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Name: Machynka Z Hrybiv (Mushroom Filling)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: Lemon (juice of); 3 ts Salt; 4 md Onions; 2 ts Black Pepper; Ground; 1 c Oil; OR; 1/2 lb Butter; 1/4 lb Dried Boletus Murshrooms:OR; 1/4 lb Dried Italian Porcini; 1/2 c Dry bread crumbs; 2 lb Fresh Mushrooms; Mature If

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INGREDIENTS

Lemon ; (juice of)
3 ts Salt
4 md Onions
2 ts Black Pepper; Ground
1 c Oil; OR
1/2 lb Butter
1/4 lb Dried Boletus Murshrooms:OR
1/4 lb Dried Italian Porcini
1/2 c Dry bread crumbs
2 lb Fresh Mushrooms; Mature If

Servings

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 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

NOTES

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Machynka Z Hrybiv (Mushroom Filling)

Lemon (juice of)
3 ts Salt
4 md Onions
2 ts Black Pepper; Ground
1 c Oil; OR
1/2 lb Butter
1/4 lb Dried Boletus Murshrooms:OR
1/4 lb Dried Italian Porcini
1/2 c Dry bread crumbs
2 lb Fresh Mushrooms; Mature If

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

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 10 Servings

Calories: 371
Calories from Fat: 335 (90%)

Amt Per Serving		% DV

	Total Fat 37.2g	50 %
	Saturated Fat 23.4g	117 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 1.5g
Cholesterol 97.5mg		30 %
Sodium 303.7mg		10 %
Potassium 124mg		3 %
Total Carbohydrate 10.3g		3 %
	Dietary Fiber 2g	8 %
	Sugars, other 8.4g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 371

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