Recipe "Kashka mushrooms":
- 200 g of dried porcini mushrooms
- 100 g pickled mushrooms
- 2 medium green onions beam
- 2 tablespoons not too spicy mustard
- 1 tablespoon of apple cider vinegar
- 2 tablespoons unrefined sunflower oil
- Salt and black pepper
2 h 5 min
Number of servings
The complexity of cooking
Step by step recipe for cooking
Dried mushrooms thoroughly rinse the sand, cover with 1.5-2 liters of cold drinking water, over medium heat, bring to a boil and cook until tender, 20-30 minutes.
Prepared mushrooms, remove from broth, a little pat dry and chop into small pieces (the broth is not necessary, it is possible to filter and freeze to use later for soups or sauces).
Ryzhikov and green onions finely chop cleaver or heavy knife and connect with porcini mushrooms. The resulting mass again chop or mince or chop with a blender.
In parts of mustard (about half a teaspoon) add oil, mixing thoroughly each time. Add the vinegar and again mix thoroughly.
Mushrooms, salt, pepper and mix with mustard dressing. Serve immediately or let stand in a cool place 1-2 hours.