Recipe - Mushrooms A La Russe

3 qt Water (up to 4)
2 tablespoon Salt
2 pound Mushrooms
6 tablespoon Butter
One half cup Minced onion (1 med.size
onion)
1/3 cup Flour
1 cup Milk
1 cup Sour cream
1 teaspoon Salt or to taste
One half teaspoon Freshly ground pepper or to
taste
One fourth teaspoon Worcestershire sauce
One fourth teaspoon Ground coriander
One half cup Grated Parmesan cheese

Preparation : The mushrooms must be firm, white, and very fresh, with
closed caps. This dish is closely associated with Carnegie Hall, as it is a
favorite of concertgoers who want something tasty and nourishing before
they dash next door. If Isaac Stern is playing he may come in early to
enjoy it en famille. Serves 6. Combine water and salt in a large kettle and
bring to the boiling point. Meanwhile, trim mushrooms, place in a bowl and
wash quickly but thoroughly under running water, swishing them around with
the hands. Drain mushrooms and put them into the boiling water. Cook over
medium heat for no more than 2 minutes after water has resumed boiling.
Drain in a colander. Place drained mushrooms stem side down on a platter
lined with 3 thicknesses of paper towels to drain further. Pat dry with
more paper towels; they must be as dry as possible or dish will be soupy.
Cool mushrooms and slice thin. Reserve. Heat butter in a large (10 to 12
inch) deep frying pan or a shallow saucepan such as sauteuse. Add onion.
Cook over medium heat, stirring constantly, for 3 to 5 minutes or until
soft; do not brown. Add mushrooms. Cook, stirring all the time, for 3 to 4
minutes. Sprinkle with the flour, toss well and cook for 2 more minutes.
Combine milk and sour cream in a small saucepan, and heat, stirring; do not
boil. Add to the mushrooms and mix thoroughly. Remove from heat and stir in
salt, pepper, Worcestershire sauce and ground coriander. Turn into 6
individual baking dishes or into a 10 to 12 cup baking dish. Sprinkle with
the Parmesan cheese. Cook in a preheated moderate oven (350 degrees) for 20
minutes or until golden brown and bubbly. Serve hot.

Posted to FOODWINE Digest 01 Feb 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Feb 1, 1997.