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Sarmale with mushrooms

Sarmale with mushrooms

Chop the onion and fry it in a little oil, add the grated carrot, chopped pepper, finely chopped and chopped mushrooms (I gave them through the robot). Let it harden a little together and then add the tomato paste, 1 cup of water and rice (washed and drained well).

Season with salt and pepper and bring to a boil. Let it cool and then add the dill and dried thyme and mix well. Meanwhile, prepare the cabbage leaves.

Wrap the sarmales and place them in the pot, add a little water mixed with 1 tablespoon of tomato paste and about 100 ml of oil.

Put the pot in the oven over low to medium heat. We test when they are cooked.


Fasting stuffed with mushrooms and rice

If you are one of the lovers of traditional sarmale, we offer you a recipe for fasting sarmale stuffed with mushrooms and rice, perfect for this period.

Among the traditional dishes adored by Romanians, sarmalele occupies a leading place, even in the fasting version. Even if they do not have meat in their composition, they can be tastier and healthier in this variant. There are several filling options for fasting sarmales. Indispensable is rice that can be combined with several vegetables, prunes, raisins, etc.

Below we offer you one of the variants of fasting sarmale recipes, along with the complete list of ingredients and the steps you need to follow in their preparation.


Sarmale with mushrooms - Recipes

For the fasting days, the housewives from Bucovina put on the table, on Sunday, delicious sarmalute made without meat, tightly wrapped in beetroot leaves.

  • Ingredients: 1/2 kg wild or canned mushrooms, 1 cup and a half rice, 2 onions, 2 carrots, 2 parsley roots, 1 kapia pepper, 2 tomatoes, 2 tablespoons tomato paste, dill and green parsley (one link each), paprika, dried thyme, salt, pepper, 1 cup dry white wine, oil for frying, about 30 beetroot leaves (green or pickled).
  • Preparation: fry the chopped onion in hot oil, together with the cleaned, washed, well-squeezed mushrooms (not to be soaked in water) and finely chopped. After 2 minutes, add to the pan the other vegetables that have been washed, cleaned and grated or through a meat grinder (carrot, parsley root and kapia pepper). After tasting (2 minutes), add the tomatoes given through a grater / blender, as well as a tablespoon of tomato paste. Mix well a little more in the pan, over low heat, then pour the whole composition, in a pot, over the well-washed rice in 2-3 waters. Add the chopped greens (dill, parsley), then the salt and pepper to taste, along with the paprika and thyme, and at the end mix everything well to blend. Leave the whole composition for an hour to "rest".
    The beetroot leaves, if they are green (fresh), are scalded for a few seconds in boiling salted water, one by one. If they are already pickled, put them in cold water for about an hour, in the evening, or wash them well in a stream of cold water, one by one.
    The composition of the fasting cabbage rolls is put with a spoon in a beet leaf and rolled. The stuffed cabbage, put in a large pot, cover with water and leave to boil, with a lid and over low heat, for about 1.5 hours. For flavor, after an hour of starting to boil, add a tablespoon of tomato paste and a cup of dry white wine to the water.
  • How to serve: the sarmalele are served hot, with a thicker polenta, with a glass of wine.

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Sarmale with mushrooms - Recipes

For the fasting days, the housewives from Bucovina put on the table, on Sunday, delicious sarmalute made without meat, tightly wrapped in beetroot leaves.

