Der Beitrag Mushroom Cream Soup with Pork Tenderloin erschien zuerst auf kitchensplace.
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I particularly like a soothing creamy mushroom soup on cold and rainy days. But it is always particularly good as a starter to a fine menu. I still remember the first time I tried this soup and then almost addicted to the creamy consistency. Back then I used to make a huge pot of this soup for myself, freeze it and keep popping up servings whenever I wanted a pleasant and creamy soup.
If you want to serve it as a full meal, you can serve it (like me here) with a hearty insert of pink roasted pork fillets. If you prefer not to eat meat, you can of course leave out the fillets and serve the mushroom cream soup without it. In my opinion, butter and parsley should not be missing. Butter gives the soup its creamy consistency and parsley gives it the finishing touch.
Nutritional information per serving of mushroom cream soup
Calories: 404 – Protein: 56g – Fat: 17g – Carbs: 5g
Cream of mushroom soup with pork fillet
Ingredients
- 800g mushrooms
- 1 onion
- 2 cloves of garlic
- 10g butter
- 100g whipped cream
- 500-800ml chicken or vegetable broth
- 800g pork fillet (organic)
- Salt, pepper, fresh parsley
Directions
- Step 1 Cut the onion and the garlic cloves into cubes and sauté them with half the butter in a large saucepan over medium heat.
- Step 2 Clean and dice the mushrooms and add them to the pot. Lightly sweat everything over medium heat.
- Step 3 Add the vegetable stock and let the contents of the pot simmer for about 20 minutes. Stir occasionally.
- Step 4 Meanwhile, cut the pork tenderloin into medallions and fry in a pan in a little oil on both sides for 1-2 minutes.
- Step 5 Take the pot off the heat and purée the soup with a hand blender until the soup is creamy. Stir in the whipped cream and the rest of the butter.
- Step 6 Chop the parsley and add to the soup together with the medallions. Season everything with salt and pepper.
- Step 7 Let the soup steep for another 5 minutes over low heat so that the fillets cook gently.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Mushroom Cream Soup with Pork Tenderloin erschien zuerst auf kitchensplace.
]]>Der Beitrag Potato rösti with creamy mushroom sauce erschien zuerst auf kitchensplace.
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Time for soul food! Today we have super crispy potato rösti with a creamy mushroom sauce. The hash browns consist of potatoes, onion, egg and a little flour so that they don’t fall apart in the pan. Seasoned with a little salt and pepper, they are fried in vegetable oil so that the potato hash browns are crispy on the outside and remain soft on the inside. There is also a creamy, tangy mushroom cream sauce that you can prepare yourself in just a few minutes without a sauce thickener or flavor enhancer.
Overall, this dish is wonderful on cold autumn days, when it has to be quick but still needs to be hearty. A great change from rice or pasta. If you want, you can also conjure up the hash browns as a side dish to another dish or enrich the sauce with some sliced chicken. No matter how, the potato rösti always taste great.
Nutritional information per serving of potato rösti
Calories: 616 – Protein: 15g – Fat: 38g – Carbs: 51g
Potato Rösti with mushroom cream sauce
Ingredients
- 400g raw potatoes
- 1 large onion
- 400g mushrooms
- 3 tbsp flour
- 1 Egg
- 1 teaspoon mustard
- 200ml cream
- 100ml chicken broth
- Salt pepper
- fresh parsley
- Oil for the pan
Directions
- Step 1 Peel the potatoes and grate them into small pieces with a grater. Finely dice the onion.
- Step 2 Wrap the potato pieces in a towel and squeeze the liquid out well. Then mix together with the diced onions, 2 tbsp flour and egg to form an even mass. Season them well with salt and pepper.
- Step 3 Quarter the mushrooms and fry them in a pan with a little oil. Meanwhile, heat a second pan with oil to 3/4 heat and portion the hash browns in it and fry until golden brown on both sides.
- Step 4 Dust the mushrooms with 1 tablespoon flour, deglaze with the chicken stock and bring to the boil. Stir in mustard and cream and season with salt and pepper.
