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G A S T R O N O M I C K V A R N E R
21
b o l e t u s
mushrooms,
chanterelles,
red
boletus
mushrooms, parasol
mushrooms etc. There is even
a gelatinous red mushroom
served as a desert in syrup.
Mushrooms are fried
or baked, made into
goulash or added to
enrich other dishes
with
their
flavor and
aroma.
Mushrooms are often dried in rows on string.
They can also be preserved in oil, brine or
frozen. Mushrooms pickled in vinegar are
especially delicious, and are served in the
same way as pickled peppers, cucumbers and
onions.
Home and restaurant cooks often offer simple
recipes such as mushrooms with eggs and
pršut (prosciutto) or pasta with mushroom
sauce. Game and mushroom stews are highly
acclaimed.