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Aromatic oil with mushrooms

Aromatic oil with mushrooms


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Without too much fuss, it is an extremely aromatic oil and who loves mushrooms is worth a try, you just want to sit with your nose in the mouth of the bottle :)

  • 500 ml of sunflower or corn oil
  • 30 g of dried mushrooms

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Aromatic mushroom oil:

The mushrooms are put in a bottle with a lid, and the oil is put on top and the glass is screwed on.

The bottle is left at room temperature for 3 weeks to penetrate the flavors, then strain. ... This is the version that says in the book! Now honestly, I'm not going to slip anything and leave the mushrooms in the bottle because I love their aroma.

What do we use the oil for?



  • the vinaigrette

  • on baked potatoes

  • for seasoning rice

  • to mushroom sauces

Mushrooms that have been in oil can be used later if we let them hydrate for 15 minutes in water, after which we can add them to rice or season different steaks.


Risotto cu Hribi Uscati, A la Jamie Oliver

Put the dried mushrooms, quartered onions, rosemary needles and celery stalks in the robot. Work until you get a good smelling sand, neither paste nor pebbles. Boil a vegetable soup (carrots, celery root, parsley, onion and garlic, salt, pepper).

Put a thick, tall pot (so that the contents do not evaporate too quickly during cooking) and when it heats up, add oil and the resulting composition from the food processor. Fry over high heat until golden and add the rice.

Mix everything together and quench with a glass of good quality white wine. When the rice has sucked the wine, it comes with hot vegetable soup and is added as the rice grain absorbs the amount of liquid, stirring from time to time.

So far, all good and beautiful, we all know how to make risotto, but the flavor of this dish made by Jamie is completely special. That's why I took my heart in my teeth to get on with it! I didn't make it in time (while he was finishing the dessert, I was still in the salad.).

Is it an aroma that I have not felt in all kinds of prepared rice and I think it is about that pre-frying of the initial ingredients - fried dried mushrooms? . ). Prepare a tray in which you put the fresh mushrooms, rosemary, garlic and pieces of butter. Bake with a teaspoon of olive oil, salt and pepper.

During this time, mix with the risotto, add the soup and, together, fry some pine nuts for the salad. Break the salad, cut the tomatoes and add a simple vinaigrette of one part lemon juice and three parts olive oil.

When the rice is cooked al dente, add a serious piece of butter and another and more serious piece of freshly grated Parmesan. I far exceeded the 30 minutes allotted to this dish proposed by Jamie, but it was tasty and I was not sorry that I competed with him!

In a preheated plate, deep and comprehensive, place the risotto in the middle, on top of the au gratin mushrooms, next to the salad and sprinkle with hot pine buds.

At least I didn't fit in the 30 minutes, I came out exactly like his and the taste is perfect!


Omelette with mushrooms

I love matured cheese, and frittata seems to me one of the ideal dishes to highlight it. In addition, I can combine it with various vegetables such as mushrooms, tomatoes, anything my heart desires. Frittata is very easy to prepare and is a complete meal that goes very well for breakfast, lunch or dinner. I highly recommend you try it.

Ingredients
  • 3 teaspoons olive oil
  • 150 g of mushrooms
  • 2 large red onions
  • 200 g of matured gouda
  • 10 eggs
  • 60 ml of milk
  • mix of dried herbs (basil, thyme, rosemary, oregano)
  • salt and pepper
Method of preparation

I lined a tray with baking paper and added onions and sliced ​​mushrooms. I sprinkled them with olive oil, seasoned with salt and pepper and put them at 180 degrees. The mushrooms should stay in the oven until they evaporate from the water and fry lightly (about 20-25 minutes), and the onion until it caramelizes and becomes slightly crispy (about 30-35 minutes). Don't be scared if it has a dark color and looks burnt because it is super sweet and tasty.

I greased a 22 cm round bowl with a little olive oil and put the baked mushrooms on the bottom of the bowl. Then I sprinkled 50 grams of grated Gouda on the large grater, added the caramelized onion and added another 50 grams of Gouda over the onion layer.

I beat the 10 eggs and added the milk and herbs. I added them to the baking dish, over the layers with Gouda and onion and finished with the rest of the cheese. I put the dish in the oven at 180 ° C for about 20-25 minutes, depending on how you prefer the frittata, softer or crispier because the last layer of Gouda will turn into a crust.

