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Fasting sarmale with mushrooms

Fasting sarmale with mushrooms



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We cleaned the onion, washed it and finely chopped it. I also had green onions, so I used a mix of green onions and white onions.

We wash the mushrooms, we clean them. We cut the mushroom hats in half and then we slice them. We chop the legs finely.

Put a little oil in a pan and sauté the mushrooms until they leave their water. Add the onion and let it cook together.

Add the rice, leave for 2-3 minutes, stirring constantly with a wooden spoon.

Put water and let the rice boil a little. Add the tomato juice, knorr, salt and pepper to taste. After a few minutes, turn off the heat.

Meanwhile, scald the vine leaves.

We take a beef leaf, put it in the composition and roll it warming at the ends.

We do this until we finish the composition.

We put leaves on the bottom of a pot and place the stuffed cabbage.

Cover with other vine leaves, add water and simmer.



Sarmale with mushrooms (mushrooms)

We break the leaves from the sauerkraut, we put them in a bowl and we cover them with cold water, leaving them to stand in the desert for at least half an hour.

◊ Because they were very salty, I left them in cold water in the evening until the next day when I used them.

We throw the water, we take one leaf at a time and we cut the thickened ribs, which we keep for later, then we cut the leaves in two and put them aside.

We clean the onions, carrots and celery, cut them into smaller pieces and grind them one by one at the food processor.

◊ If you don't have a food processor, you can put the vegetables on a small grater.

Defrost the thawed mushrooms in excess water and grind them in a food processor or chop them very finely.

◊ Do the same if we use fresh mushrooms.

In a saucepan, fry the onion, carrots and celery in oil. Le sotam approx. 5 minutes, stirring constantly.

Add the mushrooms and continue cooking for another 3-4 minutes. Season with salt and pepper, then add the chopped dill and turn off the heat.

We wash the rice well, squeeze it with water and add it over the vegetables, mixing everything very well.

Take one cabbage leaf in a row, put a spoonful of filling, roll it tightly and insert the ends inside with your fingers.

Put the formed sarmales on a flat plate and continue until we use all the filling.

We cut the ribs that I cut from the leaves and the cabbage leaves that I didn't use.

In a cast iron or clay pot, place in a layer half of the amount of chopped cabbage and start building the sarmales horizontally, side by side.

Cover the stuffed cabbage with the rest of the chopped cabbage, pour the broth, add the thyme sprigs and bay leaves.

At the end, fill with hot water until we reach the level of the sarmales and put the lid on.

Put the pot in the preheated oven at 170 ° for approx. 3 hours, but we check their status every hour.

When they are ready, turn off the heat and leave them in the hot oven until ready to serve.


Fasting sarmale with mushrooms - necessary ingredients

For this recipe you need the following ingredients:

mushrooms (preferably fresh, but if they are not good and canned) - 500 gr,
rice - 4 tbsp,
potatoes - 1 pc,
onion - 3 pcs,
sauerkraut - 2 pcs (1 kg),
hot pepper paste - 1 tbsp,
broth - 1 tablespoon,
greenery: dill or parsley,
thyme - 1/2 teaspoon,
basil - 1/2 teaspoon,
bay leaves - 3 pcs,
oil - 3 tablespoons,
salt - 1 tsp.

Time required to prepare this recipe

preparation time: 20 min,
cooking time: 2 hours.
10 servings of these ingredients will come out.

Find here the recipe for traditional meat sarmales.


Method of preparation

Wash the rice and soak it in water for 20 minutes. Meanwhile, clean the mushrooms and onions.

Finely chop the onion and cook with 2 tablespoons of olive oil, just enough to soften a little. Add 150 ml of water and diced mushrooms beforehand. After the mixture boils, add the thyme, nutmeg, rice, pepper and diced zucchini. Boil for at most 10 minutes, just enough for the rice to start to swell a little.

Meanwhile, soak the psyllium bran in 250 ml of water and the tapioca starch in 300 ml of water for about 15 minutes. These ingredients are very healthy and will help a lot in binding the composition. After softening, drain excess water. Watch out for psyllium bran that absorbs a lot of water. You need to mix them from time to time for homogenization. Wash and soften the raisins.

Remove the composition from the heat and add salt, bran, starch, raisins, parsley and broth. Stir and leave to cool until we prepare the cabbage leaves. Put a tablespoon of olive oil and a few cabbage leaves on the bottom of the pan. The pan is chosen so that it is also suitable for the oven.

The sarmales are formed and placed in the pan. Bay leaves are interspersed with sarmale. Put a few more cabbage leaves or chopped cabbage pieces on top of the sarmales (what you have left). Add the tomato juice and another 200 ml of water.

Boil covered over medium heat for an hour and then put in the oven for another hour. I am ready when the cabbage on top is lightly browned.

Raisins give a special taste to these sarmale. Pineapple or orange pieces can also be used instead of raisins.


Necessary fasting sarmale with mushrooms:

  • 2 suitable sauerkraut or one large
  • 500 gr fresh mushrooms or 2 cans of canned mushrooms
  • 200 g of rice
  • 2 onions
  • 2 suitable carrots
  • 1 small celery
  • 1 kapia pepper or red fat
  • 200 ml broth
  • 2 dill ties
  • thyme, bay leaves, peppercorns and ground, salt, oil


The secret of the most delicious fasting sarmale

Fasting sarmale. Roll the wire and insert the narrow end inside so as not to open the sarmales when boiling them. We cut some cabbage leaves in julienne and put them on the bottom of the pot together with the rest of the grated carrot and finely grated celery. Mix the juice with the tomato paste and put 1/3 of the amount over the julienne cabbage, then we start to arrange the sarmales with mushrooms and rice, arranging for them thyme sprigs and sprinkle a little dried oregano.

When we finish arranging the fasting sarmales, we pour the rest of the tomato juice, we add another row of julienned cabbage and the peppercorns. Add the oil and hot water to the level of the sarmales.

Boil for about 30 minutes on medium-low heat with the lid on and taking care to fill with water, if necessary. After this interval, put them in the oven for 45-50 minutes (in the preheated oven at 200 degrees Celsius).


Fasting sarmale with mushrooms - necessary ingredients

For this recipe you need the following ingredients:

mushrooms (preferably fresh, but if they are not good and canned) - 500 gr,
rice - 4 tbsp,
potatoes - 1 pc,
onion - 3 pcs,
sauerkraut - 2 pcs (1 kg),
hot pepper paste - 1 tbsp,
broth - 1 tablespoon,
greenery: dill or parsley,
thyme - 1/2 teaspoon,
basil - 1/2 teaspoon,
bay leaves - 3 pcs,
oil - 3 tablespoons,
salt - 1 tsp.

Time required to prepare this recipe

preparation time: 20 min,
cooking time: 2 hours.
10 servings of these ingredients will come out.

Find here the recipe for traditional meat sarmales.


Necessary fasting sarmale with mushrooms:

  • 2 suitable sauerkraut or one large
  • 500 gr fresh mushrooms or 2 cans of canned mushrooms
  • 200 g of rice
  • 2 onions
  • 2 suitable carrots
  • 1 small celery
  • 1 kapia pepper or red fat
  • 200 ml broth
  • 2 dill ties
  • thyme, bay leaves, peppercorns and ground, salt, oil