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Sour cream gives a Russian flavor to ordinary mushrooms

Poor little Agaricus bisporus isn't making many headlines these days. Most of the news these days goes to his wild, exotic cousins. But when you open a cookbook, that's the common white mushroom referred to in most recipes and found in all supermarkets.

Here is a somewhat different dish that's quick and simple. It's called Russian style because of the addition of sour cream.

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Franklin Mushroom Farms in Connecticut has provided the recipe and suggests it as either an appetizer to be speared with toothpicks or as an entree served on rice or toast points. Russian Style Mushrooms 1/2 cup butter 1 cup finely chopped onion 2 tablespoons flour 2 1/2 pounds mushrooms 2 cups sour cream 1 1/2 tablespoons lemon juice 1 teaspoon salt Pepper to taste Rice or toast points, optional

Melt butter in heavy skillet. Add onions, cover and cook 5 minutes. Reduce heat and sprinkle with flour, stirring to distribute.

Quickly add remaining ingredients. Cook 3 minutes, stirring occasionally. Serve on rice or toast points if served as an entree. Makes 5 cups.

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