Gratin Mushrooms
Appetizers Lacto-Ovo Vegetarian Recipes Russian Mushrooms
When I bought the truffle cheese, I had this warm Russian appetizer in mind. Since it's quite rich in calories and I prepared it for dinner, I served it with just a slice of toasted bread and a glass of light, young red wine.
Try this combination yourself, add a good book, and I guarantee that cold winter evenings will become much more pleasant.
Ingredients
300 g champignon mushrooms
150 g sour cream, slightly warmed
50 ml milk, slightly warmed
1 tablespoon butter (about 30 g)
1 level tablespoon all-purpose flour
50 g truffle cheese (or a good cheese like Emmental)
2 tablespoons oil
salt, black pepper
Servings: 2
How to prepare gratin mushrooms
- Slice the mushrooms. Sauté them in two batches in a wide pan. For each batch, heat 1 tablespoon of oil and sauté the mushrooms over high heat until they start to brown slightly in places. Stir frequently. Transfer the mushrooms to a plate and season with salt and black pepper.
- In the same pan, add the butter and melt it. Add the flour and stir until completely absorbed by the butter.
- Add the pre-warmed sour cream over low heat. Stir until everything becomes a thick paste (1 minute maximum). Add the warm milk in a thin stream while stirring constantly. Cook for 1 more minute.
* For a more intense sauce flavor, you can add 1/2 teaspoon of wild mushroom powder - Add the sautéed mushrooms to the white sauce and stir. Remove the pan from heat. Adjust salt to taste.
- Grease 2 small ceramic dishes (125 ml each) with butter. Divide the mushrooms with sauce between them. Top generously with grated truffle cheese.
* I used a 250 ml cocotte dish - Bake at 200°C for 15 minutes until the cheese is golden. For a crispier crust, switch to grill mode for a few minutes at the end.
- Serve immediately with toasted bread.
Truffle cheese
Sautéed mushrooms
Adding sour cream to the sauce
Adding milk and then mushrooms to the sauce
Dish ready for the oven
