Salt-Cured Mushrooms Baked with Potatoes in Sour Cream
A bake of salt-cured mushrooms and potatoes is a time-honored way to turn brined mushroom stores into a proper hot dish. Salt-curing is the Slavic method of packing raw mushrooms in salt for months — the closest Western stand-in is a good jar of brined or lacto-fermented mushrooms. They’re the flavor backbone here, lending a tangy, savory note fresh or vinegar-pickled ones can’t match.
It goes together in layers — potato, the mushroom-and-onion filling, potato again — and as it bakes, sour cream stirred with flour turns into a thick, clinging sauce. The one make-or-break step: rinse the mushrooms well under running water to wash off excess brine, or the dish turns too salty. That’s why salt is added cautiously and only at the end.
Worth knowing: milk caps, saffron caps, honey mushrooms, or any brined kind work. Use full-fat sour cream — low-fat curdles into flecks in a hot oven, around 190°C (375°F). Serve hot from the dish, showered with dill.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Boil the potatoes in their skins, peel, cut into rounds, and arrange over the bottom of a greased skillet.
Separate the salt-cured mushrooms from the brine, rinse them, cut into thin strips, and sauté in oil.
Shred the onion, sauté it in oil, and combine with the mushrooms; season with pepper. Spread the mixture over the potatoes and cover with another layer of potatoes.
Stir the sour cream together with the flour, pour it over the mushroom bake, and bake in the oven.
Serve hot in the same dish, sprinkled with fresh dill.
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