A fresh salad goes next to it, depending on your preferences. I chose a simple one made of valerian and chery tomatoes. Enjoy your meal!


3 healthy recipes with Plus oils

Make your festive parties healthy and tasty with our vegetarian recipes that include a few drops from our fragrant range of Plus essential oils. Here are some delicious ideas for dinner, ideas that will make the food at any party taste sensational.

Salad with ripe figs

Ingredients for salad dressing

  • 50 ml NingXia Red
  • 1 date
  • 1 drop of Cinnamon Bark +
  • 50 ml of olive oil
  • 1 tablespoon balsamic vinegar
  • Salt

Cut the figs into 4 and place them on a tray, putting them in the oven at 170˚C for 15 minutes.

Wash the salad leaves and place them on a plate. Add the ripe figs on top and prepare the salad dressing, putting all the ingredients in a blender. Sprinkle the pomegranate seeds over the salad to finish. Serve immediately.

Baked nuts with spicy sauce

With so many family dinners, festive parties and work meetings, it's easy to overeat. This delicious baked walnut recipe is a nutritious and satisfying option.

Ingredients for baked nuts

  • 1 carrot
  • 1 parsnip
  • 250 ml vegetable soup
  • 1 onion
  • 2 cloves of garlic
  • 150 grams of mushrooms
  • 200 grams of sweet chestnuts
  • 100 grams of hazelnuts
  • 50 grams of cashew nuts
  • 50 grams of sunflower seeds
  • 1 tablespoon tomato paste
  • 4 drops of Black Pepper + essential oil
  • 1 drop of Thyme + essential oil
  • 1 tablespoon fresh, chopped thyme
  • 1 teaspoon of smoked paprika powder
  • 3 large eggs
  • 2 tablespoons extra virgin olive oil
  • 1 onion
  • 2 cloves of garlic
  • Half a stalk of celery
  • A piece of fresh ginger
  • A handful of dried mushrooms
  • 1 tablespoon soy sauce
  • 3 tablespoons almond milk
  • 1 drop of Nutmeg + essential oil
  • ½ teaspoon of smoked paprika powder

Preheat the oven to 180 ° C. Then heat a tablespoon of olive oil in a large pan and cook a grated carrot and finely chopped parsley with a cube of vegetable-flavored spice concentrate for 5 minutes until soft. Add a finely chopped onion, 2 cloves of garlic, 150 grams of finely chopped mushrooms and cook for another 10 minutes.

Place 200 grams of sweet chestnuts, 100 grams of hazelnuts, 50 grams of cashews and 50 grams of sunflower seeds in a blender and mix until smooth. Mix well and add a tablespoon of tomato paste.

Mix everything and then add 3 large eggs, lightly beaten. Garnish with 4 drops of Black Pepper +, 1 drop of Thyme +, a tablespoon of freshly cut thyme, 250 ml of vegetable soup and 1 teaspoon of smoked paprika powder.

Mix in a large bowl then place the mixture in the prepared tray on the entire surface. Cover with aluminum foil and bake for 30 minutes. Then remove the foil and put in the oven for another 20 minutes until it is hard when you press lightly.

Meanwhile, to make the sauce, heat 2 tablespoons of extra virgin olive oil over low heat, then add all the ingredients to the sauce, simmering for 15 minutes. Finally, add 3 tablespoons of almond milk, 1 drop of Nutmeg + and ½ teaspoon of smoked paprika powder for a flavorful finish. Leave the mixture on the stove for another minute and then pour into a blender to make a smooth sauce.

Perfect baked potatoes with rosemary and thyme

Crispy, golden, aromatic, baked potatoes are the perfect complement to any dish.

  • 1 kg of potatoes
  • 100 ml of olive oil
  • ½ teaspoon of salt
  • 1 drop of Rosemary + essential oil
  • 1 drop of Thyme + essential oil
  • 8 sprigs of fresh thyme

Peel the potatoes and cut each potato into 4 equal pieces. Put them in a large pot and cover with hot water. Bring to the boil for 20 minutes then strain the water. Place a tray in the oven and preheat the oven to 200 ° C.

