This traditional Machynka Z Hrybiv is a deeply flavorful mushroom filling that combines the intense earthiness of dried boletus and porcini mushrooms with the fresh texture of button mushrooms. The dried mushrooms are simmered to extract their robust essence, then chopped and mixed with sautéed onions and fresh mushrooms. Finished with lemon juice and breadcrumbs, this filling offers a delightful balance of tender and chewy textures. It is an essential component for Ukrainian cuisine, particularly when preparing cabbage rolls (holubtsi) or as a standalone savory side. The result is a versatile, aromatic base that elevates any meal with its rustic, home-cooked charm.
Machynka Z Hrybiv (Mushroom Filling)
Description
This traditional Machynka Z Hrybiv is a deeply flavorful mushroom filling that combines the intense earthiness of dried boletus and porcini mushrooms with the fresh texture of button mushrooms. The dried mushrooms are simmered to extract their robust essence, then chopped and mixed with saut&# 195;©ed onions and fresh mushrooms. Finished with lemon juice and breadcrumbs, this filling offers a delightful balance of tender and chewy textures. It is an essential component for Ukrainian cuisine, particularly when preparing cabbage rolls (holubtsi) or as a standalone savory side. The result is a versatile, aromatic base that elevates any meal with its rustic, home-cooked charm.Ingredients
Directions
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Place the dried mushrooms in a saucepan with enough water to cover them.
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Bring the water to a boil, then reduce heat and simmer until the mushrooms are tender, about 1 1/2 hours.
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Add more water as needed to ensure the mushrooms do not cook dry.
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Once tender, drain the mushrooms, reserving the liquid for other uses, and set the mushrooms aside to cool.
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Wipe 2 pounds of fresh mature mushrooms with a damp towel, trim the stems, and finely chop them.
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Finely chop 4 medium onions.
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Heat 1 cup of oil (or 1/2 lb butter) in a heavy skillet over medium heat.
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Add the chopped onions and cook until wilted and translucent.
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Add the chopped fresh mushrooms to the skillet and cook, stirring frequently, until they release their moisture.
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Finely chop the cooled, rehydrated dried mushrooms.
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Mix the chopped dried mushrooms into the skillet with the fresh mushrooms and onions.
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Continue cooking and stirring until the mushroom mixture is dry and any excess liquid has evaporated.
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Season the mixture with 2 teaspoons of ground black pepper and 3 teaspoons of salt, adjusting to taste.
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Stir in the juice of 1 lemon and 1/2 cup of dry bread crumbs.
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Remove from heat and continue stirring while the mixture cools to allow steam to escape.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 84.3kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 1.8g9%
- Cholesterol 13.3mg5%
- Sodium 198.9mg9%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The reserved liquid from boiling the dried mushrooms is rich in flavor. Strain it well to remove grit and use it as a base for mushroom soup or gravy.
If you cannot find dried boletus, you can substitute with more porcini or other dried wild mushrooms.
This filling is traditionally used for cabbage rolls (holubtsi) but can also be served as a side dish with rice or potatoes.
Ensure the mixture is completely dry before using it as a filling to prevent soggy rolls.
For a vegan version, use oil instead of butter.
