For mushroom fans, this is a dream come true! Tried it for the first time in Leningrad, (Russia).
These small casseroles, they used to bring over as appetizers, were ever tantalizingly too small, but being owerweight, I did't dare to ask for more.
Ingredients: 2tb.spoons unsalted butter
1 pound fresh mushrooms of any kind, cleaned, trimmed and cut into quarters or sixths, depending on their sides
1 garlic clove, minced
2 tb.spoons finely ground fresh chives
1/2 cup fat sour cream , or double cream, or mixed
2 tb.spoons fresh parsley
3/4 cup grated cheese
Directions: Melt the butter in a large heavy skillet over medium heat. Add the mushrooms and saute, stirring, until most of the liquids they release have evaporated, and the mushrooms are golden-brown, for about 10 minutes. Stir in the chives and remove from the heat.
Preheat the oven to 220 degrees C.
Stir in the parsley and sour cream into the mushroom mixture, season to taste with salt and pepper. Divide the mushrooms anong 5 or 6 ovenproof ramekins placed on a baking sheet. Sprinkle the top of each liberally with any hard yellow cheese.
Bake until bubbly and the tops are well browned, about 15 minutes. Serve at once.
This dish is almost corrupting...