Add a drop of Rosemary + and a drop of Thyme + in a 200 ml bottle of olive oil. Season the potatoes with 100 ml of olive flavored oil and fresh thyme and then place them in the pan. Put the tray in the oven for 60 minutes or until golden and crispy.

Simple tiramisu with cherries and coconut

Hosting parties is much easier with this quick Italian dessert. Enjoy a delicious moment with each spoon.

  • 250g gingerbread
  • 300 grams of cherry compote
  • 500 grams of coconut yogurt
  • 4 drops of Orange + essential oil
  • 1 drop of Cinnamon Bark + essential oil
  • 2 tablespoons coconut flakes / almonds
  • 1 tablespoon cocoa powder
  • 4 dishes for desserts

Crush the gingerbread into thin pieces and add some juice from the cherry compote until it has a dough consistency.

Divide the mixture into 4 pieces and place it at the base of the dessert trays as a base layer.

Season the coconut yogurt with a drop of Cinnamon Bark + and 4 drops of Orange + and layer the yogurt and cherry compote. Decorate the top with coconut and almond flakes or, if desired, with cocoa powder.

These wonderful recipes were provided by Karin Opitz-Kreher ,

A cook and a Young Living member from Germany. You've probably seen it at one of our conventions, offering a cooking demonstration on how to infuse vegan or vegetarian dishes with our aromatic range of Plus cooking oils. He has also written an online book in German about healthy eating and hopes that these dishes will inspire you this season.

Which of these healthy recipes will you try for the first time?


Aromatic oil from peanuts with cold-pressed mushrooms Naturio, 250 ml

Scientific studies have shown that its use in food can induce a feeling of satiety, making it perfect for people on a diet.

The addition of mushrooms comes to ennoble this wonderful oil, with a special taste and fragrance. This mixture can be used with any dish that is combined with mushrooms, for example: vinaigrette, baked potatoes, rice or mushroom sauces.

Mushrooms that have been in oil can be used later if we let them hydrate for 15 minutes in water, after which we can add them to rice or season different steaks.

If you want some of the mushrooms to get into your preparation, shake the bottle before use.

100% natural product, without dyes, additives and chemical preservatives.

24h delivery & # 8211 72h, free over 200 lei

Come to the Sorriso family! You receive a 10% discount on the first order! For details, click HERE.

Come to the Sorriso family! You receive a 10% discount on the first order! For details, click HERE.

Come to the Sorriso family! You receive a 10% discount on the first order! For details, click HERE.


The best electric grill for the best steak.

However, this is not just any electric grill, but a high-performance, durable and very good quality one. It is specially designed for perfect steaks and has a sensor that automatically detects the thickness of the piece of meat. So that each beef steak with flavored butter will come out perfectly. In addition to the sensor, the Tefal Optigrill grill also has a thermostat with sound and light signals that show us exactly when the meat is cooked in blood, medium or well done. So it is impossible to make a mistake. But don't think that this grill is only good for beef steak. With it you can cook any other kind of meat: fish, chicken, sausages, burgers.

In addition, the grill for beef steak also has a function for frozen meat, one for sandwiches and a manual one with which you can cook vegetables, for example. So it is a complete appliance that helps me a lot in the kitchen. I have been using it for more than half a year and I am extremely happy with it. To return to the beef steak with flavored butter, we have shown you all three ways it can be cooked. I prefer it in blood or medium, but my husband prefers it well made. The best part is that the well-made steak is juicy and does not come out dry at all. Serve the steak with flavored butter and a simple salad and have a delicious dinner. We definitely had!


Fettuccine with mushrooms

Clean the mushrooms with a knife and a toothbrush. Avoid washing them in water as much as possible. Separate the leg from the hat and chop it.

Finely chop the salad and sauté it with the crushed garlic in a tablespoon of hot olive oil. Add thyme and chopped mushroom stalks. Cook for 10 minutes over medium heat.

Slice the mushroom caps and sauté them in the rest of the oil over high heat. Add them to the rest of the ingredients prepared earlier. Remove the thyme sprigs and add the Parmesan cheese, sour cream, salt and pepper to the same pot. Cook for 1-2 minutes.
Meanwhile, boil the pasta al-dente, drain and mix with the mushroom sauce. Sprinkle a little Parmesan cheese and serve very hot.

