Ama-champignon aphekwe ushizi

Iqembu lama-parsley lihlanza kahle, liqoshiwe kahle. Isixuku se-anyanisi eluhlaza ukugeza, okucucwe kahle. Izithako: Imiyalo

Iqembu lama-parsley lihlanza kahle, liqoshiwe kahle. Iqembu lama-anyanisi aluhlaza ukugeza, okuqoshiwe. Faka ikhasi likagalikhi bese uqeda kahle. Ama-champignon uhlanza kahle, uhlanze uma kunesidingo, vumela amanzi ukuba asuse. Emakhowe ahlanziwe ngokucophelela ukuze athole imilenze - ngoba le njongo inanele ukuwadonsa kancane. Ushizi uthathe ama-cubes bese ufakwa kuma-mushroom caps. Izigqoko ezilungiselelwe zama-mushroom zifaka isidlo sokugcoba. Awudingi ukugcoba isikhunta. I-champignon ibe usawoti futhi ifakwe esheshini kuya ku-150 degrees. Bhaka imizuzu engu-20. Ama-champignon kufanele avumele ijusi lihambe, ushizi kufanele luqhekeke. Ngenkathi izigqoko ziphekwa, imilenze yemilenze isuke iqoshiwe. Thela amafutha emifino epanini lokuthosa. Ukushisa, ufake kuwo iparsley, u-anyanisi nogalikhi. Qala ukuthosa. Ephakeni lokuthosa ngemifino, engeza imilenze eqoshiwe yamakhowe futhi uvuselele imizuzu engu-15. Engeza usawoti ukunambitha. Faka indebe. Ama-mushroom asebhakawa athola kusuka kuhhavini, gqoka isidlo. Esigodini ngasinye ubeka ingxube elungiselelwe yemifino nemilenze yemifula. Amakhowe asekulungele. Bon appetit!

Izinkonzo: 6-8