{"id":3965,"date":"2013-10-09T21:13:04","date_gmt":"2013-10-09T19:13:04","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=3965"},"modified":"2013-10-09T21:13:47","modified_gmt":"2013-10-09T19:13:47","slug":"krem-z-grzybow-lesnych","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/krem-z-grzybow-lesnych\/","title":{"rendered":"Widz\u0119 rydze. W postaci kremowej zupy"},"content":{"rendered":"
\"krem<\/p>\n

Ty razem grzyb jest zdobyczny, a raczej darowany. W z\u0119by (blaszki?) mu nie zagl\u0105da\u0142am, bo to prezent. Prezent, kt\u00f3rego nikt nie chcia\u0142. Podrzutek w \u201eoknie \u017cycia\u201d, czyli w moim koszyku rowerowym. Do podzia\u0142u by\u0142y cztery osoby, ale tylko ja si\u0119 skusi\u0142am. Jedna jutro wyje\u017cd\u017ca, druga nie ma czasu, trzecia nie jest grzybowa. Zlitowa\u0142am si\u0119 nad nimi, przecie\u017c nie wyrzuc\u0119 dar\u00f3w natury. Zreszt\u0105 na \u015bmietniku nawet szczurek si\u0119 nimi nie po\u017cywi, bo to nie jego jad\u0142ospis. Dlatego spakowa\u0142am rydze wraz z kilkoma dorodnymi prawdziwkami, g\u00f3rnymi cz\u0119\u015bciami por\u00f3w, kt\u00f3re zosta\u0142y z sur\u00f3wki i uda\u0142am si\u0119 na tak zwany kwadrat. <\/span><\/p>\n

Na kwadracie od razu, \u017ceby nie traci\u0107 czasu, umy\u0142am wszystkie okazy wraz z porami, posieka\u0142am to niedbale i poddusi\u0142am na ma\u015ble z oliw\u0105, w nie\u015bmia\u0142ym akompaniamencie dw\u00f3ch z\u0105bk\u00f3w czosnku. Doda\u0142am jeszcze dwie poszatkowane marchewki. Zala\u0142am wod\u0105, pogotowa\u0142o si\u0119, a rano ponownie zagotowa\u0142am, zmiksowa\u0142am i tyle. Obiad mia\u0142am gotowy o 10 rano. A jego cena to koszt dw\u00f3ch marchewek, dw\u00f3ch z\u0105bk\u00f3w czosnku (zielonych cz\u0119\u015bci pora nie licz\u0119), drobiny mas\u0142a, oliwy do sma\u017cenia, wody z kranu i gazu. Swojej robocizny wspania\u0142omy\u015blnie nie uwzgl\u0119dniam. Zupy wyszed\u0142 ca\u0142y garnek, po zjedzeniu rozparcelowa\u0142am reszt\u0119 i zamrozi\u0142am. B\u0119dzie na nast\u0119pne obiady, jako:
\na) zupa
\nb) sos grzybowy do mi\u0119sa.<\/span><\/p>\n

A ja, jako gospodarna pani domu p\u0142awi\u0119 si\u0119 w swojej zapobiegliwo\u015bci. Nie powiem, \u017ce teraz mog\u0119 umrze\u0107 spokojnie, ale spa\u0107 snem sprawiedliwego i owszem.<\/span><\/p>\n

Krem z grzyb\u00f3w le\u015bnych<\/span><\/h2>\n

Czas przygotowania: 1 godzina<\/strong><\/p>\n

Sk\u0142adniki na 3 litry:<\/strong><\/p>\n

    \n
  • kilogram le\u015bnych grzyb\u00f3w (rydze, podgrzybki, ma\u015blaki, prawdziwki itp.)<\/li>\n
  • jeden du\u017cy por (w zast\u0119pstwie mo\u017cna da\u0107 2-3 cebule)<\/li>\n
  • 2 z\u0105bki czosnku<\/li>\n
  • 2\u20133 \u015brednie marchewki<\/li>\n
  • oliwa extra vergine i mas\u0142o do sma\u017cenia<\/li>\n
  • 100 ml \u015bmietany 30% <\/li>\n
  • cienkie plastry \u015bwie\u017cych grzyb\u00f3w podsma\u017cone na ma\u015ble do podania<\/li>\n
  • s\u00f3l i pieprz do smaku<\/li>\n<\/ul>\n

    \"le\u015bne<\/p>\n

    Spos\u00f3b wykonania jak wy\u017cej: kroimy warzywa i grzyby byle jak (i tak b\u0119d\u0105 zmiksowane), podsma\u017camy oko\u0142o 10 minut na ma\u015ble z oliw\u0105, nast\u0119pnie zalewamy wod\u0105, \u017ceby zala\u0142a grzyby. Gotujemy 30\u201340 minut do mi\u0119kko\u015bci. Na ko\u0144cu dajemy \u015bmietan\u0119 (niekoniecznie), miksujemy na g\u0142adko i doprawiamy sol\u0105 i pieprzem. Podajemy z kawa\u0142kami podsma\u017conych grzyb\u00f3w. Ja mia\u0142am prawdziwki i pola\u0142am ca\u0142o\u015b\u0107 olejem z pestek dyni oraz \u015bmietan\u0105.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

    Ty razem grzyb jest zdobyczny, a raczej darowany. W z\u0119by (blaszki?) mu nie zagl\u0105da\u0142am, bo to prezent. Prezent, kt\u00f3rego nikt […]<\/p>\n","protected":false},"author":2,"featured_media":3968,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[5],"tags":[],"class_list":["post-3965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zupy"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/3965"}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=3965"}],"version-history":[{"count":0,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/3965\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/3968"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=3965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=3965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=3965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}