Mushroom broth – is one of the most popular dishes in the Carpathian Mountains. Due to the variety of the Carpathian kitchen the mushroom soup can be cooked differently even in the same village. Each hostess uses her own recipe of the dish. This mushroom broth with potato and carrot is so unique and savoury that you don’t need to use any additional spices except black pepper. This recipe contains ceps which are used in many Carpathian dishes. By the way ceps are also used as flavor additive. Ingredients: 100 g (0,22...
Mushroom soufflé
Ingredients: 400 g of fresh mushrooms 100 g of bun 5 eggs 50 g of lard 1 tsp of finely cut bulb onion 2 tbsp of dried breadcrumbs 50 g of dairy butter 30 g of grated cheese black ground pepper – to taste salt – to taste parsley - to taste Cooking Wash mushrooms and slice them finely. Place them in the pan. Add salt, pepper and finely cut bulb onion and chopped parsley. Stew the mushroom mass. Then cool it, soak bun in water and add it to the pan....
Fried mushroom appetizer
Ingredients: 1 kg of ceps/ champignons 200 g of lard 200 g of flour 300 g of beer 50 g of sunflower oil 3 eggs lettuce leaves - to taste black ground pepper – to taste salt– to taste Cooking Cut off the mushroom caps and peel them. Wash the caps. Adjust black ground pepper and salt to your taste. Dough Combine flour, beer, sunflower oil, and 3 yolks. Mix the ingredients thoroughly. Whip 3 whites and add them to the mass. Season it with salt. Knead the dough. Coat the caps with the...