{"id":2323,"date":"2025-01-30T14:57:29","date_gmt":"2025-01-30T12:57:29","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=2323"},"modified":"2025-10-01T19:14:02","modified_gmt":"2025-10-01T17:14:02","slug":"maslac-s-gljivama","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=2323","title":{"rendered":"\u0160ampinjoni na maslacu, dinstani \u0161ampinjoni u tavi"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/01\/Sampinjoni-recept.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/01\/Sampinjoni-recept.jpg\" alt=\"\u0160ampinjoni na maslacu - dinstane gljive u tavi kao s ro\u0161tilja\" class=\"wp-image-26658\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/01\/Sampinjoni-recept.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/01\/Sampinjoni-recept-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">\u0160ampinjoni na maslacu, dinstani \u0161ampinjoni u tavi<\/h2>\n\n\n\n<p>Dinstani \u0161ampinjoni zadr\u017eavaju ja\u010de svoj okus, ali preuzimaju i okus za\u010dina dobro, stoga \u0107e na ovaj na\u010din pripremljeni \u0161ampinjoni bit intenzivnog okusa.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Sastojci za dinstane \u0161ampinjone<\/strong><\/h3>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>100 g maslaca (ili ulja)<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>500 g gljiva (\u0161ampinjona)<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>1 \u017eli\u010dica ulja, 1 \u017elica octa<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>sol<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>papar, mljeveni bijeli luk, per\u0161ina<\/p>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Priprema dinstanih \u0161ampinjona<\/strong><\/h3>\n\n\n\n<p>Za ovaj recept se mogu koristiti \u010ditavi, ali i rezani \u0161ampinjoni. <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Iako se u osnovi recept zove \u0161ampinjoni na maslacu, mo\u017ee se koristiti i bilo koja druga masno\u0107a, odnosno razli\u010dite vrste ulja. <\/li>\n<\/ul>\n\n\n\n<p>\u0160ampinjone oprati, ako su veliki mo\u017eete ih popoloviti ili narezati, ali i ostaviti \u010ditave. Dodati papar, sol, malo mljevenog bijelog luka, per\u0161ina, \u017elicu ulja i \u017elicu octa. Ocat se mo\u017ee presko\u010diti, iako fino ujedna\u010di okus gljiva, dok se on sam na kraju i ne osjeti. <\/p>\n\n\n\n<p>Na tavi zagrijemo maslac, kad se potpuno rastopi dodamo gljive. Poklopimo i na srednje jakoj temperaturi dinstamo oko pola sata uz povremeno mije\u0161anje. Ako se voda ispari i \u0161ampinjoni se po\u010dnu lijepiti za tavu mo\u017ee se dodati i malo vode. <\/p>\n\n\n\n<p>Nakon pola sata \u0161ampinjoni \u0107e ve\u0107 biti prili\u010dno gotovi, skinuti poklopac i nastaviti dinstati kako bi isparila teku\u0107ina i kako bi \u0161ampinjoni dobili finu boju. <\/p>\n\n\n\n<p><strong>Vrijeme pripremanja:<\/strong> 30 &#8211; 45 minuta (ovisno o veli\u010dini gljiva \/ \u0161ampinjona) <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dinstani \u0161ampinjoni na tavi<\/h2>\n\n\n\n<p>Dinastani \u0161ampinjoni mogu biti prilog mesu, ribi, ali i povr\u0107u. Ovo je jednostavan na\u010din pripreme, posebno ako se ne sjeckaju nego stave \u010ditavi \u0161ampinjoni, budu\u0107i da najvi\u0161e vremena kod pripreme dinstanih \u0161ampinjona ode na sjeckanje. Dinstani \u0161ampinjoni se mogu poslu\u017eiti uz pire krumpir, grilano povr\u0107e poput paprika, tikvica, patlid\u017eana&#8230; <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Koliko dugo se dinastaju \u0161ampinjoni na maslacu?<\/h2>\n\n\n\n<p>\u0160ampinjoni na maslacu se dinstaju 30 do 45 minuta. Ovisno da li ste ih narezali na manje komade, ve\u0107e ili stavitili \u010ditave \u0161ampinjone.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Koje za\u010dine koristiti sa dinstanim \u0161ampinjonima?<\/h2>\n\n\n\n<p>Sa dinstanim \u0161ampinjonima se dobro sla\u017eu papar, \u010de\u0161njak, per\u0161in&#8230;<\/p>\n\n\n\n<p>Mljeveni papar i per\u0161in su uglavnom uobi\u010dajeni za\u010dini uz \u0161ampinjone. Mo\u017ee se koristiti suhi, kao i svje\u017ei per\u0161in. Vsje\u017ei per\u0161in mo\u017ee biti i dekorativan jer \u0107e na tanjur unijeti boje i biti kontrast svojom zelenom bojom \u0161ampinjonima. Uz per\u0161in i papar okus \u0161ampinjona \u0107e do\u0107i do izra\u017eaja, ovi za\u010dini \u0107e ga dopuniti, ali ne\u0107e preuzeti okus.<\/p>\n\n\n\n<p>Mogu se koristiti i drugi za\u010dini, ali uvijek treba voditi ra\u010duna o koli\u010dini, kako ne bi preuzeli okus. Mo\u017ee se koristiti mljevena crvena paprika, curry, mu\u0161katni ora\u0161\u010di\u0107&#8230;<\/p>\n\n\n\n<p>Za\u010dini koji se sla\u017eu sa \u0161ampinjonima: papar (crni, bijeli, \u0161areni), per\u0161in (svje\u017ei ili suhi), \u010de\u0161njak, mljevena slatka crvena paprika, timijan, maj\u010dina du\u0161ica, ma\u017euran, ru\u017emarin, curry, kajenski papr, mu\u0161katni ora\u0161\u010di\u0107, vlasac&#8230;<\/p>\n\n\n\n<p>Uz \u0161ampinjone mo\u017ee i\u0107i i soja umak.