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Full Online Book HomeLearning KitchenRussian - Russian Baked Mushrooms In Sour Cream
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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.
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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.