VOLUME 1 - Kilimanjaro Foods

Machynka Z Hrybiv (Mushroom Filling)
10 Servings
1/4 lb boletus murshrooms,or,Dried
1/4 lb italian porcini,Dried
-mushrooms
2 lb fresh mushrooms,mature if
-possible
4 md onions
1 c oil,or
1/2 lb butter
2 t black pepper,ground
3 t salt
1/2 c dry bread crumbs
1 juice of 1 lemon
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.
1 quart. Maybe used to flavor rice for cabbage rolls and to
make gravy and soup.