• Vedrana

Pile i gljive bukovače za vrhunski ručak! - Chicken and oyster mushrooms for premium lunch!


Međimursko pile je zvijezda današnjeg ručka. Piletina dolazi s farmi naše najmanje, ali prirodom iznimno bogate županije i uzgojena je na tradicionalan način.

Uz gljive bukovače, pire od plavog krumpira i Graševinu Vinarije Florijanović, ukusni zalogaji su zagarantirani!



Sastojci i koraci pripreme

Za bistru juhu

  • pileća leđa

  • pileća krilca

  • 1/2 korijena celera

  • 2 mrkve

  • šaka svježeg peršinovog lista

  • malo soli

  • 1 češanj češnjaka (sitno narezan)

  • 1 jušna žlica svježe naribanog đumbira

  • 2 jušne žlice maslinovog ulja

  • 200 g bukovača

  1. Operite piletinu. U dubokom loncu, u vodi, kuhajte pileća leđa i krilca, celer, mrkve, peršin i malo soli oko 50 min. Kada je juha skuhana, procijedite je kako bi dobili 1,6 litru bistrog temeljca.

  2. Operite bukovače i narežite ih na manje komade.

  3. U dubljem loncu malo ugrijte maslinovo ulje pa dodajte češnjak i naribani đumbir. Malo popržite pa dodajte bukovače. Poklopite lonac i kuhajte oko 15 minuta.

  4. Dodajte 1,2 l temeljca i kuhajte dodatnih 15 minuta. Probajte juhu i dodajte još soli, ako je potrebno.


Za umak, batak i zabatak

  • 1 čajna žlica svježeg naribanog đumbira

  • 1 češanj češnjaka (sitno narezan)

  • 4 jušne žlice maslinovog ulja

  • 1 manji crveni luk

  • 2 grančice ružmarina

  • malo soli

  • 2 batka i zabatka

  • 250 ml Graševine Florijanović

  • 400 ml pilećeg temeljca

  • 250 g bukovača

  1. U dubljoj tavi zagrijte ulje pa dodajte đumbir, češnjak i luk. Malo ih popržite pa dodajte batak i zabatak. Pecite ih oko pet minuta sa svake strane, dok ne poprime zlatnu boju.

  2. Operite bukovače i narežite ih na manje komade.

  3. U tavu s piletinom dodajte bukovače, ružmarin, malo soli i vino pa sve kuhajte 15 minuta.

  4. Zatim dodajte temeljac, poklopite tavu i pirjajte na laganoj vatri oko 30 minuta.

Za pire

  • 500 g plavog krumpira

  • jušna žlica maslaca

  • malo soli

Krumpir operite i ogulite.

Kuhajte ga dok ne omekša, ocijedite ga te vratite u vrući lonac u kojem se kuhao.

Dodajte sol i maslac i ispasirajte običnom vilicom ili gnječilicom. 


Sve poslužite toplo uz čašicu Graševine, naravno!

Uživajte u okusima!


Chicken and oyster mushrooms for premium lunch!


Chicken from Međimurje is the star of today's lunch. The chicken comes from the farms of our smallest but nature-rich county and is raised in the traditional way. With oyster mushrooms, blue potato puree and Graševina from the Florijanović Winery, delicious bites are guaranteed!



Ingredients and preparation steps

For clear soup

  • chicken back

  • chicken wings

  • 1/2 of celery root

  • 2 carrots

  • a handful of fresh parsley leaves

  • a pinch of salt

  • 1 garlic clove (finely chopped)

  • 1 tablespoon freshly grated ginger

  • 2 tablespoons of olive oil

  • 200 g of oyster mushrooms

  1. Wash the chicken. In a deep pot add water, chicken backs and wings, celery, carrots, parsley and a pinch of salt and cook for about 50 mins. When the soup is cooked, strain it to get 1.6 liters of clear stock.

  2. Wash the oyster mushrooms and cut them into smaller pieces.

  3. In a deep pan, heat the olive oil a bit then add garlic and grated ginger. Fry a bit then add oyster mushrooms. Cover the pan and cook for about 15 minutes.

  4. Add 1.2 l of stock and cook for an additional 15 minutes. Try the soup and add more salt if needed.


For the sauce, drumsticks and thighs

  • 1 teaspoon of fresh grated ginger

  • 1 garlic clove (finely chopped)

  • 4 tablespoons of olive oil

  • 1 small red onion

  • 2 sprigs of rosemary twigs

  • a pinch of salt

  • 2 chicken drums and thighs

  • 250 ml of Graševina Florijanović wine

  • 400 ml of chicken stock

  • 250 g of oyster mushrooms

  1. Heat the oil in a deep frying pan and add ginger, garlic and onion. Fry them a little, then add the drumstick and thighs. Bake them for about five minutes on each side, until they become golden in color.

  2. Wash the oyster mushrooms and cut them into smaller pieces.

  3. Add the oyster mushrooms, rosemary, a pinch of salt and wine to the pan and cook for 15 minutes.

  4. Then add the stock, cover the pan and cook over low heat for about 30 minutes.

For puree

  • 500 g of blue potatoes

  • tablespoon of butter

  • a pinch of salt

Wash and peel the potatoes. Cook them until they soften, drain and return to the hot pot in which they were cooked. Add salt and butter and mash with a fork or masher. Serve everything warm with a glass of Graševina wine, of course! Enjoy the flavors!


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