Ears or kundyubki with dried mushrooms is an unusual dish for those who are tired of monotonous food during Lent. Russian cuisine historian, brand chef of Matryoshka restaurant Vlad Piskunov shared his favorite Lenten recipe with socialbites.ca.
“One of my favorite lean dishes is kundyubki with ear or dried mushrooms,” the chef said.
For cooking, you will need dried mushrooms, half an onion, a clove of garlic, 2/3 cups of barley or round rice, 300 g of wheat flour, 2 tbsp. l. red (fermented) rye malt, vegetable oil, fresh parsley, salt.
Rinse the mushrooms thoroughly under running water, then fill them again with water and leave for about an hour.
“If mushrooms are a new crop, so they haven’t really had time to dry, there’s no point in cooking them. If you cook kundyubki in the spring, you should boil the mushrooms a little so that they become soft, ”advised Piskunov.
Remove the mushrooms from the water, strain through a sieve and finely chop. Saute in oil and salt with finely chopped onion and garlic. Boil pre-soaked barley or rice in salted water.
“Cook under the lid without draining the water. It is necessary to get a sticky porridge, ”the chef explained.
Add the porridge to the skillet along with the mushrooms and onions and stir to combine. Prepare the dough: mix the flour with malt, add vegetable oil, slightly cooled boiling water and knead.
“Make sure to let the dough cool, wrap it in cling film and put it in the fridge for an hour to mature and rest,” the chef advised.
Roll out the dough into a thin layer, cut it into squares and put a spoonful of filling on it. Put in a pan and put in the oven preheated to 200 C for 20 minutes so that the kundyubki browns. Boil the water in which the mushrooms were soaked and pour the mushroom infusion into the pan with kundyubki so that it only covers the bottom by 5-7 mm. Cover the pan with a lid and simmer on medium heat for about 10 minutes, until the liquid evaporates and is absorbed by the kundyubok dough.
“Actually, kundyubki is steamed with mushroom juice. It is very important not to miss the time when almost all the liquid will disappear. Otherwise, the kundyubki may fry and even burn, which is unacceptable! It is best to cover the pan with a glass lid to see what is underneath,” added Vlad Piskunov.
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