Tuna and drunken mushrooms

A good substitute for meat, since tuna meat is very juicy and rich.

Preparation steps

Chop the champignons and fry in a little oil. Add salt to release water faster.
While the mushrooms are frying, add salt and pepper to the tuna and put it on a hot pan with a little oil. Depending on the thickness of the steak, bake them for 30 seconds to 2 minutes on each side. When the tuna is ready, remove from the heat and let it rest for a while, soften and release the juices.
Only when all the water evaporates from the mushrooms during frying, add a clove of garlic (finely chopped or pressed).
Stir and fry briefly for a minute or two, then add wine and coconut milk.
Simmer for a few minutes until the sauce thickens and season as desired. * you can add a little chili, so you will get a wonderful sweet-spicy, strong aroma created in combination with coconut milk and wine.

Serving

Serve warm with a nice, fresh salad! Pleasant!

File Stroganov

The famous Russian family is responsible for the name of this dish. From typical Russian, then elegantly refined, it has become an unavoidable dish of international cuisine.

Light chicken salad

Prepare an imaginative salad with chicken, corn and mushrooms with Natur and enjoy the fresh culinary creation.

Meat balls

If you are surprised by the large selection of recipes for Swedish meatballs, know that they were created as a result of a cunning solution for using leftover food, and ours are special in addition - Vegeta! For the same reason, the accompanying sauces also differ.

Meatballs in mushroom sauce

Baked balls inspired by snacks and cooked in milk and mushroom sauce are perfect for serving with sports matches that you watch from the living room.

Mushroom moussaka

Moussakas are a specialty of Eastern cuisines - with minced meat, vegetables… If you haven't, be sure to try the mushroom moussaka. Especially if you like mushrooms.

Roast Girardi

The Austro-Hungarian Emperor Francis Joseph I enjoyed the excellent Girardi steak and other specialties traditionally prepared in the family of the Viennese actress Katharina Schratt, his longtime friend and mistress. The recipe was tried and adapted according to the original recipe from the book Es hat Ihm very mixed - From the kitchen and the life of Katharina Schratt by Basche Batorske.

Spaghetti in autumn sauce

Mushrooms, oyster mushrooms and shiitake with aromatic sauce will go perfectly with pasta and delight with the simplicity of forest snacks.

Vegetable gluten-free pizza

This recipe also shows that pizza knows no boundaries. Instead of the usual flour, it is made with gluten-free flour, which of course does not detract from its quality. In delight!

Rosa Cooking