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Barley stew with beef and mushrooms

As a child, I sometimes ate barley. My father had some dishes to integrate it into. I think he gave it to the pigeons too, but I don't remember exactly. But I remember a pigeon paprika, from which I was not convinced at first that I wanted to eat (my father had some pigeons for meat). Finally, let me go back to the barley: I used it the other day in a quick improvised food from what was left on the table after I had made another food (sometimes it happens to remain a perfectly usable raw material, from which I improvise on the spot an unpretentious food and therefore with few possible flaws.

I chose the barley & # 8211 200 grams & # 8211 (sometimes it has impurities, especially the organic one), I washed it in a lot of water and left it to soak overnight.

I chopped an onion and soaked it over low heat in a tablespoon of oil.

I put beef (350 grams) over the onion. I mixed well until the meat was lightly browned.
I put the barley over the meat, along with four tablespoons of mashed tomatoes.

When I found that his meat was boiling, I tossed a handful of finely chopped onion tails into the pan. I added salt and pepper.

I put the mushrooms (300 grams), stirred and let them simmer slowly on the fire for another quarter of an hour.

I finally flavored it with parsley leaves.

And with small basil leaves.

The stew is good and with cream. Be healthy.


Mushrooms in a jar for the winter & # 8211 seedlings or pythons in garlic oil

Mushrooms in a jar for the winter & # 8211 seedlings or pythons in garlic oil. Pork mushrooms or canned mushrooms preserved for the winter. Bucovina recipe for mushrooms marinated with garlic and lemon. Pitoance or pitarce in a jar. How are mushrooms preserved?

I am a big fan of mushrooms, especially forest mushrooms. Arad Square is very well supplied from this point of view. During the long summer you can buy yolks, mushrooms, ears, dew sponges or parasols (those with a big hat, as much as a plate).

In the Arad and Bihor area, mushrooms (porcini mushrooms) are called pitoance or pitarce. They grow in the surrounding forests and are harvested and brought to market. Many mushroom pickers have contracts with collection centers that send them for export (to Italy). Mushrooms are fleshy, extremely fragrant mushrooms. About Boletus edulis you can read more here. At the market they sell for 35 lei / kg & # 8211 very little compared to Bucharest or imported mushrooms.

I usually make a cream of mushroom soup but also pasta (homemade tagliatelle) with mushroom sauces with butter and garlic & # 8211 see the recipe here.

Or the traditional polenta with fried mushrooms with garlic & # 8211 see here.

Mushrooms are best stored by dehydration (drying). This concentrates their aroma and lasts well over time. This time I decided to keep them in a jar. I certainly wouldn't make mushrooms with vinegar because I would simply make fun of them. Their intense aroma should not be covered with vinegar. In Bucovina (at Gura Humorului) I ate some great mushrooms in garlic oil and a little thyme. Exactly to my taste! They also had a very faint sour hue from a slice of lemon. Excellent combination!

Lemon keeps them light and beautiful, preventing oxidation (blackening).

I wrote down Mrs. Hilda's recipe and decided to put it into practice sometime. About 5 years have passed since then & # 8230 You can also use other simple or combined mushrooms but mushrooms have a special aroma.

From the quantities below result 2 small jars of 320 g with mushrooms in garlic oil. They are a delicacy, so they are not put in huge jars.


First you need to clean and wash the mushrooms in as much water as possible to remove dust and other impurities deposited on them. A safe way to do this is to leave the mushrooms in cold water for about an hour. During this time, clean the carrots and cut them into rounds. When the time has elapsed, boil a pan with water and when it boils, add the sponges and a pinch of salt. Leave them on the fire for 30 minutes, then put them in a bowl, without liquid.

Then chop the onion and put it in a pan with oil, to harden. When it starts to change color to gold and becomes slightly glassy, ​​add diced tomatoes, bay leaves, salt and pepper. Stir for two to three minutes, after which you can add the pre-cut mushrooms. Let the composition simmer, covered with a lid, for 20 minutes. Towards the end, add the tomato paste and the crushed garlic. When the stew is ready, garnish with parsley and serve hot.

Mushroom stew it is a delicious dish, easy to prepare and suitable for the fasting period. Try it too, to enjoy a special taste.