Recipe - Machynka Z Hrybiv (Mushroom Filling)

One fourth pound Dried Boletus Murshrooms:OR
One fourth pound Dried Italian Porcini
Mushrooms
2 pound Fresh Mushrooms; Mature If
Possible
4 md Onions
1 cup Oil; OR
One half pound Butter
2 teaspoon Black Pepper; Ground
3 teaspoon Salt
One half cup Dry Bread Crumbs
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 One half 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt