Description
Mushroom dishes like nothing out during lent. Rich in taste, easy to make and beautiful when applying. And this is important, I'll tell You. In the bag will meet dried mushrooms, frozen and pickled, arch I all this beauty powder from dried porcini mushrooms. Help yourself.
Ingredients
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Mushrooms
180 g
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Canned mushrooms
200 g
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Potatoes
2 piece
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Carrots
0.5 piece
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Onion
1 piece
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Vegetable oil
1 Tbsp
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Soy sauce
2 Tbsp
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Salt
-
Black pepper
-
Greens
1 coup
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Powder mushroom
1 Tbsp
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Olives
10 piece
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Lemon
Cooking
Polish dried mushrooms soaked in 250 ml. of cold water, leave for 5-10 hours. The cooking time of soup is given without soaking mushrooms. Frozen mushrooms defrosted.
After 5 hours, the mushrooms grew, swelled. Strain through a very fine sieve the water from the mushrooms, the mushrooms are further cleaned under running water. Fill them with water from soaking + 1 l of water. Bring to boil, remove the foam, cook for 30 minutes.
Prepare the remaining ingredients. Potatoes clean. Onions and carrots clean and cut, carrot strips, onion - feathers. Greens wash and dry.
In vegetable oil fry the mushrooms, 5 minutes.
Add onions, then carrots. Fry on medium heat, stirring occasionally, 5 minutes. Pour soy sauce wok TM Kikkoman. Mushrooms, especially the forest, not need extra spices, but soy sauce will give them piquancy, enrich their taste.
Stir fry for a few minutes.
To put it in a saucepan, bring to boil. Potatoes RUB on a grater and add to the hodgepodge. It grated potato will not be visually noticeable, but will give the bag thickness. Salt, but keep in mind, it will add black olives and marinated mushrooms. Cook for another 10 minutes.
Marinated mushrooms cut into pieces. Add to the pan along with the olives. Cook for 5 minutes at slow boil.
Dried mushrooms pound into powder, greens finely chop. To put all in the soup. To correct for salt to taste.
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