Tag Archives: mushrooms

Meat and Poultry

Meatballs with Sour Cream

Klopsk w Smietanie

  • 4 slices bread, crusts removed
  • 2/3 cup milk
  • 1 large, minces onion
  • 2 eggs, separated
  • 2 pounds ground beef
  • 1 T dill
  • 1/2 t tarragon
  • Salt and pepper to taste
  • 1/2 pound sliced mushrooms
  • butter for frying
  • 1-1/2 cups sour cream

Soak the bread in milk. Saute the onion in the butter until soft. Combine the ground beef, lightly beaten egg yolks, soaked bread mixture, sauteed onion, dill, tarragon, salt and pepper. Beat 2 egg whites into soft peaks and fold into beef. Form into small balls and roll in a bit of flour. Brown meatballs in butter in a large skillet over medium heat. In another pan saute mushrooms in 3 T butter until browned. Add to meatballs and stir in sour cream, coating the meatballs well. Simmer over low heat for 30 minutes. Stir occasionally. Season to taste.

Serves 8

Meatless Main Dishes

Eggplant Casserole

  • 1 large eggplant
  • 1 bunch spinach
  • 3-4 Italian tomatoes
  • 1/2 container cottage cheese
  • 1 cup grated mozzarella
  • 1/4 cup Parmesan
  • 1/2 cup sliced mushrooms
  • 1 slice onion, minced
  • 2 cloves garlic, crushed
  • 1 green pepper, thinly sliced
  • Olive oil
  • Oregano, fresh basil
  • Salt and pepper
  • Breadcrumbs
  • Parsley, chopped

Slice eggplant and salt. Let drain on paper towels for 15 to 30 minutes. Press to remove excess moisture.

Cook spinach for 5 minutes in salted water and drain. Sauté mushrooms, onion, garlic and green pepper lightly in olive oil. In ovenproof dish, layer eggplant, tomatoes, mushroom mix, cottage cheese and 3/4 cup of the mozzarella. Sprinkle basil and oregano on each layer. Season to taste. May add 1/4 cup thick white sauce if desired. Top with breadcrumbs, remainder of mozzarella and Parmesan. Place in 350ºF oven for about 20 minutes.

Meat and Poultry

Veal Casserole

This veal casserole is versatile.  I’ve used regular tough beef instead of veal, oil or margarine instead of butter, red wine instead of white, canned tomatoes instead of fresh, and it always comes out delicious.

Ingredients for Veal Casserole

  • 2-1/2 to 3 lbs. veal cutlet, cubed
  • 3 T butter
  • 1 T oil
  • 2 T chopped onion
  • 1 clove garlic
  • 2 T flour
  • 1 cup chicken stock
  • 1 cup dry, white wine
  • 4 large tomatoes, chopped
  • juice of 1 lemon
  • salt and pepper
  • 1 lb. mushrooms

Preparation:

Brown meat in butter and oil. Remove and place in casserole dish. In fat, saute onion and garlic. Stir in flour till smooth and add chicken stock, 1/4 cup wine, tomatoes, lemon juice, salt and pepper. Pour over veal.

Cover and place in 350ºF oven for 1-1/2 hours, adding balance of wine as necessary. Saute mushrooms quickly in butter and spread over meat. Return to oven for 30-45 minutes.

 

Appetizers, Pickles, Salsas, and Miscellaneous

Pickled Mushrooms

  • 1 cup red wine vinegar
  • 2 whole cloves
  • 1/2 cup cold water
  • 5 whole black peppercorns
  • 1/2 bay leaf
  • 2 t salt
  • 2 cloves garlic, bruised
  • 1 lb. small white mushrooms
  • 1 T oil

In a pot combine vinegar, spices and garlic. Add mushrooms and simmer 10 minutes. remove garlic and place the mushrooms and liquid into a 1-quart container. Slowly pour in oil. Secure with plastic wrap and cover. Marinate, refrigerated, 1 week.

Appetizers

Potato Mushroom Croquettes

Croquettes are popular appetizers, bite-sized and easy to handle in party situations. They’re usually made with mashed potatoes or some other starchy base combined with other ingredients such as fish, mushrooms, herbs, meat, etc., that impart flavor. Egg or a white sauce is often added as a binder. Croquettes are breaded or rolled in breadcrumbs or cracker meal and then deep fried until golden.

In Spain, croquetas are found on all tapas menus, many times flavored with Spanish Serrano ham (jamón Serrano, cod, mackerel, or shrimp.

Potato Mushroom croquettes

Ingredients for Potato-Mushroom Croquettes

  • 1-1/2 lb. potatoes, peeled and cubed
  • 5 cups water
  • 1 onion, peeled and chopped
  • 1/4 lb. mushrooms, sliced
  • 1 t oil
  • 1 T water
  • salt and pepper to taste
  • 1 cup Matzo or cracker meal

Boil potatoes in water until tender. Drain and mash.

In a separate pan, saute onions and mushrooms in oil and water over medium heat for three minutes.

In a large bowl, combine mashed potatoes, sauteed onions and mushrooms, seasonings and matzo meal.

Form into 10 croquettes.

Heat oil in a large frying pan over medium heat and fry croquettes for 8 minutes on each side.


Soups and Stews

Hungarian Sauerkraut Soup

Loretta’s recipe.

  • 1 Ib. sauerkraut, washed
  • 1 Ib. ham hock or knackwurst
  • 1/2 tsp. peppercorns
  • 1 Bay leaf
  • 4 T mushrooms, dried
  • 1 onion, chopped
  • 4 T flour
  • 1 t paprika
  • 1/2 t caraway
  • 4 cups water
  • 1 lb. chorizo or kielbasa
  • 1 cup sour cream
  • salt and vinegar to taste

Simmer sauerkraut, ham hock, peppercorns, bay leaf and mushrooms in water, covered, for 1 hour. Fry onion, stir in flour and cook 2 minutes without letting brown.

Take off heat. Add paprika, caraway. Return to heat. Mix with a little broth and then add to soup, Add chorizo and cook 15 minutes. Skim fat off. Add sour cream, salt and vinegar to taste.

Radishes by M. Angel Guerrero Garro
Radishes by M. Angel Guerrero Garro