|
Lithuania
is rich
in
mushrooms,
more
than
four
hundred
edible
varieties
are
found in
the
forests.
The most
popular
are
boletes,
the
kings of
all
mushrooms.
Also
collected
are
chanterelles,
blevits,
morels
and many
others.
Mushroom
season
begins
early
spring
and
continues
till
late
autumn,
autumn
being
most
abundant
season.
Then
entire
families
go
mushrooming
and
return
with
overflowing
baskets.
The most
abundant
forests
are in
Dzukija,
the
south
eastern
region.
Traditionally
the
inhabitants
of this
part of
the
country
are the
most
prolific
mushroom
gatherers
and this
region's
cooks
are
known
for the
most
creative
mushroom
recipes.
All
over
Lithuania
mushrooms
are used
in many
dishes,
to add
special
flavor
to meat,
fish and
potato
dishes.
Mushrooms
are used
fresh,
dried,
salted
or
marinated.
~~~
BAKED
PORK
IN
MUSHROOM
SAUCE
Kepta
kiauliena
grybų
padaže
1 k (2 lbs) pork,
any
cut
juice
of 1
lemon
powdered
bay
leaves
salt
and
pepper
to
taste
100
g (6
tablespoons)
fat,
vegetable
oil or
butter
SAUCE
100
g (3
oz)
dried
mushrooms
2
onions,
finely
chopped
1
cup
mushroom
cooking
juice
2
tablespoons
sour
cream
1
tablespoon
flour
20
g (4
tablespoons)
butter
Rub meat with lemon
juice
and
sprinkle
with
salt,
pepper
and bay
leaf
powder.
Pour fat into
baking
dish,
place
meat,
cover
and bake
in
preheated
oven at
350F/180C,
basting
several
times
with pan
juices.
To
make
sauce
cook
mushrooms.
Julienne
cooked
mushrooms,
fry mushrooms with
onions
in
butter,
add
flour,
mushroom
cooking
juice,
sour
cream,
salt and
pepper.
Mix well
and put
on low
heat
until
sauce
thickens. Cut
baked
meat
into
serving
portions,
cover
with
mushroom
sauce
and
serve with cooked
potatoes
and dill
pickles.
FRIED
MUSHROOM
CAPS
Keptos
grybų
kepurėlės
1/2 k (1 lb) fresh
boletus
or
button
mushroom
caps
100
g (6
tablespoons)
butter
2
tablespoons
flour
salt
and
pepper
to taste
Wash mushroom caps,
blot dry
and roll
in
flour,
seasoned
with
salt and
pepper.
Fry
floured
mushroom
caps in
butter
on low
heat
until
nicely
browned,
about 20
minutes.
Serve
with hot
potatoes
or bread
for
lunch or
as a
late
afternoon
snack.
FRIED
MUSHROOMS WITH
ONIONS
Kepti
grybai su svogūnais
1/2 k (1 lb) fresh
boletus or white
or brown, mushroom
caps
200
g (3/4 cup)
vegetable oil
3
onions, diced
several
bay leaves
pinch
of salt and pepper
Drop
dry
mushroom
caps
into hot
oil and
fry on
low
heat,
about 20
minutes.
Add
onions,
seasonings
and fry
for 5
more
minutes. Serve
warm
fried
mushroom
caps
with hot
potatoes
and cold
caps
with
toasted
black
bread.
|
