Готовим дома

Готовим дома

Грибные блюда

Блюдо может использоваться как самостоятельно, так и в качестве гарнира. Можно готовить не только из шампиньонов, но и других видов грибов, произрастающих в Ваших краях. Травки можно использовать из разряда Ваших любимых.

В своих кулинарных поисках я предпочитаю пользоваться советом уважаемого мною президента петербургской гильдии шеф-поваров Илья Лазерсона: «Категоричность в кулинарных делах не допустима, при изготовлении еды всегда должны быть элементы импровизации! Кулинария больше искусство, чем наука и постигается годами».


  • Шампиньоны 800 г
  • Чеснок 3 зубчика
  • Смесь прованских трав 1 ч. л.
  • Соль, перец по вкусу
  • Бальзамический уксус 40 мл
  • Оливковое масло


  • Грибы режем на 2-4 части в зависимости от размера. Мелкие оставляем целыми.
  • В небольшое количество оливкового масла добавляем натертый чеснок, прованские травы, соль, перец и уксус.
  • Вливаем смесь в миску с шампиньонами и перемешиваем.
  • Даем грибам помариноваться 15-20 минут, затем перекладываем в огнеупорную форму и отправляем в предварительно разогретую до 200 градусов духовку.
  • Запекаем в течение 15-20 минут, в процессе пару раз перемешиваем.



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