{"id":2153,"date":"2021-03-14T06:00:11","date_gmt":"2021-03-14T05:00:11","guid":{"rendered":"https:\/\/madebymary.se\/?p=2153"},"modified":"2024-09-02T09:19:32","modified_gmt":"2024-09-02T07:19:32","slug":"hur-jag-lagar-mat-med-svamp","status":"publish","type":"post","link":"https:\/\/madebymary.se\/en\/hur-jag-lagar-mat-med-svamp\/","title":{"rendered":"Hur jag lagar mat med svamp"},"content":{"rendered":"<p>Svamp \u00e4r en m\u00e5ngsidig ingrediens som kan f\u00f6rvandla en enkel matr\u00e4tt till n\u00e5got extraordin\u00e4rt. Den rika, jordiga smaken och den unika texturen g\u00f6r svamp till en favorit i mitt k\u00f6k. H\u00e4r delar jag med mig av mina b\u00e4sta tips och recept f\u00f6r att laga mat med svamp, fr\u00e5n f\u00f6rberedelse till servering.<\/p>\n<h2>Val av svamp<\/h2>\n<p>Det finns m\u00e5nga olika typer av svamp att v\u00e4lja mellan, var och en med sin egen smak och anv\u00e4ndningsomr\u00e5de. N\u00e5gra av mina favoriter inkluderar champinjoner, kantareller, shiitake, portobello och karljohansvamp. N\u00e4r jag handlar svamp, letar jag efter fasta och torra exemplar utan fl\u00e4ckar. F\u00e4rskhet \u00e4r nyckeln till b\u00e4sta smak och textur.<\/p>\n<h2>F\u00f6rberedelse<\/h2>\n<p>Innan jag lagar mat med svamp, f\u00f6rbereder jag dem noggrant. Svamp ska reng\u00f6ras f\u00f6rsiktigt, helst med en svampborste eller en fuktig pappershandduk. Att sk\u00f6lja svamp under rinnande vatten kan g\u00f6ra dem vattniga och p\u00e5verka smaken. Jag sk\u00e4r bort smutsiga delar av stammen och skivar eller hackar svampen beroende p\u00e5 receptet.<\/p>\n<h2>Svampsoppa med kantareller<\/h2>\n<p>En kr\u00e4mig svampsoppa \u00e4r perfekt f\u00f6r kyliga dagar. H\u00e4r \u00e4r mitt recept p\u00e5 en rik och l\u00e4cker kantarellsoppa.<\/p>\n<p><strong>Ingredienser:<\/strong><\/p>\n<ul>\n<li>500 g f\u00e4rska kantareller<\/li>\n<li>1 gul l\u00f6k, hackad<\/li>\n<li>2 vitl\u00f6ksklyftor, hackade<\/li>\n<li>2 msk sm\u00f6r<\/li>\n<li>5 dl gr\u00f6nsaksbuljong<\/li>\n<li>3 dl gr\u00e4dde<\/li>\n<li><a href=\"https:\/\/madebymary.se\/en\/salt-ar-livsviktigt-for-kroppen\/\">Salt<\/a> och peppar<\/li>\n<li>F\u00e4rsk persilja, hackad<\/li>\n<\/ul>\n<p><strong>Instruktioner:<\/strong><\/p>\n<ol>\n<li>Reng\u00f6r kantarellerna och sk\u00e4r dem i mindre bitar.<\/li>\n<li>Sm\u00e4lt sm\u00f6ret i en stor kastrull och fr\u00e4s l\u00f6k och vitl\u00f6k tills de \u00e4r mjuka.<\/li>\n<li>Tills\u00e4tt kantarellerna och stek tills de \u00e4r gyllenbruna.<\/li>\n<li>H\u00e4ll i buljongen och l\u00e5t sjuda i 15 minuter.<\/li>\n<li>Tills\u00e4tt gr\u00e4dden och l\u00e5t soppan sjuda i ytterligare 5 minuter.<\/li>\n<li>Smaka av med salt och peppar. Mixa soppan sl\u00e4t med en stavmixer om du f\u00f6redrar en j\u00e4mn konsistens.