This unspeakably delicious, meatless Russian dish is called Mushroom Julienne in Russian cookbooks. Serve it as an appetizer, a meatless entree or a light, late supper.
Cooking Time
Preparation Time :20 Min
Cook Time : 45 Min
Total Time : 1 Hr 5 Min
Ingredients
Serves : 4
4 butter
2 onions
2 white button mushrooms
1 1⁄2 dry vermouth
2⁄3 sour cream
3⁄4 white sauce
1⁄3 fresh chives
1 nutmeg
1⁄2 fennel seed
salt & freshly ground black pepper
3⁄4 gruyere cheese
Directions
Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
Preheat the oven to 425 degrees.
Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.
