Instructions:

Heat the oil and add the finely chopped onion and garlic. Sauté over a medium heat for 7 minutes.

Stir in the chopped tomatoes and paprika and fry for a further 3 minutes.

Add 100 ml of water and cook until the base is cooked through. Repeat this step if necessary to ensure the perfect consistency of the vegetables.

Add the paprika, ground cumin, and then add the oyster mushrooms cut into 3 cm pieces, the paprika cream and the pritamin paprika.

Fry for 1 minute and then add 600 ml of soup base. When it is boiling, season with salt and pepper and simmer over a medium heat for 20 minutes, then serve with the garnish of your choice.

Instructions:

Cook the lentils in double the amount of water until tender. Drain and set aside.

Dice the mushrooms and sauté in coconut oil with the finely chopped onion, sliced garlic and thyme.

When everything is thoroughly browned, add the smoked paprika, starch, soy sauce and pepper.

Put the whole mixture in a blender with the cooked lentils and blend until creamy. If you want an even silkier consistency, you can strain it through a sieve.

Place the finished lentil cream in an airtight container and store in the fridge.

When completely cooled, you can spread it on bread, toast or even vegetables.

Healthy, filling and full of flavour!

Instructions:

Heat the oil and fry the finely chopped onion, crushed garlic and diced tomatoes.

Add the concentrated tomato paste, the pritamin paprika cream, the spices, salt and pepper, then stir in the sliced mushrooms and fry for 10-12 minutes.

Add the wine and cook over a medium heat for 6-7 minutes to evaporate the alcohol. Then add the water and simmer for a further 20 minutes.

Meanwhile, cook the penne pasta in salted, boiling water until al dente, then drain.

Mix the cooked pasta with the mushroom stew and put it into a large oven pan.

Brush the top with sour cream and sprinkle generously with Parmesan or Mozzarella cheese.

Bake in a preheated oven at 180°C for 25 minutes until golden brown.

Best served fresh!

Instructions:

Wash and slice the mushrooms, then sauté in a pan with a little oil. 

Add the green peas, season with salt and pepper and simmer under a lid for 10-15 minutes until tender.

Squeeze in the garlic, pour over the cooking cream and add the chopped fresh dill.

In the meantime, cook the fusilli pasta in salted boiling water and drain.

Toss the cooked pasta with the mushroom and green pea sauce.

To serve, sprinkle with grated Parmesan or any cheese.

Best eaten freshly made!

Instructions:

First, preheat the oven to 200°C (392°F). Lightly salt the diced pumpkin, drizzle it with olive oil, and spread it on a baking tray lined with parchment paper. Roast for 25-30 minutes until soft and slightly caramelized. While the pumpkin roasts, clean the Boglar Champ mushrooms and slice them. Heat one tablespoon of olive oil in a large pan and sauté the mushrooms until golden brown. Once done, set them aside.

In the same pan, heat another tablespoon of olive oil and one tablespoon of butter, and sauté the finely chopped onion and garlic. Once the onion turns translucent, add the Arborio rice and sauté for a few minutes until the grains become slightly transparent. Pour in the white wine and stir until it fully evaporates. Then, gradually add the hot vegetable broth, one ladle at a time, stirring the rice continuously. Keep doing this until the rice is soft but still slightly “al dente,” which takes about 18-20 minutes.

When the rice is nearly done, add the roasted pumpkin and sautéed mushrooms, and gently stir everything together. Let the flavors meld for a few more minutes, stirring occasionally. Finally, add the remaining butter and grated Parmesan cheese, and season with salt and pepper to taste. Serve the finished risotto sprinkled with fresh, chopped parsley.

Instructions:

Start by preheating your oven to 180°C (350°F).

Wash the mushrooms thoroughly and remove the stems, then carefully scoop out the mushroom caps with a small spoon to make room for the filling. Don’t discard the mushroom stems; we’ll use them in the filling later.

