Machynka Z Hrybiv (Mushroom Filling)

Recipe Ingredients

1/4 lb	113g / 4oz	Dried boletus murshrooms:or
1/4 lb	113g / 4oz	Dried italian porcini - mushrooms
2 lbs	908g / 32oz	Fresh mushrooms - mature if
4 lbs	1816g / 64oz	Onions (medium)
1 cup	237ml	Oil - or
1/2 lb	227g / 8oz	Butter
2 teaspoons	10ml	Black pepper - ground
3 teaspoons	15ml	Salt
1/2 cup	73g / 2.6oz	Dry bread crumbs
1		Lemon - juice of

Recipe Instructions

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. Removed the dried mushroom 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. Maybe used to flavor rice for cabbage rolls and to make gravy and soup.

Source:
original by Anna S. King

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