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Pörkölt from oyster mushrooms

Pörkölt from oyster mushrooms

    

Recipe for a vegetarian alternative of perkelt. Oyster mushroom is a rich source of natural vitamins and minerals, it contains vitamins B, D, C, K, but also proteins. Serve with steamed dumplings, pasta or dumplings.

Cook

No. of servings

3

Ready in

60 min.

Difficulty

low

 

 

1. 

oyster mushroom 1.1 lb (500 g)

Cut oyster mushrooms into larger pieces.

2. 

onion 2.75 oz (80 g)  sunflower oil

Fry finely chopped onions in oil.

3. 

Add the cutted mushrooms and continue to simmer for about 3 minutes until it releases the juice.

4. 

ground red paprika 1 tsp  spicy ground paprika 0.25 tsp  ground caraway 0.25 tsp  bay leaf 2 pcs  vegetable salt 0.5 tsp  garlic 2 pcs  dry white wine 6.75 tbsp (100 ml)  water 6.75 tbsp (100 ml)

Add pepper, caraway, bay leaf, vegetable salt, garlic, wine and water. Cover and simmer for 45 minutes.

5. 

salt 0.5 tsp  flour medium 1 tbsp  water 6.75 tbsp (100 ml)

Mix flour in water and pour over the mushrooms. Add salt and cook for another 15 minutes, the pörkölt will thicken.

Bon appetit!

bay leaf2pcs2pieces
dry white wine6.75tbsp100milliliters
flour medium1tbsp1tablespoon
garlic2pcs2pieces
ground caraway0.25tsp¼teaspoon
ground red paprika1tsp1teaspoon
onion2.75oz80grams
oyster mushroom1.1lb500grams
salt0.5tsp½teaspoon
spicy ground paprika0.25tsp¼teaspoon
sunflower oil-
vegetable salt0.5tsp½teaspoon
water¾cup200milliliters

 

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