Pawaru-Grahmata

№ 33VI. nodaļa

Briedenes

Mushrooms in cream

  • Serves 4
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Breedenes.

Modernizētslpp. 257–258 · PDF 271–272
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Rinse the mushrooms quickly under cold water, rubbing off any soil, and drain them in a colander. Cut large ones in half or quarters.
  2. Put them in a covered pan over low heat for 5–8 minutes, until they have given off their juice.
  3. Tip them into a sieve and press out as much liquid as you can with a saucer or the back of a spoon. Keep the juice for a sauce or soup (our addition).
  4. Melt the butter in a small pan, add the mushrooms and cook for 3–4 minutes. Add the cream, salt and nutmeg and simmer for 3–5 minutes, until the cream thickens. Stir in the parsley and serve.
  5. Fried: simmer the whole mushrooms with the onion in salted water for 5 minutes and drain them well. Throw away the onion, cut the mushrooms into pieces and fry them in the butter over medium-high heat for 5–6 minutes, until golden. Squeeze the lemon over them.

Notes

What the book says vs. what we added

washing the mushrooms clean of sand, draining, sweating them in a covered pot over low coals, pressing out the liquid between two wooden plates, then cooking them in melted butter with a little fresh cream, salt, grated nutmeg and finally chopped parsley, are the book's. So is the alternative: boiled with an onion, cut up, fried in butter and sprinkled with lemon juice. The amounts, times and keeping the juice are ours.

*Briedenes* are field mushrooms or champignons; the book itself writes "breedenes (schampions)" in 02-076. Cultivated mushrooms are the safe modern choice. Wild ones should be checked by someone who knows them: some poisonous species look similar.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt