Salangani stuffed with buckwheat and mushrooms

Category: Dishes from cereals and flour products
Salangani stuffed with buckwheat and mushrooms

Ingredients

Buckwheat 150 g
Potatoes 1 PC.
Mushrooms 170 g
Onion 1 onion
Starch 1 tsp
Marjoram 1 tbsp. l.
Salangani 16-18 pcs.
Sesame paste 5 tbsp. l.
Mustard 1 tbsp. l.
Dill, parsley 1 tbsp. l.
Garlic 1 clove

Cooking method

  • Sort the buckwheat, rinse and soak for two hours.

  • Stretch the salangani slightly and place in the tray. There are 18 swallows in a package, only 16 fit in my tray: Salangani stuffed with buckwheat and mushrooms
  • Salangani stuffed with buckwheat and mushrooms

  • Drain the buckwheat. Stir the buckwheat, grated potatoes, finely chopped mushrooms, onion fried until soft. Mushrooms can also be simmered in a skillet, but you can also put them raw. Add a spoonful of starch, salt, marjoram.
  • Stuff the salangani with this minced meat. It is necessary to properly tamp the minced meat and pull the columns of the swallowtail in height.

  • Most often I make salangani in the oven with cheese and mayonnaise. Probably, you can do it steamed (in a rice bowl) or in a slow cooker without cheese, then they will not dry out on top. The easiest way is to cook in a saucepan under the lid.
  • I ventured to do without cheese in the oven. Top with tahini sauce:

  • Take tahini paste (mix raw sesame seeds in a blender with a little water. I didn't mix it into a smooth smooth paste, but I got sesame milk with crushed seeds. After this mixture stands, it thickens slightly). Mix the paste with a spoonful of mustard, herbs (parsley, dill), pepper, salt, squeeze out a clove of garlic and mix.

  • We spread half a spoonful of pasta on each "stump"
  • Salangani stuffed with buckwheat and mushrooms

  • Gently fill the wall with boiling salted (maybe soy sauce) water so that only the caps of the sesame sauce are on the surface. If you have sprinkled mushrooms, then add mushroom broth (juice from mushrooms) to the same water.

  • Put the tray in the oven for an hour at a temperature of 250 degrees, then reduce to 200-150 (so that the water boils a little).

  • Z. Y. My salangani turned out to be not very successful. It would have been better to take a tray or a saucepan deeper. I stretched them out so that it was not possible to pour water to the brim and the vermicelli turned out to be harsh on top.
  • Salangani stuffed with buckwheat and mushrooms

Note

Did you know that buckwheat is a nut? Indeed, buckwheat porridge has a pleasant nutty taste. The fruits of buckwheat - nuts - are very nutritious.
Buckwheat contains a lot of iron, as well as calcium, potassium, phosphorus, iodine, zinc, fluorine, molybdenum, cobalt, as well as vitamins B1, B2, B9 (folic acid), PP, vitamin E. The flowering aboveground part of buckwheat contains rutin, phagopyrin, protequic, gallic, chlorogenic and caffeic acids; seeds - starch, protein, sugar, fatty oil, organic acids (maleic, menolenic, oxalic, malic and citric), riboflavin, thiamine, phosphorus, iron. By the content of lysine and methionine, buckwheat proteins surpass all cereal crops; it is characterized by high digestibility - up to 78%.

There are relatively few carbohydrates in buckwheat; available carbohydrates are absorbed by the body for a long time, due to which, after eating buckwheat, you can feel full for a long time.

Caprice
Forgive me my dullness, but, for Gd's sake, tell me: Salangani is something flour, like pasta?
Asteria
Yes, this is pasta, twisted into a ring. In my first photo I have a package with swallowtail
Caprice
Clear. I have not seen such here ...
Asteria
We make them in Kazakhstan. Probably, this is something national, such as lagman noodles, for example. Salangani is also called "noodle nests"
Passion fruit
Thank you for such a simple recipe and, I'm sure, a delicious dish.
toffee
Girls! Recommend!
Yesterday I did. But in the absence of (we still sell other nests, not as in the photo), the swallowtail was replaced with homemade thin noodles.
The dish is delicious and beautiful.
You can fast.

Thanks to the author!
kavmins
very original lean dish) thank you very much for the recipe!

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