DRIED POLISH MUSHROOMS RECIPES

Steps:

• [if using frozen mushrooms] Thaw the mushrooms, ideally overnight. Cut them into fine pieces.
• [if using dried mushrooms] Place the mushrooms in a bowl, cover with hot water and soak for at least 3 hours, ideally overnight. Retrieve from the water and chop finely.
• [if using fresh mushrooms] Chop the mushrooms finely into small pieces.
• Squeeze the juices out of the sauerkraut and chop it roughly.
• Peel the onion, chop it finely. Peel the apple and grate it using the largest holes of the box grater.
• Heat up 2 tablespoons of oil in a deep frying pan. Add in chopped onion and fry it over medium heat until translucent.
• Add in the sauerkraut and spices: a generous pinch of ground pepper, a tablespoon of soy sauce, half a tablespoon of ground caraway, 3-4 allspice berries, 3-4 bay leaves and half a teaspoon of honey. If your sauerkraut isn’t overly salty, add a pinch of salt as well. Stir and fry together for 2-3 minutes.
• Add mushrooms and grated apple, stir it in and fry together for a minute.
• Pour in the stock or wine, and bring to a high heat (any liquid on the pan should start to boil). Add dried cranberries, reduce the heat to medium-low. Cover with a lid and cook for 10 minutes, stirring occasionally.
• Take the lid off and continue cooking for a further 10 minutes, allowing the excess liquid to evaporate. If you see that it’s still watery, continue cooking until you’re happy with the consistency.
• Add chopped parsley, and stir it in. Cook together for a minute or two.
• As you stir, you might want to fish out all of the all-spice berries and bay leaves.
• Serve immediately or leave to cool down and use as a filling for other dishes.?

Steps:

• Rinse dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.
• In a large pot, bring stock to a simmer. Add celery, onions, and carrots. Strain dried mushrooms, reserving the soaking liquid. Add strained soaking liquid to soup. Chop hydrated mushrooms into 1/4-inch pieces slightly larger than diced vegetables, and add to soup. Add sliced white button mushrooms.
• Cover, and cook soup until vegetables are tender, about an hour. Bring soup to a boil. Stirring constantly, add orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent pasta from sticking, cook until orzo is cooked through, another 6 to 8 minutes.
• Meanwhile, make a roux: Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup broth from soup,and add roux, whisking constantly until slightly thickened and free of lumps. Stir thickened liquid into soup. Add chopped parsley and dill.
• Finish soup with sour cream: Add 1/4 cup thickened soup to sour cream. Whisk until smooth. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.