Pick These Tasty Mushroom Recipes: Mushroom Bake Grybų Apkepas, Veal Stew W Ith Mushrooms VeršIena su Grybais, Mushroom Soup (1) Grybų Sriuba, Mushroom Soup (2) Grybų Sriuba, Mushroom Rice Pilaf Grybai su Ryžiais

with Dana Siliūnas.


Fall is mushroom picking time in Lithuania. Forests are bursting with the tasty delicacy and picking it is as much fun as eating it

Grybu apkepas

1 lb. medium size fresh mushrooms
2 Tbs. butter
1/3 cup minced onion
1 cup sour cream
1 Tb. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup bread crumbs
Wipe mushrooms with damp cloth. Leave them whole. If very large, slice in half lengthwise, through cap and stem. Melt butter in skillet. Add onions and mushrooms. Simmer, covered, until onions are transparent, about 10 minutes. Blend sour cream with flour and seasonings. Pour over vegetables in shallow ovenproof dish. Sprinkle with bread crumbs, dot with butter. Bake in pre-heated 375° oven 10 to 15 minutes, until top is brown. Serve hot. Makes 4 servings.

Grybai su ryžiais

1 cup fresh mushrooms, sliced
1 cup brown rice
1 can low-sodium chicken broth
1/2cup celery; sliced
1/2 cup onions, chopped
3/4 cup water Cooking spray

Place water and chicken broth in saucepan. Bring to a boil and add brown rice. Simmer covered for 20 minutes. While rice is cooking, spray a non-sticking skillet with cooking spray. Saute mushrooms, celery and onions until tender. Combine cooked rice and mushroom mixture. Makes 4 servings.

Veršiena su grybais

2 1/2-3 lbs. stewing veal
2-4 oz. cans or 1 lb. fresh mushrooms
3 carrots, cut up
3 potatoes, cubed
2 ribs celery; sliced
1 large onion, chopped
2 Tbs. butter or margarine
1 pint sour cream
1 bay leaf
Salt and pepper to taste

In boiling water, quickly boil off veal, 4-5 minutes. (Do not put meat into water until water is at full boil). Remove from heat, drain, and wash veal. Save broth. In large stew pot, place all ingredients except mushrooms, butter and sour cream. Add just enough water to cover. Cover and cook for 45 minutes or until meat and carrots are nearly done. Then mix about V2 cup of the broth in a bowl (so the cream doesn’t curdle). Add sour cream and mix to make a gravy, add to stew with mushrooms and butter and simmer for 15-20 minutes. Remove bay leaf before serving. Serve with fresh rye bread.

Grybu sriuba

1 lb. fresh mushrooms, sliced
3/4 cup finely chopped celery
3/4 cup finely chopped onions
1 1/2 Tbs. butter
1/4 cup flour
2 cups chicken broth
3/4 cup half and half (or to taste)

Fry mushrooms, celery, and onions in butter for about 15 minutes. Add flour and cook a little longer. Add chicken broth and boil 7 minutes. Add half and half and boil a few more minutes.

Grybu sriuba

1 lb. fresh mushrooms, sliced
1/2 – 3/4 cup pearl barley (Quaker Quick barley)
1 pkg. (2 envelopes) Lipton Recipe Secrets Beefy Mushroom soup mix
6-7cups water
1 onion, chopped
3 carrots, chopped
2-3 celery stalks, chopped
1 small can evaporated milk
Sour cream, to taste

Mix Beefy Mushroom soup mix with water; bring to boil. Fry mushrooms and onion. Add mushrooms, onion, carrots, celery, and barley to boiling soup. Boil until vegetables and barley soften. Let cool slightly. Mix sour cream with milk. Add to soup and bring to a boil.