These are the best mushrooms for Christmas Eve dumplings and dumplings. No other tastes as good

More and more people start preparing for Christmas earlier, including making dumplings and dumplings. This is a great way to save time – provided the stuffing is perfect. And its quality depends primarily on one ingredient: mushrooms.

There is no doubt among chefs and housewives – they are the best for stuffing dried forest mushrooms. They give dishes a uniquely festive aroma that is difficult to replace with anything else. You can prepare the stuffing only with them or combine them with mushrooms if you prefer a milder effect. However, it is the dried forest specimens that are responsible for the depth of flavor that we are looking for in Christmas Eve dishes.

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Two species are best for preparing traditional dumplings: boletus edulis i boletes. Why them? They do not lose their aroma or taste during drying. On the contrary, they become even more intense. Their deep, earthy scent blends perfectly with onions and spices, creating a base that takes the stuffing to the next level. It’s best to use mushrooms from your own harvest, but those from stores will also work great if they are of good quality.

If you want maximum flavor and consistency, it’s worth taking the time to process it properly. Firstly long soaking this is the basis. Pour cold water over the dried mushrooms and leave for 10-12 hours. This will make them soft, aromatic and cook faster. Longer soaking also means less flavor loss during further processing.

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The second issue is cooking in the same water. Cook the mushrooms for about 15 minutes covered, using the same water in which they were soaked. This is where most of the flavor is – it would be a pity to lose it. The last thing is grinding or fine chopping. After straining the mushrooms finely chop or grind. Then add fried onion, salt, pepper and favorite spices. The stuffing prepared in this way will be perfectly consistent, intense and aromatic.