When I went this morning to the gym, I was struck by strange thought – it’s October and wheather is as in late November. Instead of the golden Polish autumn, we have freezing and frozing drizzle, blustery wind, it’s so cold and the sky is dirty gray. Here and there a tree with still green leaves. People clad in hats and scarves, with umbrellas, which every gust of wind is trying to steal.
Sad autumn. This just in time for a blanket, a book, a cat and a cup of tea.
And so I went, freezing a little, sleepy and discouraged, and all I wanted was a bowl of warm stew. Although mushrooms are this year a rarity, but the mushroom stew become a must.
So I went after gym to the market in search of mushrooms. Very few of them… a handful of boletes, a handful of chanterelles, a few porcinis. For the two of us enough, but there will be no homemade dry mushrooms this year. Unless one of you likes to collect mushrooms, but do not like to eat them?! (There are some people like this!) 🙂 I’ll take care of a basket or two.
And back to the topic. Mushroom stew is a easy, simple dish, but after cooking the kitchen looks like in need of repair.
As each species of fungus behaves in the pan differently, and each of them need to be fry, simmer and cook separately. It’s worth the effort, however, because the smell which rises later in the home is amazing.
There will be no exotic spices. Oh, just pepper, salt, juniper. A bit of hyssop, entirely optional. If you do not have hyssop, you can replace it with a pinch of thyme.
And that’s all.
Serve with buckwheat and salad (or pickles).
Bon Appetit 🙂
30 dag boletes
30 dag chanterelles
10 dag porcini
1 large onion
rice oil for frying
- Clear mushrooms. Cut into smaller pieces only the largest mushrooms.
- Warm up a frying pan and add a tablespoon of oil. When hot, add chanterelles. Season with salt, pepper and juniper – fry until chanterelles start to brown. Put it aside.
- Add a tablespoon of oil in a pan and add the diced onion. Fry until it is transcludent.
- Add boletes. Season with salt, pepper and juniper. Fry for approx. 3 – 5 minutes, add the porcinis.
- Fry further 5 minutes, stirring. Add the chanterelles and approx. 0.5 tsp hyssop. Fry for no longer than a minute.
Serve with barley and salad or pickles.