{"id":6472,"date":"2023-04-01T19:56:12","date_gmt":"2023-04-01T16:56:12","guid":{"rendered":"http:\/\/andrestover.com\/?p=6472"},"modified":"2023-04-01T19:56:14","modified_gmt":"2023-04-01T16:56:14","slug":"stuffed-mushrooms-with-oyster-sauce-glaze","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/stuffed-mushrooms-with-oyster-sauce-glaze\/","title":{"rendered":"T\u00e4idetud \u0161ampinjonid austrikastme glasuuriga"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Veidi Hiina k\u00f6\u00f6gi sugemetega maitsev ja kiiresti valmiv roog, mida on v\u00e4ga lihtne valmistada. Kergelt panni p\u00f5hjas karamellistuv austrikaste annab sellelel toidule v\u00e4ga hea, kergelt magusa maitse.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/04\/Taidetud-sampinjonid_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-6473\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/04\/Taidetud-sampinjonid_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/04\/Taidetud-sampinjonid_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/04\/Taidetud-sampinjonid_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/04\/Taidetud-sampinjonid_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: umbes 45 minutit<br>Tase: Lihtne<br>Kogus: kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>Kuus suurt \u0161ampinjoni, jalg eemaldatud<br>150 g k\u00f5rge kvaliteediga hakkliha<br>Peot\u00e4is k\u00fclmunud rohelisi herneid<br>Peot\u00e4is peeneks hakitud peterselli<br>Musta pipart ja meresoola maitsestamiseks<br>3-4 spl oliivi\u00f5li praadimiseks<br>6 spl austrikastet glasuurimiseks ning 2 spl seente \u00fcmber pannile valamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Eemalda \u0161ampinjonidelt jalad ning haki need peeneks ja kasuta seente t\u00e4idisena.<\/li><li>Haki petersell peeneks, sega hakkliha, petersell,<\/li><li>Sega t\u00e4idis \u00fchtlaseks ning t\u00e4ida sellega \u0161ampinjonid, maitsesta musta pipra ja meresoolaga.<\/li><li>Maitsesta seened soola ja pipraga, vala seentesse natule \u00f5li ning t\u00e4ida hakklihat\u00e4idisega.<\/li><li>Vala pannile paar spl \u00f5li, aseta t\u00e4idetud seened pannile ning k\u00fcpseta 200 kraadi juures umbes 20 minutit kuni hakkliha hakkab kergelt pruunistuma.<\/li><li>N\u00f5rista t\u00e4idetud seened \u00fcle austrikastmega, vala natuke austrikastet ka seente \u00fcmber pannile ning k\u00fcpseta veel v\u00e4hemalt 5 minutit kuni austrikaste natuke karamellistub.<\/li><li>Haki rohelised sibulad ja puista seened enne serveerimist rohelise sibulaga \u00fcle. Serveerimisel t\u00f5sta pannilt ka kergelt karamellistunud kastet taldrikule.<br>Serveeri keedetud basmati riisi v\u00f5i aurutatud aedviljaga.<br>Valmis!!<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/04\/Taidetud-sampinjonid_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-6474\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/04\/Taidetud-sampinjonid_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/04\/Taidetud-sampinjonid_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/04\/Taidetud-sampinjonid_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/04\/Taidetud-sampinjonid_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-6472\" data-postid=\"6472\" class=\"themify_builder_content themify_builder_content-6472 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Veidi Hiina k\u00f6\u00f6gi sugemetega maitsev ja kiiresti valmiv roog, mida on v\u00e4ga lihtne valmistada. Kergelt panni p\u00f5hjas karamellistuv austrikaste annab sellelel toidule v\u00e4ga hea, kergelt magusa maitse. Valmistamisaeg: umbes 45 minutitTase: LihtneKogus: kahele Koostisosad:Kuus suurt \u0161ampinjoni, jalg eemaldatud150 g k\u00f5rge kvaliteediga hakklihaPeot\u00e4is k\u00fclmunud rohelisi herneidPeot\u00e4is peeneks hakitud peterselliMusta pipart ja meresoola maitsestamiseks3-4 spl oliivi\u00f5li praadimiseks6 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6475,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[76,1],"tags":[518,456,610,389,27],"class_list":["post-6472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-korvalroad","category-uncategorized","tag-champignons","tag-minced-meat","tag-oyster-sauce","tag-parsley","tag-herned","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=6472"}],"version-history":[{"count":24,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6472\/revisions"}],"predecessor-version":[{"id":6499,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6472\/revisions\/6499"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/6475"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=6472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=6472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=6472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}