{"id":199217,"title":"Houby v s\u00f3jovce, rychle du\u0161en\u00e9","modified":"2026-10-31T17:51:45+01:00","plain":"Ne v\u0161echny houby je pot\u0159eba zprudka op\u00e9kat a p\u0159ipravovat co nejrychleji. Du\u0161en\u00e9 houby jsou stejn\u011b skv\u011bl\u00e9, zvl\u00e1\u0161\u0165 kdy\u017e je nech\u00e1te pomalu probubl\u00e1vat po \u010d\u00ednsku jako v tomto receptu.\n\n\n\nTato technika se naz\u00fdv\u00e1 \u201e\u010derven\u00e9 du\u0161en\u00ed\u201c a v \u010c\u00edn\u011b se pou\u017e\u00edv\u00e1 velmi \u010dasto, zejm\u00e9na p\u0159i p\u0159\u00edprav\u011b vep\u0159ov\u00e9ho masa. Ostatn\u011b m\u00e1m i v\u00fdborn\u00fd recept na vep\u0159ov\u00e9 du\u0161en\u00e9 na\u010derveno.\n\n\n\n\n\n\n\nV podstat\u011b jde o pomal\u00e9 du\u0161en\u00ed v s\u00f3jov\u00e9 om\u00e1\u010dce s n\u011bkolika dal\u0161\u00edmi p\u0159\u00edsadami, nap\u0159\u00edklad z\u00e1zvorem, \u010desnekem nebo \u0161alotkou, dokud p\u0159ipravovan\u00e1 surovina, v tomto p\u0159\u00edpad\u011b houby, nezm\u011bkne a nez\u00edsk\u00e1 v\u00edce \u010di m\u00e9n\u011b na\u010dervenalou barvu.\n\n\n\nK du\u0161en\u00ed se hod\u00ed jen n\u011bkter\u00e9 houby, na\u0161t\u011bst\u00ed mezi n\u011b ale pat\u0159\u00ed i b\u011b\u017en\u00e9 b\u00edl\u00e9 \u017eampiony. Dobrou volbou jsou hn\u011bd\u00e9 \u017eampiony cremini, portobello, shiitake, trsnatec lupenit\u00fd, prav\u00e9 h\u0159iby i dal\u0161\u00ed h\u0159ibovit\u00e9 houby, velk\u00e9 li\u0161ky, houby matsutake a dal\u0161\u00ed.\n\n\n\n\n\n\n\nPokud m\u00e1te opravdu velk\u00e9 houby, nap\u0159\u00edklad portobello nebo prav\u00e9 h\u0159iby, nakr\u00e1jejte je na kousky \u201etak akor\u00e1t do h\u016flek\u201c\n\n\n\n Pokud chcete du\u0161en\u00e9 houby obohatit masem, dobr\u00fdm zp\u016fsobem je p\u0159idat do sm\u011bsi najemno nasekan\u00e9 maso sou\u010dasn\u011b s houbami; mlet\u00e9 hov\u011bz\u00ed, vep\u0159ov\u00e9 i kachn\u00ed maso jsou dobrou volbou.\n\n\n\nO tento recept se s n\u00e1mi d\u011bl\u00ed Linh, p\u0159\u00edmo v receptu najdete i video. Jde o rychlej\u0161\u00ed verzi du\u0161en\u00ed, b\u011b\u017en\u011b m\u016f\u017ee samotn\u00e1 tepeln\u00e1 \u00faprava trvat d\u00e9le ne\u017e 35 minut, ale tady dos\u00e1hnete v\u00fdsledku mnohem rychleji! \n\n\n\n\n\n\tRychl\u00e9 du\u0161en\u00e9 houby v s\u00f3jov\u00e9 om\u00e1\u010dce\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t250 g \u017eampion\u016f100 g hub shiitake 1 \u0161alotka (nakr\u00e1jen\u00e1 nadrobno)1 \u0161petka pep\u0159e1 mal\u00e1 hrst pa\u017eitky  (najemno nasekan\u00e9)1 l\u017ei\u010dka sezamov\u00fdch sem\u00ednek na ozdoben\u00edOm\u00e1\u010dka1 l\u017ei\u010dka sezamov\u00e9ho oleje1 l\u017ei\u010dka srirachy2 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce  om\u00e1\u010dky hoisin3 l\u017e\u00edce vody\t\n\t\n\t\tV misce  d\u016fkladn\u011b prom\u00edchejte suroviny na om\u00e1\u010dku Na p\u00e1nvi rozeh\u0159ejte trochu oleje, p\u0159idejte \u0161alotku a restujte dosklovata.P\u0159idejte houby a restujte p\u0159ibli\u017en\u011b 2 minutyP\u0159idejte om\u00e1\u010dku a va\u0159te na st\u0159edn\u00edm plameni(p\u0159ibli\u017en\u011b 10 minut), dokud se om\u00e1\u010dka nezredukujeOsolte a opep\u0159ete.Posypte opra\u017een\u00fdm sezamem a najemno nasekanou pa\u017eitkou.\t\n\t\n\t\tM\u016f\u017eete pou\u017e\u00edt jak\u00fdkoli druh hub. V tomto receptu pou\u017e\u00edv\u00e1m 2 druhy hub: \u017eampiony a houby shiitake. Hod\u00ed se i jin\u00e9 houby, nap\u0159\u00edklad shimeji nebo hl\u00edva kr\u00e1lovsk\u00e1.\nM\u016f\u017eete pou\u017e\u00edt i su\u0161en\u00e9 houby shiitake. Sta\u010d\u00ed je p\u0159ed pou\u017eit\u00edm namo\u010dit do vodyOm\u00e1\u010dka sriracha dod\u00e1 p\u0159\u00edjemn\u011b pikantn\u00ed chu\u0165, ale m\u016f\u017eete ji vynechat\n\t\n\t\n\t\tAccompagnementChinoisechampignons brais\u00e9s","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199217"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199217\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/5139"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}