1/4 lb dried boletus murshrooms:or
1/4 lb dried italian porcini mushrooms
2 lb fresh mushrooms, mature if possible
4 medium onions
1 cup oil, or
1/2 lb butter
2 tsp black pepper, ground
3 tsp salt
1/2 cup dry bread crumbs
1 juice of 1 lemon
Directions
In a saucepan with enough water to cover, bring the dried mushrooms
to a boil and simmer until tender, about 1 1/2 hours. Do NOT allow to
cook dry, add water as needed. Cool and set aside. Wipe the fresh
mushroom with a damp towel and trim the stems then finely chop them,
setting them aside when done. Chop th onions and cook in oil or
butter in heavy skillet until wilted. Add the chopped fresh
mushrooms and cook over medium heat, stirring. Removed the dried
mushroom from their liquid, reserving the liquid, and finely chop
them, mixiing them in the fresh ones as you finish each one. Cook
until the mushroom ixture is dry, then season to taste. Add the lemon
juice andbread crumbs. Stir and remove from the heat. Keep stirring
while cooling to allow the steam to escape.
Yield: 1 quart. Maybe used to flavor rice for cabbage rolls and to
make gravy and soup.
Servings: 10 servings
Machynka Z Hrybiv (Mushroom Filling) Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
It is possible to follow the history of meal recipes back into ancient history, at least as far back into recorded history as ancient Egypt, and maybe further still. However, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the romans around 25BC a man called Apicius created a number of scripts describing recipes prepared by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into starters, main course and afters, something that is very familiar to us today. Aspicius tells us how the ancient cooks made use of many spices, including a few that are still present in modern kitchens such as thyme, mint and parsley. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an increase in manuscripts on food, some of which still exist in private collections. By the time we get to the 20th century, cooking publications were in great demand, mostly as a result of higher levels of literacy, people having more leisure time and having more money. |
We hope you enjoy this Machynka Z Hrybiv (Mushroom Filling) recipe.
