posted by B in TX 02-14-101 6:05 PM
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.