Croatianmushroomstuffedtomatoes Recipes

CROATIAN MUSHROOM SOUP

Croatian Mushroom Soup image

This is Northern Croatia recipe. We usually use wild mushrooms ("vrganj") fresh or dried. Most similar to "vrganj" is crimini. You can use any kind of eatable mushroom.

Provided by nitko

Categories Chowders

Time 1h50m

Yield 4 serings, 4 serving(s)

Number Of Ingredients 12

Ingredients

200 g wild mushrooms (in Croatia "vrganj")
1 tablespoon lard (preferably, but oil can do)
100 g bacon
1 medium onion, finely minced
1 medium potato
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon paprika
1/2 tablespoon flour
5 g parsley
100 g sour cream

Steps:

If you use dried mushroom soak in water them before use about 10-15 minute.
On a melted lard sauté onion and bacon until it is soft. Add flour and sauté until the flour is brown, add very little paprika and after 30 sec. add cold water and stir to prevent coagulation.
Add all the mushroom you have, salt, pepper and potato sliced in small cubes. Add water (cca 1 liter) and cook 1,5 hour (if water evaporate add some more).
At the end add sour cream and parsley. REMEMBER all mushrooms are eatable, some of them only once!

Nutrition Facts : Calories 264.6, Fat 19.8, SaturatedFat 8.2, Cholesterol 30.6, Sodium 810, Carbohydrate 16.3, Fiber 2.4, Sugar 2.5, Protein 6.8

CROATIAN MUSHROOM-STUFFED TOMATOES

Croatian Mushroom-Stuffed Tomatoes image

Posting this for Zaar World Tour 2005. I haven't tried it yet myself. It is from a Moosewood cookbook.

Provided by MsBindy

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 medium ripe tomatoes
1 small onion, diced
2 tablespoons vegetable oil
1 lb mushroom, sliced
1/4 teaspoon salt
fresh ground black pepper
1 teaspoon dried marjoram
1 tablespoon sweet Hungarian paprika
1/4 cup chopped fresh parsley
2 tablespoons flour
2 eggs, well beaten
1/4 cup grated sharp cheddar cheese
1/4 cup breadcrumbs

Steps:

With a sharp knife, cut a small hole in the stem end of each tomato and gently scoop out most of the tomato pulp with a teaspoon.
In a medium skillet, saute the onions in oil until translucent.
Add the mushrooms, seasonings and herbs.
Saute, stirring occasionally until the mushrooms release their juice, and then simmer until liquid is reduced, about 5-8 minutes.
Sprinkle with the flour and stir well.
Mix in the eggs to coat the mushrooms and cook for a few more minutes.
Preheat oven to 400°F.
Season the inside of the hollowed tomatoes with salt and pepper to help the tomatoes retain their shape.
Stuff the tomatoes with the mushroom mixture and place them in a buttered 9X13 baking pan.
Combine the grated cheese and bread crumbs.
Top each tomato with about 1 1/2 Tbsp of this mixture.
Add 1/2 cup water to the bottom of the baking pan and bake the tomatoes, covered, for 20 minutes.
Uncover, and bake for another 5 minutes until cheese is slightly browned.

Nutrition Facts : Calories 159, Fat 8.7, SaturatedFat 2.3, Cholesterol 75.4, Sodium 194.6, Carbohydrate 14.8, Fiber 3.2, Sugar 5.6, Protein 7.9

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