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Sarmale with pleurotus

Sarmale with pleurotus

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Boil the cabbage in salted water for about 3-5 minutes and dissolve in sheets.

Wash the pleurotus mushrooms well and cut them into small pieces. Finely chop the onion and fry in oil, add the tomato paste, finely chopped mushrooms, rice. Season to taste and mix well.

The sarmales are formed and the rest of the cabbage is cut into juliennes. Place in a clay pot, a layer of chopped cabbage, then the stuffed cabbage and on top of finely chopped cabbage and sliced ​​tomatoes. Add the tomato juice, thyme and enough water to cover the sarmales. Place in the oven for about an hour.

Serve with polenta.

Shaworma with pleurotus

Shawarma with pleutorus is perfect for times when you want to eat something light and healthy, but as tasty as fast food. Marinated with molasses (from Nuts for Nuts), the mushrooms have a surprising and delicious taste, slightly smoked from paprika and replace the meat very well, being a vegetarian recipe.


1. Mix the yogurt with the olive oil, crushed garlic, spices and a teaspoon of molasses. Peel the mushrooms, wash them, break them in half or 3 in length and then marinate them in the yoghurt mixture for at least 2 hours.

2. Start the oven at 240 ºC and then put the mushrooms on 2 skewer sticks, as crowded as possible and put them in the oven to brown for 25 minutes. Rotate the skewer stick to brown (about 15 minutes) the mushrooms on the other side, and finally sprinkle the mushrooms with the remaining teaspoon of molasses and bake for another 3 minutes.

3. Meanwhile, slice the cucumbers and cut the tomatoes into cubes. Then, place a bunch of leaves on each stick and sprinkle the cucumber slices and diced tomatoes on top. When the mushrooms are cooked, take them out of the skewer stick and put them on the stick. Sprinkle pomegranate seeds on top.

4. For the dressing, mix the yogurt with the olive oil, lemon juice, salt and pepper to taste and a little oregano. Sprinkle the dressing over the glue and then serve rolled. Good appetite!

I also challenge you to "play" with the ingredients and "cut new flavors".

The joy of cooking

General considerations - advice and clarifications
When spring and summer pamper us with so many fresh, tender greens harvested from our forests we can prepare some very special sarmales because they have the quality of light food, very fragrant and tasty (not as we have been accustomed for years with sarmale traditional heavy, greasy).

That's why I suggest you prepare these delicious sarmale now.

These sarmales are prepared from a composition of fasting sarmales with or without mushrooms and are wrapped in horsetail, lime, horseradish, vine, stevia. It is important to use at least three types of leaves. A symphony of tastes that is complemented by aromatic spices, sweet cabbage and greens such as dill, larch, chopped celery and sprinkled over the layers of sarmale placed in the pan.

I also recommend that you buy and use burnt clay or glazed clay pots for boiling, which also have a lid and can be put in the oven. Such pots can be found at handicraft shops or at various traditional fairs where potters from Transylvania also come where such pots are used. & # 0160

Diet therapy - Food indications
The preparation is recommended for all ages. After a winter in which you have eaten traditional sarmale that are heavy, it is very good to give the body in summer and spring as many green plants as we have available in abundance in early spring and summer. The preparation is recommended even for those who have high cholesterol. People who have diabetes or those who are overweight will consume this dish within the limit of their daily diet using cold pressed oil and in small quantities.

Mushrooms are a good source of protein for vegetarians, and there are many possibilities to prepare them. You can make salads with them, snits, but the most popular option is the grilled one, because it is very light and tasty.

Ingredients for 8 servings:

- 5 cloves of garlic, clean
- 1 kg of pleurotus mushrooms
- 2/3 cup extra virgin olive oil
- salt and pepper to taste
- 2-3 tablespoons of balsamic vinegar
- Oregano
- Fresh thyme
- a handful of freshly chopped parsley
- Parmesan.

Method of preparation:

1. Grease the grill with fat and heat it over medium heat.

2. Clean and wash the mushrooms, then place them on absorbent napkins. Grease them with olive oil, season with salt, pepper and crushed garlic (or make mujdei), then grill them for about 15 minutes. Be sure to always turn them over and change their place on the grill so that they do not dry out.

