Mushroom golabki

Polish Heritage Cookery. 20 steps

200g wild mushrooms	clean, dice				saute 5 minutes or until fully cooked	Place 3 heaped tablespoons of filling at the bottom of a leaf, fold sides of leaf over, roll up.	Line a roasting pan with the unusable leaves. Place parcels side by side, two layers deep. Dot generously with butter. Add stock. Cover with unusable leaves. Bake in moderately slow oven 1 1/2 hours.
3 shallots	finely chop
4 tablespoons butter
150g dried mushrooms	reconstitute		chop finely		mix in, cool
3 cloves garlic	cut finely
1/4 cup parsley	chopped finely
1 1/2 cups rice	barely cook in 560ml water				mix
salt and pepper
1 egg	lightly beaten				mix in so that it all holds together
1/4 cup fine breadcrumbs
2 chinese cabbages	Soften leaves, as directed below
butter
2 cups mushroom stock
sauce
1 tablespoon butter		cook		Just before serving, mix in
1 tablespoon flour
1 cup mushroom stock		mix in, cook until smooth paste
120ml sour cream		mix in gradually, cook
120ml plain full-fat yoghurt

To prepare cabbage leaves: Cut out the core, remove outer leaves. Place core-side-down in pot of boiling water, cook several minutes. Remove softened outer leaves and set aside. Repeat until you have removed all the large leaves. Trim the thick centre vein from the bottom of each leaf.

Boletes are best, but honey mushrooms, morels, chanterelles and others are also good.

These are tastiest if refrigerated overnight and reheated the next day. If that is impossible, leave them in the turned-off oven for 30 minutes before serving.

There is nothing quite like the smell of boiled cabbage. Poland's leading food and nutrition writer, Irena Gumovska, once half-jokingly suggested that so many marriages nowadays might not be on the rocks if that tantalizing heart-warming fragrance wafted in from the kitchen a little more frequently. (Polish Heritage Cookery)