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Sausage stuffed with mushrooms and omelette

Sausage stuffed with mushrooms and omelette



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dedicated to Nadina because I know she likes mushrooms and fillings like me, the idea came to me from her potatoes stuffed with mushrooms :)

  • 2 sausages
  • 3 mushrooms
  • 3 eggs
  • 1 thick slice of fatty cheese
  • green dill
  • 2 green onion threads
  • 1 clove of garlic
  • salt, black pepper

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Sausage stuffed with mushrooms and omelet:

Cut the sausages in half but without reaching the ends or the base, just crack, then with a teaspoon of stainless steel remove some of the core and then fry them in the pan. They will unfold like boats.

Beat eggs with salt and pepper and bake a fluffy omelette with butter.

Cut half of the omelette and sprinkle on it the greasy cheese and a little green dill. Roll and tie nicely with a green bow made of green onion leaves.

Peel a squash, grate it and chop finely.

Peel, wash and finely chop the green onions and garlic.

Mix the sausage core with the onion and garlic and cook a little. Mix with the mushrooms and scrambled eggs and fill the sausage boats.

Serve the stuffed sausages with the omelette roll tied with green onions and sprinkle a little chopped green onion leaves on top.

Great appetite!


Omelette with mushrooms and kaizer

I'm cooking and I'm waiting for you to come back for other recipes!

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15 comments:

I was really thinking what is wrong with you for not posting something new once: -p. What does this omelet look like :)

:)) I watched the match instead of posting, sorry! I hope I didn't disappoint a lot of people by just posting an omelet: D

don't believe darling. This is not & quotdect an omelet & quot is a super omelet)
I was scared because I thought you weren't posting anything today. It was worse then

I prefer to put cheese instead of melted cheese, but the omelet is excellent anyway.

dietary kaizer, I suppose ca. )

:)) Daaa, dietary kaizer. I put melted cheese because I like the fact that it stays soft even after the omelet ages.

I'm not an omelet fan, but you got me ready!
CLAUDE

It looks great what a craving you made me :))) I have a list of how many food houses I want to test after fasting :)

On Sunday morning I prepared this sensational omelet, very full and tasty at the same time ... Thanks for the idea!

With pleasure! Know that the omelet looks worthy of a weekend breakfast.

There is no butter in the pan, no oil :-)?

I did not put butter or oil in the pan at all, the fried kaizer will leave enough fat to fry the filling. But, if it seems to you that there is not enough fat, then you can cover it with a little butter or oil. Or even lard: D

no, I don't want it with lard or oil, it looks great to me, so I was afraid it would stick to my pan. I swear it's the best omelet I've ever eaten. and thank you for answering me so quickly, it's the first time I'm writing to you.

You have no reason, I try to answer as quickly as I can all the questions related to recipes (and not only :)). I'm glad you liked the omelet almost as much as I'm glad you wrote me - it's nice to know that the recipes were appreciated by those who tried them. By the way, it would be ideal to choose a name / ID (you don't necessarily have to register), to be able to recognize you next time :)


Baked omelette with mushrooms and cheese

Baked omelette with mushrooms and cheese is the perfect dish for breakfast or a hearty brunch. We often serve scrambled eggs for breakfast in different forms. Greek omelette is one of them, a delight with feta cheese, tomatoes, olives and oregano.

Coming back to oven omelet , the ingredients used will grab you from the start, I'm sure of that. Imagine an omelet with lots of cheese, spicy sausage, mushrooms, red peppers and green onions. A madness of tastes and flavors that I adore.

That as a taste, if we are talking about appearance, I can only say: you eat it with your eyes. Let's go to the ingredients and see how to make an omelet in the oven!


Omelette with mushrooms and cheese

How many of us are out of ideas for breakfast? We want healthy, good, and consistent, so omelets are often the best choice.

Versatile, you can play with extremely many additives, with different consistencies depending on how much you beat the eggs or how you prepare them thermally.

Today I show you my / our favorite omelet recipe, as simple as it is praised every time I prepare it.

ingredients omelette with mushrooms and cheese & # 8211 for 4 people
8 eggs
salt
100 g cheese
half a jar of boiled, sliced ​​mushrooms
30 g butter
2 tablespoons oil (preferably olive)

How to prepare omelette with mushrooms and cheese

Prepare a non-stick pan by putting it on the fire.

