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How to cook the chicken with mushroom First, cook the chicken: Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add chicken breast and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm This Creamy Chicken Mushroom recipe is a healthy and flavorful dinner that is ready in only 30 minutes. Made with garlic chicken thighs and a delicious mushroom sauce that's made creamy with healthy cashew butter. Spoon the sauce over mashed potatoes, mashed cauliflower, steamed rice, or cauliflower rice for a complete meal Heat the oil in a skillet over medium high heat. Season the chicken with garlic powder, salt, and pepper. Cook for 3-4 minutes per side until cooked through. Remove and set aside. Add the mushrooms to the pan. Cook for 4-5 minutes until golden brown and tender Melt the butter in the pan then add the mushrooms. Cook until golden brown all over. Add the garlic and herbs and allow to cook for 30 seconds before adding the cream. Add lemon juice, salt and pepper to taste and allow to come to a simmer Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. In the same skillet, saute mushrooms in butter until tender Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes. Add chicken and mushrooms; stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes Add mushrooms and fry for a further 3-5 minutes. Pour in the chicken stock. Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken. Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Remove and set aside The creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat. And it's a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock/broth How to make Creamy Mushroom Chicken Be sure to scroll to the bottom for the full recipe Add onion, garlic, mushrooms and the herbs to a pan with melted butter. Saute until golden brown This creamy chicken and mushroom dinner for two is really satisfying, but surprisingly low in calories. Each serving provides 391 kcal, 58g protein, 10.5g carbohydrate (of which 7g sugars), 11.5g. This creamy chicken and mushrooms recipe takes just 25 minutes to make. It's super easy, delicious, Keto-friendly and gluten-free. Season the chicken breasts on both sides with sea salt and fresh ground black pepper. Heat oil in a large skillet * over medium heat, and brown the chicken, for about 2-3 minutes on each side (at this point, the. This creamy mushroom chicken recipe has the most deliciously tender pan-fried chicken smothered in a garlicky mushroom sauce. It's quick and easy - it can be on your table in half an hour. My creamy chicken recipes are some of my readers' favorites. In particular, my Creamy Garlic Chicken Recipe is well-loved. A lot of readers have added mushrooms to it, and that made me think that I should. Simmer on the stove while pan-searing chicken in olive oil until cooked through. Remove chicken from pan, reduce heat slightly, add a tsp or two of butter and saute mushrooms for 4-5 minute; salt and pepper. (slice chicken while mushrooms cook) THEN add to pan shallot, garlic and saute for 3-4 minutes. Add wine, simmer until mostly evaporated How to Store and Reheat Chicken Mushroom recipe . Storage: Creamy mushroom chicken should be stored in an airtight container in the fridge for three to five days. Microwave: Chop up chicken so it reheats more evenly, then transfer a small portion to a microwave-safe dish. Heat for 1 minute, stir, then continue to heat at 30-second intervals Creamy Chicken Mushroom Pasta combines garlic, onions, mushrooms and chicken in an easy perfectly seasoned cream sauce that comes together in a matter of This delectable twenty minute Chicken Mushroom Pasta is a cinch to bring together utilizing already baked rotisserie chicken Add the dried mushrooms (and soaking liquid), chicken stock, and half-and-half. Turn the heat down to low and return the chicken to the pan. Continue cooking for 8 to 10 minutes, until the liquid reduces by half and the chicken is cooked through. Add the yogurt and stir to create a smooth, uniform sauce. Divide the chicken among 4 plates and. Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste. Combine and Bake: Pour sauce over the chicken casserole. Cover with foil and bake chicken and mushroom casserole at 350˚F for 45 minutes Keto Creamy Mushroom Chicken Recipe. One Skillet Keto Chicken With Bacon Mushroom Gravy. Skillet Chicken Mushrooms Low Carb. Garlic Mushrooms Chicken Casserole With Parmesan. Keto Garlic Mushroom Chicken Thighs Recipe Diet Doctor. Low Carb Bacon Mushroom Chicken In Cream Sauce With Thyme. Creamy Garlic Parmesan Mushroom Chicken Low Carb Keto Russian chicken & mushroom pies with soured cream & dill. 14 ratings. 4.4 out of 5 star rating. Packed with rice, chicken, veggies and a creamy sauce, these Russian-influenced pies are great for using up leftovers. 1 hr and 15 mins. Artboard Copy 6 Simple recipes, tasty flavors, and the ingredients you need - all in one box! Leave the meal planning behind and put down the shopping list! It's time for Home Chef Remove the chicken from the skillet. Step 2. Reduce the heat to medium. Heat the remaining butter in the skillet. Add the mushrooms, onion and garlic powder and cook until the vegetables are tender, stirring occasionally. Step 3. Stir the soup, milk, sherry, if desired, and black pepper in the skillet and heat to a boil How to Make Healthy Creamy Mushroom Chicken. Step-by-Step. In a large skillet, add the 2 cups of broth and the chicken. Bring to a boil over high heat, then reduce heat to medium-high and cook, stirring occasionally, for 20-30 mins, or until chicken is cooked and no longer pink inside and tender. Add the cream of mushroom soup, chives. Remove the chicken to the prepared baking sheet (skin side up). Bake for about 30 minutes, or until internal temperature of the chicken is 165 degrees F. While the chicken is baking, make the mushroom sauce. Add the sliced onion and mushrooms (16 oz.) to skillet along with a pinch of salt and pepper and the fresh thyme (1 tablespoon), and. Creamy Chicken and Mushrooms - Easy Dinner Idea! An amazing way to prepare chicken breasts, this Creamy Chicken and Mushrooms is the ultimate dinner solution any night of the week. This fantastic one pan chicken recipe has bacon, mushrooms, onions and a simple cream sauce making it AMAZING!. This post may contain affiliate links In a large bowl combine chicken, oil, salt and pepper, garlic powder, and Italian seasoning and toss. In a large skillet over medium heat, brown the chicken on both sides for 2-4 minutes. Transfer chicken to a plate and cover to keep warm. Add butter to pan and stir until melted. Stir in garlic and mushrooms 1. Melt 1 Tbsp. of the butter in large skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until cooked through (165ºF). Remove chicken from skillet to serving platter, reserving drippings in skillet; cover chicken to keep warm. Add remaining 1 Tbsp. butter, the mushrooms and onions to skillet; cook and stir 5 min. or. Cook for 1 minute. Add the cream of mushroom and chicken broth. Stir and let boil. Simmer for 20 minutes or until the liquid reduces. Put-in the mushroom and heavy whipping cream. Continue cooking for 3 to 5 minutes, Add salt and pepper to taste. Transfer to a serving plate. Top with sour cream and cheese Add the mushrooms and wine, then sprinkle with the thyme and a little more salt and pepper, and cook, stirring, until the mushrooms soften, about 8 minutes. Transfer the mixture to a bowl. 3 Melt the remaining 4 tablespoons butter in the frying pan over medium heat. Whisk in the flour and cook, whisking, for 2 minutes Preheat the oven to 425°. Arrange the chicken pieces, skin side up, on a rack set on a large rimmed baking sheet; season generously with salt and pepper. Roast the chicken in the center of the. Add the mushrooms