13046 Serves 8 Wed Aug 06 08:19:56 -0700 2008 Fri Feb 06 23:26:33 -0800 2009 Licensed http://www.chow.com/recipes/13046 Sat, 07 Feb 2009 07:26:33 GMT This dish is prepared in the style of the port city of Odessa, on the Black Sea. Mushrooms stewed in sour cream are popular all over Russia, in the Ukraine, Belorussia, and Moldavia. This version of the dish adds an extra dimension by topping the dish with grated cheese and then broiling it to brown. In Russia gathering wild mushrooms is a favorite pastime and this dish would most likely be prepared with them. The dish can be made as a large gratin as well as individual portions.

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All advance preparation may be found in the ingredient list.

Melt ¼ cup [60 mL] of the butter in a skillet over medium heat and sauté the scallions and garlic for 2 minutes. Add the mushrooms and cook 5 minutes, or until the mushrooms are lightly browned and beginning to soften.

Knead 1 tablespoon [15 mL] of the butter with the flour, mixing well. Add this to the mushrooms and cook for 2 minutes, while stirring. Season the mushrooms with salt and pepper and stir in the sour cream and cream.

Place the mushroom mixture in 8 lightly buttered individual gratin dishes, top with the grated cheese, and dot with the remaining butter.

Bake at 350°F [175°C] for 20 to 25 minutes, or until the top is browned and the sauce is bubbling.

Serve at once, garnished with the minced scallion.

]]> http://www.chow.com Arthur L. Meyer 50 Main ⅓ cup [80 mL] unsalted butter, softened

]]> 4 scallions, chopped

]]> 3 garlic cloves, minced

]]> 1¼ pounds [560 g] small to medium crimini or wild mushrooms, sliced

]]> 1 tablespoon [15 mL] flour

]]> Salt to taste

]]> ½ teaspoon [3 mL] black pepper

]]> ½ cup [120 mL] sour cream

]]> ⅓ cup [80 mL] plus 1 tablespoon [15 mL] heavy cream

]]> 4 ounces [110 g] dry feta or aged Monterey jack cheese, grated

]]> Minced scallion, for garnish

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