479 Potatoes stuffed with mushrooms

Kartofel’ farshirovannyj gribami

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 24 large potatoes
  • lb dried mushrooms, or ½ dish fresh mushrooms
  • ¾ lb butter
  • 1 egg
  • 2–3 allspice
  • 2 leeks
  • ½ white French roll
  • [1 glass bouillon in all]


    Finely chop cleaned and boiled fresh or dried boletus mushrooms. Fry 2 finely chopped leeks in 1 spoon butter and mix with the mushrooms. Add ½ grated French roll and 1 egg and mix thoroughly.

    [Cut off the tops] of peeled and washed raw potatoes, hollow out the interiors, fill with the prepared stuffing, and replace the cut-off tops. Place in a sauce-pan and pour on glass melted butter and ½ glass each of mushroom bouillon and regular bouillon. Cover and boil until tender.

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