  • Ingredients: 1/2 kg wild or canned mushrooms, 1 cup and a half rice, 2 onions, 2 carrots, 2 parsley roots, 1 kapia pepper, 2 tomatoes, 2 tablespoons tomato paste, dill and green parsley (one link each), paprika, dried thyme, salt, pepper, 1 cup dry white wine, oil for frying, about 30 beetroot leaves (green or pickled).
  • Preparation: fry the chopped onion in hot oil, together with the cleaned, washed, well-squeezed mushrooms (not to be soaked in water) and finely chopped. After 2 minutes, add to the pan the other vegetables that have been washed, cleaned and grated or through a meat grinder (carrot, parsley root and kapia pepper). After tasting (2 minutes), add the tomatoes given through a grater / blender, as well as a tablespoon of tomato paste. Mix well a little more in the pan, over low heat, then pour the whole composition, in a pot, over the rice well washed in 2-3 waters. Add the chopped greens (dill, parsley), then salt and pepper to taste, along with paprika and thyme, and finally mix everything well to blend. Leave the whole composition for an hour to "rest".
    The beetroot leaves, if they are green (fresh), are scalded for a few seconds in boiling salted water, one by one. If they are already pickled, put them in cold water for about an hour, in the evening, or wash them well in a stream of cold water, one by one.
    The composition of the fasting cabbage rolls is put with a spoon in a beet leaf and rolled. The stuffed cabbage, put in a large pot, cover with water and leave to boil, with a lid and over low heat, for about 1.5 hours. For flavor, after an hour of starting to boil, add a tablespoon of tomato paste and a cup of dry white wine to the water.
  • How to serve: the sarmalele are served hot, with a thicker polenta, with a glass of wine.

Information: free specialized tourist assistance Bucovina - mobile infotourism 0741 405498 (info: itineraries, objectives of interest, tourist map, programs and circuits in progress, available camps / excursions, tourist events, traditions etc)

Free tourist support Bucovina: reservations are made by directly contacting the administrators / owners of qualitatively selected tourist structures in Bucovina

You have accessed tourist portal www.BucovinaCazare.ro - if the information you read now is useful to you, please recommend us further, giving LIKE and / or Shari. Thank you !

ACCOMMODATION BUCOVINA - permanently updated offers = rates set directly by the owners - low rates, no commission like BOOKING (no commission charged from tourists or owners) - CLICK HERE & gt & gt


There are a multitude of fasting recipes with mushrooms, very popular in the big fasts over the year, such as Christmas fast. Here is a selection of the simplest and fastest mushroom recipes:

Fasting mushroom stew with polenta

Ingredient:

  • 800 g mushrooms
  • 1 medium carrot
  • 2 large onions
  • 2 peppers
  • a can of diced tomatoes (400g)
  • 2 tablespoons oil
  • a dill connection
  • salt pepper

Method of preparation:

Saute the finely chopped onion in the 2 tablespoons of oil, over low heat, 4-5 minutes, then add the chopped pepper and grated carrot. Mix for a minute in the mushroom stew ingredients, then add the sliced ​​mushrooms and a cup of water (250 ml). Put the lid on the mushroom stew and stir occasionally, leaving the stew on low-medium heat for the next 20 minutes. When the mushrooms have completely changed color, let the stew drop, season with salt and pepper, then add the diced tomatoes. Stir in the stew and leave it on the fire for another 5-10 minutes, then sprinkle it with plenty of dill. Serve the mushroom stew with freshly prepared polenta and hot peppers.

Fasting mushrooms in the oven

Baked mushrooms with garlic taste great and is one of the simplest fasting recipes.

Ingredient:

  • 13 large mushrooms
  • a few sprigs of parsley
  • a few sprigs of dill
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • a little bit of oil

Method of preparation:

Wash the mushrooms and then dry them with paper towels. Remove the tails. Place ten mushrooms in the pan face down and bake at 220 C for ten minutes. Drain the mushroom juice from the pan and turn the mushrooms face up. Finely chop the stalks plus the remaining three mushrooms and mix with the chopped greens, crushed garlic and spices. Fill the mushroom caps in the pan with the mixture above. Sprinkle the mushrooms with a little oil. Bake at 220C for 15-20 minutes. Serve hot with garlic sauce and toast.

Fasting mushrooms

Even if not many people have tried this fasting recipe, breaded mushrooms can also be made fasting.

