Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenRussian - Russian Baked Mushrooms In Sour Cream
Famous Authors (View All Authors)
Russian - Russian Baked Mushrooms In Sour Cream Post by :tehtarik Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1244

Click below to download : Russian - Russian Baked Mushrooms In Sour Cream (Format : PDF)

Russian - Russian Baked Mushrooms In Sour Cream

2 cups sour cream
1/4 to 1/2 cup milk (if needed)
8 Tablespoons (1 stick) butter
4 Tablespoons flour
1 pound button mushrooms
1 medium onion, minced
2 Tablespoons grated hard cheese (Parmesean, Romano)
salt and pepper


Melt 4 Tablespoons of butter; add flour. Cook the roux over low heat until blonde, about 5 minutes. Bring the sour cream to a boil, then reduce heat and add roux. Blend thoroughly, until the sauce is a nice, smooth, creamy consistency, adding milk 1 Tablespoon at a time if needed to thin. Add salt and pepper to taste.

Heat oven to 350 degrees.

Slice mushrooms. In an oven safe saute pan or cast iron skillet, melt 2 more Tablespoons of butter. Add the minced onion and saute for about 10 minutes, or until the mushrooms are just soft. Add the sour cream sauce and bring to boil. Reduce heat, add cheese and dot with remaining butter. Transfer the pan to the oven for 10 to 15 minutes.
If you like this book please share to your friends :
NEXT BOOKS

Russian - Serbian Cabbage Russian - Serbian Cabbage

Russian - Serbian Cabbage
1 medium head cabbage -- shredded fine 13 ounces evaporated milk 1 cup dry breadcrumbs 1/2 cup butter or margarine Preheat oven to 350° F.Place cabbage in a shallow buttered casserole. Pour the milk over and sprinkle with the breadcrumbs; dot with butter. Cover and bake at 350 F. for 30 minutes. Uncover and bake an additional 30 minutes or until crumbs are golden brown, and cabbage is tender. Good served with boiled, buttered potatoes and corned beef or ham. Serves 4
PREVIOUS BOOKS

Russian - Vegetables -  Mushrooms And Sour Cream Sauce Russian - Vegetables - Mushrooms And Sour Cream Sauce

Russian - Vegetables -  Mushrooms And Sour Cream Sauce
1 onion, chopped 3/4 LB mushrooms, chopped 1 1/2 ozs. butter 1 heaped teaspoon flour 1 1/4 cups sour cream Dillweed or fennel, chopped Salt & pepper Cook onion and mushrooms gently in butter for about 15 minutes. Stir in flour and leave for a few moments over low heat before adding sour cream gradually. The sauce is done just before cream comes to boil (do not allow cream to boil). Add dillweed or fennel to taste. Season with salt and pepper.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT