Recipes with Mushrooms

Chops in foil 02

The oven heats up on 200 gr Butter melted in a pan and Brown on both sides and koteletterne placed on each his foil. The sliced onions Brown and distributed over koteletterne and the sliced tomatoes Brown lightly on the forehead and distributed also the same a

Bokajs chops in dish

Brown koteletterne on a frying pan, place them in a heat-proof platter. Piskefløden came in a nice large bowl, got tomato paste in and stir. Pour væden from mushrooms and add to the bowl, pour væden from canned maize and came in. They also honoured both in

Mushroom soup 02

Clean the mushrooms. Cut the mushrooms into thin slices. Chop the onions very fine. Steam the onions in fat until they are clear, but not brown. Sprinkle the flour over and stir until all the flour is absorbed. Add the boiling broth, little by little, at co

Neser Pan

Start spicing the meat well with Paprika, chilli, salt and peper to taste and pleasure and Brown (Meat and Bacon) it in a frying pan. Cook the 2 cooking bags with rice following the instructions on the package. After the meat is browned, added it to the

Penne A La Mare

pasta set to boil. The onion cut into half-slices, mushrooms, sliced (half if they are large), carrots cut into sticks. The onion in the oil for shiny stejes, then add the mushrooms to the suitably fried. Add the carrots and fry a little, and then pour the cho

Khanhhoa delicious casserole

Cut the carrots in reverie Champingoner rensen and cut into slices peberfrugten cut into fine small pieces of scallions cut into ca. 1 cm-thick slices. Fry the bacon for about 5 minutes and add the beef. Sauté the vegetables in a little oil. eventually m

Tuna pâté

Pour the væden from the tuna. Clean the mushrooms and chop them roughly. cut crust from bread and cut it into cubes. Whisk eggs and cremefraice together in a bowl and let the bread soft out herein. Add the tuna, cut dill, salt, pepper and mushrooms. Put

The gardener's chicken breasts

Start by cooking the rice. Chicken breasts cut into thin slices, sautéed with leeks, garlic and carrots. Add the broth, mustard, sherry and coconut milk and give it all a rehash. Turn down the heat and simmer about 15 minutes, add the peas and season with salt