Russian (?) Style Mushroom Sauce Recipe Please
- Jetgirly Sep 13, 2012 08:09 PM
While in the Baltics recently I was served pancakes with mushroom sauce, buckwheat with mushroom sauce, dumplings with mushroom sauce, etc. Frankly, I'm not sure there was much difference between the "mushroom sauce" and the "mushroom soup" that was served in hollowed-out rye bread bowls, either. Now I want mushroom sauce ALL THE TIME! I'm totally new to Russian-influenced cooking and also have very little experience cooking with mushrooms. Do you have any recommendations for a mushroom sauce recipe that might be similar to what one would get in Russia or the Baltics? It's probably pointless to mention, but I err on the side of healthy...
(After I master mushroom sauce I'm moving on to homemade kvass! I cannot believe how much I loved eating (and drinking...) all across Lithuania, Latvia and Estonia, even as a vegetarian!)
Добрый вечер. Я надеюсь, что это хорошо помогает.
Try melting about 2 ounces of butter over medium heat in a saucepan and adding 4 - 6 ounces of finely chopped onion and 2 or 3 cloves of minced garlic. Heat those over medium heat for a minute or two, then drizzle in 2 - 3 tablespoons of freshly squeezed lemon juice, stir, and add 1 - 1/14 pounds of chopped white mushrooms. Stir all of this while cooking for 5 - 8 minutes or until the mushrooms physically reduced in size by about half. Turn off the heat and let this rest for 2 -3 minutes, then gently whisk in 6 - 8 ounces of sour cream.
I realize that this isn't very precise because I do it by "eye" and feel so I can't be sure about the amount of ingredients but it's something you can play with to develop. I use it for Stroganoff.
You may find that some folks put bacon, mushroom broth and/or worcestershire sauce in their Russian mushroom sauce but I don't. There are a lot of variations.
I've seen it done with ingredients such as capers (a Russian export) so you may want to try some of those.
Hint for Lithuanian. It's always better with bacon. :) Finely diced and fried til almost crisp.