Mushroom stuffing

In the autumn mushroom season, you can significantly diversify your diet with forest gifts. Mushrooms collected personally or bought from experienced mushroom pickers can be pickled, fried, or you can cook delicious mushroom stuffing. For such a filling, you can use whole mushrooms, or you can only use the legs, using hats for other dishes.

So, we start cooking, for which we divide the mushrooms into caps and legs. In most cases, mushrooms are collected incorrectly, with the capture of part of the mycelium. In this case, the lower part must be cut off and discarded, and the legs themselves soaked in salted water. If the mushrooms were collected correctly and there is no mycelium, skip this step. In any case, the hats are washed with warm running water.

Put the washed mushrooms in a saucepan, pour cold water and bring to a boil. Reduce the heat to medium and boil the forest mushrooms for 30 minutes. During the cooking process, foam will form, we constantly remove it.

When the cooking process is over, we discard the mushrooms in a colander and rinse with running cold water. We leave the mushrooms to drain a little, press them to remove excess moisture.

When it comes to minced meat, one imagines working with a meat grinder. With mushroom minced meat, it's a little different, it's much nicer when the mushrooms in the finished dish are presented in small pieces. Therefore, the mushrooms squeezed from the water are cut into very small cubes. This work is, of course, painstaking, but the effort is worth it - it will turn out very tasty.

Peel the onion, wash it and also cut into small cubes. Heat a frying pan with a thick bottom to a hot state. Spread the mushroom minced meat, onion on it, season with salt and ground black pepper, fry until the onion becomes transparent and soft. In this form, mushroom minced meat can be used for filling pies, dumplings and even, if desired, as a main dish with a side dish. For example, mushrooms are ideally combined with potatoes, buckwheat, pasta.

Everything is ready!