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Tražite li ideju za ukusno i zasitno jelo od sezonskih namirnica, a da ne uključuje meso ni mesne proizvode, imamo super prijedlog. Nećete ostati gladni, uživat ćete i sigurno ćete ga napraviti opet. A prijedlog su hrskavi popečci od krumpira s kremastim umakom od gljiva. Spoj je za pet, a priprema je jednostavna.

Popečci se pripremaju poprilično lako, sadrže pšenično brašno, ali ono se jednostavno može zamijeniti pirovim ili nekim drugim koje vam više odgovara. Lijepu aromu daje im, dakako, zapečeni krumpir, ali i češnjak u granulama koji se koristi kao začin pa ga se potrudite nabaviti. Sličan ćete učinak postići dodavanjem prehrambenog kvasca, ako ga inače koristite i volite.

Što se tiče umaka od gljiva, kako ne sadrži pancetu ni išta slično, naš vam je savjet da ga napravite od smeđih šampinjona, koji su okusom bogatiji od bijelih ili pak od bijelih, ali uz dodatak lisičarki, trubača ili vrganja. Pomoći će čak i sušeni vrganji, koje je lakše nabaviti i uvijek imati pri ruci.

Popečci od krumpira s umakom od gljiva

Sastojci:

Za popečke: 

 2 krumpira
1 jaje
1/2 luka
1 žlica brašna
1/2 žličice soli
1/4 žličice papra
1/4 žličice češnjaka u prahu

Za umak::

300 g šampinjona
30 g suhih vrganja
2 žlice maslaca
1 mladi luk
1 češanj češnjaka
100 ml vrhnja za kuhanje
40 ml crnog vina
nasjeckani peršin
sol, papar

Priprema:

Naribajte krumpir; ocijedite svu tekućinu pa ga prebacite u zdjelu. Dodajte mu jaje, nasjeckani luk, brašno, sol, papar i češnjak u prahu te dobro promiješajte.

Smjesu vadite žlicom i pržite na vrelom ulju. Kad stavite hrpicu u tavu, malo je spljoštite zaobljenom stranom žlice. Pržene popečke stavite na upijajući papir da se malo ocijede pa ih još vruće poslužite s umakom od gljiva.

Za umak vrganje namočite u vinu,a šampinjone nasjeckajte. Nasjeckajte i mladi luk te češnjak, a maslac otopite.

Maslacu dodajte luk, kratko pirjajte pa dodajte češnjak i pirjajte dok ne zamiriše. Dodajte šampinjone i pirjajte dok ne puste vodu i promijene boju. Zalijte ih vinom s vrganjima i kuhajte dok alkohol ne ispari pa podlijte s malo tople vode. Pirjajte dok gljive ne omekšaju pa dodajte vrhnje za kuhanje. Pirjajte još par minuta pa začinite, pospite nasjeckanim peršinom i prelijte po gljivama.

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Tražite li ideju za ukusno i zasitno jelo od sezonskih namirnica, a da ne uključuje meso ni mesne proizvode, imamo super prijedlog. Nećete ostati gladni, uživat ćete i sigurno ćete ga napraviti opet. A prijedlog su hrskavi popečci od krumpira s kremastim umakom od gljiva. Spoj je za pet, a priprema je jednostavna.

Popečci se pripremaju poprilično lako, sadrže pšenično brašno, ali ono se jednostavno može zamijeniti pirovim ili nekim drugim koje vam više odgovara. Lijepu aromu daje im, dakako, zapečeni krumpir, ali i češnjak u granulama koji se koristi kao začin pa ga se potrudite nabaviti. Sličan ćete učinak postići dodavanjem prehrambenog kvasca, ako ga inače koristite i volite.

Što se tiče umaka od gljiva, kako ne sadrži pancetu ni išta slično, naš vam je savjet da ga napravite od smeđih šampinjona, koji su okusom bogatiji od bijelih ili pak od bijelih, ali uz dodatak lisičarki, trubača ili vrganja. Pomoći će čak i sušeni vrganji, koje je lakše nabaviti i uvijek imati pri ruci.