In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté them for 3-4 minutes, or until the onion becomes soft.

Add the bulgur to the skillet and sauté it for 2-3 minutes until it becomes lightly golden.

Pour water or vegetable broth over the bulgur. Add the ground cumin, paprika, salt, and pepper to taste. Bring it to a boil, then reduce the heat to low and simmer for another 10-12 minutes or until the bulgur absorbs the liquid and becomes tender.

Meanwhile, finely chop the mushroom stems and stir them into the bulgur mixture. Cook for an additional 2-3 minutes, then remove the skillet from the heat.

Fill the mushroom caps with the bulgur filling and place them in an ovenproof dish.

Bake the stuffed mushrooms in the preheated oven for 15-20 minutes or until the mushrooms become tender and lightly browned.

Serve them with a garnish of fresh parsley or cilantro on top.

Instructions:

Heat a saucepan over medium heat and add a little oil. Sauté the finely chopped red onion, crushed garlic, and grated ginger until they become soft and aromatic.

Add the mushrooms and sauté for a few minutes until they slightly soften.

Pour the vegetable broth (or other broth) into the saucepan and bring it to a boil. Reduce the heat and simmer for another 10-15 minutes until the mushrooms are tender.

Add soy sauce, rice vinegar (or lime juice), sugar, and ground white pepper. Taste and season with salt according to your preference.

When serving, garnish the soup with sliced green onions and fresh parsley or cilantro.

The Asian Mushroom Soup is ready to be enjoyed! You can serve it as an appetizer or main course, accompanied by rice or noodles

Instructions:

Heat a pan over medium heat, then add the olive oil. Sauté the chopped onions for a few minutes until they become soft.

Add the crushed garlic and sliced mushrooms in the pan. Cook the mushrooms and garlic over medium heat, stirring occasionally, until the mushrooms are browned and tender, that’ll be approximately 8-10 minutes. Season with salt and freshly ground black pepper to taste.

While the mushrooms are cooking, prepare the potato pancakes. If using ready-made potato pancakes, heat it according to the package instructions. If making homemade potato pancakes, prepare it using your preferred method.

When ready to serve, place the sautéed mushrooms on top of the potato pancakes. Drizzle with sour cream or serve with tartar sauce. Garnish with fresh parsley.

Instructions:

Thoroughly rinse the red lentils and place them in a saucepan. Cover with water, bring to a boil, then reduce the heat and simmer on low for about 15-20 minutes until the lentils are tender.

Meanwhile, heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden brown, about 5 minutes. Add the crushed garlic and finely chopped button mushrooms, then sauté for another 5-7 minutes until the mushrooms are softened.

Once the red lentils are cooked, drain off any excess water and transfer them to a bowl. Mash the lentils using a fork or a blender. If the mixture appears too moist, add a little breadcrumbs to thicken it.

To the mashed lentils, add the sautéed onion, garlic, and mushrooms. Add the finely chopped parsley, ground cumin, ground coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Mix everything together thoroughly.

Add the breadcrumbs and flour to the lentil-mushroom mixture, then knead until you have a pliable and shapeable dough.

Shape the dough into dumplings and place them in a skillet with heated olive oil over medium heat. Fry the dumplings on both sides until golden brown, approximately 4-5 minutes.

Serve the mushroom lentil dumplings with salad, vegetables, or your favorite sauce.

Chop the onion finely and fry it in oil until translucent, salt it. Add the crushed garlic and ground cumin, mix, fry a little, then add the chopped carrots. With a little water, cook them under a lid until the carrots are almost soft. Slice the mushrooms, mix them with the carrots, season with pepper and chili flakes and cook for a few minutes under a lid until they soften slightly. Then add the lentils and tomato paste to the pot. Mix, if necessary, add enough water to cover them and cook the whole ragout under a lid for 20-25 minutes. From the above quantities you get about four servings of ragout. As a side dish we can serve pasta or rice.