Russian Mushrooms in Sour Cream & Bacon Casserole
This one is a Russian favorite for special occasions, and conveniently very easy to make (it looks good too). The recipe presented here is the most elementary one, and there are quite a few variations out there. So feel free to be creative.
Ingredients (4 servings)
1 lb portabello mushrooms (wild mushrooms are better).
1 medium onion
2 tbs butter
1 tbs all purpose flour
8 oz sour cream
6-9 oz shredded Farmers cheese or Cheddar cheese (or your favorite)
4 oz bacon (optional, can substitute any other meat as well)
Salt and pepper to taste
Start by chopping up the mushrooms and onions. Wild mushrooms would have been used in Russia, which you can actually find canned in ethnic stores. If none are available, baby bella mushrooms will suffice.
Melt the butter in a skillet and toss in the mushrooms. Cook the mushrooms on medium-high heat for a few minutes and add the onion, salt, and pepper.
Keep cooking on medium-high heat until the onions have caramelized and mushrooms are tender.
Sprinkle with a flour and mix in the sour cream.
Transfer the mixture into any oven safe dish or a ramekin.
Sprinkle the mushrooms with coarse chunks of bacon and top with a layer of shredded cheese.
Bake in a 350 degree oven to 10-15 minutes or until the cheese on top has melted.