Ingredient:

  • half a kilogram of mushrooms,
  • 1 teaspoon dried thyme,
  • 1 teaspoon salt,
  • 1 medium carrot,
  • 1 small celery root
  • 2 matching golden onions,
  • 1 cup white flour
  • 1 cup sunflower oil

Method of preparation:

Peel the onion, cut into small pieces. Peel a squash, grate it and squeeze the juice. The mushrooms are washed, the skin and the legs are removed.
The legs of the mushrooms are kept, not thrown away. Fill the mushroom caps with a mixture of onion, celery and carrot, season with salt and thyme, add flour, then throw in the hot oil in the pan. Do this until the mushroom hats are finished, as well as the mushroom legs. Serve hot.

Sarmale with fasting mushrooms

Fasting sarmale with mushrooms

Ingredient:

  • 1/2 kg raw mushrooms
  • 3 large onions
  • 200 g of rice
  • 2 carrots
  • 200 g oil
  • a cup of water
  • salt pepper
  • chopped dill thyme
  • chopped parsley
  • 1-2 pickled cabbages for leaves

Method of preparation:

Peel a squash, grate it and chop the onion. First put the mushrooms in oil, and then gradually add the onion, carrot, rice, salt, thyme and pepper, and finally pour the cup of water.

Leave it for a while until the rice swells a little, and when it's ready, add the chopped greens. Remove from the heat and leave to cool. Then take the sauerkraut leaves and start filling them with the mixture from the pan and packing them. Put a little chopped cabbage and a little oil in a pot and place the sarmales next to each other. Add a cup of tomato juice or broth mixed with a little salt, fill with water and bring to a boil over medium heat. Reduce the heat when the sarmales have started to boil.

Eating fasting mushrooms with potatoes

Fasting mushroom food

Ingredient:

  • 2 small jars of chopped mushrooms
  • 5 suitable potatoes
  • 1 onion
  • 2 green onions
  • 2 carrots
  • 300 gr peeled tomatoes in tomato juice
  • salt
  • pepper
  • paprika
  • 3 tablespoons oil
  • 1 tablespoon tomato paste
  • green parsley

Method of preparation:

We wash the mushrooms well and drain them. We clean the potatoes, wash them and cut them into suitable cubes. We clean the onion and finely chop it, and we cut the green one into rounds. We peel the carrots, we pass them through the large grater, we peel the peeled tomatoes.
Heat the oil in a saucepan. Put the mushrooms, carrots and onions. Simmer for 2-3 minutes, then add the potatoes and green onions. Mix well, leave them on the fire for about 2 minutes, then add enough water to cover them all. Sprinkle with salt, pepper and paprika.

We match the fire and let it boil. After about 10 minutes, let go of the tomatoes. Stir occasionally. When the juice has dropped enough and all the vegetables are well penetrated, we put tomato paste. We spin the food and let it boil for a few more minutes. Let's see if it needs to be seasoned. Take the pan off the heat, let it cool a bit, then serve with chopped green parsley on top.


Fasting sarmale with walnuts, mushrooms and rice

Recipe for fasting sarmale with walnuts, mushrooms and rice, easy to cook and extraordinarily tasty. These fasting sarmale are a perfect traditional food for fasting periods or for those who can not eat meat for various reasons, either related to health or lifestyle.

Share with friends:

These fasting sarmale with walnuts, mushrooms and rice are extraordinarily tasty and savory, only good for fasting periods over the year, when animal products are banned. They are also suitable for those who, for various reasons, are not allowed to eat meat and rely on an exclusively vegetable diet.

A portion of fasting sarmale with walnuts, mushrooms and rice served with a warm polenta next to it is a healthy, filling and as traditional a meal as possible.


Fasting sarmale with walnuts, mushrooms and rice

Recipe for fasting sarmale with walnuts, mushrooms and rice, easy to cook and extraordinarily tasty. These fasting sarmale are a perfect traditional food for fasting periods or for those who can not eat meat for various reasons, either related to health or lifestyle.

