 Ceps In Cream Sauce
Ingredients: (serves 4-6)
0.8-1 kg cep mushrooms
2 medium-sized onions
2 tbsp butter
1/2 cup hot vegetable stock
1/2 tsp salt
1 pinch white pepper
3 yolks
1/4 litre cream
2 tbsp fresh parsley
Cooking: Peel the mushrooms carefully removing all bad parts. Cut off the caps and the bottoms of the stems. Cut the stems a little. Rinse them in cold water. Cut the big ones into 4 parts. Chop the onions. Melt the butter and brown the onions. Add the mushrooms and fry slightly. Add the stock gradually and stew the mushrooms 10-15 min under a lid. Mix the egg yokes with cream and add into the mushrooms, previously taking them off the heat. Warm the mushrooms a few more min (but do not boil). Sprinkle with parsley before serving. Serve with knedliks in breadcrumbs.
Mushroom Ragout
Ingredients: (serves 4)
800g the smallest honey mushrooms
2 medium-sized onions
100g lard
5 tbsp vegetable stock
1/2 tsp salt and pepper each
a pinch garlic powder
2 tomatoes
1 tsp flour
2 tbsp butter
1/2 cup cream
2 tsp fresh thyme
Cooking: Peel the mushrooms and rinse them thoroughly. Halve the big ones. Chop the onions. Dice the lard. Fry the onions with the lard, add the mushrooms, pour in the stock, add salt and pepper. Boil under a lid for 8 min. Cut the tomatoes, remove the core and slice them. Add to the mushrooms and boil for 5 more min. Mix the butter with flour, add to the stock and warm for several min. Then add the cream and sprinkle the ragout with the thyme. Serve with fried potatoes or knedliks in breadcrumbs.
Mushroom Potpourri Sautee
Ingredients: (serves 4-6)
30g butter or margarine
40g chopped shallot
225g young champignons, each cut into quarters
125g shiitake, stems removed, caps sliced into pieces 2-3cm thick
125g oyster mushrooms, halved, bigger mushrooms quartered
2 tbsp dry thyme
1/4 tsp salt
1/4 tsp ground black pepper
1 small garlic clove, finely chopped
1 tbsp fresh parsley, sliced
Cooking: Melt the butter at medium heat on a 30cm diameter pan. Stir-fry the shallot for 1 min. Add all the mushrooms. Sprinkle with thyme, salt and pepper and fry stirring frequently till all the mushrooms become soft and the liquid evaporates. Add the parsley and garlic and fry for 1 min.
Truffles in Champagne
Ingredients:
6 truffles
pork spick
100g stock fat
50g champagne (white table wine)
3 tbsp butter
Cooking: Put the large truffles in a pot, cover with thin slices of fresh spick, pour with fat from stock boiled without roots, pour in 1 cup champagne (or table grape wine), boil at low heat for 30 min. Put the truffles into another pot, pour the fat filtered from the sauce on the truffles. Serve butter separately.
Ragout With Asparagus and Ceps
Ingredients: (serves 4)
300g dried cep mushrooms
1.2kg white asparagus
1 pinch sugar
2 shallots
1 handful (beaked) parsley
1 tbsp butter
200g cream
1-2 tbsp lemon juice
white pepper, salt
Cooking: soak the mushrooms for 15 min, drain and dice. Remove the lower ends and peel the asparagus. Cut the tops and put aside. Cut the stems into pieces 3cm long. Boil the water with salt and sugar. Boil the asparagus pieces for 5 min, add the asparagus tops, boil for 5 min more. Peel the shallot, rinse the beaked parsley and chop both. Fry the shallot. Add the mushrooms and fry for some time. Then pour the water where the mushrooms were soaked, add cream and lemon juice, add salt and pepper and vaporize a little. Add asparagus and parsley, warm a little, and serve at once.
