DRIED MUSHROOM RECIPE

DUMPLINGS

- 3 tablespoons rendered chicken fat at room temperature
- 1/2 ounce DRIED PORCINI, rinsed, reconstituted in 1 1/2 cups hot water for
- 20-30 minutes, then chopped fine. Save liquid after straining
- 1 teaspoon grated onion
- 6 eggs, separated
- 1 teaspoon salt
- 1 pinch of ground black pepper
- 1 cup, coarse, dried bread crumbs
• Cook mushrooms and onion in 1 tablespoon of fat for 3 minutes
• Remove vegetables to cool and discard the fat
• Beat eggs whites until stiff
• Beat egg yolks in a blender, 7-12 minutes, until pale yellow
• Add the mushrooms and onion, salt, pepper and mix thoroughly
• Gently fold mixture into beaten egg whites
• Fold in bread crumbs, 1 tablespoon at a time
• Refrigerate for 1 hour
• Form 12 equal size balls, with wet hands, and simmer in 4 quarts of salted water, covered, for 30 minutes.
• Remove with slotted spoon and serve with gravy

GRAVY

- 1 cup mushroom soaking liquid *
- 1 1/2 tablespoons butter
- 1 tablespoon all-purpose flour
- Salt and pepper to taste

*if there is not enough liquid for 1 cup, add wine or beef broth

• Heat liquid in small saucepan, set aside
• Melt butter in a small non-stick saucepan over low heat
• Sprinkle in flour and blend
• Slowly add liquid and raise heat, stirring constantly
• Cook until thickened, and add salt and pepper

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