<\/li>\n<li>Garnera med hackad persilja och servera varm.<\/li>\n<\/ol>\n<h2>Fyllda portobellosvampar<\/h2>\n<p>Fyllda portobellosvampar \u00e4r ett utm\u00e4rkt alternativ till k\u00f6tt och kan serveras som f\u00f6rr\u00e4tt eller huvudr\u00e4tt.<\/p>\n<p><strong>Ingredienser:<\/strong><\/p>\n<ul>\n<li>4 stora portobellosvampar<\/li>\n<li>200 g fetaost, smulad<\/li>\n<li>1 r\u00f6d paprika, t\u00e4rnad<\/li>\n<li>1 liten zucchini, t\u00e4rnad<\/li>\n<li>2 vitl\u00f6ksklyftor, hackade<\/li>\n<li>2 msk <a href=\"https:\/\/madebymary.se\/en\/olivolja-det-flytande-guldet-fran-medelhavet\/\">olivolja<\/a><\/li>\n<li>Salt och peppar<\/li>\n<li>F\u00e4rsk basilika, hackad<\/li>\n<\/ul>\n<p><strong>Instruktioner:<\/strong><\/p>\n<ol>\n<li>F\u00f6rv\u00e4rm ugnen till 200 grader Celsius.<\/li>\n<li>Reng\u00f6r portobellosvamparna och ta bort stj\u00e4lkarna.<\/li>\n<li>Blanda fetaost, paprika, zucchini och vitl\u00f6k i en sk\u00e5l. Krydda med salt och peppar.<\/li>\n<li>Pensla portobellosvamparna med olivolja och fyll dem med ost- och gr\u00f6nsaksblandningen.<\/li>\n<li>L\u00e4gg de fyllda svamparna p\u00e5 en bakpl\u00e5t och gr\u00e4dda i ugnen i 20 minuter tills svamparna \u00e4r mjuka och osten \u00e4r gyllene.<\/li>\n<li>Garnera med hackad basilika och servera.<\/li>\n<\/ol>\n<h2>Svamprisotto med shiitake<\/h2>\n<p>En kr\u00e4mig risotto med shiitakesvamp \u00e4r en lyxig och tr\u00f6stande matr\u00e4tt som passar perfekt f\u00f6r en mysig middag hemma.<\/p>\n<p><strong>Ingredienser:<\/strong><\/p>\n<ul>\n<li>300 g shiitakesvamp, skivade<\/li>\n<li>1 gul l\u00f6k, hackad<\/li>\n<li>2 vitl\u00f6ksklyftor, hackade<\/li>\n<li>2 dl arborioris<\/li>\n<li>1 dl <a href=\"https:\/\/madebymary.se\/en\/vitt-vin-fran-friskt-och-krispigt-till-fylligt\/\">vitt vin<\/a><\/li>\n<li>7 dl varm kyckling- eller gr\u00f6nsaksbuljong<\/li>\n<li>2 msk sm\u00f6r<\/li>\n<li>1 dl riven parmesanost<\/li>\n<li>Salt och peppar<\/li>\n<li>F\u00e4rsk timjan, hackad<\/li>\n<\/ul>\n<p><strong>Instruktioner:<\/strong><\/p>\n<ol>\n<li>Sm\u00e4lt sm\u00f6ret i en stor kastrull och fr\u00e4s l\u00f6k och vitl\u00f6k tills de \u00e4r mjuka.<\/li>\n<li>Tills\u00e4tt shiitakesvampen och stek tills den \u00e4r gyllenbrun.<\/li>\n<li>R\u00f6r i riset och fr\u00e4s tills det \u00e4r genomskinligt.<\/li>\n<li>H\u00e4ll i vinet och l\u00e5t det koka tills det n\u00e4stan har absorberats.<\/li>\n<li>Tills\u00e4tt varm buljong, en slev i taget, och r\u00f6r kontinuerligt tills riset \u00e4r kr\u00e4migt och al dente, cirka 18-20 minuter.<\/li>\n<li>R\u00f6r i parmesanost och smaka av med salt och peppar.<\/li>\n<li>Garnera med f\u00e4rsk timjan och servera omedelbart.<\/li>\n<\/ol>\n<h2>Karljohanssvamp och potatisgrat\u00e4ng<\/h2>\n<p>En rustik potatisgrat\u00e4ng med karljohanssvamp \u00e4r en underbar r\u00e4tt som passar perfekt till k\u00f6tt eller som en vegetarisk huvudr\u00e4tt.<\/p>\n<p><strong>Ingredienser:<\/strong><\/p>\n<ul>\n<li>500 g potatis, skivad<\/li>\n<li>200 g f\u00e4rsk karljohanssvamp, skivad<\/li>\n<li>1 gul l\u00f6k, hackad<\/li>\n<li>2 vitl\u00f6ksklyftor, hackade<\/li>\n<li>3 dl gr\u00e4dde<\/li>\n<li>1 dl mj\u00f6lk<\/li>\n<li>2 msk sm\u00f6r<\/li>\n<li>1 dl riven ost (gruy\u00e8re eller v\u00e4sterbotten)<\/li>\n<li>Salt och peppar<\/li>\n<li>F\u00e4rsk timjan<\/li>\n<\/ul>\n<p><strong>Instruktioner:<\/strong><\/p>\n<ol>\n<li>F\u00f6rv\u00e4rm ugnen till 175 grader Celsius.<\/li>\n<li>Sm\u00f6rj en ugnsform med sm\u00f6r.<\/li>\n<li>Stek l\u00f6k, vitl\u00f6k och karljohanssvamp i sm\u00f6r tills de \u00e4r gyllenbruna.<\/li>\n<li>Varva potatis, svamp och l\u00f6k i formen. Krydda varje lager med salt, peppar och f\u00e4rsk timjan.<\/li>\n<li>H\u00e4ll \u00f6ver gr\u00e4dden och mj\u00f6lken.<\/li>\n<li>Str\u00f6 \u00f6ver riven ost.<\/li>\n<li>Gr\u00e4dda i ugnen i 45-50 minuter tills potatisen \u00e4r mjuk och grat\u00e4ngen \u00e4r gyllene.<\/li>\n<li>L\u00e5t grat\u00e4ngen svalna n\u00e5got innan servering.<\/li>\n<\/ol>\n<h2>Avslutande tankar<\/h2>\n<p>Att laga mat med svamp \u00e4r en njutning tack vare deras m\u00e5ngsidighet och rika smak. Genom att v\u00e4lja r\u00e4tt typ av svamp och f\u00f6rbereda dem noggrant kan du skapa fantastiska r\u00e4tter som imponerar p\u00e5 b\u00e5de familj och v\u00e4nner. Jag hoppas att dessa recept inspirerar dig att experimentera med svamp i ditt eget k\u00f6k och njuta av deras unika smak och textur.<\/p>","protected":false},"excerpt":{"rendered":"<p>Svamp \u00e4r en m\u00e5ngsidig ingrediens som kan f\u00f6rvandla en enkel matr\u00e4tt till n\u00e5got extraordin\u00e4rt. Den rika, jordiga smaken och den unika texturen g\u00f6r svamp till en favorit i mitt k\u00f6k. H\u00e4r delar jag med mig av mina b\u00e4sta tips och<\/p>","protected":false},"author":1,"featured_media":3833,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","footnotes":""},"categories":[21],"tags":[],"class_list":["post-2153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","","tg-column-two"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hur jag lagar mat med svamp - Made by Mary<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/madebymary.se\/en\/hur-jag-lagar-mat-med-svamp\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hur jag lagar mat med svamp - Made by Mary\" \/>\n<meta property=\"og:description\" content=\"Svamp \u00e4r en m\u00e5ngsidig ingrediens som kan f\u00f6rvandla en enkel matr\u00e4tt till n\u00e5got extraordin\u00e4rt. 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