Some Mushroom Dishes

• Potato and cauliflower salad with morel
• A simple mushroom soup
• Mushroom-stuffed trout
• Onions stuffed with mushrooms
• Mushrooms with brain, Rumanian style
• Mushrooms baked with sour cream
• Simple mushroom goulash
• Mushroom and meat kebabs
• Deznik grilled with cheese
• Jurcki with sauerkraut, Notranjska style
• Sauteed mushrooms with sour cream
• Mushrooms en chemise

Potato and cauliflower salad with morel

• 24 morels
• 3 potatoes, cooked, peeled and sliced
• 1 cup cooked cauliflower florets
• 1 small onion, sliced into rings
• 1 hard-boiled egg, sliced
• 1 bay leaf
• 1/2 tsp pepper corns
• 1 tsp prepared mustard
• salt and pepper to taste
• salad oil and wine vinegar

Prepare the marinade with mustard, salad oil, wine vinegar, salt and pepper.

Toss morels, potatoes, cauliflower and onions with marinade; decorate with egg slices and cool for some 20 minutes before serving.

A simple mushroom soup

Ingredients (serves four):

• 0.5 kg fresh mushrooms, thinly sliced; or, 3 heaped Tbsp crumbled dry mushrooms, soaked in warm milk for at least 20 minutes
• 2 large potatoes, peeled and sliced into 1 cm cubes
• 50 g butter
• 1 heaped Tbsp finely chopped onion
• 1 Tbsp all-purpose flour
• 1 tsp chopped garlic
• 1 tsp black pepper corns (or less, if you do not like pepper)
• 2 bay leaves
• a pinch of marjoram or oregano (optional)
• 1 dl aromatic, semi-dry white wine (Traminec, Laski Rizling or similar); or, 2 Tbsp wine vinegar
• 6 dl warm water
• 1 heaped Tbsp finely chopped fresh parsley (garnish)
• 4 tsp sour cream (garnish)

Melt butter in a pot and cook onions until glassy; add flour and half the garlic, fry until the mixture turns frothy or about 30 seconds (flour should not brown). Add mushrooms and potatoes, mix thoroughly. Add water, bay leaves, pepper corns, marjoram or oregano, cover and cook on low heat until potatoes are done, or about 15 minutes -- mix frequently since this soup tends to stick; after about 10 minutes, mix in remaining garlic.

When potatoes are cooked, mix in the wine or vinegar and salt to taste. Bring to boil, than ladle immediately into serving dishes; sprinkle with parsley and drop 1 tsp of sour cream into the center of each dish.

Serve immediately, with "ajdovi zganci".

Mushroom-stuffed trout

Ingredients:

• 1 large trout, about 0.75 kg
• 20 dag mushrooms, sliced thinly
• 4 Tbsp butter
• 2 small onions, chopped
• 2 tsp lemon juice
• 4 slices of white bread, cubed
• 1/2 tsp marjoram
• 1 Tbsp chopped parsley
• salt and pepper to taste

Sprinkle trout with salt, pepper and 1 tsp lemon juice (inside and outside), alow to rest for 20 minutes.

Fry onions on 2 Tbsp butter until glassy, add mushrooms and remaining lemon juice. Stew uncovered for about 5 minutes. Mix in bread cubes and set aside to cool. Add salt and pepper to taste, parsley and marjoram; mix thoroughly.

Preheat the oven to 175 C.

Stuff trout with prepared mixture, secure the opening with toothpicks or white thread. Melt remaining butter in a low baking pan, put in the trout and bake in the oven until the trout is golden brown, or about 30 minutes; baste frequently with butter from the pan, but turn the trout only once. Serve hot, decorated with lemon wedges.

Onions stuffed with mushrooms

Ingredients:

• 30 dag fresh mushrooms, chopped
• 3-4 large onions
• 3 Tbsp butter
• 1 heaped Tbsp chopped parsley
• 15 dag calf liver, ground
• 1 egg
• 2 cloves of garlic, crushed
• 5-6 slices of bacon
• 0.5 cup grated parmesan cheese
• dry bread-crumbs (if needed)
• salt and pepper to taste

Peel the onions, snip off the tops and gouge out the hard part at the bottom; in sufficient water, boil them until the layers can be easily separated (about 10-15 minutes, depending on size). Drain hot water, fill the pot with cold water and wait some 5 minutes for the onions to cool throughout. Gently separate the layers, try not to tear them.

Melt butter in a large sauce-pan, add mushrooms and cook until mushrooms release liquid; add garlic and stew over moderate heat until almost all the liquid has evaporated, mixing constantly (about 10 minutes). Add ground liver and stew until the liver change colour. Remove from heat and alow to cool. Add egg, parsley, salt and pepper to taste; mix thoroughly -- in the mixture "runs", add some bread-crumbs for consistency.

Preheat the oven to 150 C.

Line the bottom of a shallow baking dish with bacon. Stuff onion shells with prepared mixture and arrange stuffed onions on the bacon; sprinkle with cheese and bake for some 20 minutes. Serve hot, with mashed potatoes.

