Stuffed peppers with sauce of white mushrooms
The introduction to "Stuffed Peppers with Sauce of White Mushrooms" paints a captivating picture of a dish discovered during a journey to a countryside village, merging the allure of travel with culinary discovery. This delightful recipe showcases plump peppers filled with a savory mixture, complemented by a creamy, luxurious white mushroom sauce. The contrast between the sweet, roasted flavors of the peppers and the rich, earthy tones of the mushroom sauce creates an exquisite dining experience. Inspired by the unique harmony of flavors and eager to share this culinary gem, the author embarked on a quest to master the recipe. With patience and a deep passion for the art of cooking, they succeeded, inviting readers to explore the comforting yet sophisticated flavors of this beloved dish. This story extends beyond mere cooking, representing a journey of exploration, the joy of new discoveries, and the sharing of a cherished experience through the art of food.
Equipment
- 1 frying pan
Ingredients
- – Minced beef 500 g
- – 100 g rice
- – Onion 1 pc
- – Carrots 1 piece
- – Vegetable oil 20 g
- – Green 100g
- – Mushrooms 100g
- – Celery 1 piece
- – Tomato 3pc
- – Sour cream or natural yoghurt 50g
Instructions
- 1.Gorst dry porcini mushrooms soak in cold water, let stand, rinse, drain and boil. When cooking with salt.
- Boil the rice
- In the olive oil to fry onions and carrots.
- Mix the minced meat with vegetables and rice. To taste salt and pepper, add the chopped herbs and spices. Peppers cleaned of seeds, stuff the stuffing.
- The bottom of a deep frying pan greased with olive oil, lightly fry the peppers and fill them half-mushroom soup. Let languish on low heat.
- Sauce: chopped boiled mushrooms, fry them in a pan, add to it half a stalk of celery, cut rings, and then 3 large ripe tomatoes, lightly prisolit. Let all stewed in their own juice. After putting the cream. Stir well and add the parsley.
- Serve the peppers with the sauce.