Mushroom bigos with roots
Chop fresh cabbage finely. Rinse fresh mushrooms, coarsely chop and put in a saucepan with a little water. Put cabbage there, one tablespoon of toasted flour, chop parsley or celery root, fat, tomato puree, onions fried until pink. Cover the saucepan and put on low heat. Half an hour before readiness add bay leaf, salt, pepper.
| Products |
| fresh mushrooms |
500 |
r |
| cabbage |
600 |
r |
| parsley root |
1 |
PCS. |
| or celery root |
1 |
PCS. |
| fat |
40 |
r |
| tomato puree |
1 |
Art. the spoon |
| Bay leaf |
2-3 |
PCS. |
| salt |
|
taste |
| pepper |
|
taste |
| onion |
|
taste |
|
|
