Eggplant and porcini mushroom cream

Category: Vegetable and fruit dishes
Kitchen: italian
Eggplant and porcini mushroom cream

Ingredients

Eggplant 2 pcs
Porcini mushrooms (fresh or frozen) 200 g
Olive oil how much will it take
Salt taste
Freshly ground pepper taste
Garlic (optional) 2-3 cloves

Cooking method

  • Cut the eggplants peeled from the skin into small cubes (about one and a half centimeters), salt thickly, leave for half an hour to give the juice. We rinse under running cold water, squeeze without fanaticism, fry in oil until golden brown and cooked, pepper to taste along with a couple (or whatever you like) of chopped garlic cloves.
  • We also cut the porcini mushrooms into some slices (slicing is not of fundamental importance), fry until cooked in oil. Season with salt and pepper. Moderately - because we keep in mind that our eggplants are also salty and peppery.
  • Grind both roasts well with an immersion blender, adding a little vegetable oil until the consistency acquires a creamy texture. This means - you yourself should like how the cream will be spread on the "right" piece of bread. The correct bread looks like this: a slice is sprinkled with olive oil and baked in the oven until light brown. (In the photo, the bread is definitely correct, because I baked it myself). Italians will call it a crostat.
  • The amount of eggplants and mushrooms should be approximately the same in volume.

Time for preparing:

1 hour

Cooking program:

plate

Note

It turned out to be a great combination! I didn't even expect. Of course, you can make not only from whites, but also from any noble ones, the taste will not lose its charm. It's just that at the master class we made it from porcini, served as an Italian dish, and they (Italians) respect porcini mushrooms most of all

ulaaa
It is delicious!!!
Shyrshunchik
Ikra, Irina, bookmark. I will definitely try it, only I'll figure it out a little with the diet (while it's spicy) and cook it, otherwise they'll eat mine, and I can't swallow saliva.
KLO
Ikra,! Thanks for the recipe, I'll bookmark it.
Ikra
Shyrshunchik, and you exclude spicy (pepper, garlic). All that remains is a vegetable, mushroom and oil. Well, a bit of salt. Doesn't lose much in taste.


Added Sunday 28 Aug 2016 1:00 PM

ulaaa, have you tried this cream?
Admin

Ira, THANK YOU! To bookmarks!
I know that such a cream can be prepared without porcini mushrooms - but I will definitely do it with mushrooms, both are available
Ikra
Admin, I will be glad if it comes in handy and like it. I love eggplants in all kinds, and this one is very, very good, as it seems to me.
ulaaa
Quote: Ikra
ulaaa, have you tried this cream?
Yes, once a friend of mine gave me this recipe
Since then, and this is about 15 years, this is the only option when I eat mushrooms.
Ikra
ulaaa, Blimey! Well, then the recipe is really not bad))))
ang-kay
It should be delicious. Ira, thanks)
Ikra
ang-kay, I hope it is delicious and will be enjoyed by many.
Zhannptica
Wow, thanks. Everything seems to be clear. We will try))
Ikra
Jeanne, yeah, a simple recipe. I hardly do complicated things for ordinary life. But the result is good, try it.
mamusi
The only mushrooms available to me ~ CHAMPIGNONS ~ will do, Irin?
I liked your tasty treat!)
I love all sorts of grease for bread! .. Not to mention eggplant!
Sonadora
Ikra, Irin, how delicious! And with fresh bread, it must be, and completely eat your mind!
Quote: Ikra
eggplant and porcini mushrooms mamusi 21:12
Irin, can you bake it?
Ikra
mamusi, Ritochka, about mushrooms - I don’t know, I have never done it. Since there are always plenty of woods, I never even buy them.You can try a little. They are, after all, strong, and may not break into a smooth mass with a blender. But maybe it’s nothing? If you suddenly try, tell me! For some reason, it seems to me that it should be delicious. Maybe in a different way than with white ones, but it's also good: champignon is a scented mushroom. You fry them until golden, so that they collect the mushroom "enzyme".

Sonadora, I think you can bake until golden brown. Only there these eggplants ... After you squeeze out ... It takes longer to empty the oven from the pans)))) Well, this is for some
filirina
Irish, a great combination! Pancakes with mushrooms (by the way, often with champignons) and eggplant cream have always been our favorites! Well, very tasty! I'll have to prepare your version with a crostat. Thank you for reminding me of the goodies.
Ikra
filirinaI think it will be delicious too. Although I would also try with pancakes, so ... I wrote it down for myself. It will be good!
Gala
I will definitely do it! Just today I picked up porcini mushrooms, and my favorite eggplants are always available.
Ira, thanks for the recipe!
Ikra
GalaI'm waiting with trepidation how you like it
Gala
I will certainly report
Gala
Ikra, Ira, well, I came to report.
Made from porcini mushrooms as expected. Excellent! Dried toasts ... smeared thickly with caviar ... dare for a sweet soul, instantly
Since there were few mushrooms, there were also few caviar, and it didn't work out with photography. Of course, the recipe is worthy, I will make more, then already a photo. I'll try to do it with other mushrooms, white ones don't always happen
Ikra
Gala, such an excellent report and without a photo is accepted
Gala
Ira, I must confess that I skipped this step:

"Cut the eggplants peeled from the skin into small cubes (about one and a half centimeters), salt thickly, leave for half an hour to give the juice. Rinse under running cold water."

I peeled them, cut them and fried them. The taste has not suffered, I'm sure for sure
Ikra
Gala, I think it turned out a little differently, but not worse. Try it next time with wrung out. They are a little more concentrated, perhaps. But even less in volume))))
Gala
Ira, I will definitely try the first time I prefer to follow the recipe exactly, but here I had to urgently

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