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Mushrooms à la Russe




Source of Recipe


D'Agostino


Recipe Introduction


from New York's Russian Tea Room


List of Ingredients




3 - 4 quarts water
2 tablespoons salt
2 pounds mushrooms
6 tablespoons butter
1/2 cup minced onion (1 medium onion)
1/3 cup flour
1 cup milk
1 cup sour cream
1 teaspoon salt or to taste
1/2 teaspoon freshly ground pepper or to taste
1/4 teaspoon Worcestershire sauce
1/4 teaspoon ground coriander


Recipe



Combine water and salt in a large kettle and bring to the boiling point. Meanwhile, trim the mushrooms, place in a bowl, and wash quickly but thoroughly under running water, swishing around with your hands. Drain mushrooms and put them into the boiling water. Cook for no more than 2 minutes after the water has resumed boiling, then drain in a colander. Place drained mushrooms stem-side down on a platter lined with three thicknesses of paper towels to drain further. Pat dry with more paper towels; they must be as dry as possible or the dish will be soupy. Cool mushrooms and slice thinly. Reserve.

Heat butter in a large 10- to 12-inch deep frying pan or shallow saucepan. Add onion and 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 coriander. Turn into 6 individual baking dishes or a single 10- to 12-cup baking dish. Sprinkle with the Parmesan. Cook in a preheated moderate oven (350°) for 20 minutes or until golden brown and bubbly.


Yield
Serve hot