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Russian Mushrooms in Sour Cream

What do you get when you take the beef out of beef stroganoff?

Very simple and can be served as an appetizer for a party.

Ingredients

  • 1-2lbs baby portabella or white mushrooms
  • 1 onion
  • butter for cooking
  • 2-3 tbs sour cream

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Wash and thinly slice the mushrooms. Heat some butter in a pan and add the mushrooms.

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Cook the mushrooms covered on medium-high heat. Let them sweat a little and in the mean time chop up the onion.

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Add the onions and cook until the onion caramelize

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Add the sour cream, reduce the heat, and allow to cook for a few more minutes. You want the consistency of gravy for the sauce, add water to reduce the mixture or a table spoon of flour to thicken it.

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Enjoy!

3 Comments

  1. […] guests hinged on her Mushrooms in Sour Cream. (See a pictorial essay about making this dish HERE.) MUSHROOMS IN SOUR CREAM Photo credit: Kristie […]

  2. Lindsey says:

    Thank-you for posting this recipe. My mother in law cooks this filling and we put them in flour shells. She calls them “Russian tacos” (which I’m guessing is something my father in law made up after his numerous business trips to Russia and his love for Mexican food). I have been looking everywhere for the filling recipe. I guess they used to eat these when they lived in Alaska years and years ago.

    We’ll be having these tonight. Thanks again for sharing!

  3. […] knedliky can be served in a soup (stuffed with mushroom for Belarusian version), served with mushroom sauce, or dressed in any number of ways. In my family, we add one final frying step and serve with […]

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