Healthy and balanced fall recipes are presented in several sophisticated and comforting options. Today, our editors reveal 3 full-fledged autumn dishes with mushrooms – the main dish of the season, which requires special attention. So, which of our suggestions are you going to prepare?
Fall Whole Foods with Mushrooms: A Bowl for Detox and Nutrition
Once the Halloween pumpkin leftovers are finished, we’ll move on to the season’s other star food – mushrooms! And if you are a fan of recipes with mushrooms and spinach, you will surely appreciate our offer of nutrition in a detox bowl. Check out the ingredient list below!
Ingredients for Almond Pesto:
- 1/4 cup almonds
- 1 cup fresh cilantro, coarsely chopped
- 1/4 cup fresh mint, coarsely chopped
- 1/2 tablespoon chopped fresh jalapeño
- 1 teaspoon of lime juice
- 1/4 teaspoon of salt
- A pinch of black pepper
- 1 tablespoon of extra virgin olive oil
Ingredients for the bowl:
- 6 cups of cauliflower florets
- 2 tablespoons of extra virgin olive oil
- Salt and pepper
- 3 cups of chopped cremini mushrooms
- 2 teaspoons of crushed garlic
- 8 cups of spinach
- 1/2 cup pomegranate seeds
Preparation instructions:
Preheat the oven to 190 ° C. Place the almonds on a baking sheet and bake for about 7-10 minutes. Then put the rice in a food processor and blend to make the rice. Heat a tablespoon of olive oil in a large skillet over medium heat and add the cauliflower rice. Salt and pepper. Cook for 10 minutes or until the rice is lightly browned. Meanwhile, take another pan and heat the st. a tablespoon of olive oil. Then add chopped mushrooms, garlic, salt and pepper and cook for 8-10 minutes.
While the vegetables are cooking, transfer the toasted almonds to a small food processor and grind until fine. Then add the cilantro, mint, jalapeños, lime juice, salt and pepper. While the robot is mixing, pour in two tablespoons of water and olive oil. Stop to scrape the sides if necessary. Continue mixing until the pesto is smooth and creamy.
Put the spinach in the pan with the cauliflower (on top, do not mix) and cover with a lid. Let stand for 2-3 minutes. Then divide the spinach among 4 bowls and add the cauliflower rice, mushrooms and almond pesto. Finally, sprinkle with pomegranate seeds and serve!
Deavita autumn recipes: pasta with mushrooms
Our full fall mushroom dishes continue with a gourmet pasta recipe to please the whole family.
Ingredients:
- 280 g of champignons without legs
- 220 g of uncooked pasta
- 450 g of boneless and skinless chicken breast, cut into small pieces
- 1/2 teaspoon of sea salt
- 2 teaspoons of rapeseed oil
- 1 shallot, chopped
- 2-3 cloves of garlic, grind
- 1/4 cup dry white wine
- 1 cup of chicken broth
- 1/4 cup double cream
- 2 tablespoons of parsley, finely chopped
- 1/4 cup grated parmesan
- 1/2 teaspoon chili flakes (optional)
Stages of preparation:
- Bring a pot of water to a boil and cook the pasta according to package directions.
- Salt and pepper the chicken breast. Next, heat a large non-stick frying pan over medium heat and add a teaspoon of oil. Add the chicken and cook for about 5-6 minutes, stirring occasionally. Add the shallots, garlic and mushrooms. Simmer until softened, 2 to 3 minutes.
- Pour in the white wine and stir well. Let it boil for 2 to 3 minutes. Add the chicken stock and double cream and continue cooking until the sauce has reduced slightly, about 4-5 minutes.
- Place the pasta in the pan and toss to coat well. Continue to cook for a few minutes and remove from heat. Divide between bowls, sprinkle with parsley, chili flakes and Parmesan cheese.
Complete autumn dishes with mushrooms: instant risotto
Ingredients to get:
- 2 tablespoons of olive oil
- 1 cup chopped onion
- 220 g of chopped champignons
- 1 teaspoon of chopped garlic
- 1 cup arborio rice
- 2 1/3 cups chicken stock
- 2-3 large sprigs of fresh rosemary
- 1/4 teaspoon of salt
- 1/4 teaspoon pepper
- 3/4 cup thawed (or canned) peas
- 1/3 cup grated parmesan
Method of preparation:
Turn on the “Extinguish” function of your electric pressure cooker. Add onion, mushrooms, garlic and oil and sauté for 1-2 minutes. Then add the stock, rice, rosemary, salt and pepper. Close, lock and set “Seal”. Cook on high pressure for 6 minutes. Allow the pressure to decrease naturally for 8 minutes. Turn the valve to the “Vent” position to quickly release the remaining pressure. After the float valve has dropped, remove the cover. Stir in the peas and parmesan and serve!