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Meatballs with wine sauce and mushrooms

Meatballs with wine sauce and mushrooms

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the chicken legs are cut in half.

it washes well of all surpluses.

In a frying pan put a little oil on the heat and brown the thighs for about 3-4 minutes.

wash the mushrooms well, cut them into slices and put them a little and let them brown for 2-3 minutes.

then cover with water to cover the pulpits.

the onion is cleaned and finely chopped.

Peel a squash, grate it and slice it.

the tomato is cleaned of the skin and cut into smaller pieces.

after about 10 minutes, when the food has started to cook, add the onion and the carrot.

let it boil for another 5 minutes and add the tomato.

last 10 minutes add the wine, with pepper, vegeta and paprika.

pour everything over the chicken and leave for another 10 minutes.

I hope you like it..good appetite ......!

Duck leg in red wine sauce is a steak that can be served with sauces or any kind of garnish.

To prepare the duck steak, wash the duck legs with cold water. Then cut the fat from the edges and set aside. Put the thighs in a suitable bowl, put 4 cloves (can be cut in half) of garlic with a few broken sage leaves and red wine over the thighs. Keep covered in the cold for about two hours (refrigerator). After an hour I had to turn my thighs to the other side, because the wine did not completely cover the meat. Before we start to fry the meat, cut the fat into small cubes and fry them in a pan. Take the jumers out and add a little salt. After that, fry the duck legs on both sides over a moderate heat in the fat obtained. First we fry the part with the skin. Remove the fried thighs, pour the lard into a small bowl. but we keep the lard. We do not throw away the goodness of lard. We will use it for mushrooms. Put the thighs back in the pan and now pour the marinade with leaves and garlic, plus the chicken soup. Now leave with a lid for about 30-40 minutes on low heat. After that time, because we don't have enough sauce to make the meat completely covered, we turn the meat on the other side and also put the tomato paste (we can dissolve it first with a little liquid from the pan) together with the peppercorns and cloves.

Now we have time to make the mushroom sauce for the pie: cut the previously cleaned mushrooms into slices (about half a box, it should have been 200-300 gr). Peel a medium onion, cut it into small pieces and fry them together with the duck lard set aside before. After we see that everything is already colored, we put the lid on and let it simmer a little. Although the mushrooms are made in a kind of own juice at the end I put a couple of drops of white wine and I threw a little chopped parsley so shaped. A little ground pepper and possibly a little salt to taste.

The sage gremolata is made quite easily from half a grated lemon peel, but without the white skin underneath plus some salt, a clove of garlic and two sage leaves. These are all finely chopped and mixed. So now I think that the second half hour has already passed, let's go for 40 minutes and the thighs should be ready, take them out, keep them warm.

The sauce obtained must be passed through a sieve and degreased. We add some salt, attention here. if the soup was salty, maybe you don't need a lot of salt, considering that the sage gremola that comes at the end also contains salt! Being already a sage gremolata, it can eventually be put in sauce, but even over the thighs ready to serve, ie on plates. If the sauce is too liquid, fill it with some starch or flour. How to make polenta, I'm ashamed to say. You know that much better than I do. Great appetite!

The duck leg recipe in red wine sauce was proposed by pitt4 on the culinary forum.


I had to test my new cast iron pan. I bought it recently and I documented myself well to prepare it before the first use. Yesterday I burned it in the oven after first greasing it with sunflower oil, and today it was ready for the first preparation - pork tenderloin with mushroom sauce and asparagus.

Ingredients for 2 servings:

  • 500 gr. pork tenderloin
  • 200 gr. mushrooms
  • 150 gr. asparagus (8 pcs.)
  • 250 ml. cooking cream
  • 100 gr. butter
  • 2 tablespoons olive oil
  • 3-4 cloves of garlic
  • 30 ml. White wine
  • salt and pepper to taste

1 After I have taken almost all the ingredients, I also prepare the "magic" pan that I put on the big fire, a pot in which I burn the asparagus and a pan in which I will sauté it later.

2 Clean the skin of the skin, cut it into suitable pieces of about 2-3 cm., Grease them with olive oil and season them with salt and pepper.

3 After pressing them a little with the palm of your hand, put them in the pan for 2 minutes on each side. Some smoke comes out, but it smells great on the grill and I will easily realize that the muscle is ready as soon as it comes off the bottom of the pan.

4 Take out the pieces of meat on a plate and cover them with aluminum foil until serving. They will rest and leave a very tasty juice that I will add at the end in the wonderful sauce that I am going to prepare.

5 Add a cube of butter to the hot pan after frying the meat, put the sliced ​​mushrooms, season them immediately with a little salt and keep them under observation, stirring constantly until all the water left by them decreases. It lasts very little, and it's time to add the wine that will give them an inviting aroma.

6 I almost have the cooking cream and as soon as the wine goes down I add it too. Another 2-3 minutes and the sauce is ready. You can also season it with a little pepper and a sprig of rosemary if you want.

7 Take the asparagus out of the pot in which I scalded it for a few minutes in hot salted water and sauté it together with the remaining butter and the 3-4 cloves of finely chopped garlic.

