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Mushroom pudding

Mushroom pudding

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We prepare the mushrooms, which we clean from the skin and wash them well in water, after which we cut them into cubes.

Heat 2 tablespoons of oil in a pan, add finely chopped onion and let it harden.

Add the mushrooms and continue to cook, adding warm water from time to time until they are well cooked.

At this point we take the bowl off the heat, add the egg, starch, breadcrumbs, washed and chopped parsley leaves. Salt, pepper to taste and mix everything well with a wooden spoon.

Prepare a cake form that we "wrap" well in butter, add the composition and put everything in the preheated oven for about 40 minutes, until it comes off the edges.

Let the pudding cool, slice it and serve with salad.


3 extraordinarily tasty pudding recipes, but simple at the same time!

Pudding is a dish that often saves housewives in the absence of time. We suggest you be more creative in the kitchen and try these 3 recipes. Here's what simple and delicious it means!

1.Budinca with chicken breast and vegetables



1. Boil the chicken in salted water until ready.

2. Allow the chicken breast to cool, then cut it into cubes.

3. Peel all the vegetables. Cut the onion into scales, pepper - into cubes, celery - into pieces.

4. Fry the onion in olive oil, then the pepper and celery.

5.Mix the vegetables with chicken breast and place everything in the baking dish.

6. Beat the egg with the milk and cheese. Pour the mixture over the chicken breast with vegetables. Sprinkle with grated cheese.

7. Bake the pudding for 15 minutes.

2. Pudding with broccoli and cheese


-300 gr of fermented cream


1. Boil the broccoli in salted water.

2.Mix the eggs with sour cream and grated cheese. Season with salt and pepper.

3. Grease the baking tin with butter, sprinkle with breadcrumbs, place a layer of broccoli and pour the egg mixture.

4. Bake the pudding in the preheated oven for 25 minutes.

3. Pudding with rice and mushrooms


-500 gr of mushroom mushrooms


1. Boil the rice in salted water.

2.Cut the mushrooms into pieces, peel the onion and chop it.

3. Fry the onion, then the mushrooms.

4.Mix the rice with half the amount of cheese, grated.

5. Grease the form with oil and place ½ in the rice, then mushrooms with onion and the remaining rice. Sprinkle with grated cheese and garnish with a few mushrooms.

Meat pudding with mushrooms

Ingredients for Meat pudding with mushrooms: 500 g lean beef or veal, 2 slices of bagel, 1 tablespoon butter, 5 eggs, salt, pepper, mushroom sauce (1 glass of meat or water juice, a few mushrooms, 1 tbsp butter, 1 teaspoon flour, 1 teaspoon chopped parsley, 2-3 tablespoons sour cream, 2 tablespoons lemon juice, salt).

Ingredients for Meat Pudding with Mushrooms: Clean, wash, and cut into thin slices a few mushrooms. Boil with meat juice or water for 10 minutes. Fry the butter with the flour and quench with the juice and boiled mushrooms. Add sour cream, lemon juice, salt and chopped parsley, bringing to a boil. Serve hot.

Cut the meat into pieces and fry in a tablespoon of butter. Then chop twice through the mincer, together with the bagel soaked in milk. Separately, froth a tablespoon of butter and add the yolks one by one, then mix with the minced meat, salt and pepper. At the end, put the beaten egg whites. Grease with butter a special form that closes tightly, put the composition and place the form in a bowl with boiling water. Bring to the boil for another hour. Pour hot with mushroom sauce.

Mushroom stew - fasting

Mushrooms are one of the healthiest and most nutritious vegetables you can eat during Lent. They are full of nutrients and vegetable proteins, are versatile and have the advantage that they can be cooked in a lots of ways.

Mushrooms are on the market all year round, they are affordable and you can go to any type of mushroom you like, from ordinary mushrooms, peacocks to yolks, pleurotus, etc.

Mushroom stew The one we offer you today is delicious, easy to make and can be an excellent meal or dinner, whether you are fasting or not. It goes perfectly with polenta, puree or rice and, for an optimal taste, we suggest you use fresh mushrooms, not canned.

  • 500 g mushrooms
  • 2 onions
  • 2 cloves of garlic
  • 1 red kapia pepper
  • 3-4 tablespoons oil
  • 150 ml of tomato sauce
  • salt
  • pepper
  • green parsley (optional)

Wash and peel the mushrooms and cut them into halves or quarters, depending on how big they are.

Chop the onion, pepper and garlic and fry them in oil until soft. Add salt and pepper and add the mushrooms. Mix well and cook over medium heat for another 5 minutes, or until the mushrooms lose volume and the water they have left evaporates.

When the water in the bowl has dropped, you can put the tomato paste. Stir and simmer for 15 minutes. If you think the tomato paste is too thick, add a little more water.

When the sauce has dropped enough, the mushroom stew is ready. Turn off the heat and sprinkle with freshly chopped parsley.

Serve with polenta, puree or rice.

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