Mushrooms with brain, Rumanian style

Ingredients:

• 0.5 kg fresh mushrooms, thinly sliced
• 40 dag calf brain
• 1 Tbsp melted butter
• 1 onion, chopped finely
• 1 dl mildly aromatic dry white wine (Chardonnay, Tokaj, Rebula or similar
• salt and pepper to taste

Par-boil the brain and clean thoroughly, removing the membrane and surface veins; slice into 3 - 4 cm cubes. Melt butter in a deep pan, add mushrooms and fry for 10 minutes. Add onions and mix thoroughly. Add brain, wine and mix thoroughly; stew for 5 minutes over moderate heat, uncovered -- mix frequently. Salt and pepper to taste and cook for another five minutes.

Serve hot with mashed potatoes or boiled white rice.

Mushrooms baked with sour cream

Ingredients:

• 0.5 kg mushrooms
• 1 Tbsp butter
• juice 1/2 lemon
• 2 Tbsp sour cream
• salt and pepper to taste

Preheat the oven to 150 C. Grease a non-reactive baking pan with butter. Arrange whole mushrooms in single layer; sprinkle with salt, pepper and lemon juice and smear mushrooms with sour cream. Bake for 30 minutes and serve.

Simple mushroom goulash

Ingredients:

• 1 kg mushrooms, sliced coarsely
• 30 dag potatoes, peeled and sliced into 2 cm cubes
• 3 medium-size onions, finely chopped
• 2 cloves of garlic, crushed
• 3 Tbsp butter or 4 Tbsp vegetable oil
• 2 tsp lemon juice or wine vinegar
• 1 cube vegetable stock
• 2 Tbsp tomato puree
• 1 bay leaf
• 1 tsp ground cumin
• 1 dl water
• 1 tsp red paprika
• salt and pepper to taste

Melt 2 Tbsp butter (or 3 Tbsp oil) in a pot and add onions, sprinkle with lemon juice (or vinegar); fry onions until glassy. Add mushrooms and garlic, stew covered until mushrooms are soft, or about 10 minutes. Add stock cube, potatoes, bay leaf, cumin, tomato puree and water; cover and stew until potatoes are cooked, or about 15 minutes (if the goulash becomes to dry, add more water).

I a small sauce pan, fry paprika on remaining butter or oil for about 30 seconds. Add to the goulash, salt and pepper to taste, and serve.

Mushroom and meat kebabs

Ingredients:

• 40 dag mushroom caps
• 20 dag calf liver
• 20 dag veal
• 20 dag pork
• 2 onions, quartered
• 10 dag smoked bacon
• 1 tsp marjoram
• salt and pepper to taste
• spicy oil for basting

Slice meat into appropriate pieces, about the size of mushroom hats. Skewer the meat and vegetables so that the series goes: mushroom-onion-meat-onion-meat-mushroom-bacon-meat-onion-mushroom. Sprinkle kebabs with marjoram and spicy oil, and grill until the meat is done (about 10 minutes).

Deznik grilled with cheese

Sprinkle the gills (underside of the cap) with spicy oil; put a generous slice of cheese (Emmentaler or Edamer, nothing too intense) between the two caps and secure the "steak" with large toothpicks or skewers. Sprinkle the "steak" with spicy oil and grill for about 3 minutes on each side, on moderate heat.

Jurcki with sauerkraut, Notranjska style

• 1 cup dried jurcki, soaked in hot water for 30 minutes
• 1 kg sauerkraut
• 1 large onion, chopped
• 20 dag fatty smoked bacon, sliced into thin strips
• 1 large apple, peeled and sliced
• 2 dl beer
• 1 tsp thyme
• salt and pepper to taste
• lard or butter for greasing

In a large pot, heat the bacon; add onions and fry until the onions are glassy. Mix in drained mushrooms, sauerkraut, apple, thyme, salt and pepper to taste. Cover and stew for 1 hour over low heat.

Preheat the oven to 175 C.

Grease a medium-height baking dish with lard or butter; arrange the sauerkraut mixture in a smooth layer and pour over the beer. Bake for 30 minutes.

Serve with charcuterie and boiled potatoes.

Sauteed mushrooms with sour cream

Ingredients:

• 0.5 kg mushrooms, thinly sliced
• 2 Tbsp butter
• 1 tsp chopped garlic
• 2 Tbsp sour cream
• salt to taste
• 1 Tbsp chopped parsley (garnish)

Melt butter and cook mushrooms over moderate heat until they release the liquid. Add garlic and stew uncovered until the mushrooms have dried almost completely, or about 10 minutes. Mix in the sour cream and cook for further 5 minutes. Serve sprinkled with chopped parsley.

Mushrooms en chemise

Ingredients:

• 20 dag mushrooms (caps only, reserve stems for a soup or stew)
• 1 dl milk
• 12 dag all-purpose flour
• 1 egg
• salt and pepper to taste
• 10 Tbsp frying oil

Mix the milk, egg, flour, salt and pepper thoroughly and alow to rest in a refrigerator for 20 minutes. Heat the oil, dip mushroom caps into the batter and fry until golden, or about 3 minutes on each side. Serve with sour cream.

Spicy oil for basting mushrooms and vegetables

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