Nachynka z Kapusty (Cabbage Filling For Varenyky)
INGREDIENTS:
1/4 lb Dried boletus murshrooms 1 c Oil
:or -- or
1/4 lb Dried italian porcini 1/2 lb Butter
-- mushrooms 2 ts Black pepper; ground
2 lb Fresh mushrooms 3 ts Salt
-- mature if possible 1/2 c Dry bread crumbs
4 md Onions Juice of 1 lemon
1/4 lb Dried boletus murshrooms 1 c Oil
:or -- or
1/4 lb Dried italian porcini 1/2 lb Butter
-- mushrooms 2 ts Black pepper; ground
2 lb Fresh mushrooms 3 ts Salt
-- mature if possible 1/2 c Dry bread crumbs
4 md Onions 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 the onions and cook in oil or butter in heavy skillet until wilted. Add the chopped fresh mushrooms and cook over medium heat, stirring. Remove the dried mushrooms from their liquid, reserving the liquid, and finely chop them, mixing them in the fresh ones as you finish each one. Cook until the mushroom mixture is dry, then season to taste. Add the lemon juice and bread crumbs. Stir and remove from the heat. Keep stirring while cooling to allow the steam to escape.
Yield: 1 quart.
May be used to flavor rice for cabbage rolls and to make gravy and soup.
Yield: 1 quart.
May be used to flavor rice for cabbage rolls and to make gravy and soup.