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20.8.15

MUSHROOM LECSÓ SPREAD


I was never into tuna or anchovies, but I was always attracted to the look of antipasto spreads on thin slices of toasted bread. No, not bruschetta; that would be something else. Then yesterday I cooked up a pot of mushroom lecsó. This morning I took out the leftovers and spooned some cold lecsó on small pieces of toast and that is when it occurred to me that I always had the recipe for an antipasto spread in cold lecsó. A pot of lecsó like this with a loaf of toasted bread or a box of crackers could feed a large party with several platters of vegetarian hors d'oeuvres. 

The makings of mushroom lecsó is the same as ordinary lecsó, the only difference is you add some chopped mushrooms to the pot halfway through the cooking process. The recipe for lecsó is here and the photos tell the rest of the story.

 sauté 2 large onions and a handful of white rice on oil
[onions add bulk, sweetness and rice thickens the lecsó]

 prep the rest of the ingredients

squash  tomatoes, start slow simmer, add 1/2 tsp paprika

cover and sauté until peppers are soft

lecsó dinner  

last night's cold lecsó on little toasts

8 comments:

  1. Yummy. A nice spin on the traditional lecso. This would be so full of vitamins!

    ReplyDelete
    Replies
    1. All my life I ate cold leftovers for breakfast. :D I can't believe I never thought of it as an appetizer.

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  2. Way to go ! I make lecso a lot. We love it! What a great way to use leftover lecso.

    ReplyDelete
  3. I went to the link for the original lecso, and cooked it up yesterday with yellow and red bell peppers. My father got all misty-eyed that his mother used to make this, but this was better; my mother moaned in joy. (I'm Hungarian on both sides of my parentage.)

    Thank you for keeping the Hungarian palate in the New World alive and well!

    ReplyDelete
    Replies
    1. Princess Lea, thank you, messages like yours really tug at my heartstrings. I started the blog for my kids, but it seems there is a whole different benefit to keeping it up. I am running out of steam though and one of my friends said if I don't take care of it could be easily hijacked. I know I don't look it, but I am a closet Star Wars fan. I will never forget the excitement when the first movie came out and I can hardly wait for the new one!

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  4. Hi, Zsuzsa--

    Question: When you add the rice to the onions, is it raw? Or is it parboiled first? This recipe looks wonderful, and I can't wait to try it. Thank you!! -Chris

    ReplyDelete
    Replies
    1. It is raw. The rice is parboiled with the onions. But if I happen to have good leftover rice, I simply add it in the end and stir it into the lecso and heat it through. Good leftover rice for me means not soggy, mushy or sticky.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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