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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This unspeakably delicious, meatless Russian dish is called Mushroom Julienne in Russian cookbooks. Serve it as an appetizer, a meatless entree or a light, late supper. Ingredients:
4 tablespoons butter |
2 small onions, finely chopped |
2 lbs white button mushrooms, chopped |
1 1/2 tablespoons dry vermouth |
2/3 cup sour cream |
3/4 cup white sauce |
1/3 cup snipped fresh chives |
1 pinch freshly grated nutmeg |
1/2 teaspoon fennel seed |
salt & freshly ground black pepper |
3/4 cup grated gruyere cheese |
Directions:
1. Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
2. Preheat the oven to 425 degrees.
3. Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
4. Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.
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