When it has become hot, put the drained mushrooms. Leave for 1-2 minutes, stirring gently, until it leaves the water, then add the butter and oil. Butter tastes very good, but if you don't add oil, you risk burning it.

Lightly brown the mushrooms. Meanwhile, break the eggs in a bowl and beat them lightly, with a whisk, together with the salt. Don't beat them much, you don't want a dry, frothy omelet. It's only necessary that the mixture is homogeneous.

When the mushrooms are browned, pour the eggs into the pan. Quickly shoot the mushrooms, distributing them evenly in the omelet. Turn the heat to low and when and when you tilt the pan slightly and lift it with an omelet spatula at the bottom to drain the raw egg.

When the egg is evenly distributed, put the lid on the pan and leave for 3 minutes. Check by lifting lightly with a spatula, if it has browned nicely. It depends on how thick the pan is and how big the flame is.

Place a large plate / plate over the pan and with a firm motion turn the omelet over. Let it slide back slightly and fry on the unroasted side.

At this point, put the grated cheese on top, put the lid on and leave for another 2-3 minutes.

Serve with fresh tomatoes that you sprinkled with lemon juice and sprinkled with salt.


Finely chop the onion and leave it on a plate together with the thinly sliced ​​sausages.

Separately, beat the eggs well and add the finely chopped tomato, the chopped pepper, the broccoli cut into 2-3 pieces, without the back. Just the bouquet. Add salt or the finely chopped parsley.

Heat the pan and put a teaspoon of oil together with the sausages. When they have browned a little, add the onion. Leave until the onion becomes shiny and add the egg mixture with vegetables. While adding eggs, arrange with a fork, lightly, so that the sausages are uniform in the added composition.

After it cools, with a spoon lift one edge and bend the pan to slide out of the raw egg. When most of the egg is set, check if it is a little brown by lifting a corner with a spoon or spatula. If it is, then place a plate face down on the omelette, lift the pan, turn it upside down, so that the omelet sits on your plate. Gently place it with the undone side in the pan and press it on the surface, gently, to settle. Leave it a little longer, until it browns on this side as well, and when it's ready, put it on a plate.

Serve with pickles or salad next to it. It can be cut into the shape of a slice of bread or put in a bun cut in half, with pickles, salad or ketchup and served at work or school.


Pork tenderloin stuffed with sausages old recipe

Pork tenderloin stuffed with sausages old recipe. An oven-roasted pork tenderloin stuffed with sausage paste and wrapped in puree. Appetizer roll made of pork tenderloin stuffed with sausage. An old stuffed muscle recipe that can be served both hot and cold.

Traditional recipe of pork tenderloin stuffed with sausages it is very old, from my great-grandparents from Arad. When cutting pork, in addition to classic dishes such as meat stew with sour cabbage (& # 8222pork alms & # 8221- toros- recipe here) or scallops and homemade lard (recipe here), this preparation was also made: pork tenderloin stuffed with sausage paste. Keep a little minced meat from the sausages and fill the two muscles, wrap them in breadcrumbs and then fry them in the oven. A delicacy for Christmas or New Year's table but also for other festive occasions.

This steak (as a meat roulade) is excellent hot but also cold the next day. I like to cut it into thin slices and eat it as a sausage on homemade bread greased with butter.

We are talking about the 2 thin muscles (paravertebral, said and & # 8222iepurasi & # 8221, & # 8222pestisori & # 8221). People call & # 8222muschi & # 8221 any piece of pork that does not contain fat, be it leg, shoulder or chop. Of course, the texture of the pieces listed above is very different, as are their cooking times. You can also make the roll from pork leg or chop stuffed with sausages but you will have to bake it much longer. I repeat, in this recipe we are talking about the two fragile muscles with elongated shape (fusiform) and weighing 350-500 g each.

I didn't have pork lard so I didn't wrap the roll. This is how it should look like a book.

Another variant of this classic dish is obtained by filling the muscles not with spicy meat paste but directly with matte sausages. The sausages must be fresh and soft, possibly slightly smoked. Do not use dried sausages that are very strong. You can choose any of the our sausage recipes to prepare this paste & # 8211 see here.

The quantities are for a pork tenderloin stuffed with sausages of about 500 g. It results in 6-8 servings.