Mushrooms are great options when the goal is to innovate in meals. Delicious and versatile, they go well with meat and pasta. The best: they are healthy and easy to handle! Try and approve the delicious recipes with Paris mushrooms from the Guide. It will be difficult to choose which dish to prepare first!
5 Paris mushroom recipes for dinner
Meat with mushroom sauce
Time: 3:00
Performance: 8 servings
Difficulty: medium
ingredients
- 2kg of lizard
- 1 tablespoon of mustard
- nutmeg to taste
- 2 tablespoons of ready-made garlic and salt seasoning
- 2 tablespoons of margarine
- 1 grated carrot
- 100 g of minced bacon
- 2 tablespoons of chopped olives
- 2 chopped onions
- 2 glasses of white wine
- 1/2 cup (tea) of oil
- Salt to taste
- 1 cup (tea) of water
- 1 tablespoon of wheat flour
- 3 tablespoons Worcestershire sauce (store bought)
- 100 g of mushrooms
- 2 tablespoons of chopped parsley
Method of preparation
Cut the lizard lengthwise and make small holes with the knife. In a bowl, mix the mustard, nutmeg, seasoning, and margarine. Reserve. For the filling, mix the carrot, bacon, olives and 1 chopped onion. Stuff the meat and tie it with a string. Add the wine to the reserved dressing and leave the meat to soak for a few hours.
In a large skillet, fry the meat in oil until golden brown. Add salt and seasonings to taste, add boiling water to half the amount of meat and cover the pan. Keep adding water until the meat is tender. Let a little water evaporate to make a thick sauce. Remove the meat from the pan and set aside. Add to the remaining sauce, the remaining grated onion, wheat flour, water, Worcestershire sauce and cook until thickened. Turn off the heat, add the chopped mushrooms and parsley. Remove the string from the meat, slice and cover with the sauce. Serve immediately.
Fettuccine with Paris mushrooms
Time: 30 minutes
Performance: 5 servings
Difficulty: easy
ingredients
- 1 packet of fettuccine (500 g)
- Chopped chives for garnish
Sauce
- 2 tablespoons of butter
- 2 tablespoons of oil
- 1 chopped onion
- 150 g of sliced ​​Paris mushrooms
- 150 g of sliced ​​shimeji mushrooms
- 1/2 cup (tea) of soy sauce
- 1 can of sour cream (300 g)
- Salt and chopped chives to taste
Method of preparation
First cook the pasta according to the instructions on the package. Drain and reserve. For the sauce, heat a pan with the butter, oil and sauté the onion until wilted. Then add the mushrooms and brown them over high heat for 3 minutes. Add the soy sauce and cook for another 3 minutes. Add the cream, season with salt, chives to taste and mix. Turn off the heat, mix with the cooked pasta and transfer to a serving dish. Finally, garnish with chopped chives and serve immediately.
Filet Mignon Medallions With Mushroom Sauce
Time: 50 min
Performance: 6
ingredients
- 6 filet mignon medallions
- Salt and pepper to taste
- olive oil for grilling
- 6 tablespoons of barbecue sauce
- 150 g of sweet bunch tomatoes
- salt flower
- 2 tablespoons of butter
- 300g mushroom mix (Paris / shitake / shimeji)
- Worcestershire sauce to taste
Method of preparation
Season the medallions with salt and pepper. In a non-stick pan, heat the oil and brown the medallions. While still hot, spread the barbecue sauce. Book and keep warm. In the same unwashed pan, grill the tomatoes and sprinkle them with the fleur de sel. In a skillet heat the butter, place the mushrooms and drizzle with the Worcestershire sauce. Fry for 2 minutes. Serve the medallions with the mushrooms and tomatoes.
Mushroom pancake with ham and bechamel
Time: 45min (+ 30min in the fridge)
Performance: 8
Difficulty: easy
ingredients
- 2 eggs
- 1 cup (tea) of wheat flour
- 1 and 1/4 cup (tea) of milk
- Salt and black pepper to taste
- 1 tablespoon of oil
- margarine to grease
- 1/2 cup Parmesan (for sprinkling)
Filling
- 2 tablespoons of margarine
- 1 small onion, chopped
- 2/3 cup canned mushrooms (sliced)
- 1 1/2 cups ham (diced)
- 2 tablespoons of chopped parsley
- Salt and black pepper to taste
Sauce
- 3 tablespoons of butter
- 2 tablespoons of wheat flour
- 2 cups (tea) of milk
- Salt, pepper and nutmeg to taste
Method of preparation
Blend all the ingredients for the dough in a blender and set aside in the refrigerator for 30 minutes. Melt the margarine and fry the onion until it wilts. Add the mushrooms and ham and brown for another 5 minutes. Remove from heat, add parsley, salt and pepper to taste and set aside. Melt the butter for the sauce and add the flour. Fry for 2 minutes and add the milk, a little at a time, stirring constantly to avoid the formation of lumps. Season to taste with salt, pepper and nutmeg and set aside covered with plastic wrap to avoid skin formation.
Grease a small pan with margarine and heat it. Roll out 1/2 shell of the dough and turn it to line all the bottom, let it harden, remove the sides and let it brown on both sides. Repeat the process with all the dough. Arrange the dough on a serving plate, spread the filling and fold to form a crescent. Complete with the hot sauce, sprinkle with Parmesan and serve immediately.
Tie with mushrooms
Time: 45 minutes
Performance: 6
Difficulty: easy
ingredients
- 3 tablespoons of oil
- 1/2 cup bacon (chopped)
- 1 chopped onion
- 1 cup of fresh or frozen peas
- 1 cup (tea) of water
- 1 cube of beef broth
- 2 tablespoons of chopped parsley
- 6 tablespoons of butter
- 300 g of sliced ​​fresh mushrooms
- 1 packet of noodles with bow tie (500 g)
- 1 cup coarsely grated Parmesan
- Salt and black pepper to taste
Method of preparation
In a pan heat the oil over medium heat, fry the bacon, brown the onion. Add the peas, water and broth and cook for 5 minutes. Remove from the heat, season with salt and pepper, add the parsley and set aside. In another pan, melt half the butter and add the mushrooms, cook until soft, set aside. While you are preparing the sauces, cook the pasta in salted water until it is al dente. Drain the pasta and pour it into the pan with the sautéed bacon, add the cooked mushrooms and the rest of the butter. Mix well, transfer to a serving dish and sprinkle with Parmesan, then serve.
Source: Terra
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