3. Meanwhile, mix the vinegar and herbs, adding salt and pepper to taste. Sprinkle the mushrooms with this mixture, when they are ready, then sprinkle with Parmesan and parsley and serve immediately.

Grilled pleurotus mushrooms with oregano and garlic are a dish that could impress even the most demanding gourmet. Because they are very easy to make, you can try them as soon as possible and convince yourself!

Cook False belly soup from pleurotus mushrooms

Preparation time


  • 500 gr pleurotus mushrooms
  • 3-4 cloves of garlic
  • 2 yolks
  • 150 gr consumer cream
  • 150 gr Greek yogurt
  • juice of 1 lemon
  • 1/2 link dill
  • 1/2 link larch
  • For soup (2.5 l):
  • 500 gr chicken breast
  • 2 onions
  • 1 small celery root
  • 2 carrots
  • 2.5 l of water
  • salt to taste

Method of preparation

Put 2.5 liters of boiling water in a pot. When it starts to boil, add a teaspoon of salt, then the chicken breast. Let the chicken breast boil well, removing the foam that forms.

Then strain the chicken soup and boil it again. Add the cleaned and cut vegetables into large pieces. We will put a carrot on the grater and fry it in olive oil. We will add it at the end to the soup, to give color.

When the vegetables are well cooked and have left their flavor in the soup, we take them out.

Wash the mushrooms well and cut them into strips, to imitate the strips from the beef belly. We add them to the soup on the fire.

Mix the yolks with a little salt, add the cream and yogurt and dilute this mixture with hot soup and lemon juice.

Pour this mixture into the fake belly soup, when the mushrooms are well penetrated.

After 5-6 minutes, add 2-3 grated garlic cloves and finely chopped greens. We add the carrot to the pan before extinguishing the fire, or we can choose to add it during serving.

We serve the delicious fake belly soup made of pleurotus mushrooms, seasoned with pepper and lemon juice, to taste, along with hot peppers and toast.

  • 500 g pleurotus mushrooms
  • 6-7 tablespoons of olive oil
  • 2-3 cloves of garlic
  • salt
  • pepper
  • fresh parsley

I passed the cleaned mushrooms through a quick stream of cold water, then let them drain well and cut them into pieces. Then I put them in a deep pan with olive oil, salt and pepper. and I simmered over medium heat, covered for about 15 minutes.

After that I added the garlic passed through the press and mixed well to spread the flavor.

After another two minutes I added chopped parsley and turned off the heat.

Serve with hot or cold polenta. They are delicious.

Good job and good appetite!

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Sarmale with buckwheat and mushrooms

When I say sarmale I think of one of the two big holidays: Christmas and Easter & # 8230 that's because I only cook them on these occasions & # 8230 Being in Holy Week, I decided to share my recipe with you.

The special ingredient of my recipe is buckwheat due to it the filling is light, airy, but also nutritious. Although it is little known and used in our country, I consider buckwheat a miracle food: it is an important source of quality protein (containing eight essential amino acids), it is rich in calcium, iron, magnesium, phosphorus, potassium, zinc, manganese, selenium , vitamin B6, folic acid, vitamin E. Consumption of buckwheat lowers cholesterol levels, blood pressure levels and improves digestion. It can be consumed with confidence by people with gluten sensitivity or intolerance, because it does not contain gluten, by people with diabetes, due to its low glycemic index, as well as by people on a diet, because it contains few calories but is full.

I could list other benefits, but we have a lot of work to do today & # 8230 we cook together sarmale with buckwheat and mushrooms.

What we need:

  • 200 gr buckwheat
  • 200 gr rice (normal, whole, white or black)
  • two onions
  • two carrots
  • a bell pepper or kapia
  • a parsnip
  • 500 gr mushrooms
  • 100 gr walnut
  • tomato sauce
  • two cloves of garlic
  • salt, pepper, paprika, thyme, bay leaves (even garam masala for those who prefer oriental tastes)
  • a suitable cabbage
  • 3- 4 tablespoons of vinegar.

