Click to buy copyright license
There is most simple way to prepare and in the same time delicious
dish from freshly found mushrooms. There is no big secret that
final result is completely depended on set of collected mushrooms.
If there are mainly quality (unspoiled by worms and not too big
to stay hard) ceps (white mushrooms), brown cap boletus, orange-cap
boletus, chanterelle one can expect outstanding meal.
The recipe is quite straightforward. Clean mushrooms with knight
and watter and cut them into about inch by inch pieces (no need
to be precise in measurement). Take a dish for braising (in Russian
there is special word for it – latka). It is just heavy metal
pot with heavy cover. Put into latka a little vegetable oil just
to cover very bottom and then fill it up with your mushrooms
up to very edge of the pot and put on heater. Meanwhile take
red or sweet onion (white will make trick too) and slice it by
good knife in small pieces as naturally happens. No special requirements
here. When mushrooms in pot give out water and it starts boiling
up put sliced onion there and stir. Note that periodical stirring
is the key paramount in whole procedure. You must avoid burning
at bottom and sides of the pot by all means. Regulate heating
level and stir regularly. There must be constant boiling but
at the smallest intensity as possible.
Take greengrossery like dill (my favorite), parsley, green onion
arrows or whatever, cut and put into pot. Stir. Add garlic –
mystery compound. Stir and taste. Add salt and taste. Stir. In
half hour or so the meal will be ready. Actually half of a hour
of boiling is safe and anything else is up to your fantasy and
taste. First try could be not perfect but practice will make it so.
Feb. 5, 2020; 09:46 EST