INGREDIENTS

INSTRUCTIONS

In a saucepan with enough water to cover, bring the dried mushrooms  to
a boil and simmer until tender, about 1 1/2 hours.  Do NOT allow  to
cook dry, add water as needed.  Cool and set aside.  Wipe the  fresh
mushroom with a damp towel and trim the stems then finely chop  them,
setting them aside when done.  Chop th onions and cook in oil  or
butter in heavy skillet until wilted.  Add the chopped fresh  mushrooms
and cook over medium heat, stirring.  Removed the dried  mushroom from
their liquid, reserving the liquid, and finely chop  them, mixiing them
in the fresh ones as you finish each one.  Cook  until the mushroom
ixture is dry, then season to taste. Add the lemon  juice andbread
crumbs.  Stir and remove from the heat. Keep stirring  while cooling to
allow the steam to escape.  Yield: 1 quart.  Maybe used to flavor rice
for cabbage rolls and to  make gravy and soup.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt

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