MMMMM----- Recipe via Meal-Master (tm) v7.02
 
     Title: Machynka z Hrybiv (Mushroom Filling)
Categories: Vegetables, Russian, Christmas
  Servings: 10
 
    1/4 lb Dried Boletus Murshrooms:OR
    1/4 lb Dried Italian Porcini
           -Mushrooms
      2 lb Fresh Mushrooms; Mature If
           -Possible
      4 md Onions
      1 c  Oil; OR
    1/2 lb Butter
      2 ts Black Pepper; Ground
      3 ts Salt
    1/2 c  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 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.
 
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