prijeći na zabavni dio. Recepte.
Vjerujemo da ste do sada savladali pripremu uobičajenih jela s gljivama pa vam nudimo nekoliko prijedloga koji bi vam mogli baciti sasvim novo svjetlo na ovu dragocjenu namirnicu.
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Gljive Wellington
Sastojci
4 velike gljive portobello (ili oko 350 g šampinjona)
3 luka
3 žlice maslinovog ulja
300 g mladog špinata
4 grančice majčine dušice
2 lista lisnatog tijesta
1 žlica Dijon senfa
1 jaje
1 žlica mlijeka
sol, papar
Priprema:
Zagrijte 1 žlicu ulja u velikoj tavi debljeg dna pa dodajte nasjeckani luk i smanjite vatru na nisku. Začinite solju i paprom te pirjajte uz povremeno miješanje 15-ak minuta dok luk ne porumeni. Izvadite ga iz tave pa dodajte mladi špinat i pirjajte dok ne uvene. Izvadite ga i stavite sa strane da se ohladi.
Pojačajte vatru na srednju, dodajte preostalo maslinovo ulje i stavite gljive s gornjom stranom prema dolje. Pirjajte ih dok ne poprimi zlatnu boju (oko 5 minuta) pa ih okrenite i pirjajte još 5 minuta (koristite li šampinjone trebat će im manje vremena jer su manji, a po želji ih možete i narezati na ploške što dodatno skraćuje vrijeme, samo ih trebate često miješati). Izvadite gljive i ocijedite ih na papirnatom ručniku jer će pustiti puno tekućine dok se hlade. Premjestite luk, špinat i gljive u hladnjak i potpuno ohladite.
Zagrijte pećnicu na 200 Celzijevih stupnjeva, a na posudu za pečenje obloženu papirom položite lisnato tijesto. Po srednjoj trećini tijesta rasporedite polovicu karameliziranog luka, na luk stavite polovinu špinata.
Gljive začinite solju i paprom pa ih premažite Dijon senfom i stavite na špinat. Pospite ih majčinom dušicom pa ih prekrijte preostalim špinatom i lukom.
Vrlo pažljivo prevucite tijesto preko vrha smjese od gljiva dok ne dobijete štrucu. Pritisnite prema dolje kako biste zatvorili rubove pa okrenite štrucu tako da spoj bude okrenut prema dolje. Pomiješajte jaja i mlijeko pa premažite štrucu te ju stavite u hladnjak dok ne završite opisani postupak s ostatkom tijesta i nadjeva.
Gotove štruce pecite 30 do 35 minuta ili dok ne dobiju zlatnu koricu.
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Ragu od gljiva s kremastom palentom
Sastojci
500 g button šampinjona
200 g smeđih šampinjona
25 g maslaca
150 ml crnog vina
125 ml temeljca od povrća
2 češnja češnjaka
1 ljutika
1 ½ žlica suhih vrganja
sol, papar
Za palentu
500 ml mlijeka
500 ml vode
250 g kukuruzne krupice
50 g maslaca
75 g parmezana
sol
Priprema:
Vrganje namočite u 150 ml tople vode. Nakon 20-ak minuta ocijedite, ali tekućinu sačuvajte.
Na otopljeni maslac dodajte usitnjenu ljutiku pa je pirjajte dok ne omekša. Zatim joj dodajte usitnjeni češnjak i majčinu dušicu, kuhajte još oko minutu, zatim pojačajte vatru i dodajte vrganje. Kratko propirjajte pa dodajte narezane svježe gljive i pirjajte ih na jakoj vatri oko pet minuta. Zalijte ih vinom, pustite da alkohol ispari pa ulijte temeljac i sačuvanu tekućinu od gljiva te kuhajte 15-ak minuta dok se ne zgusne.
Za palentu zakuhajte mlijeko s vodom, dodajte sol i po želji papar. Ravnomjerno uspite krupicu i kuhajte uz miješanje dok se ne zgusne. Zatim dodajte maslac i naribani parmezan te promiješajte.
Dok je još vruća, palentu rasporedite na tanjure, u sredini svake hrpice napravite udubljenje pa u njih dodajte gljive i poslužite. Alternativno, palentu izvadite na veliki tanjur u obliku hrpe, u sredini napravite udubljenje i ispunite ga raguom od gljiva.
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Bukovače s krumpirom i sirom
Sastojci
100 g bukovača
2 velika crvena krumpira
1 okruglo pakiranje sira brie
1 žlica sitno nasjeckanog vlasca
malo ulja
sol, papar
Priprema:
Zagrijte ulje, dodajte mu oguljen i na ploškice narezan krumpir pa ga i pržite uz često miješanje dok ne postane hrskav.
Ocijedite ulje i smanjite vatru na srednju. Krumpiru dodajte nasjeckane bukovače i vlasac, posolite, popaprite i pirjajte dok gljive ne omekšaju.
Maknite s vatre, dodajte sir kojem ste uklonili koru i narezali ga na ploške, lagano promiješajte i poslužite.
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Zapečeni sendviči s gljivama
Sastojci:
375 g šampinjona
2 žličice maslinovog ulja
4 mlada luka
125 g majoneze
8 kriški sira koji se lijepo topi
1 baguette ili focaccia
Priprema:
Gljive narežite pa ih premažite uljem i pecite na grill tavi dok ne uhvate boju ali su još uvijek sočne, oko pet minuta sa svake strane.
Dok se gljive peku dodajte mladi luk (u komadu ili prerezanog tako da vam stane u tavu) pa ga pecite uz okretanje oko pet minuta. Uklonite gljive i luk te ih stavite sa strane.
Mladom luku odrežite korijenje, a stabljike narežite na veće komade i ubacite ih u blender s majonezom te blendajte dok smjesa ne postane jednolična (alternativno sve možete obaviti i ručno).
Narežite kruh po želji pa ga premažite majonezom i nadjenite gljivama i sirom. Kratko zapecite na grill tavi sa svake strane i poslužite.
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12. svibanj 2024 13:55
