Retro Recipe

Morels in Sour Cream

This rich side dish highlights the earthy flavor of fresh morel mushrooms, cooked in butter to bring out their delicate, nutty taste. A creamy sauce made from sour cream and a touch of flour creates a velvety texture, while melted cheese adds extra, savory depth. The type of cheese is not specified in this recipe, but we recommend Gruyère. Perfect as a side dish or served over toast, this recipe brings the best out of morel mushrooms for a luxurious and satisfying treat. Morels, with their tall, honeycomb caps and a range of colors, are a rare find in most supermarkets these days, but they do grow in the wild in many temperate climates. This particular recipe comes from The Book on Delicious and Healthy Food, published in the USSR in 1962.

• 1 lb. morel mushrooms
• 1 cup sour cream
• 1 oz. cheese
• 1 tsp. flour
• 2 tbsp. butter
• Parsley, for garnish

Clean the morel roots from soil, then rinse the mushrooms and put them in boiling water for 10 minutes, then rinse again in cold water. Cut the prepared mushrooms into small slices, add salt, put them in a frying pan and fry in butter; then sprinkle with flour, fry again, add sour cream, boil and sprinkle with grated cheese on top, drizzle with butter and bake in the oven. Sprinkle the finished morels with parsley.