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Show J VEGETARIAN VIEW Mushroom magic mushrooms Hi cup barley Vz lb. fresh mushrooms mush-rooms 1 large yellow onion 4 tbsps. butter Salt Fresh-ground black pepper Put the dried mushrooms in a bowl with 2 cups hot water and allow them to rehydrate for about 1 hour. Put the barley in a small saucepan with 1 cup water and let simmer gently for 1 Vi to 2 hours until tender. When the mushrooms have plumped up, take them out of the bowl, one or two at a time, and wash them carefully under running run-ning water to get rid of all the gritty dirt that they conceal in such abundance. Set them aside. Take the liquid in which the mushrooms were soaked and strain through muslin or through a good paper coffee filter. Measure Mea-sure out 1 cup of the good filtered liquid and add it to the simmering barley. Put the soaked dark mushrooms through the medium blade of a food mill. 1 cup dry bread or cracker crumbs . Vj cup minced fresh parsley 2 eggs 1 clove garlic, minced or crushed Salt to taste Fresh-ground pepper to taste cup flour Vegetable oil for deep frying Garnish Tartar sauce or tomato to-mato sauce Grated Parmesan , cheese Choose the mushrooms carefully for uniformity of size, picking medium-small mushrooms rather than very large ones. Wash them quickly, trim off the stems even with the bottoms bot-toms of the mushrooms, and pat them dry in tea towels. Combine the bread crumbs and minced parsley pars-ley in a shallow bowl. Beat the eggs and add to them the minced garlic, a generous gener-ous amount of salt, and some pepper. Put the beaten beat-en eggs in another small, shallow bowL Add some salt and pepper pep-per to the flour as well and put it in a third shallow bowL Roll all the mushrooms in the flour first, tapping them lightly after you do to be sure there aren't pockets pock-ets of flour around the stems. Then dip each mushroom into the beaten egg and immediately afterward after-ward roll it in the crumbs and parsley. Fry the mushrooms in deep, hot vegetable oil until they are golden brown, drain them on paper towels, and serve them hot with tartar sauce or tomato sauce, and grated Parmesan cheese. Mushroom Stroganoff This dish is made with both dried and fresh mushrooms. mush-rooms. The dried mushrooms mush-rooms can be the wild black or dark brown ones that are imported from Italy or Eastern Europe, but I've also had success using the Japanese forest mushrooms a wonderful, pungent flavor. 2 oz. dried dark mushrooms 1 qt. hot water 1 lb. fresh, firm mushrooms Vz medium-sized onion, minced 4 tbsps. butter Pinch of thyme Salt Fresh-ground black pepper 1 generous cup sour cream 2 tbsps. brandy 2 tbsps. dry sherry 1 lb. wide egg noodles noo-dles 3 to 4 tbsps. butter, melted 2 to 3 tsp. poppy seeds Soak the dried mushrooms mush-rooms in a quart of hot water for several hours. Drain them, reserving the liquid. Wash the mushrooms mush-rooms thoroughly under running water, one by one, and trim off the hard stems. Cut the mushroom in wide strips. Strain the liquid through several lay ers of cheesecloth or through a paper coffee filter; there should be about 2 cups of it now. Transfer the liquid to a saucepan and simmer it until it is reduced by slightly slight-ly more than half. Meanwhile, wash, trim, and thickly slice the fresh mushrooms. Saute the minced onions in the butter until they are transparent, then add the sliced fresh mushrooms and toss over high heat until they have released their excess water and it is starting to evaporate. evapo-rate. Season with a pinch of thyme and salt and pepper to taste. Add the soaked mushroom strips and reduce re-duce the heat to medium-low. medium-low. Gradually whisk the reduced re-duced mushroom liquid into the sour cream, and add this mixure to the mushrooms. Simmer gently, gen-tly, stirring often, for 15 to 20 minutes, or until the sour cream sauce is slightly slight-ly thickened and the mushrooms mush-rooms are tender. Stir in the brandy and sherry, taste, and correct the seasoning sea-soning if necessary. Boil the noodles in a large amount of vigorously boiling salted water until they are just tender but not yet soft. Drain them immediately imme-diately and toss them with the melted butter and poppy seeds in a heated bowL Serve with the poppy seed noodles, and follow it with a tart, crisp salad. Serves 6. Mushroom-Barley Stuffing for Cabbage Rolls 2 oz. dried black By DIANE SAVAGE tyleyNewj Service ,1 mushroom is a deli- and edible fungus "'cb can be fried, 4 imi' broiled made W soup, served in salads ws are almost end- . grooms contain S M water-I water-I 7 5 Percent protein, ' ihKVnly real fcpensive price. One 'row-It-Yourself m W. which con- nothing more than 'Jf box filled with manure and a pack-J" pack-J" mushroom spores. J box In the dark Z,r row sink, water kjv. lon8 yon should , rl? case today's ' J 555 Sh0uld come f expense of mush-uVPthemyour- : St.! to live in a Ubtetosuchan . 4(0 a1 if you are OKVoodmush-1 OKVoodmush-1 Even then ome danger in you 118 quite sure of your identification before sampling one. In poorer countries, like India and Mexico, appropriate appro-priate times of the year, peasant women can be seen almost racing each . other to their favorite mushroom-picking areas in the forests and mountains. Mushroom hunting is also traditionally very popular in Russia, where whole families will take a picnic lunch and spend the day searching for the delectable delect-able fungus. Another interesting bit of trivia: if you're having a cocktail party and there's a lull in the converstaion, you might mention that mushrooms are the chief food of the natives of Tier-ra Tier-ra del Fuego as you serve a platter of french fried mushrooms (see below). The other two recipes, mushroom stroganoff and mushroom and barley-stuffed barley-stuffed cabbage rolls, well illustrate the fact that the mushroom can hold its own, deliriously, as a mam dish. French 'Fried Mash-rooms Mash-rooms The mushrooms can be fried ahead of time and then reheated for about 10 minutes in a very hot oven, but the crusts will lose just a bit of their crispiness that way. Vi lbs., firm mushrooms |