<\/p>\n\n\n\n<p>Limunov sok tako\u0111er mo\u017ee biti opcija za ne\u0161to druga\u010diji okus \u0161ampinjona.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u0160to koristiti umjesto maslaca za dinstanje \u0161ampinjona na tavi?<\/h2>\n\n\n\n<p>Umjesto maslaca se mo\u017ee koristiti margarin, obi\u010dno suncokretovo ulje, maslinovo ulje&#8230; <\/p>\n\n\n\n<p>Treba voditi ra\u010duna o tome da \u0107e se i okus \u0161ampinjona prilago\u0111avati kako se mijenja masno\u0107a na kojoj se pr\u017ei, odnosno da \u0107e se okus malo razlikovati. ne zna\u010di da je jedan bolji od drugog, nego da su druga\u010diji. Tko vi\u0161e voli okus maslinovog ulja, njemu \u0107e vjerojatno najbolja opcija biti dinstani \u0161ampinjoni na maslinovom ulju. <\/p>\n\n\n\n<p>Koja god masno\u0107a za dinstanje da se izabere i dalje \u0107e jelo biti sli\u010dno i ukusno.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Treba li \u0161ampinjone prati prije dinstanja?<\/strong><\/h3>\n\n\n\n<p>\u0160ampinjoni se ne moraju prati, ali ako imaju dosta ostataka zemlje to mo\u017ee biti najjednostavniji na\u010din da se o\u010diste.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Kako odabrati \u0161ampinjone?<\/strong><\/h3>\n\n\n\n<p>\u0160ampinjoni trebaju biti \u010dvrsti, bez tamnih mrlja ili s minimalno mrlja. One se ne mogu dugo \u010duvati te ih je najbolje potro\u0161iti u roku od 2-3 dana.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Koliko treba za jednu porciju \u0161ampinjona?<\/strong><\/h3>\n\n\n\n<p>To \u0107e ovisiti uz \u0161to se poslu\u017euju dinstani \u0161ampinjoni, da li su dio glavnog jela ili predjela, da li su dio prilog. Okvirno kada su oni dominantan dio obroka trena 250 do 300 grama svje\u017eih \u0161ampinjona. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/01\/Sampinjoni-recept_1.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/01\/Sampinjoni-recept_1.jpg\" alt=\"\u0160ampinjoni na maslacu - dinstane gljive u tavi kao s ro\u0161tilja\" class=\"wp-image-26659\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/01\/Sampinjoni-recept_1.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/01\/Sampinjoni-recept_1-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/08\/Maslac-s-gljivama.jpg\"><img decoding=\"async\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/08\/Maslac-s-gljivama.jpg\" alt=\"\" class=\"wp-image-2324\"\/><\/a><\/figure>\n\n\n\n<p><strong>Pro\u010ditajte i:<\/strong><\/p>\n\n\n\n<p>Ideje za jela sa \u0161ampinjonima: <a href=\"https:\/\/www.recepti.covermagazin.com\/?tag=sampinjoni\"><\/a><a href=\"https:\/\/www.recepti.covermagazin.com\/?tag=sampinjoni\">\u0160ampinjoni \u2013 Recepti<\/a><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-recepti wp-block-embed-recepti\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"8Ym83gXRAo\"><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=26287\">\u0160ampinjoni iz pe\u0107nice<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;\u0160ampinjoni iz pe\u0107nice&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=26287&#038;embed=true#?secret=wqinqSJ9pH#?secret=8Ym83gXRAo\" data-secret=\"8Ym83gXRAo\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>\u0160ampinjoni na maslacu, dinstani \u0161ampinjoni u tavi Dinstani \u0161ampinjoni zadr\u017eavaju ja\u010de svoj okus, ali preuzimaju i okus za\u010dina dobro, stoga \u0107e na ovaj na\u010din pripremljeni \u0161ampinjoni bit intenzivnog okusa. Sastojci za dinstane \u0161ampinjone 100 g maslaca (ili ulja) 500 g gljiva (\u0161ampinjona) 1 \u017eli\u010dica ulja, 1 \u017elica octa sol papar, mljeveni bijeli luk, per\u0161ina Priprema [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":26658,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,24,5],"tags":[582,51,309,583,383,382,385],"class_list":["post-2323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-28","category-jela_od_gljiva","category-predjela","tag-brza-jela","tag-gljive","tag-hladna-predjela","tag-jednostavna-jela","tag-kuhanje","tag-kuharica","tag-recepti-za-kuhanje"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/2323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2323"}],"version-history":[{"count":21,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/2323\/revisions"}],"predecessor-version":[{"id":31479,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/2323\/revisions\/31479"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/26658"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}