The 1901 Cookbook Archive
No. 3932 — Dried Porcini Mushrooms
English historical translation of Molokhovets recipe No. 3932 from the 1901 Russian cookbook, retaining original methods and measures.
Choose fresh sound porcini, remove the outer skin, cut into thin lengthwise slices and dry in the sun on a cloth or paper, or in an oven.
Store dry in jars.
Before use, soak for twelve hours in milk or water, then braise with sour cream or butter. Sprinkle with herbs and serve.
Historical editorial note: Historic drying provides no measured safe moisture standard.
Original source: Read Russian recipe No. 3932. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.