Mushroom mince

1 serving


In the opinion of the author, this is the most delicious of the minced meat common in Russia. The mushrooms are boiled in salt water until tender. Dried mushrooms are thoroughly washed before cooking (otherwise the sand will crisp on the teeth! ), Soaked in water for at least 12 hours, changing water a couple of times. Then the mushrooms are passed through a meat grinder and fried in a pan with 2 tbsp. spoons of butter. Finely chopped onions are fried on the remaining fat, flour and a little mushroom broth are added for thickening, salt, pepper and greens. Then both components are connected. Mushroom filling is tasty if instead of half the norm of mushrooms indicated in the recipe, take 3-4 tbsp. spoons of boiled loose rice and mix with mushrooms. You can add a glass and a half of sauerkraut to it.