Creamed Mushrooms
Creamed Mushrooms
Russian Mushrooms
Creamy Baked Mushrooms
Creamed Mushrooms
Easy and elegant. The perfect side for a roast, or a first course in
its own right accompanied by fresh, crusty bread and a glass of wine.
Quoted message said:Quoted message said:From Gourmet, December 1997.
1 1/2 lbs fresh white mushrooms
1 lb fresh exotic mushrooms (such as porcini, chanterelles, or Portobellos)
1/2 lb shallots
3/8 cup unsalted butter
2 tablespoons cognac
2/3 cup chicken broth
2/3 cup heavy cream
1 tablespoon paprika (preferably mild Hungarian)
1/2 cup packed fresh flat-leaf parsley
2/3 cup sour cream
Cut white mushrooms lengthwise into 1/2-inch wedges and chop exotic
mushrooms. Finely chop shallots. In a deep 12 inch heavy skillet cook shallots
in butter over moderately low heat, stirring, until softened. Add Cognac and
cook over moderate heat, stirring, 1 minute. Stir in mushrooms and cook,
stirring occasionally, 2 minutes. Add broth, heavy cream, paprika, and salt
and pepper to taste and simmer, stirring occasionally, until liquid is reduced
to about 1 1/2 cups, 12 to 15 minutes.
(May be made up to this point 1 day ahead and cooled completely before
being chilled, covered. Reheat mushrooms before proceeding.) Mince parsley.
Remove skillet from heat and stir in parsley and sour cream.
Heat mushrooms over moderate heat, stirring, until hot (do not let boil).
Source: <http://www.recipezaar.com/82031>
Creamed Mushrooms
Polish name: Grzyby Duszone w S'mietanie
Serves 4
2 medium Onions, finely chopped
50g/2oz Butter
675g/1 1/2 lb Fresh Mushrooms, cleaned and sliced
240ml/8fl.oz. Water
1 Tbsp freshly chopped Parsley
180ml/6fl.oz. Sour Cream
1 Tbsp Cornflour blended with a little water
Melt the butter in a frying pan, add the onions and saute gently for 5
minutes. Add the mushrooms and water, bring to the boil then reduce the
heat, cover and simmer for 20 minutes. Season with salt and pepper then
add the dill and sour cream and mix well. Add the cornflour mixture,
stirring constantly and cook for a few minutes until thickened. Serve
immediately.
Russian Mushrooms
Serves 4
2 Tbsp Butter
2 Onions, finely chopped
450g/1lb Mushrooms, thinly sliced
300ml/10fl.oz. Fresh Beef Stock
240ml/8fl.oz. Sour Cream
Salt and pepper
Heat the butter in a medium saucepan, add the onions and saute gently for
3-5 minutes until softened. Add the mushrooms and continue to saute for
about 5 minutes or until just tender. Add the beef stock, salt and pepper,
heat to simmering point then stir in the sour cream. Serve hot.
Creamy Baked Mushrooms
Serves 6
450g/1lb Fresh Mushrooms
1 tsp Hot Pepper Sauce
25g/1oz Flour
1/2 tsp Salt
300ml/10fl.oz. Chicken Stock
1 Tbsp freshly chopped Chives
120ml/4fl.oz. Sour Cream
Preheat the oven to 180C (350F, Gas Mark 4). Place the mushrooms in a
heat proof casserole and set aside. Place the flour, salt and red pepper
sauce in a saucepan, place over a medium heat then gradually whisk in stock
until mixture is smooth. Add the chives and cook over medium heat,
stirring constantly, until mixture thickens. Pour over the mushrooms,
cover and bake for 25 minutes. Remove from the oven and stir in the sour
cream. Serve hot.
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