|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mushrooms baked in a sour cream sauce (gribi v smetane) is a common zakuska in Russia and you will find it as an appetizer at restaurants and pubs as well as in the home. We adapted this recipe from one by Yelena Strokin in her beautifully photographed Cooking Melangery blog.
Gather the ingredients.
In a large skillet over medium-high heat, melt the butter and olive oil. Chop the mushroom stems and add them with the quartered mushrooms to the pan. Sauté, stirring occasionally, until golden and tender, 5 to 6 minutes. Add the onion and garlic. Cook until most but not all of the juices have evaporated and the mushrooms are tender - about 10 to 15 minutes.
Sprinkle the flour over the mushrooms and stir gently. Season with salt and pepper. Add sour cream, stir well and heat for a few minutes but do not let the mixture boil.
Preheat oven to 400 F. Divide mushrooms between two gratin dishes. Sprinkle with cheese and season lightly with sea salt and freshly ground pepper. Bake until browned on top, about 15 to 20 minutes.
Remove from the oven and let stand for 10 minutes before serving because this is scalding hot. Garnish with chopped fresh dill and serve with a hearty bread.