- Step 5 Serve the rösti with the mushrooms and optionally enrich with parsley.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Potato rösti with creamy mushroom sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Pan of vegetables with potatoes, mushrooms, beans and halloumi erschien zuerst auf kitchensplace.
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How about a crunchy recipe for a delicious pan of vegetables with spicy halloumi, triplets, crispy beans and mushrooms? The whole thing is served in a very light cream cheese sauce (although you probably can’t speak of sauce here, but that doesn’t matter!) Served with delicious sea salt. The ideal dish for a quick lunch or dinner that is low in calories and high in nutrients!
If you are interested in more recipes, check out my recipe collection.
Nutritional Information per serving pan of vegetables
Calories: 447 – Protein: 26g – Fat: 23g – Carbs: 30g
Pan of vegetables with potatoes, mushrooms, beans and halloumi
Ingredients
- 270g triplets
- 200g mushrooms
- 300g green beans
- 140g halloumi
- 30g cream cheese balance
- 8g butter
- Sea salt, pepper
Directions
- Step 1 Boil the potatoes with their skins in salted water. Cut off the ends of the beans and cook the beans in another saucepan with salted water until they are al dente.
- Step 2 Meanwhile, quarter the mushrooms and toast them in a pan. Season with pepper. Deglaze the mushrooms with a ladle of potato water and stir in the cream cheese. Cut the halloumi into pieces and stir in.
- Step 3 Drain the potatoes and beans. Halve the potatoes and add to the mushrooms along with the beans.
- Step 4 Sprinkle the vegetables with sea salt and serve.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Pan of vegetables with potatoes, mushrooms, beans and halloumi erschien zuerst auf kitchensplace.
]]>Der Beitrag Porcini Gnocchi with Mushroom Sauce erschien zuerst auf kitchensplace.
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I have to admit frankly and honestly that I like to buy many products ready-made from the cooling shelf. Especially with gnocchi and pasta. Sure – homemade is always great, but sometimes you just don’t have the time and inclination to spend hours preparing a dough, filling it with great ingredients and then hoping that the porcini gnocchi won’t fall apart while cooking. I prefer to go to the specialist trade and get good products of great quality.
So it was with these incredibly delicious porcini mushroom gnocchi, which I decorated with a simple mushroom-cream sauce and thrown fresh thyme. Prepared very quickly, this is one of my current favorite dishes! PS The gnocchi can be used in any combination as far as the fillings are concerned. I chose a porcini mushroom filling out of my mood. Certainly also works with ricotta, cheese or spinach!
If you fancy more gnocchi recipes, please have a look at mine Gnocchi Collection around.
Nutritional information per serving:
Calories: 494 – Protein: 24g – Fat: 21g – Carbs: 52g
Porcini gnocchi with mushroom cream sauce and thyme
Ingredients
- 500g stuffed gnocchi
- 250g mushrooms
- 20g butter
- 100ml cream
- 200ml vegetable stock
- 1 shallot
- thyme, fresh
- 1/2 lemon
- 30g Parmesan
- salt, pepper, nutmeg
- olive oil.
Directions
- Step 1 Fry the gnocchi in a pan with a little butter and salt until golden brown on all sides. Remove and set aside.
- Step 2 Meanwhile, finely slice the mushrooms. Finely chop a shallot and sauté it together with the mushrooms and fresh thyme sprigs in some olive oil in a deep pan.
- Step 3 After about 5 minutes, deglaze the mushrooms with some vegetable stock and bring to a boil briefly. Then add butter and cream, mix with a little lemon juice and season with salt, pepper and nutmeg
- Step 4 grate the Parmesan cheese and stir into the sauce. Finally, add the gnocchi to the sauce and toss again.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Porcini Gnocchi with Mushroom Sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Tagliatelle Crema di Funghi erschien zuerst auf kitchensplace.
