Serves 8
45 min
Twice-Cooked Wild Mushrooms
Recipe GLPR958acb4367ec04
A classic Eastern European preparation of wild mushrooms that are seared and then finished with a creamy dill sauce. The mushrooms are cooked twice—first to develop a golden crust, then gently combined with sour cream and fresh dill for a rich, herbaceous side dish or light main course.
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Ingredients
1 lb (455 g) mixed fresh wild mushrooms, cleaned and trimmed
2 tablespoons unsalted butter
1 small onion, peeled and minced
1/4 cup (60 ml) sour cream
1/4 cup (10 g) chopped fresh dill
Salt and freshly ground pepper to taste
Directions
Slice the cleaned wild mushrooms into uniform 1/4-inch thick pieces. If some mushrooms are particularly large, halve or quarter them so they cook evenly.
Heat 1 tablespoon of butter in a large skillet over medium-high heat until foaming. When the butter is hot, add half of the sliced mushrooms in a single layer.
Cook the first batch of mushrooms without stirring for 4–5 minutes until they develop a golden-brown crust on the bottom. Stir and cook for another 2–3 minutes until tender. Transfer to a clean bowl and set aside.
Add the remaining 1 tablespoon of butter to the same skillet and repeat with the second batch of mushrooms, cooking until golden and tender. Transfer to the same bowl.
Reduce heat to medium and add the minced onion to the pan. Cook, stirring occasionally, for 2–3 minutes until softened and fragrant.
Return all cooked mushrooms to the skillet with the onion. Reduce heat to low and gently stir in the sour cream until evenly combined.
Add the fresh chopped dill and fold gently to incorporate throughout. Season with salt and freshly ground pepper to taste.
Warm through over low heat for 2–3 minutes, stirring gently so the sour cream does not curdle. Serve immediately while hot.