and cook for another 2-3 minutes. Stir in the flour and cook for another minute to get rid of the raw flour flavor. Slowly add the chicken broth and keep whisking continuously till the sauce thickens. Stir in the rosemary, parsley, paprika, salt, pepper and meatballs. Add a little more stock or water if the sauce is too thick Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and add them to the skillet. Cook for 3-4 minutes and then flip and cook on the other side until they're cooked through. Remove the chicken onto a plate and cover with a piece of foil to keep them warm 2 Spray a pan with oil and bring to a medium-high heat. Add chicken and cook, stirring, for 2-3 minutes, until browned. Set aside. Add spring onions, garlic, celery and mushrooms to the pan and cook for 2-3 minutes. 3 Into a baking dish, place vege mixture along with cauliflower, rocket, chicken and pasta and mix gently to combine Place chicken thighs in skillet and cook on both sides, about 5 min per side or until cooked through and browned on both sides. Remove chicken from skillet and set aside. Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add sliced mushrooms and stir Cook the chicken for 4 minutes, or until golden brown on the bottom. Turn over and cook for 2 to 4 minutes, or until no longer pink in the center. Transfer to a separate large plate. Cover to keep warm. Pour the remaining 1 tablespoon oil into the hot skillet, swirling to coat the bottom. Reduce the heat to medium Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the. This creamy mushroom chicken recipe combines my monthly cravings to combine more and more seasonal ingredients—like January's ombre colored leeks and earthy brown mushrooms—into our meals with one of the ingredients I most often am asked for more cooking options for: boneless chicken breasts. Chicken breast Add minced garlic and wine. Remove chicken from large saucepan to a plate. Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes. Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens Step 1. Combine pasta, chicken, mushrooms, Brussels sprouts, onion, garlic, Boursin cheese, thyme, rosemary and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for. Transfer the mushrooms to a bowl. In the same skillet over medium-high, melt the remaining 2 tablespoons of butter with the canola oil. Add two of the chicken breasts to the skillet and cook until golden browned, about 5 minutes on each side. Transfer the chicken breasts to a plate and repeat with the other two breasts Use the chicken stock to deglaze the pan (scrape all the crunchy firm bits off) add garlic, butter, mushrooms, wine and thyme. Pour the cream into the pan and add 2 tbs flour (to thicken the sauce). Return the chicken to the pan, reduce the temperature to low and let simmer (and for the sauce to reduce) for 10 mins Remove from the pan and set aside. Add the remaning oil and butter, then add the chicken and leave to cook for 6-7 minutes or until cooked through and lightly brown. Add the mushrooms back to the pan together with the chicken stock, tomato puree, bay leaf and seasoning, and leave to cook for 2-3 minutes Instructions. Brown the bacon in a large skillet/deep pan. Remove and set aside. Pour off half of the bacon fat. Place the pan back on the heat and brown the chicken breasts on both sides. Remove and set aside. Fry the mushrooms and garlic until fragrant then add the thyme, lemon juice, chicken stock and cream Use assorted wild mushrooms in the recipe or make it with soaked dried mushrooms. With fully cooked diced chicken or turkey: add cooked diced chicken or turkey after the vegetables are cooked. Cook for about 10 minutes and then add the cream and seasonings. Heat through. Add about 1/2 cup of steamed frozen peas along with the cream. Heat through Creamy Herb Mushroom Chicken is a crowd pleasing, one-pan 30-minute chicken dinner. Every bite is so juicy and tender. This chicken and mushrooms recipe is unbelievably easy and is sure to become a new favorite! This post may contain affiliate links. Read my disclosure policy Soak the mushrooms in 300ml hot water for 10 mins until plump. Drain, reserving the soaking liquid, and chop. Mix with the butter and half the tarragon, then stuff under the skin of the chicken. