* Exported from MasterCook *
Russian Mushroom Casserole - Zhulien
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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3 tablespoons butter
3 pounds assorted mushrooms -- cleaned, stemmed and sliced
1 tablespoon all-purpose flour
1/3 cup sour cream -- or crème fraiche
Salt -- freshly ground black pepper and cayenne to taste
1 dash Worcestershire sauce -- (or two)
2 cups grated fontina -- or Gruyere cheese
Preheat the broiler of your oven.
Melt half of the butter in a skillet over medium-high heat. Toss the mushrooms and flour together in a large bowl.
Add half the mushrooms to the skillet and cook, stirring, until they are soft and release their liquid, three to four minutes. Transfer the mushrooms to a medium bowl and repeat the process with the remaining butter and mushrooms.
Put the skillet back on the stove over medium-low heat. Add the mushrooms and any accumulated juices, and the sour cream. Stir to mix and cook until hot, two to three minutes. Transfer the mixture to a shallow four-cup baking dish. Sprinkle the cheese evenly over the top and broil until the cheese is lightly browned and bubbly.
Serves 4
Marcelle writes that this dish, adapted from Saveur magazine, is prepared in many restaurants in Moscow. It can be served in individual ramekins or small copper pans, or a glass pie plate.
Cuisine:
"Eastern European"
Source:
"New Orleans Times-Picayune"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 417 Calories; 31g Fat (63.4% calories from fat); 22g Protein; 18g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 545mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 4204 0 0 0 0 588
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