Frankfurters Baked with Mushrooms under Cheese
Frankfurters rarely get treated as the base of a hot dish, but under a cap of mushrooms in cream and melted cheese they stop being a snack. Ten milk frankfurters (the mild, finely ground kind — a good bratwurst-style wiener works), a small baking dish and 10–15 minutes in the oven give you supper assembled from what’s already in the fridge.
Everything rests on the cream mixture. Leek and mushrooms are fried first, then reduced with half a cup of cream (about 120 ml) until the mixture stops running off the spatula. A loose sauce slides to the bottom of the dish and bubbles beside the sausages; a thick one sits in a dense layer, and the cheese sets into one unbroken browned crust.
If you have no salted mushrooms
Salted mushrooms are wild mushrooms cured in brine, a staple of Slavic pantries and easy to find in Polish or Russian delis; jarred marinated mushrooms are the closest supermarket match. Fresh cremini replace them entirely — just fry longer, until the water has gone and the edges start to color. Ordinary onion stands in for the leek with a sharper result.
If you do use the salted ones, rinse and squeeze them before frying: hard cheese follows on top, and the dish tips into too salty with almost no warning. Choose frankfurters in a natural casing, since cheap ones split and fall apart in the oven. Serve straight away, while the cheese still pulls, with parsley and slices of fresh pepper.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Lay the frankfurters in a small baking dish.
Separately, fry the leek and mushrooms in butter.
Add the cream and stew until a thick mixture forms.
Spread this mixture into the dish over the frankfurters.
Sprinkle three spoonfuls of grated cheese on top, then season with salt and pepper.
Put the dish in the oven for 10–15 minutes.
Before serving, garnish with parsley and slices of pepper.
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