Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Dried Boletus Murshrooms:OR
1/4 lb Dried Italian Porcini
-Mushrooms
2 lb Fresh Mushrooms; Mature If
-Possible
4 md Onions
1 c Oil; OR
1/2 lb Butter
2 ts Black Pepper; Ground
3 ts Salt
1/2 c Dry Bread Crumbs
Juice Of 1 Lemon

In a saucepan with enough water to cover, bring the dried mushrooms
to a boil and simmer until tender, about 1 1/2 hours. Do NOT allow to
cook dry, add water as needed. Cool and set aside. Wipe the fresh
mushroom with a damp towel and trim the stems then finely chop them,
setting them aside when done. Chop th onions and cook in oil or
butter in heavy skillet until wilted. Add the chopped fresh
mushrooms and cook over medium heat, stirring. Removed the dried
mushroom from their liquid, reserving the liquid, and finely chop
them, mixiing them in the fresh ones as you finish each one. Cook
until the mushroom ixture is dry, then season to taste. Add the lemon
juice andbread crumbs. Stir and remove from the heat. Keep stirring
while cooling to allow the steam to escape.

Yield: 1 quart. Maybe used to flavor rice for cabbage rolls and to
make gravy and soup.

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