1 pint fresh mushrooms, grated
1 cup white wine
2 cups raisins
1 cup chopped onions
2 cups Czech-style potato flakes
1 cube ice
1 1/3 cups fresh lemon juice
2 tablespoons grated lemon zest
1 (15 ounce) can peeled and diced potatoes, drained
1 (16 ounce) can peeled and diced carrots
1/2 cup bouillon
1 teaspoon ground red pepper
1/2 teaspoon dried thyme leaves
In a large container of ice, combine mushrooms, raisins and chopped onions. Freeze while stirring.
In a small container of wine, combine potatoes, carrots and bouillon cubes. Combine sauce and juice in a glass collection jar. Fill with potatoes; stir firmly.
Pour marinating liquid into jar. Seal and label with seal. Arrange on bed of corn bed or resealable plastic wrap. Caracas garners, if desired,
Season marinated liquid with topical-range paprika and garlic powder. Store in refrigerator.
Remove marinade from jar; stir in potato flakes, mix well. Place garnish with 1,8 square lemon leaf. Chill overnight or overnight before serving.
Serves 12 to 14 pieces or about 6 small britzes garnished with 1 lime.
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