Season mushrooms: 5 recipes from Jamie Oliver's magazine - video recipes at home

salad, mushrooms, zucchini and mozzarella

salad recipe with mushrooms, zucchini and mozzarella

It should be (4 servings) 300 g of champignon

250 g of mozzarella

1 or zucchini squash

10 Art. l. olive oil

4 tbsp. l. balsamic vinegar

125 g root or any lettuce

2 sprigs oregano or basil

pinch mixture Paprika

How to prepare:

1. Strip the mushrooms from dirt and rinse. Most of the cut large slices, and at 3-4 mushrooms, remove the upper thin peel and set aside. Zucchini cut into thin slices or strips with a special trowel or knife for cleaning vegetables.

2. mozzarella cut into slices of 5-6 mm thickness.

3. Sliced ​​mushrooms cook in small portions at half the olive oil on a strongly heated frying pan until golden brown. At the end of season with salt and pepper and arrange on plates. Add the sliced ​​zucchini and mozzarella. Pour all the balsamic vinegar and remaining olive oil. Top grate fresh mushrooms into thin slices. Sprinkle with lettuce, oregano or basil.

4. Add salt, tuck mixture peppers and serve.

Recipe: Anton Bulygin Photo: Ekaterina Demina

Amazing, fast, simple and delicious autumn recipes guaranteed to look for in the September issue of Jamie Magazine!

Pete with lentils and mushrooms

Recipe pita bread with lentils and mushrooms

must: (8 pieces) pits 4

125 g of natural yoghurt supply

lentil hummus: half white onion

2 garlic cloves

130 g of red lentils

500 ml water

a small bunch of cilantro

5 Art. l. olive oil 0, 5 h. L. coriander

0, 5 h. L. cumin

1 tbsp. l. sesame oil

minced mushroom 600 g of various fungi (oyster mushrooms, foxes, white)

half white bulbs

3 garlic cloves

5-6 Art. l. olive oil

0, 5 h. L. coriander

cilantro beam

a small bunch of chives

How to prepare:

1. To clean the lentil hummus onion and garlic, chop finely and place in a bowl Multivarki. Add the lentils, pour water and cook in the "Quenching" 10-12 minutes. Then add the coriander leaves, olive oil, coriander, cumin and sesame oil. Salt, pepper, mix well and place of hummus Multivarki bowl to bowl. Wash the bowl.

2. For the mushroom stuffing mushrooms slice, onion and garlic finely chop.

3. Put multivarku mode "Roasting", pour the olive oil and place the chopped onion and garlic for stuffing. Saute 1 minute. Add the coriander, chopped mushrooms and cook, stirring constantly, for 15 minutes.

4. Chop coriander and chives. Add herbs to the grilled mushrooms, salt and pepper. Put the minced Multivarki into another bowl and clean the bowl.

5. Pita dried in a bowl Multivarki unlubricated about one minute on each side. Cut them in half. Stuff pita halves hummus and mushroom stuffing. Serve with yogurt.

Recipe: Anton Bulygin Style: Elena Mezhegurskaya Photo: Ekaterina Demina

Mushroom spawn

RECIPE FOR MUSHROOM CALF

It is necessary: ​​ 700 g of any mushroom (forest, oyster, mushrooms)

200 g of zucchini

50 g of leek (white part need only)

5 Art. l. vegetable oil

3 tbsp. l. tomato paste

300 ml water

5 sprigs of thyme

1 tbsp. l. vinegar (6%)

1 tbsp. l. Sahara 1 tbsp. l. salt

How to prepare:

1. Mushrooms smooth out the sand and dirt, rinse well and finely chop. Zucchini cut into small cubes. Leeks, rinse and finely chop.

2. Fry mushrooms and zucchini leek in deep well heated skillet in vegetable oil 15 minutes, stirring. Add the tomato paste and fry for another 3-4 minutes. Pour in water, adding thyme leaves, vinegar, sugar and salt. Cook and stir 10 minutes. Remove from the heat, lay in sterilized jars, seal and store in a cool dark place.

Recipe: Anton Bulygin Style: Elena Mezhegurskaya Photo: Ekaterina Demina

Carbonara

For this very simple dish well suited spaghetti or penne. Mushrooms in Carbonara usually do not put, but we like it.

Recipe Carbonara

must: (4 servings) 400 g of a paste or other tagliatelle

150 g of any fungi

1 clove of garlic

1 tbsp. l. olive oil

2 egg yolks

100 g of cream

50 g of Parmesan cheese (20 g feed)

1 tbsp. l. parsley

80 g of ham

How to prepare:

1. Boil the tagliatelle in a large pot of boiling salted water to a state of al dente, following the instructions on the package.

2. Meanwhile, slice the mushrooms and fry a finely chopped garlic in olive oil over medium heat for 5 minutes until soft.

3. In another bowl, whisk the egg yolks with sour cream, grated Parmesan cheese and finely chopped parsley. Salt and pepper. Add the fried mushrooms and disassembled fiber ham. Stir.

4. Drain and return the pasta in the pan (little water in which it is boiled, save). Add mushroom sauce and mix. Pour a little water from the paste to dilute the sauce. 5. Serve sprinkled with grated Parmesan cheese.

The recipe and style: Andy Harri Photo: Con Paulos

Mushroom pate with thyme

Recipe Mushroom Pate Thyme

must: (6 portions) of 1 tbsp. l. olive oil

600 g of any of various fungi

2 garlic cloves

1 onion

half small beam thyme

juice of half a lemon

100 g butter

0, 5 h. L. dried chilli flakes

quarter of nutmeg

100 g ricotta

100 g of any blue cheese

How to prepare:

1. Heat the olive oil in a skillet over medium heat.

2. Finely chop 1 clove of garlic, onion and mushrooms.

3. Pour into the skillet mushrooms, sliced ​​and whole garlic, onion and thyme. Cook for 10-15 minutes until the vegetables are tender and golden. Season with salt and pepper, sprinkle with lemon juice and transfer to a bowl. Cover with foil and store in refrigerator for 4 hr. Then select the thyme and set aside.

4. Melt butter in a small saucepan over low heat.

5. Grind in a blender half fungal mass. Add the chilli, grated nutmeg, ricotta and blue cheese, chop again. Mix the remaining mushrooms, to shift into the container and smooth. Pour the melted butter, top with thyme and store in refrigerator for 2 hours.

6. Serve with oat biscuits and gherkins.

Photo: Sam Stowell