Ingredient:
- 2 lbs. fresh mushrooms
- 1 cup water or broth
- 2 - 3 Tbsp. margarine
- 2 Tbsp. tahini
- 3 Tbsp. flour
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 large red onion, diced
- 3 - 4 cloves garlic, minced
- 2 Tbsp. miso
- 1/2 - 1 cup red wine
- 1 lb. fettucini
Direction:
Use any combination of chantrelles, cremini, white, enoki, shitake, porcini mushrooms. Dried mushrooms of any variety may be added or substituted. If soaking mushrooms, cover with water and let sit for 30-40 minutes. Squeeze out excess water. Clean mushrooms and slice thinly.
Melt margarine in a large pan and add onion, garlic and mushrooms. Cook over medium heat for 10 minutes.
Add all other ingredients and mix well (use a whisk for the flour). Continue cooking until well mixed and completely cooked, about 10-15 more minutes. Serve over cooked fettucini. Sprinkle with scallions or parsley for garnish.
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Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |