Mushrooms in Sour Cream
For this recipe, we’ve translated a selection from The Book on Delicious and Healthy Food, published in the USSR in 1962. This is a creamy, cheesy mushroom dish, perfect as a side dish or main course if served with rice or noodles. Mushrooms, it should be said, are packed with immune-boosting macronutrients. For optimal benefits, opt for cremini or portabella mushrooms, rich in selenium, a mineral that helps your body produce antioxidant enzymes. Otherwise, the recipe only calls for “cheese,” without specifying which one; we suggest something sharp, like cheddar or gruyère.
- 18 oz. mushrooms
- 4 oz. sour cream
- 1 oz. cheese
- 1 teaspoon flour
- 2 tablespoons butter
Peel the mushrooms, wash them and scald them with hot water. After putting them in a sieve, let the water drain, cut the mushrooms into slices, salt and fry in butter. Before the end of frying, add a teaspoon of flour to the mushrooms and mix; then add sour cream, boil, sprinkle with grated cheese and bake.
When serving, sprinkle mushrooms with parsley or dill.
You can also bake canned mushrooms in sour cream. To do this, drain the brine, and wash, cut and fry the mushrooms. Continue as you would with the fresh mushrooms.
For 500 grams of fresh mushrooms, half a glass of sour cream, 25 grams of cheese, 1 teaspoon of flour and 2 tablespoons of butter.