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Sautéed mushrooms are added on top and the entire plank is placed back into a hot oven until the meat is cooked to liking and the potatoes are lightly browned and the vegetables tender. The meat is then seasoned with salt, pepper, and paprika with a little butter rubbed on the meat and a final garnishing with sprays of watercress is added.
The young mushrooms, before the gills start to turn black, are a choice edible mushroom, [13] but should be prepared soon after being collected as the black areas quickly turn bitter. [14] The taste is mild; cooking produces a large quantity of liquid. It can sometimes be used in mushroom soup with parasol mushroom.
The filling can be minced meat (pork, lamb, beef, fish or any other kind of meat, venison being particularly traditional for colder regions) or mushrooms, or a combination of the two. The mixing together of different kinds of meat is also popular. In European Russia, ground beef is used and mushroom-filled pelmeni are also accepted. [6]
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Chicken Florentine gained popularity in the United States as early as 1931, although the quality of the dish was uneven, and canned mushroom soup was sometimes used as a quick sauce in the years that followed. [11] By the 1960s and 1970s, the general quality of the dish had deteriorated to "casserole" and "wedding banquet" food. [12]
Fishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. Tiger penis soup: China: Chunky Soup prepared with tiger penis, and sometimes tiger bone as well. Preparation involves soaking dried tiger penis in water and then cooking it along with other medicines and spices.