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Every time I stand at the counter in the Italian fast food restaurant and watch the preparation of my tagliatelle crema di funghi, I pay close attention to the recipe of my favorite pasta. It took me a long time to find out about her. Even if not all components correspond to the original (otherwise the secret would also be there), my recipe comes very close to the original. Here I will tell you how easy you can cook the Crema di Funghi.
At the beginning you can see the cooks frying onions and mushrooms in oil. The onions are mostly pickled, which unfortunately I couldn’t taste. But I suspect that this is because of the durability! It is similar with garlic, which is also pickled in the pan. Then the mushrooms are first fried while the pasta cooks in the water. If you want, you can soak your mushrooms with white wine before the cream and butter are added to the pan. The butter is also very important because it binds the sauce and makes it nice and creamy! Finally, add salt, pepper and nutmeg as well as chillies and noodles to the sauce. Everything is swiveled together and served with fresh herbs and parmesan.
If you’re in the mood for more pasta recipes, have a look here around.
Nutritional Information per serving
Calories: 579 – Protein: 17g – Fat: 40g – Carbs: 37g
Tagliatelle Crema di Funghi
Ingredients
- 200g fresh tagliatelle (from the refrigerator)
- 1 small onion
- 1 clove of garlic
- 1 tablespoon olive oil
- 1/2 chili pepper
- 70g oyster mushrooms
- 70g mushrooms
- 200g whipping cream
- 10g butter
- 30g Parmesan cheese
- salt, pepper, nutmeg
- optional: 50ml white wine
Directions
- Step 1 Cook the tagliatelle in salted water until al dente. Meanwhile, quarter the mushrooms, finely chop the onion and garlic and cut the chili into fine rings.
- Step 2 Heat a pan with oil. Sauté the onion and garlic in it. Then add the mushrooms and sauté for 2-3 minutes. Deglaze with white wine. Add cream and butter and mix. Season everything with salt, pepper and nutmeg
- Step 3 Add the chili rings. Drain the noodles and add them as well. Toss everything together. Arrange the pasta on two plates and sprinkle with freshly grated Parmesan.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tagliatelle Crema di Funghi erschien zuerst auf kitchensplace.
]]>Der Beitrag Risotto with mushrooms erschien zuerst auf kitchensplace.
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Wonderfully aromatic, wonderfully creamy, refined with fresh mushrooms and spicy Parmesan – this is how my recipe for this risotto can be described in just a few words. And you only need a few ingredients: First and foremost, of course, high-quality risotto rice, a small onion, fresh organic mushrooms, vegetable stock, butter, Parmesan and of course salt and pepper.
Properly prepare risotto with mushrooms
The secret of cooking risotto is firstly to use the right rice and secondly to provide the risotto with liquid over and over again during a cooking time of approx. 30 minutes, which is gradually reduced and the rice binds to a creamy mass. It is important here that the rice does not float in a cold broth, but that the broth is already warmed up and only added in the amount that just covers the rice in the pot. Then all you have to do is stir, stir, stir until all of the broth has boiled away.
As always, you will find the exact recipe for my risotto with mushrooms at the end of this article. If you are looking for more risotto recipes, have a look here around.
Nutritional Information per serving
Calories: 404 – Protein: 10g – Fat: 15g – Carbs: 58g
Risotto with Mushrooms
Ingredients
- 130g risotto rice
- 100g mushrooms
- 1 tbsp vegetable oil
- 500ml vegetable broth
- 1 onion
- 10g butter
- 20g parmesan
- salt, pepper, lemon juice
Directions
- Step 1 Finely chop the onion and slice the mushrooms. Heat a pot with 1 tablespoon of vegetable oil and sauté the onion. Then add the rice and mushrooms and sauté briefly. Deglaze with vegetable broth (optionally white wine) until the mixture is just covered
- Step 2 Cook the rice for about 30 minutes. Once all the broth has boiled away, add the butter, Parmesan cheese and lemon juice to the risotto and season with salt and pepper.
Der Beitrag Risotto with mushrooms erschien zuerst auf kitchensplace.
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