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Recipes with dried mushrooms

3 recipes that use dried mushrooms, with photos, step-by-step instructions and cook times. The quickest, Krokiety z kapustą i grzybami, takes 80 minutes. It is most often cooked with onion, egg and garlic.

Run out of dried mushrooms? Aubergine, diced, same weight.

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Krokiety z kapustą i grzybamiCabbage and mushroom croquettes

In Kraków's milk bars krokiety are ordered with a mug of hot clear barszcz to dip them in, and at Christmas Eve tables across Lesser Poland the same rolls sit beside the beetroot soup. Thin pancakes are wrapped around a filling of chopped sauerkraut, fried onion and dried and fresh mushrooms, then dipped in egg and breadcrumbs and fried until crunchy. If you use wild mushrooms, buy from a reliable source only. A common mistake is leaving the sauerkraut wet, which steams the rolls from inside and makes the crumb soggy. Chef's tip: make the pancakes a little thicker than for sweet naleśniki and fold the ends in firmly so no filling leaks into the oil.

80 minPolishSnacks & Starters
by KrazyBadal 0 views

Ekwang with mushrooms

Rolling ekwang is a job for many hands: in the Southwest and around Douala, relatives sit together grating cocoyam and tucking it into leaves for a festive Sunday or a homecoming. The little green cigars are packed into a pot, drenched in red palm oil and left to simmer until the grated tuber binds into soft, almost creamy rolls in a rich, glossy sauce. Smoked fish and crayfish are the usual partners; this meat-free version gets its depth from fresh and dried mushrooms and a pinch of smoked paprika, so it suits vegetarian and vegan guests alike. Serve it on its own, scooping up the sauce, or with boiled plantain. Chef's tip: grate the cocoyam on the finest holes, almost to a purée, so the rolls hold together; coarse shreds stay separate and the pot turns grainy.

135 minCameroonianVegetarianVeganGluten free
by KrazyBadal 0 views

Matzo ball soup with vegetable broth

Ashkenazi Jewish families from Kraków to New York serve matzo ball soup at the Passover seder and whenever someone has a cold, and arguments about 'floaters' versus 'sinkers' go back generations. Here the broth is golden and savoury without chicken: onions browned with their skins, carrots, celery, parsnip and a few dried mushrooms simmered with dill. The kneidlach are made with oil instead of chicken fat and a splash of sparkling water so they come out light and fluffy. Chef's tip: chill the matzo mixture for at least 30 minutes; it needs time to absorb the liquid or the balls fall apart in the pot.

90 minIsraeliSoups
by KrazyBadal 0 views

Goes well with dried mushrooms