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Wednesday, 22 August 2012

Hryby (Mushrooms)

Mushrooms for sale in YAREMCHE RYNOK, Ukraine


August  22, 1980:  Mary Stadnyk wrote:

I have been very busy last and this week ,  mostly this week.   Have no time to write letters.  
I have been picking raspberries.   Made 2 gallons wine and canned 8 quarts raspberries, canned 17 pints mushrooms, and 5 pints peas, 5 quarts borsch, and picked two more pails of peas and shelled them today.   Tomorrow I will can them.   I have pickled 14 quarts cucumber dills and yesterday picked the last of raspberries. 

Mom was almost 68 years old at that time.


Canning mushrooms, on top of everything else?    I’ve never canned anything.


9 ounces button mushrooms
2 tbsp oil
1 tbsp chopped garlic
2 tbsp cider vinegar
1/3 cup stock (vegetable or chicken)
2 tbsp sherry
salt & pepper
Dill for garnish

  1.  Slice mushrooms.
  2. Chop garlic .
  3. Heat oil.   Sauté mushrooms and garlic over high heat for 4 minutes, stirring constantly.
  4. Sprinkle with salt and pepper.
  5. Stir in vinegar and stock.  When liquid is gone, add sherry and stir until absorbed.
  6.  Serve with steak, etc.