ZHULIEN (RUSSIAN MUSHROOM CASSEROLE)

ZHULIEN (RUSSIAN MUSHROOM CASSEROLE) image

Yield 4 servings

Number Of Ingredients 5

3 tablespoons butter
3 pounds assorted wild and cultivated mushrooms, cleaned, stemmed, and sliced
1 tablespoon flour
1/3 cup sour cream or crème fraîche
8 oz. emmentaler cheese, grated (about 2 cups)

Steps:

Preheat broiler. Melt half the butter in a large skillet over medium-high heat. Meanwhile, toss mushrooms and flour together in a large bowl. Add half the mushrooms to the skillet and sauté, stirring often, until they are soft and have released their liquid, 3-4 minutes. Transfer mushrooms to a medium bowl and repeat process with remaining butter and mushrooms. Return skillet to medium-low heat. Add mushrooms and any accumulated juices and sour cream or crème fraîche. Stir to combine, and cook until hot, 2-3 minutes. Season to taste with salt and pepper. Transfer mushroom mixture to a wide 4-cup heatproof baking dish or pan and evenly sprinkle top with cheese. Broil casserole until cheese is melted and lightly browned and bubbling on top. Serve immediately with toasted baguette slices.