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A three-image collage showing mushroom duxelles, creamy Greek yogurt, and a top-down view of a savory pancake topped with a spread of both ingredients.

Kremasti nadev od pečuraka

Umaci i namazi
#Lako

Ovaj baršunasti nadev od pečuraka i jogurta zasnovan je na klasičnoj francuskoj duxelles tehnici — sitno seckane pečurke lagano se dinstaju na puteru sa ljutikom dok ne postanu aromatične i bogatog, koncentrovanog ukusa. Želeli smo da recept prilagodimo svom ukusu, pa smo pečurke obogatili sa malo likera od višnje, koji unosi diskretnu dubinu i suptilnu voćnu notu savršeno uklopljenu sa zemljastim ukusom pečuraka.

U klasičnoj verziji, duxelles je vrlo jednostavan, ali ovde smo dozvolili sebi malo kreativne slobode. U samom receptu predviđena je mala količina likera, tek toliko da zaokruži ukus. Naša lična preporuka je da budete za nijansu hrabriji — kombinacija pečuraka i višnje daje ovom nadevu autentičan karakter koji se dugo pamti.

Nakon što se skloni sa vatre dodajte iseckani peršun i ostavite da se ohladi pre mešanja sa grčkim jogurtom, čime se dobija glatka bogata tekstura.

Ovaj nadev je zamišljen kao fleksibilan — prilagodite količinu likera, igrajte se začinima i oblikujte ga po sopstvenom ukusu. Kao punjenje za slane palačinke, ili namaz za hleb, deluje elegantno i pomalo neočekivano.

Savet:

Majčina dušica je naš omiljeni dodatak zbog svoje blage, kompleksne arome. Ruzmarin se takođe može koristiti, ali veoma umereno, jer lako može da preuzme ceo ukus jela.

Recipe

10mPreparation
30mCooking
40mTotal
1
Ingredients
  • 750 g Mushrooms
  • 120 g Greek yogurt
  • 90 g Shallot
  • 90 g Butter
  • 10 ml Sour cherry liqueur
  • 1 pinch Salt
  • 1 pinch White pepper
Instructions
  1. Finely chop shallot and button mushrooms (champignons), then set aside.
  2. Heat a pan over medium heat and add the butter. Once melted, add the chopped shallot and sauté gently until softened and translucent. Avoid browning them, you want a sweet, gentle base.
  3. Add the chopped mushrooms to the pan, salt and white pepper. Cook, stirring occasionally, until they release their moisture. Continue cooking until all excess liquid has evaporated and the mixture becomes dry and concentrated in flavor.
  4. Add a small dash of sour cherry liqueur. Stir well and continue cooking until the the sharp scent of alcohol is gone and the mixture is once again dry.
  5. Remove the pan from the heat and stir in the finely chopped parsley. Let the mushrooms cool to room temperature before the next step to prevent the yogurt from breaking.
  6. In a bowl, combine the mushroom mixture with Greek yogurt in a 1:1 ratio. Mix until smooth and velvety.
  7. Use immediately as a filling for savory crepes, or store covered in the refrigerator until ready to use.
Nutrition Facts (per 100g)
  • Calories: 413 kj/ 99 kcal
  • Protein: 0.6 g
  • Carbs: 3.3 g
  • Fat: 8.1 g
  • Saturated fats: 5.5 g
  • Fiber: 1.4 g
  • Sugar: 0.9 g
  • Salts: 0.1 g

Nutritional values are approximate estimates. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.