Share with friends:

These fasting sarmale with walnuts, mushrooms and rice are extraordinarily tasty and savory, only good for fasting periods over the year, when animal products are banned. They are also suitable for those who, for various reasons, are not allowed to eat meat and rely on an exclusively vegetable diet.

A portion of fasting sarmale with walnuts, mushrooms and rice served with a warm polenta next to it is a healthy, filling and as traditional a meal as possible.


Leave the cabbage to dry. Heat the oil in a pan and fry the onion. Slice the washed and cleaned mushrooms and put them in the pan. Allow the liquid left over by the mushrooms to simmer and evaporate. Wash the bird and put it over the mushrooms. Add the broth, salt, pepper and a cup of water. Mix well, then set aside to cool. Take the spoon from the composition and place it in the cabbage leaf and wrap each wire.

Place a cabbage leaf on the bottom of a cauldron or larger pot and place the well-wrapped sarmales in layers alternating with chopped cabbage. Pour water over them along with the tomato juice and bay leaf. Leave for about half an hour on medium heat, then bake for another hour and a half.


Ingredients for fasting sarmale in vine leaves

  • 250 grams of rice
  • 3 carrots
  • A zucchini
  • 10 mushroom mushrooms
  • Half a bell pepper
  • 4 bunches of green onions
  • 200 grams of tomato sauce
  • A bunch of dill
  • Vine leaves (about 50 pieces) or stevia created (see here the special recipe for sarmale in stevia leaves)
  • Salt and pepper to taste
  • 3 tablespoons oil
  • A teaspoon of vegeta

Sarmale in sauerkraut leaves, with mushrooms and without rice

I still have a sarmale recipe on the blog, but that's improved, I say. It contains no carrots or psyllium bran. And the combination of sauerkraut with meat and mushrooms is simply irresistible.
For cooking sarmales, I recommend either the oven (on a very low heat) or a pot with a slow cooking function (multicooker or slow cooker).

  • 1.5 kg minced meat (pork or beef mixture)
  • 500 g mushrooms
  • a little olive oil to harden the mushrooms
  • 1 onion
  • 2-3 cloves of garlic
  • 2 eggs
  • 400 ml of tomato juice
  • slices of bacon, kaizer or smoked bacon, optional
  • 1 teaspoon salt
  • ground pepper, thyme
  • sour cream and hot peppers to serve
  • 1 large sauerkraut

Put the cabbage in cold water to stand for about half an hour. Drain well and dissolve in the leaves. They break into smaller pieces, suitable for each wire size. The thickened part of the leaves is cut into small pieces, as well as the cabbage residues.

Put the mushrooms through a large grater (or cut into small cubes) and fry in a pan in a little olive oil until the liquid evaporates.

In a bowl, mix the minced meat, the chilled mushrooms, the finely chopped onion and garlic, the salt, the spices and the eggs.
Take a little of the resulting composition, put it on a cabbage leaf and roll the sarmales (in the shape you like).

In a pot (I use multicooker) put a layer of chopped cabbage on the bottom, then place the sarmales in layers. Between them, optionally, smoked slices are placed.

Place the chopped cabbage over the last layer of sarmale. Dissolve the tomato juice with water and pour over the sarmale. Add more water, but the liquid should not cover the sarmales, but should be about ¾. Put a plate turned over the sarmale, put the dish in the oven on low heat (120-150 degrees C) for about 4-5 hours. Or use the multicooker slow cooking function (stew on my model), about the same time.
The sarmales are served hot, with sour cream and hot peppers, as desired.

It withstands freezing very well, so you can make a larger amount of sarmale and freeze it in portions to enjoy it later.

TOTAL: 4166 grams, 4163.4 calories, 343.3 protein, 278.7 lipids, 59.4 carbohydrates, 45.4 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


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