8 I arrange it on a plate next to a small tomato that I added at the end, I place the pieces of the juicy muscle, and at the end the mushroom sauce that can't wait to be enjoyed too.


Step 1

Duck breast with mushroom sauces and red wine sauce

We cut the skin of the duck breast and massage it with salt, pepper, thyme and basil.

Fry the duck breast on the side with the skin until it browns, then bake at 180 & degC for 12 minutes.

Drain the mushrooms in a sieve, and then fry them in hot butter with finely chopped onion and sprinkle with vinegar.

For the red wine sauce, let the wine boil with sugar and butter until it is reduced by half. We serve everything together.

Method of preparation

For the steak:
Cut the turkey pulp into 5 pieces, wash with warm water. Season with salt, pepper, paprika, oregano, thyme. Sprinkle with 6 pieces of garlic. Place the meat in a tray, where with 3 tablespoons of olive oil, add 1-2 cups of water. Place in the oven heated to 175 ° C. Leave the meat in the oven for about 1 hour, during which time it is sprinkled with sauce so that it does not dry out. Meanwhile, clean the mushrooms and cut them into large slices. After the meat has been in the oven for 1 hour, add the mushrooms, green onions cut into large pieces and white wine. Bake for about 30 minutes.

For the hazelnut sauce:
Grind the hazelnuts, grind 6 cloves of garlic. Put the pan on the fire with 2 tablespoons of olive oil. Add hazelnut powder and crushed garlic over the hot oil. Season with salt, pepper, paprika. Add a cup of water.

Tip: Serve with lettuce sprinkled with lemon juice, along with a glass of white wine.

Garlic red sauce

Bake the peppers, sprinkle with salt and let them cool a bit. Bake the tomatoes as well. trustee

Balls in tomato sauce / Balletjes in tomatensaus

- Boil water in a pot and when it boils add the chicken cubes. - Meanwhile, stir

Mushroom ciulama (fasting)

1. Peel a squash, grate it and boil it in salted water. Drain and boil again in 1.5 l of clean water. Add the onion, carrots and parsnips, all cleaned and washed. When the vegetables and mushrooms are well cooked, salt them and let them cool.

You can use any kind of mushroom you prefer for this fasting mushroom ciulama

2. Heat the oil, then bake the flour for only 1-2 minutes, just enough to turn slightly yellow. Extinguish with strained soup, added in small portions, stirring each time to avoid lumps. When it becomes the consistency of cream, add the boiled and sliced ​​mushrooms. Let it boil for another 5-10 minutes, stirring so that it does not stick to the bottom of the pot.

3. It tastes good with salt, pepper and greens. Serve hot with polenta.

3 / 5 - 1 Review (s)

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(5 points / total votes: 21)

mihaela 4 years ago - 2 April 2013 11:27

Re: Spaghetti with mushroom sauce

I really like your recipes and I prepared many of them, I was successful, being praised countless times. But please tell me what tree did you pick the mushrooms from? I see that yours have tails, not legs, like all normal mushrooms! My 4-year-old girl noticed when I read her this recipe of yours. She learned in kindergarten that mushrooms have legs (and hats), not tails. Talk about rubbing salt in my wounds - d'oh! Mushroom in one leg, guess what!

Silvia Marinescu 4 years ago - April 2, 2013 11:54 AM

Re: Spaghetti with mushroom sauce

Very good, thanks for the recipe, it is now welcome in the Easter fasting. I look forward to other fasting recipes. Thanks in advance

Mari Ana 4 years ago - 2 April 2013 12:50

Re: Spaghetti with mushroom sauce

Pamper us this year with fasting recipes. Thank you.

Annamaria 4 years ago - April 3, 2013 8:57 PM

Re: Spaghetti with mushroom sauce

can mushroom powder be replaced with something? thanks for the recipes!

Ioana 4 years ago - April 4, 2013 09:36

Re: Spaghetti with mushroom sauce

no, only if you use wild mushrooms, then powder is no longer needed. someone told me he used mushroom soup (from the sachet) instead of this powder and said it came out super good.

How to prepare the filling

  1. Cut the brie cheese into cubes
  2. Drain the canned mushrooms, then brown them
  3. Peel an onion and finely chop
  4. Heat the butter
  5. Add the onion and cook lightly until translucent
  6. Immediately add the mushrooms and mix on the fire for another 1 min.
  7. Turn off the heat, add the brie cheese, mix well and season with salt and pepper.
  8. A creamy composition is obtained, which is left to cool

Beef escalope with mushrooms classic recipe

Beef escalope with mushrooms classic recipe. This veal escalope is a stew, a food with a very tasty sauce and easy to prepare. Pieces of tender beef, cultivated mushrooms or forest and a fine and fragrant sauce.

My mother often does beef escalope with mushrooms and I took the recipe from her. Unfortunately, our cattle are as they are. Often you catch very strong meat, although it is written on the package & # 8222 bovine youth & # 8221 or & # 8222 calf & # 8221. That's why I adapted this recipe by escalope and pork & # 8211 recipe here.

Another veal flour recipe is veal stew with flour dumplings.


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