Popečci od krumpira s umakom od gljiva

Sastojci:

Za popečke: 

 2 krumpira
1 jaje
1/2 luka
1 žlica brašna
1/2 žličice soli
1/4 žličice papra
1/4 žličice češnjaka u prahu

Za umak::

300 g šampinjona
30 g suhih vrganja
2 žlice maslaca
1 mladi luk
1 češanj češnjaka
100 ml vrhnja za kuhanje
40 ml crnog vina
nasjeckani peršin
sol, papar

Priprema:

Naribajte krumpir; ocijedite svu tekućinu pa ga prebacite u zdjelu. Dodajte mu jaje, nasjeckani luk, brašno, sol, papar i češnjak u prahu te dobro promiješajte.

Smjesu vadite žlicom i pržite na vrelom ulju. Kad stavite hrpicu u tavu, malo je spljoštite zaobljenom stranom žlice. Pržene popečke stavite na upijajući papir da se malo ocijede pa ih još vruće poslužite s umakom od gljiva.

Za umak vrganje namočite u vinu,a šampinjone nasjeckajte. Nasjeckajte i mladi luk te češnjak, a maslac otopite.

Maslacu dodajte luk, kratko pirjajte pa dodajte češnjak i pirjajte dok ne zamiriše. Dodajte šampinjone i pirjajte dok ne puste vodu i promijene boju. Zalijte ih vinom s vrganjima i kuhajte dok alkohol ne ispari pa podlijte s malo tople vode. Pirjajte dok gljive ne omekšaju pa dodajte vrhnje za kuhanje. Pirjajte još par minuta pa začinite, pospite nasjeckanim peršinom i prelijte po gljivama.

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Popečci od krumpira sa finim umakom od gljiva: guštat ćete u svakom zalogaju, a evo kako toč učiniti još boljim

Piše T.S.M.
8. prosinca 2023. - 14:25

Tražite li ideju za ukusno i zasitno jelo od sezonskih namirnica, a da ne uključuje meso ni mesne proizvode, imamo super prijedlog. Nećete ostati gladni, uživat ćete i sigurno ćete ga napraviti opet. A prijedlog su hrskavi popečci od krumpira s kremastim umakom od gljiva. Spoj je za pet, a priprema je jednostavna.

Popečci se pripremaju poprilično lako, sadrže pšenično brašno, ali ono se jednostavno može zamijeniti pirovim ili nekim drugim koje vam više odgovara. Lijepu aromu daje im, dakako, zapečeni krumpir, ali i češnjak u granulama koji se koristi kao začin pa ga se potrudite nabaviti. Sličan ćete učinak postići dodavanjem prehrambenog kvasca, ako ga inače koristite i volite.

Što se tiče umaka od gljiva, kako ne sadrži pancetu ni išta slično, naš vam je savjet da ga napravite od smeđih šampinjona, koji su okusom bogatiji od bijelih ili pak od bijelih, ali uz dodatak lisičarki, trubača ili vrganja. Pomoći će čak i sušeni vrganji, koje je lakše nabaviti i uvijek imati pri ruci.

Popečci od krumpira s umakom od gljiva

Sastojci:

Za popečke: 

 2 krumpira
1 jaje
1/2 luka
1 žlica brašna
1/2 žličice soli
1/4 žličice papra
1/4 žličice češnjaka u prahu

Za umak::

300 g šampinjona
30 g suhih vrganja
2 žlice maslaca
1 mladi luk
1 češanj češnjaka
100 ml vrhnja za kuhanje
40 ml crnog vina
nasjeckani peršin
sol, papar

Priprema:

Naribajte krumpir; ocijedite svu tekućinu pa ga prebacite u zdjelu. Dodajte mu jaje, nasjeckani luk, brašno, sol, papar i češnjak u prahu te dobro promiješajte.

Smjesu vadite žlicom i pržite na vrelom ulju. Kad stavite hrpicu u tavu, malo je spljoštite zaobljenom stranom žlice. Pržene popečke stavite na upijajući papir da se malo ocijede pa ih još vruće poslužite s umakom od gljiva.

Za umak vrganje namočite u vinu,a šampinjone nasjeckajte. Nasjeckajte i mladi luk te češnjak, a maslac otopite.

Maslacu dodajte luk, kratko pirjajte pa dodajte češnjak i pirjajte dok ne zamiriše. Dodajte šampinjone i pirjajte dok ne puste vodu i promijene boju. Zalijte ih vinom s vrganjima i kuhajte dok alkohol ne ispari pa podlijte s malo tople vode. Pirjajte dok gljive ne omekšaju pa dodajte vrhnje za kuhanje. Pirjajte još par minuta pa začinite, pospite nasjeckanim peršinom i prelijte po gljivama.

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10. svibanj 2024 23:35