The 1901 Cookbook Archive
No. 3933 — Dried Porcini Mushrooms, Another Method
English historical translation of Molokhovets recipe No. 3933 from the 1901 Russian cookbook, retaining original methods and measures.
Clean gathered porcini and separate caps from stems. Thread them on fine cord in separate strings, not too tightly packed.
Dry repeatedly in an oven or by hanging in sunshine.
The dried mushrooms flavour borscht, sorrel shchi, fillings for small dumplings and sauces.
They may also be served as a lenten salad with spirits or roast meat: choose fine caps, rinse in warm water and cook until tender in salted water.
Half an hour before serving, place in a salad bowl and dress with vinegar, adding Provençal (olive) oil if desired.
Historical editorial note: The period drying process does not specify modern safe water activity or storage conditions.
Original source: Read Russian recipe No. 3933. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.