Mushrooms in Sour Cream, Baked with Cheese
A kilogram of fresh mushrooms — about 2¼ pounds — looks alarming in the skillet, but half an hour of gentle braising shrinks it by two thirds. Mushrooms are mostly water, and that water has to leave before any sour cream goes in. That’s why the recipe says braise for 30 minutes over low heat rather than fry until done: this stage is about evaporation, not browning.
The garlic is mashed and stirred in only at the very end. Half an hour on the heat would have flattened it into a vague sweetness instead of the sharp aroma you want. Then come the sour cream, the grated cheese, and the oven.
What to swap, what to serve it with
Porcini, chanterelles or plain button mushrooms all work; anything foraged should be parboiled first. Use smetana or full-fat sour cream, at least 20% fat, since low-fat versions break into grains under oven heat. Clarified butter (ghee) is worth using in place of ordinary butter — it won’t scorch across a long braise. Serve straight from the skillet, as an appetizer, a filling for tartlet shells, or a topping for boiled potatoes. The recipe was written down in the city of Kirov.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Wash the fresh mushrooms, pat them dry, slice them thinly, salt them, and place them in a skillet heated with clarified or regular butter.
Braise for about 30 minutes over low heat.
Then mash the garlic, stir it in with the mushrooms, and season with pepper to taste.
Pour in the sour cream, sprinkle with grated cheese, and bake in the oven until done.
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