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof dish, add the chicken and brown on all sides. Transfer to the oven for 20 mins Creamy Mushroom Chicken Cauliflower Rice bowl - Chop leftover mushroom chicken. Place cauliflower rice in a skillet with olive oil over medium high heat. Season with salt pepper and fresh crushed garlic and cook 6-8 minutes stirring occasionally. Reduce the heat to medium and stir in the leftover chopped chicken and cook until heated through In a separate bowl stir together mushroom soup, onion soup mix seasoning, sour cream, and lemon juice. Spread sauce over chicken. Sprinkle with paprika, if desired. Bake, uncovered, until chicken is cooked through, about 1 hour for bone-in, skin-on chickene pieces or about 30-45 minutes for boneless, skinless chicken This video is about Keto Creamy Mushroom Chicken. An easy way to cook Keto recipes at home. Ingredients - Boneless Chicken cut into Stripes - 350 gm Minced Ga Clean and slice mushrooms. Set aside. Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent. Add chicken and cook chicken for about 2 minutes. Add salt, pepper, thyme, oregano, worcestershire sauce, and mushrooms. Stir and cook until mushrooms become soft The Recipe Critic posted an episode of Tried and True Recipes. 2 hrs · This ONE POT CREAMY CHICKEN MUSHROOM FLORENTINE will be one of the most delicious 30 minute meals that you ever make! Chicken: Season chicken breasts with salt and pepper on a large plate and set aside. Next in a large skillet, add 1 tablespoon of olive oil and 1 tablespoon butter. Allow for butter to melt over medium high heat. When the pan is hot, add chicken and cook for about 4 minutes on each side until browned for a total of 8 minutes Steps. Marinate chicken breast with salt and pepper to taste. Take a pan and heat it. Now add 2 tbsp. of olive oil and 1 tbsp. butter and heat it. After heating, add sliced mushrooms and stir-fry them for 5-7 minutes. Set the mushrooms aside. Now take another pan and heat it. Add 2 tbsp. of olive oil and 1 tbsp. butter and heat it Sauté until onions, garlic and mushrooms until all become soft and caramelized, about 3-5 minutes. Whisk the flour into the cream. Add the cream/flour mixture, wine and chicken broth into the pan with the mushrooms & onion. Give it a good stir, scraping the bottom of the pan to deglaze it. Return chicken to the pan Creamy Skillet Cajun Chicken and Mushrooms Recipe - This bold and creamy Cajun chicken recipe is the ultimate comfort food with just the right kick of spice. Serve it with pasta, rice, or low-carb cauliflower rice! Is it just me, or can it be kinda hard to find comfort food recipes with just a little kick of spiciness And that the entire family will actually eat and love Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with bread crumbs. Cover and chill 1 hour. Heat ½ inch oil in a heavy skillet (3500F); add chicken, and pan-fry over medium heat 20 minutes or until golden brown, turning servings. Mushroom Sauce Combine all ingredients; cook over medium heat, stirring Flip with tongs and sear the other side until browned, 5 to 7 minutes. Transfer the chicken to a plate; set aside. Reduce the heat to medium and melt the butter in the skillet. Add the mushrooms, onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally until tender, about 7 minutes Creamy Mushroom Garlic Chicken - juicy chicken in a creamy sauce served with mashed potatoes, rice or pasta for a quick and delicious dinner!. This chicken is so easy to make and it is perfect for busy weeknights or weekends, special occasions, etc. Serve with mashed potatoes, rice, roasted Brussels sprouts or roasted broccoli Add the mushrooms and cook for another 2 minutes. Add the chicken stock, chicken, salt, and cauliflower rice. Stir everything. Put the lid on the Instant Pot and make sure the steam valve is closed. Turn the Instant Pot to manual mode for 3 minutes on high pressure. Once the cooking cycle finishes, carefully do a quick pressure release In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant. Stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat STEP 1. Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray and set aside. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts, cover pan, and cook for 3 minutes on each side (salt and pepper each side). STEP 2 This delicious chicken in white sauce recipe takes about 30 minutes to make and you only need a handful of ingredients, a true delight for chicken and mushrooms lovers! This quick skillet chicken recipe is packed full of flavors, thick, creamy, a little gooey, with tender pieces of chicken breast, fabulous for busy people and enjoyed by picky. Chicken fricassee with mushrooms and carrots. French countryside-style cooking at its best: stew chicken, mushrooms and carrots in white wine and chicken stock for a creamy, flavoursome chicken dish. Cumin seeds and thyme add even more aroma and depth. Rating: 11 out of 5 Add cream of mushroom soup, chives, mushrooms, and Neufchatel cream cheese and stir well until cream cheese is melted and all ingredients are incorporated well and mixture is hot, about 5-10 minutes. Serve as is or over noodles/rice. Makes about 6 servings, equally divided Remove from heat. In a large bowl, mix quinoa, 1 cup of the sauce, and water. Pour it into the prepared dish. Place the strips of chicken on top and pour on the mushroom mixture. Spoon the rest of the sauce on top. Place the dish in the oven and bake for 40-45 minutes or until bubble and brown on top Cook Chicken in crockpot on HIGH for 3 hours or LOW for 6 hours {covered} After 3 hours on HIGH or 6 hours on LOW, drain juices from crockpot. Mix together drained Mushrooms, Cream of Mushroom Soup, Onion Soup Mix, and French Fried Onions. Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done Season the chicken breast with 1/8 teaspoon each of sea salt and freshly ground pepper. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat Spoon the cream sauce over chicken. Top the chicken with Muenster Cheese. Cover the casserole dish in foil and place it into the preheated oven on the center-rack. Bake for 30 minutes covered. After 30 minutes, remove the foil cover and bake an additional 5 minutes uncovered to slightly brown the cheese 4 tbsp. heavy whipping cream 2 tsp minced or finely diced garlic 2-3 sprigs (appr 1 tsp) fresh thyme leaves 1 oz white wine 2 tbsp. butter, unsalted 4 slices bacon 1 cup fresh spinach, whole baby leaves 8 medium-sized fresh mushrooms, sliced 1/2 cup chicken broth (or water w/chicken base) 2 tbsp. shredded parmesan cheese (optional garnish Put the olive oil in the empty space and cook the garlic, sun dried tomatoes and mushrooms until they are tender. Stir in 1 flour and cook for another minute. Slowly put the chicken broth, half and half, salt, pepper, and garlic powder in. Stir until well blended. Add the linguine and bring to a simmer. Cover and cook on medium for about 10-15. Set chicken aside. Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes. Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season. Add chicken broth and heavy cream to the pot and stir Cook until chicken is almost done, about 6-7 minutes (stirring frequently). Add mushrooms and garlic and continue to cook, stirring frequently, until mushrooms are tender (about 4-5 minutes). Slowly add flour while stirring to combine. Add chicken broth and thyme and stir well to combine. Bring to a simmer, stirring frequently This easy chicken recipe with creamy mushroom sauce is a delicious evening meal that can be prepared and cooked in under 45 minutes. Sear both chicken sides in butter and garlic, then pour over the rich and creamy mushroom sauce and serve with basmati and wild rice for a rustic, warming dinner About 5 minutes per side. Spray a glass baking dish with vegetable cooking spray and add in the chicken. Add drained mushrooms onto the top of the breasts evenly. In a bowl, combine the flour, Dijon mustard and sour cream. Add the white cooking wine to the skillet and bring to a boil for 1 minute Rub chicken with remaining Tbsp oil, season with ½ tsp each salt and pepper and cook, skin side down first, until browned, 8 to 10 minutes; drain excess fat. Turn chicken skin side up, add wine. Sear chicken until golden and no longer pink, about 8 minutes per side. Transfer to a plate to let rest, then cut into 1 cubes. Meanwhile, return skillet to medium-high heat and melt butter. Mushroom Chicken Pasta Recipe. Method : 1. Cut your chicken breast into small strips or cubes. Pat in case the chicken has any water. In a big saucer fry Chicken on low heat for 5 minutes or until the chicken is ready. Put the chicken aside and allow the oil to drain. 2 In a large Dutch oven over medium heat, melt butter. Cook garlic, onions, celery, carrots, and thyme. Season with salt and stir occasionally, 5 minutes. Add potatoes, mushrooms, chicken broth, and.
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NAMAZI (PAŠTETE) OD GLJIVA Namaz (pire) od gljiva Sastojci: 700 g gljiva, žlica ulja, 2 glavice luka, 1 dl bijelog vina, malo peršina, sol i papar. Postupak: Bilo koju vrstu gljiva (ili više vrsta miješano, može i zajedno sa stručcima), očistiti i samljeti. Na ulju popržiti luk s peršinom, dodati mljevene gljive te miješajući drvenom kuhačom pirjati na umjerenoj vatri da sok ne ispari. Dodati sol, papar i vino i pokriti da se pirja još oko 20 minuta. Ovaj pire od gljiva može se poslužiti kao namaz na prepečenom kruhu, kao nadjev za jaja kuhana utvrdo ili kao prilog uz meso. Namaz – općenito Sastojci: 1000 g miješanih gljiva, 3 žlice ABC sira s vrhnjem, 2 žlice majoneze, 2 žlice parmezana, 3 fete suhog kruha namočenog u bijelo vino, 1 žlica maslinovog ulja, začini, sol, papar, peršin, majčina dušica, origano i vlasac. Postupak: Očišćene i isjeckane gljive pirjaju se bez ulja dok ne ostanu „nasuho“ pa se puste ohladiti. U ohlađene gljive dodaju se svi navedeni sastojci te izmiksaju. Namaz se poslužuje na prepečenom ili običnom kruhu. Namaz od gljiva i zdravca Sastojci: 1000 g miješanih gljiva, 200 g mladog luka, 3 žlice maslinovog ulja, 2 žlice zdravca (umjesto zdravca može se koristiti lišće maslačka, trputca, koprive i sl.), 250 g skute ili ABC svježeg sira, origano, sol i papar. Postupak: Pirjati gljive s mladim lukom dok ne ispari sok, dodati maslinovo ulje i origano izmiješati i izmiksati. Posebno miksati lišće zdravca, skutu ili svježi sir dodati sol i papar. Na kraju sve zajedno izmiješati. Pašteta od vrganja i tune Sastojci: 300 g mladih vrganja, 200 g tune, 1 žlica kapara, 10 maslina, 2 slane srdele, 1 jaje, 1 žlica balzamskog octa (aceta balsamica), celerovo lišće. Postupak: Vrganje izrezati na veće komade i pržiti ih na vrućem ulju, izvaditi cjedilom (penjaricom), ocijediti i posoliti. Složiti u posudu, dodati ocijeđenu tunu, kapare, odkoštene masline, tvrdo kuhano jaje, balzamski ocat i celer te sve izmiksati. Tartar od kiselih gljiva, vrhnja i parmezana Sastojci: 300 g kiselih gljiva, 100 g parmezana, 1 dl kiselog vrhnja, 2 žlice limunova soka, 2 žlice bijelog vina, peršin, češnjak, sol, papar. Postupak: Sve navedene sastojke izmiksati. Popečci (polpete) od lisičica Sastojci: 500 g lisičica, 2 veća crvena luka, 1 krumpir, 80 g maslaca, krušne mrvice, malo brašna, peršinov list, 3 jaja, sol i papar. Postupak: Na maslacu pirjati luk, dodati nasjeckanog peršina, tanko narezane gljive, zatim sredinu kruha natopljenu u toploj vodi, miješati dok tekućina ne ispari te maknuti s vatre. Sirovi krumpir naribati pa sve zajedno samljeti. U ohlađenu smjesu umiješati malo krušnih mrvica, posoliti i papriti. Oblikovane popečke (polpete) uvaljati u brašno, razmućena jaja i mrvice te peći na vrelom ulju. Pohane gljive Sastojci: Gljive pogodne za pohanje su: sunčanice, rujnice, smrčci, velike gnojištarke, ljubičastozelene krasnice, pečurke i puhare. Maslinovo ulje, jaja, brašno, krušne mrvice, sol i papar. Postupak: Očišćene klobuke gljiva s obje strane posoliti, uvaljati u brašno, jaja i krušne mrvice pa pržiti na maslinovom ulju s obje strane. Još vruće prije serviranja mogu se po želji popapriti. Kajgana (fritaja) od gljiva Postupak: Pirjanim gljivama dodati nekoliko razmućenih jaja, a kad su jaja pržena jelo je spremno za serviranje. Posebna fritaja s gljivama Sastojci: 300 g gljiva (kiseljenih ili pirjanih), maslac, 4 – 5 jaja, 3 – 4 žlice vrhnja za kuhanje, 3 – 4 žlice krupno naribanog sira ementalera, kruh, sol. Postupak: Razmutiti jaja, dodati vrhnje, ementaler i malo soli. U neprijanjajućoj tavi rastopiti maslac te dodati pripremljenu smjesu i kratko je peći na laganoj vatri. Izvaditi na tanjur i pustiti kratko da se stvrdne. Ovu fritaju staviti na unaprijed pripremljene kriške (fete) kruha na masnom papiru. Na fritaju staviti kisele gljive i poslužiti. Ukoliko su gljive pirjane, mogu se posložiti na kruh s fritajom i zapeći u pećnici par minuta na 200 °C. GLJIVE NA ŽARU Zdrave gljive – klobuke očistiti i položiti „naglavce“ na žeravicu (pri boravku u prirodi) ili na nauljenu ploču štednjaka (ili slično) te posoliti. Kad joj ispari vlastiti sok, gljiva je gotova. Za ovakvo pripremanje naročito su dobre i prikladne sunčanice, pečurke (kračun), golubače, jablanovače, šljivovače, rujnice, ljubičasto – zelena krasnica i dr. Bukovače na roštilju (gradelama) Sastojci: Bukovače (količina po želji), maslinovo ulje, peršin, sol i papar. Postupak: Bukovače očistiti nožem i četkom, odsjeći tvrđi dio stručka. Nauljiti roštilj (gradele), pustiti da se zagrije, posložiti po njemu cijele bukovače, premazati ih uljem te s obje strane peći po petnaestak minuta, uvijek ih iznova premazujući maslinovim uljem (grančicom ružmarina). Kad blago porumene posuti ih nasjeckanim peršinom, solju i paprom te vruće staviti na tost ili uz kuhanu rižu. Sunčanice na roštilju Sastojci: 4 veća ili 8 manjih klobuka sunčanica, 1 češanj češnjaka, 2 žlice sjeckanog peršina, 1dl maslinovog ulja, sol i papar. Postupak: Klobuke očistiti (bez pranja), posuti isjeckanim češnjakom i peršinom, posoliti i papriti, a zatim poprskati uljem, položiti na rešetku roštilja i peći oko 10 minuta Ćevapčići od jablanovača Sastojci: 500 g jablanovača, 500 g miješanoga mljevenog mesa, 1 dl piva, 1 dl ulja, 1 jaje, češnjak, sol, papar i crvene paprika. Postupak: S mljevenim mesom pomiješati sitno nasjeckane klobuke jablanovače, jaje, pivo, češnjakov sok, sol, papar i mljevenu papriku. Ako je smjesa premekana, dodati mrvice bijelog kruha koje će povezati sastojke. Oblikovati ćevapčiće i peći ih na roštilju, premazujući ih povremeno uljem. Poslužiti ih uz đuveč i šljivovicu. Ćevapčići od gljiva Sastojci: 800 g mješavine mesa i gljiva, dva režnja bijelog luka, 1⁄2 žličice paprike, 3 žlice ulja, sol i papar. Postupak: Češnjak izrezati i istući u pastu. Mješavinu gljiva i mesa dodatno dobro promiješati s pripremljenim bijelim lukom,dodati začine te oblikovati ćevapčiće veličine prsta. U tavi zagrijati ulje i pržiti ćevapčiće sa svih strana dok ne poprime smeđu boju. Ćevapčići se mogu peći i na roštilju, uz premazivanje uljem. Poslužuju se uz neki prilog, na primjer đuveč. Ražnjići od vrganja Sastojci: 250 g mladih vrganja, 100 g slanine (pancete), 100 g jetrice, 4 mlada luka, 4 rajčice, 2 paprike, ulje, sol, papar. Postupak: Sve narezati na komade i staviti u posudu, nauljiti, posoliti, popapriti. Nabosti na štapiće i peći.