LITHUANIAN TRADITIONAL FOODS

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Loraine Thompson
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1 Page 1 of 6 LITHUANIAN TRADITIONAL FOODS MUSHROOMS Grybai Lithuania is rich in mushrooms, more than four hundred edible varieties are found in the forests. The most popular are boletes, the kings of all mushrooms. Also collected are chanterelles, blevits, morels and many others. Mushroom season begins early spring and continues till late autumn, autumn being most abundant season. Then entire families go mushrooming and return with overflowing baskets.the most abundant forests are in Dzukija, the south eastern region. Traditionally the inhabitants of this part of the country are the most prolific mushroom gatherers and this region's cooks are known for the most creative mushroom recipes. All over Lithuania mushrooms are used in many dishes, to add special flavor to meat, fish and potato dishes. Mushrooms are used fresh, dried, salted or marinated. FRIED MUSHROOM CAPS Keptos grybø kepurëlës 1/2 k (1 lb) fresh boletus or button mushroom caps 100 g (6 tablespoons) butter 2 tablespoons flour Wash mushroom caps, blot dry and roll in flour, seasoned with salt and pepper. Fry floured mushroom caps in butter on low heat until nicely browned, about 20 minutes. Serve with hot potatoes or bread for lunch or as a late afternoon snack. FRIED MUSHROOMS WITH ONIONS Kepti grybai su svogûnais 1/2 k (1 lb) fresh boletus or white or brown, mushroom

2 Page 2 of 6 caps 200 g (3/4 cup) vegetable oil 3 onions, diced several bay leaves pinch of salt and pepper Drop dry mushroom caps into hot oil and fry on low heat, about 20 minutes. Add onions, seasonings and fry for 5 more minutes. Serve warm fried mushroom caps with hot potatoes and cold caps with toasted black bread. MUSHROOMS SIMMERED IN SOUR CREAM OR MILK Grybai troðkinti grietinëje ar piene 1/2 k (1 lb) fresh mushrooms 100 g (6 tablespoons) butter 2 onions, finely chopped 4 tablespoons sour cream or 1 cup milk Brush mushrooms clean. Slice and cook in a frying pan, in their own juices. Cook until all liquid evaporates. Add butter and onion to mushrooms, bake for 15 minutes. Pour sour cream or milk and simmer for 5 minutes. Serve for lunch with hot potatoes or bread. MUSHROOMS IN A BLANKET Kepti grybai teðloje 1/2 k (1 lb) fresh mushrooms 100 g (3 oz) butter or vegetable oil 1 egg, beaten 2 tablespoons flour 2 tablespoons bread crumbs pinch of salt Brush mushrooms clean, cut in halves and dust with salted flour. Dip mushroom halves into egg and roll in bread crumbs. Fry breaded mushrooms in hot oil or butter. Place fried mushrooms on a baking sheet and bake in

3 Page 3 of 6 preheated oven at 250F/120C, for about 10 minutes. Serve with bread or hot potatoes for breakfast, lunch or as a late afternoon snack. CHANTERELLES WITH BACON Voveruðkos su laðiniukais 1/2 k (1 lb) fresh chanterelles 100 g (3 oz) bacon, finely cut 2 onions, finely chopped Wash chanterelles and drop into salted, boiling water. Cook about 15 minutes. Fry bacon and onion, add cooked chanterelles and a pinch of salt and pepper. Cover frying pan and continue baking for 10 minutes, stirring several times. Serve for lunch with hot potatoes. BRAISED MUSHROOMS WITH POTATOES Troðkinti grybai su bulvëmis 10 potatoes, peeled and cubed 1 k (2 lbs) fresh mushrooms 100 g (3 oz) bacon, finely cut 2 onions, chopped 1 cup sour cream Cook potatoes until soft, drain and save potato cooking water. Fry bacon and onion. Cook mushrooms in salted water for about 20 minutes. Drain and cut mushrooms into halves. Add mushrooms to fried bacon and onion mixture. Simmer for 2-3 minutes. Sprinkle with salt and pepper, add 1/4 cup potato water and simmer for 5 minutes. Pour simmered mushrooms over boiled potatoes, mix well. Pour sour cream on top just before serving for lunch. FRIED DRIED MUSHROOMS Kepti dþiovinti grybai

4 Page 4 of g (3 oz) dried mushrooms 3 tablespoons flour 150 g (6 oz) butter or vegetable oil 1 cup milk salt to taste Soak dried mushrooms in milk for 3 hours. Blot dry and roll in salted flour. Fry in hot fat, on both sides, about minutes. Serve hot, covered with pan juices. MUSHROOM PATTIES Grybø maltinukai 1 k (2 lbs) fresh mushrooms 3 eggs 2 onions, chopped 2 tablespoons sour cream 200 g (3/4 cup) butter 1 tablespoon flour 1 cup bread crumbs Cook mushrooms, drain and chop finely. Fry onion in 2 tablespoons butter. Add beaten eggs to sour cream, mix well. Add fried onion, salt, pepper, mushrooms and bread crumbs. Blend well and let set for 1/2 hour. Then form medium patties, roll patties in flour and fry in hot butter, both sides, for about minutes. Serve hot for lunch with hot potatoes and dill pickles. MUSHROOM EARS Ausytës su grybø ádaru 3 cups flour 3 eggs water 2 cups cooked mushrooms, finely chopped 1 onion, chopped and fried 2 tablespoons butter 2 tablespoons sour cream

5 Page 5 of 6 Make dough with first 3 ingredients. Roll out dough thinly and cut into squares. To make filling, add 1 beaten egg, fried onion, pinch of salt and pepper to mushrooms. Blend well. Place a spoonful of mushroom mixture, fold over into a triangle, seal edges and join corners together. Cook mushroom ears in salted water 5-7 minutes. Drain and place mushroom ears into a bowl and cover with butter cooked with sour cream. Serve hot. MUSHROOM STUFFED EGGS Grybai kiauðiniuose 8 eggs 5 mushroom caps 1 cup cooked, chopped mushrooms 1 cup sour cream 100 g (6 tablespoons) butter onion greens or scallions fresh dill Hard boil 7 eggs. Peel 5 eggs and cut off tops, scoop out yolks. Fry mushroom caps in butter. Add 2 finely chopped, hard boiled eggs, 5 scooped out yolks and 1 beaten egg to chopped mushrooms. Mix well and fry mixture in butter for 10 minutes. Fill 5 eggs with mushroom mixture, cap filled eggs with fried mushroom caps. Stand eggs in a serving platter, cover with sour cream, seasoned with salt and pepper and sprinkle with chopped scallions and dill. This is eaten as a snack or light lunch with toasted white or black bread. MUSHROOM CAKE Grybø tortas 1 k (2 lbs) fresh mushrooms 3 raw eggs, beaten 4 tablespoons bread crumbs 1 cup sour cream 2 onions, chopped, fried 2 hard boiled eggs, chopped 2 tablespoons flour

6 Page 6 of 6 50 g (4 tablespoons) vegetable oil Cook mushrooms, drain and blot dry, cut into small pieces. Add onion, hard boiled eggs, bread crumbs, beaten eggs, salt and pepper. Blend all ingredients well. Grease a spring form cake pan and fill with mushroom mixture, sprinkle top with flour and bake in preheated oven at 350F/180C, for about 30 minutes. This is eaten hot and cold. PREVIOUS CONTENT NEXT

LITHUANIAN TRADITIONAL FOODS

Page 1 of 5 LITHUANIAN TRADITIONAL FOODS EGGS Kiauðiniai Lithuanians use eggs in many dishes because of their versatility and because eggs adapt well to a variety of cooking techniques and combine well