Pork Loin with Mushrooms
Ingredients: (serves 4)
pork loin 1.5kg
2.5 cups stock
1 egg
1 onion
mushrooms
pepper
oil for frying
Cooking: Rinse and dry the loin with a paper towel, and make a cut in the meat with a sharp knife, opening the piece of meat like a book. Cut some parts of meat from the inner part of the loin leaving it up to 2cm thick. Rub the meat on the inside and outside with salt, pepper and crushed garlic. Put in the fridge for 30 min. Mince the pieces of meat cut from the loin. Add the boiled and finely chopped fresh or dried mushrooms, fried chopped îonions with the oil left from frying. Add a raw egg yoke to the mixture, season with spices, salt and stir the mixture well with your hands. Brush the inner part of the loin with whisked egg-whites and fill it with the stuffing. Tightly press the two halves together, covering the edges with meat, tie with scalded rope and put on a buttered tray. Roast in a preheated oven for about 1.5 hours. Pour the meat with the stock while roasting.
Mushrooms in soured cream Smolensk Style
Ingredients: (serves 4)
1kg mushrooms
100-150g flour
50g butter
1 onion
20g parsley
2 bay leaves
2-3 peppercorns
3-4 cardamom seeds
2-3 cups meat stock
1 cup soured cream
Cooking: Peel, rinse and slice 1 full plate of cep and red mushrooms, coat in flour, put into a deep pan with a lid, stew till the mushrooms give juice. Drain the juice; add 50g butter to the mushrooms, add also a fried onion, parsley, salt, chilli, bay leaves, 3-4 cardamom seeds and 2-3 peppercorns, fry. Then add 2-3 cups stock, 1 cup soured cream, stew till the sauce thickens. Put into a dish, sprinkle with herbs.
Knedliks with Mushroom Sauce
Ingredients: (serves 4)
10 stale buns
2 onions
250ml milk
500g mushrooms
3 eggs
45g butter
allspice and ground pepper 1/4 tsp each
50g lard
parsley
200ml cream
125ml white wine
Cooking: Slice the bread and pour it with milk. Add the eggs, salt, lovage, pepper and 2 spoons parsley. Chop 1 onion, stew it in 40g butter, add to the bread mixture, stir and leave for 30 min. Shape the knedliks and boil for 20 min. Quarter the mushrooms. Cut the lard and stew with 1 chopped onion in 1 spoon butter. Pour in the cream and wine, boil and cook down. Season with rosemary and thyme. Sprinkle with parsley. Serve with the sauce.
Mushroom Aspic
Ingredients: (serves 6)
350g asparagus
salt
150g margarine or butter
450g mushrooms, sliced thinly
2 tsp fresh lemon juice
40g walnuts, fried and chopped
2 tbsp breadcrumbs
12 sheets fresh or frozen thinly rolled pastry (parchment pastry), 30-40cm each
125g Gruyère cheese, grated
Cooking: Cut the asparagus into 15cm long pieces. Bring to a boil 1 cm of water in a 30cm diameter pan at a medium heat. Put in the asparagus and 1/2 tsp salt, boil for 4-8 min till soft. Drain. Wipe the pan dry. In the same pan melt 15g margarine at a medium heat. Put in the mushrooms and 1/2 tsp salt; fry till the mushrooms are ready and the water evaporates. Add the lemon juice, fry for 30 sec. Put on a dish, chill down. Preheat the oven to 190 C. Butter the baking tray lightly. Melt the remaining 90g margarine. In a small bowl combine the nuts with breadcrumbs. Put 1 pastry sheet on a working surface, the shorter side forward. Slightly brush with a little margarine. Sprinkle with 1/6 of nut and breadcrumbs mixture. Cover with another pastry sheet; brush with margarine; be careful not to tear the pastry. Put 1/6 cheese on the pastry, leaving 4 to 5 cm from each side. Put 1/6 asparagus on the cheese and cover with 1/6 mushrooms. Fold the sides of the sheet to cover the filling, and then fold the left and right corners to the centre. Form the pastry as a Swiss parcel. Put the parcel on a baking tray, seam down. Brush with margarine. Make 5 more parcels likewise. Bake for 25 min till the pastry puffs a bit and becomes golden.
Fried Saffron Milk-Cap
Ingredients:
500g mushrooms
50g salt
1.5L water
100g flour
butter
2 cups soured cream
50g breadcrumbs
pepper, spices to taste
Cooking: Boil 800g mushrooms in salted water, rinse in a colander, coat in flour, fry on butter in a deep pan. Pour with 2 cups soured cream, sprinkle with breadcrumbs, bake in the oven.
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