Mushroom Filling
A wonderful filling for hand pies, dumplings, and crêpes! Mushroom filling really is an all-purpose stuffing. You can use any mushrooms for it, but true wild forest mushrooms shine here in a way that cultivated ones never quite match.
Lyuda
Recipe author
Mushroom Filling
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
1 g
Fats 33 %
1 g
Carbohydrates 33 %
1 g
17 kcal
GI:
100
/
0
/
0
- Fall mushroom season is a great time to add the woods' bounty to your table. Whether you foraged them yourself or bought them from an experienced forager, mushrooms can be pickled, sautéed, or turned into this wonderful filling. You can use whole mushrooms, or just the stems—saving the caps for other dishes. To start, separate the mushrooms into caps and stems. Wild mushrooms are often picked with a bit of the root attached; if so, trim off and discard the gritty bottom, then soak the stems in salted water. If they were picked cleanly with no soil, skip that step. Either way, rinse the caps under warm running water. Put the cleaned mushrooms in a pot, cover with cold water, and bring to a boil. Lower the heat to medium and simmer the wild mushrooms for 30 minutes, skimming off the foam as it rises. Once cooked, drain the mushrooms in a colander and rinse under cold running water. Let them drain, then press to squeeze out the excess moisture. Usually "filling" brings a meat grinder to mind, but mushroom filling is different—it's much nicer when the mushrooms show up as small, distinct pieces in the finished dish. So chop the drained mushrooms into very fine dice. It's fussy work, but well worth the effort—the result is delicious. Peel, rinse, and finely dice the onion as well. Heat a heavy-bottomed skillet until hot. Add the mushrooms and onion, season with salt and ground black pepper, and cook until the onion turns soft and translucent. At this point the mushroom filling is ready for pies, dumplings, or even as a main dish with a side—it pairs perfectly with potatoes, buckwheat, or pasta. All done!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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