Practical usefullness – recepies

In the culinary world, mushrooms are a never-ending source of flavor, consistency and aroma. Many people are only familiar with cultivated mushrooms not knowing that nature provides much more delicate and flavorful mushrooms freely growing in ecologically clean and safe areas of Slovakian mountains. Mushrooms as well as vegetables do not belong to groups of highly energetic foods. Mushrooms provide a high number of nutrients. The nutrition facts of dried mushrooms are as follows: Carbohydrates 40%, proteins little over 40%, minerals 8%, and total fat only 5%. The energetic value in mushrooms is 1600kJ/100g. Because of their specific aroma and most importantly their delicious flavor, mushrooms are considered to be an important seasoning, which with its aromatic and zesty characteristics affects the human palate and therefore allows for more enjoyment of food. Dried mushrooms can be used as an appetizer or as a complement in an entrée. Before using dried mushrooms, they need to be soaked in warm water for 20 minutes, then rinsed and drained. For preparation of dried mushrooms we can use procedures such as cooking, sautéing, baking or stewing for about 30 minutes not longer because mushrooms may loose their aroma. We do not recommend serving mushrooms for children 6 years old or younger because of their difficult digestion.



       


Recepies of dried mushrooms of Boletus edulis:

1. MEATLOAF/LOG WITH MUSHROOMS

750g of ground beef or pork, 250ml of milk, 100g of smoked cheese, salt, vegeta, black peper
Filling: 4 eggs, vegetable oil, 1 onion, 50g dried mushrooms (soaked in warm water for 20 minutes), bell peper, canned peas

Mix the ground beef with milk, 50g of shredded smoked cheese, salt, vegeta, black pepper and let the mixture sit in the refrigerator for a couple of hours. Saute the chopped onion in the vegetable oil, add soaked and drained mushrooms into the sauteed onion and add little bit of water, then simmer until tender. Beat the eggs with salt and add into the sauteed mushrooms and make scrambled eggs. Take the ground beef or pork mixture and spread evenly on the flat surface onto an aluminum foil. Then spread the scrambled eggs on the top of the meat, next add canned peas and bell peper. Then roll it up into a log and tie with a piece of a string. Put the log into a baking pan and bake for about 30 minutes (add water into the pan while baking). Right before the meat is completely cooked open up the aluminum foil and put the rest of the shredded smoked cheese on the top of the „log“ and let bake until cheese is melted. Serve with baked potatoes and vegetable salad.

2. CREAMY MUSHROOM SOUP

500g of smoked sausage, 50g of dried mushrooms, water, bayleaf, 1 medium size onion, 3 cloves of garlic, black pepper, salt, paprika and spicy paprika, 400g of potatoes, 20g of flour, 2dl sour cream, white vinegar (2-3 tablespoons), 20g of butter

Soak the dried mushrooms in the warm water for about 20 minutes. After soaking, drain the mushrooms and put them into the pot with warm water. Allow time for the water and mushrooms to come into a boil and then add smoked sausage, bayleaf, garlic, onion, salt and cook for about 30 minutes. Next, add potatoes cut into cubes and cook until they are tender. Make a roux from butter and flour, also add paprika into the roux for color and flavor. Next, add the roux into the soup and cook altogether. Once the soup has been cooking for a while, add the sour cream, it will act as thickening agent. Then add the white vinegar and spicy paprika for flavor. At the end add a little bit of butter into the soup for softer and creamier consistency.

3. MUSHROOMS WITH SOUR CREAM

50g of dried mushrooms of boletus edulis, 2 table spoons of sour cream, 1 onion, oil, 2 eggs, salt, black peper

Soak the dried mushrooms in the warm water for 20 minutes and drain afterwards. In the oil saute the onion and add drained mushrooms, then stew altogether. Add warm water as needed. Mix 2 eggs with sour cream and add to the mushrooms once they are are tender. Also add salt and pepper. Serve as a side dish to any meat entree.

4. POTATOE CASSEROLE

1kg of potatoes, 50g dried mushrooms ( soaked in warm water for 20 minutes), 100g of smoked cheese, 1 large onion, 2 teasponns of lard, 10 pieces of thin sliced bacon, 4 pieces of sausage, 250ml sour cream, 1 egg, 50g of butter, salt, black pepper, parsley

Cook the potatoes with the skins, then peel the skins and cut the potatoes into circles. Layer half of the potatoes in the bottom of a baking dish. Falvor with salt, cumin, and parsley. Saute the onion with soaked and drained mushrooms, sausage, bacon, add salt, black pepper, paprika and let simmer until tender. Once tender, pour the mixture on the top of the potatoes and make a second layer of casserole. Then top with rest of the potatoes. Add salt, cumin, and melted butter and bake in the oven for 30 minutes. Half way into the baking process pour sour cream mixed with the eggs onto the casarole and add shredded cheese and parsley on the top. Bake until sour cream with the eggs are cooked and cheese is melted.

