Russian-Style Sauteed Mushrooms
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Description
 I got this recipe from the excellent, never-fail Please to the Table Russian cookbook. With some minor adaptations, it has become my standard preparation for mushrooms, with or without the sour cream and dill as needed for other preparations.
Ingredients
| 3 | T | Butter (Unsalted) | | 1 | T | Olive oil | | 1⁄2 | ea | Onion (chopped finely) | | 12 | oz | White Mushrooms (cleaned and sliced) | | 12 | oz | Baby Bella Mushrooms (cleaned and sliced) | | 1⁄2 | c | Madeira (Full Rich, not Rainwater) | | 1⁄2 | c | Sour Cream | | 1 | pn | Nutmeg | | 1 | pn | Dill, Dried | | 2 | T | Parsley, Flat-Leaf |
Instructions
- Melt the butter in the olive oil until the foam subsides.
- Saute the onion until golden.
- Saute the Mushrooms
- Add the Madeira and reduce by half.
- Add the Sour cream and heat through.
- Add the nutmeg, dill, and parsley and stir well.
- Season with salt and pepper as needed.
Serve hot.
Notes
It's the Madeira, sour cream, and dill that make this Russian. The Madeira goes well with any mushroom preparation, but you can skip the sour cream and dill if you want this to accompany any sort of roast beef or chicken.
- By John at 01/17/2013 - 00:19
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