ODESSA MUSHROOM ZHULIEN
Provided by Food Network
Number Of Ingredients 10
Steps:
- Saute onions. Add the mushrooms and cook until they give up their liquid. Let the mixture reduce and add white wine. Then add the sour cream, the Parmesan cheese and the cream. Lastly, add the chives, nutmeg, fennel and the salt and pepper;
MUSHROOM GRATIN
This unspeakably delicious, meatless Russian dish is called Mushroom Julienne in Russian cookbooks. Serve it as an appetizer, a meatless entree or a light, late supper.
Provided by fluffernutter
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
- Preheat the oven to 425 degrees.
- Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
- Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.
Nutrition Facts : Calories 403.3, Fat 32, SaturatedFat 17.6, Cholesterol 73, Sodium 348.8, Carbohydrate 17.3, Fiber 3.1, Sugar 7.5, Protein 16.7
EASY RUSSIAN MUSHROOM BAKE
Mushrooms baked with sour cream and cheese is one of our family favorites. This delicious vegetarian dish can be served alongside a salad as a complete meal.
Provided by Natalie Titanov
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
- Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
- Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 414.9 calories, Carbohydrate 9.9 g, Cholesterol 68.1 mg, Fat 36.4 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 16.3 g, Sodium 383.6 mg, Sugar 4.1 g
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- Salted mushrooms. For salting, it’s best to choose young mushrooms of the same size or chopped so that they become evenly salted. Milk mushrooms, saffron milkcaps, russula and chanterelles are suitable for salting.
- Mushroom soup. Mushrooms make a great alternative to meat and fish, which is why old cookbooks often contain vegetarian mushroom soups. For example, Valaam schi or homemade mushroom noodle soup.
- Potato and mushroom vareniki. Vareniki (dumplings) can be made with a million fillings, but lightly salted ones provide the most balanced taste. Thanks to the mushrooms, there’s no hint of blandness.
- Buckwheat and mushroom pies. Pies brighten up any festive meal, while on a normal day they make for a delicious snack or addition to soup. Recipes for pies with buckwheat and mushrooms have been passed down from Russian monastery cuisine.
- Pancakes with mushrooms. You can make pancakes separately and then stuff with mushrooms and onions, or you can use our fabulous recipe for Russian blini with pripek (baked filling) – similar to cooking an omelette and faster than regular stuffed pancakes.
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- Heat up a medium cooking pan and add oil. Season mushrooms and onions with some salt and pepper. Saute them over medium heat until just done. Drain off the mushroom juices.
- Combine sour cream, heavy whipping cream, garlic powder, salt, and pepper in a bowl and mix well. (Salt to taste but remember you salted mushrooms as well.)
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