Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups sour cream

  3. 1/4 cup milk (if needed) -- (1/4 to 1/2)

  4. 8 tablespoons butter -- (1 stick) in all

  5. 4 tablespoons flour

  6. 1 pound button mushrooms

  7. 1 medium onion -- minced

  8. 2 tablespoons grated hard cheese -- such as Parmigiano

  9. Reggiano

  10. Salt and freshly ground black pepper to

  11. taste Fennel leaves

Instructions Jump to Ingredients ↑

  1. Melt 4 tablespoons of the butter, then add the flour. Cook the roux over lowheat until the roux is blond, about 5 minutes. Bring the sour cream to aboil, then reduce heat and add roux. Blend thoroughly until the sauce is atanice, smooth, creamy consistency, adding some milk a tablespoon at a time ifnecessary to thin it. Add salt and pepper to taste.

  2. Preheat oven to 350 degrees F.

  3. Slice the mushrooms. In an oven-safe saute pan or cast-iron skillet, melt 2more tablespoons of the butter, add the minced onion and sweat untiltranslucent. Add the mushrooms, and saute for about 10 minutes, or until themushrooms are soft. Add the sour cream sauce and bring to a boil. Reduceheat, add cheese and dot with the remaining melted butter. Transfer the panto the oven and bake for about 10-15 minutes. Garnish with fennel leaves andserve.


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