5. SOUR KRAUT SOUP WITH MUSHROOMS

250g of beef, 250g of pork, 150g smoked ham hock, 2 large onions, 1 smoked sausage, 750g sour kraut, 50g of dried mushrooms, salt, vegeta, paprika and spicy paprika, 3 cloves of garlic, 2 bay leafs, 4-5 pieces of dried plums, 2 chili peppers

First, cook the smoked ham hock and keep the water that ham hock was cooked in. Saute the onion in the oil, add beef cut into cubes, salt, black pepper, and paprika and stew altogether. After 20 minutes of stewing add pork meat, soaked and drained mushrooms and minced garlic. Add the sour kraut, smoked sausage, bayleaf, chilli peppers and dried plums into the water in which you cooked the ham hock and cook altogether. When the meat is tender add it to the sour kraut soup along with cubed smoked ham hock and cook altogether.


Recepies of dried mushrooms of Cantharellus cibarius:

6. SAVORY CRAPES

Crapes: 150g of flour, 3 eggs, 300ml of milk, salt
Filling: 500g of chicken breast, 50g of dried mushrooms of Cantharellus cibarius (soaked in warm water for 20 minutes), 100g of onion, paprika, 2 tablespoons of lard, 1 tablespoon of tomato paste, 2 tablespoons of sour cream, salt, black pepper
Batter: 1 egg, bread crumbs, oil for frying

Saute the chopped onion in the oil, then add chicken breast cut into the cubes, soaked and drained mushrooms, paprika, salt, and black pepper. Also add little bit of water and simmer the ingredients untill the chicken is tender. Once chicken is tender, take it out and mince it in the blender or food processor. Then stir the sour cream into the mixture. Make crapes and fill them up with the minced meat mixture. Then roll the filled crapes around in a flour, shaking off any excess, next dip them into an egg wash, and press into a bread crumbs to coat evenly. Next, fry the crapes in the oil and serve with mashed potatoes.

7. MUSHROOM SOUP WITH PASTA

25g of dried mushrooms of Cantharellus cibarius, 500g of potatoes,. 50g of lard, chicken or beef broth, 5g of flour, parsley, salt, 25g of onion, paprika, black pepper, cumin
Pasta: 65g of flour, water, 1 egg, salt

Soak the dried mushroom in the warm water for 20 minutes and then drain. Add drained mushrooms into chicken or beef broth and cook together for 30 minutes. Then add potatoes cut into cubes and roux made out of sauteed onion, flour and paprika. Add black pepper, ground cumin, and fresh pasta. Once everything is cooked, add parsley and salt to add more flavor.
Pasta: Mix flour, water, egg and salt into a dough. Then pinch little pieces of dough into the soup.

8. GULAS WITH MUSHROOMS

50g of dried mushrooms of Cantharellus cibarius (soaked in warm water for 20 minutes), 100g of tomatoes, 100g of bell peppers, 150g of potatoes, oil or lard, bacon, salt, paprika, flour, vegeta, black pepper, cumin, marjoram, juniper, bay leaf

Saute the onions and the bacon, then add soaked and drained mushrooms, salt, paprika, vegeta, black pepper, cumin, juniper, bay leaf, tomatoes, and bellpeppers. Also add warm water and stew for about 45 minutes. Add more water as needed. Then add potatoes cut into cubes. Once the potatoes are tender, add tablespoon of flour to thicken the gulas up. Add the marjoram at the end. Serve with piece of fresh bread.


Recepies of dried "Mixture":

9. FILLED POTATOES

500g pork meat, 10 medium size potatoes, 50g of „mixture“ of dried mushrooms, 1 medium size onion, black pepper, paprika and spicy paprika, cumin, 2-3 cloves of garlic, 10 pieces of thin cut bacon, salt, oil

Soak the „mixture“ of dried mushrooms in the warm water for 20 minutes and then drain. Saute the onion with soaked and drained mushrooms. Mince the pork meat and sauteed mushrooms with onions in the food processor or blender. Flavor the mixture with salt, black pepper, paprika, cumin, and minced garlic. Peel the potatoes and take the inside of the potatoes out with sharp fork or knife. Then fill the potatoes up with the meat filling, place bacon on the top of the potatoes and put on the baking pan. Bake the filled potatoes in the oven. Serve with sour kraut.

 
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