Tag: mushrooms

Pork Escalopes With Mushrooms Recipe Cooked With Magic Cooker – Gordon Ramsay’s version

Pork Escalopes With Mushrooms Recipe Cooked With Magic Cooker

Scallops with mushrooms are a second course based on pork, quick and easy!

Despite their simplicity of preparation, they give a touch of refinement to our tables.

Here's how to prepare it:

start cleaning the champignon mushrooms and cut them into slices. Also slice half an onion.

Meanwhile, in a saucepan, melt the knob of butter and arrange the floured slices. I used casserole 32 Stone Magic Cooker.

Sprinkle the slices with a glass of red wine.

Cover with your lid Magic Cooker and cook over high heat for about 3 minutes.

After 3 minutes, reduce the heat to low by adding the salt, mushrooms and onion.

Cook at a minimum for about 8 minutes.

At the end of cooking you can, if you prefer, flavor with lemon before serving your dish.

Excellent dish to accompany a good bottle of red wine.

Stuffed champignon mushrooms Quick and easy recipe – Gordon Ramsay’s version

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Stuffed champignon mushrooms: a very simple recipe to prepare, to be served both as an appetizer and as a side dish for meat main courses. The filling can be simple as in this case, using the stems of the mushrooms, or with potatoes, speck and cheese. Here is the simpler version that I really like!

Ingredients for 2 people

  • 4 large button mushrooms
  • 3 tablespoons of breadcrumbs
  • 2 sprigs of parsley
  • 2 tablespoons of oil
  • salt



The first thing to do is to detach the stem from the mushroom head. We cut the base of the mushrooms (the one most in contact with the earth) and eliminate it, instead we keep the stems aside.

How to clean the mushrooms: with a damp cloth, we clean the mushrooms (both the stems and the heads), it is not necessary to wash the mushrooms under running water it only makes the mushroom absorb more water! At most we scratch with a small knife the parts that are still too dirty if present.

Put the mushroom stems, parsley, salt, garlic clove, breadcrumbs and 2 tablespoons of oil in a mixer.

we whisk for a few moments until the mixture becomes a sandy consistency

Fill the mushroom heads with the filling, add a drizzle of oil on the surface and bake at 180 ° for 15/20 minutes, at the end of cooking add a little salt to the surface.

This is the simplest filling, if you want you can also stuff it with potatoes, cheese and speck. We serve still hot as an appetizer or as a side dish. Enjoy your meal!

WINE PAIRING: This dish requires a delicate, fresh wine with good acidity. A German Riesling with a few years behind it is perfect. Or a Ligurian Riviera di Ponente Pigato.

for combinations www.vinacciolo.it

Stuffed Champignon mushrooms

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Enjoy your meal!


Pizza with porcini mushrooms, chestnuts and scamorza – Gordon Ramsay’s version

Pizza with porcini mushrooms, chestnuts and scamorza

A true hymn to autumn: here is my porcini mushroom pizza, with chestnuts and smoked cheese. A recipe to be saved that, with some precautions, we can enjoy all year round.

A white base to host many flavors of this beautiful season. With the enveloping taste of chestnuts and the smoky note of scamorza, my porcini mushroom pizza will surprise you.

It is one of my favorite pantry recipes and suitable for all seasons because, apart from cheese, the main ingredients can be both fresh and dried. To evoke the scents of autumn at any time, using dried porcini mushrooms and vacuum-packed boiled chestnuts.

Pizza with porcini mushrooms, chestnuts and scamorza

ingredients for 4 porcini pizzas


for the dough
  • 400 g of flour type 0
  • 100 g of type 1 flour
  • 300 ml of water
  • 10 g of fresh brewer's yeast or 4 of dry yeast
  • 40 ml of extra virgin olive oil
  • 1 teaspoon of salt
  • a pinch of sugar
  • a handful of durum wheat semolina for the work surface
for the filling
  • 50g of dried porcini mushrooms
  • a bunch of parsley
  • 1 clove of garlic
  • 2 tablespoons of delicate extra virgin olive oil
  • 150 g of boiled chestnuts under vacuum
  • 150 g of smoked scamorza
  • Salt and Pepper To Taste


the dough

First, I dissolved the yeast and sugar in a little warm water, then I poured it into the center of the flour, on a pastry board or in a very large bowl. I combined the lukewarm water with the oil and salt, then, little by little, I poured it into the center of the flour. With the help of a fork, I mixed the water from the center, then I gradually incorporated the flour with my hands. I started to knead with energy to mix all the ingredients, until the mixture was elastic but not sticky.

By folding the outer edges of the dough inwards, I created a spherical shape, smooth and compact, which I turned over and turned between the hands resting on the work surface with the palms facing upwards, as if to form a V. This operation is called "pirlatura".

I placed the dough in a bowl greased with oil and covered with a damp cloth, leaving it to rest for about 3 hours in a warm place (I use the "rising" function of my oven which guarantees a constant temperature of 30/35 °) . Finally, I cut the dough into 4 parts, formed 4 balls, manipulating them as little as possible, and let them rest on a baking sheet, always warm and always covered.

the seasoning

In the meantime I took care of the filling, soaking the mushrooms in water until they were completely rehydrated. I heated the oil and garlic in a non-stick pan, chopped a part of the parsley and poured the drained mushrooms, allowing them to flavor for a few minutes. Still in the same pan, once the mushrooms were set aside, I toasted the chestnuts, half whole and half crumbled.

the filling

Once fully matured, I spread each dough on the surface dusted with durum wheat semolina flour, spreading the dough outwards with the help of my fingertips, but without touching the edges, so as to form the classic cornice during cooking. I then stuffed the pizzas with sautéed mushrooms, added the cheese, cut into thinly rolled slices, and the chestnuts.


In a pizza oven (mine, the G3 Ferrari Pizza Express Delizia, you can find it here*) 4 minutes of cooking will be enough

To cook it in a normal domestic oven instead bring it to 220 ° and place your pizza on the pan resting on the base, always sprinkled with semolina. Bake the first 18 minutes, then move the porcini mushroom pizza to the top of the oven for the last 2 minutes and get a golden effect on the cornice.

I served with fresh parsley and a drizzle of raw extra virgin olive oil.


Pizza with porcini mushrooms, chestnuts and scamorza

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