Mushrooms a la russe

Yield: 1 Servings

Measure Ingredient
3 quarts Water (up to 4)
2 tablespoons Salt
2 pounds Mushrooms
6 tablespoons Butter
½ cup Minced onion (1 med.-size onion)
⅓ cup Flour
1 cup Milk
1 cup Sour cream
1 teaspoon Salt or to taste
½ teaspoon Freshly ground pepper or to taste
¼ teaspoon Worcestershire sauce
¼ teaspoon Ground coriander
½ cup Grated Parmesan cheese

Preparation : The mushrooms must be firm, white, and very fresh, with closed caps. This dish is closely associated with Carnegie Hall, as it is a favorite of concert-goers who want something tasty and nourishing before they dash next door. If Isaac Stern is playing he may come in early to enjoy it en famille. Serves 6. Combine water and salt in a large kettle and bring to the boiling point. Meanwhile, trim mushrooms, place in a bowl and wash quickly but thoroughly under running water, swishing them around with the hands. Drain mushrooms and put them into the boiling water. Cook over medium heat for no more than 2 minutes after water has resumed boiling.

Drain in a colander. Place drained mushrooms stem side down on a platter lined with 3 thicknesses of paper towels to drain further. Pat dry with more paper towels; they must be as dry as possible or dish will be soupy.

Cool mushrooms and slice thin. Reserve. Heat butter in a large (10 to 12 inch) deep frying pan or a shallow saucepan such as sauteuse. Add onion.

Cook over medium heat, stirring constantly, for 3 to 5 minutes or until soft; do not brown. Add mushrooms. Cook, stirring all the time, for 3 to 4 minutes. Sprinkle with the flour, toss well and cook for 2 more minutes.

Combine milk and sour cream in a small saucepan, and heat, stirring; do not boil. Add to the mushrooms and mix thoroughly. Remove from heat and stir in salt, pepper, Worcestershire sauce and ground coriander. Turn into 6 individual baking dishes or into a 10 to 12 cup baking dish. Sprinkle with the Parmesan cheese. Cook in a preheated moderate oven (350 degrees) for 20 minutes or until golden brown and bubbly. Serve hot.

Posted to FOODWINE Digest 01 Feb 97 by "Ted D. Conley" <tedconley@...> on Feb 1, 1997.

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