How come:

Wash the buckwheat well in a few waters and leave it to soak overnight. This is the method I recommend, but if we are "on the run", we can boil the washed buckwheat for 5-10 minutes, until it swells. Then drain the water in which it was / boiled, rinse it again and let it drain in a sieve.

Chop the onion and garlic and fry them in a little oil or smother them in half a cup of water with a few drops of oil.

Grate the carrots and parsnips and add them to the pan to sauté. Meanwhile, cut the mushrooms and peppers into small cubes and place them over the vegetable saucepan.

Let the vegetables cook and at the end add the buckwheat and chopped walnuts, season the composition and mix everything well.

Wash the rice and add it to the raw composition.

The stuffing of sarmale is ready, now we focus on the sheets. Put a pot of water to boil and when the water reaches boiling temperature add vinegar and a little salt.

We scoop out the back of the cabbage with a knife and remove it, put the cabbage in boiled water and let it cook for 2 minutes. We will see that the leaves come off on their own. We take the sheets out of the water one by one and cut their ribs.

The small cabbage leaves that we can't roll, we cut them into small pieces and we will put them on the bottom of the bowl in which we will place the sarmales, as well as on top of them.

We take a cabbage leaf, put a spoonful of the composition on it, bend the side edges inwards, then roll the sheet. We do this until we fill and fold all the sheets.

Place all the sarmales in the bowl nicely, add a layer of chopped cabbage on top, add the tomato sauce, a little salt if necessary, thyme and bay leaves.

Add a little water and put the stuffed cabbage on low heat for about 50-60 minutes.

We serve the sarmales with the traditional polenta and a cashew cream or sunflower seeds.

Grate Pleurotus mushrooms

Grate Pleurotus mushrooms

Grate Pleurotus mushrooms


  • 1 large Pleurotus mushroom casserole
  • 4 cloves garlic
  • 5 parsley threads
  • 4 tablespoons extra virgin olive oil
  • dried oregano
  • 1 tablespoon lemon juice
  • salt

Method of preparation

Wipe the mushrooms with a damp napkin. Cut the tails harder. Grease with oil on the smooth side (opposite the slats).
Peel and slice 2 cloves of garlic. The other two are crushed in a mortar and covered with olive oil (approx. 4 tablespoons) to obtain a mujdei. Finely chop the parsley.
Heat a grill pan very well (about 5 minutes on high heat). It is set on fire.
Place mushrooms in the pan with the slats facing up. Sprinkle salt over the slides. Fry the mushrooms for about 4 minutes on the first side. When they catch beautiful traces of the grill and the slats look wet, they return. Fry for another 2 minutes on the second side, until the blades dry and also traces of grill.
Remove the mushrooms in a bowl, placing them in layers. Sprinkle each turn as soon as it has been taken off the grill with a pinch of parsley and one of oregano, a few slices of garlic and a little juice (try to take more oil and less garlic pulp about 2 teaspoons of infused oil) . Keep the bowl covered.
When you have finished frying them all, lightly mix the mushrooms, adding the lemon juice and salt if necessary.
Serve the mushrooms warm or at room temperature (if they stay for about 2 hours they are even better).

Fasting recipes: Sarmalele with raisins, a delight

Fasting recipes: Sarmalele with raisins, a delight

Not infrequently, those who visited the monasteries during the fasts said that the procession was so good that they forgot that it was fasting. In addition to the classic traditional fasting dishes (zacusca, beans, pasta) there are other recipes, without the "sweet" ingredients, but with a rich aroma and an unmistakable taste. Among them are the sarmales with raisins.




pickled cabbage leaves
a tablespoon of red broth
4 onions
200 g of rice
200 g raisins
a bunch of parsley
a bunch of dill
salt and pepper

Method of preparation:

Chop the onion and fry in oil mixed with water. When the onion softens, add the rice. After boiling, add the raisins, greens and spices, mixing the composition. Subsequently, the cabbage leaves are filled with a spoonful of the obtained mixture and the sarmales are formed.

After finishing the composition, the sarmales are boiled, at the right heat, in a pot in which they were placed next to each other. Over the sarmale add sour cabbage, chopped, and broth mixed with water. The stuffed cabbage is boiled for almost an hour.

Video: Tasty vegan cabbage rolls. JamilaCuisine