Wild Mushrooms a la Russe (Wild mushrooms in sour cream)

Name: Wild Mushrooms a la Russe (Wild mushrooms in sour cream)
Total time: 15 min
Yield: 4 servings
Cuisine: french, russian
Ingredients: 1 pound wild mushrooms such as pleurotes, cepes, porcini, shiitake or Black Forest, cut into bite-size pieces; 3 tablespoons butter; Salt to taste if desired; Freshly ground pepper to taste; 2 tablespoons finely chopped chives; 1 tablespoon finely chopped dill; 2 tablespoons finely chopped parsley; 1/2 cup sour cream

By Craig Claiborne

Total Time: 15 minutes
Rating: 4(15)
Comments: Read comments

Featured in: RECIPES FOR MORELS, ENOKIS, SHIITAKES

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Ingredients

Yield:4 servings

1pound wild mushrooms such as pleurotes, cepes, porcini, shiitake or Black Forest, cut into bite-size pieces
3tablespoons butter
Salt to taste if desired
Freshly ground pepper to taste
2tablespoons finely chopped chives
1tablespoon finely chopped dill
2tablespoons finely chopped parsley
½cup sour cream

Ingredient Substitution Guide

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Preparation

Step 1
Prepare mushrooms and set aside.
Step 2
Heat butter in skillet and add mushrooms, salt and pepper. Cook, stirring often, until mushrooms give up liquid. Continue cooking until liquid evaporates. Total cooking time is about 6 minutes.
Step 3
Add chives, dill, parsley and sour cream. Blend and bring barely to boil. Do not boil or sauce will curdle. Add salt and pepper and serve.