Mushroom Casserole (Zhulien)

This is on nearly every Russian restaurant menu. The mushrooms make this dish, so choose flavorful ones like shitake or chantrelles. Mix them with button or portobello mushrooms if you like.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 3  lbs  assorted mushrooms, cleaned, stemmed, sliced
• 1  tablespoon flour
• 1⁄3 cup sour cream (or creme fraiche)
•  salt
•  black pepper, freshly ground
• 8  ounces  emmenthaler cheese, grated (makes 2 cups)

Directions

1. Preheat your broiler.
2. Melt half the butter in a large skillet over medium high heat.
3. Meanwhile, toss mushrooms and flour together in a large bowl.
4. Add half the mushrooms to the skillet and saute, stirring often, until they are soft and have released their liquid, 3 to 4 minutes.
5. Move the mushroom to a medium bowl and repeat the process with remaining butter and mushrooms.
6. Return the skillet to medium low heat.
7. Add mushrooms and any accumulated juices and sour cream, stir to mix, and cook until hot, 2 to 3 minutes.
8. Season to taste with salt and pepper.
9. Transfer mushroom mixture to a 4 cup heatproof baking dish or pan and evenly sprinkle top with cheese.
10. Broil casserole until cheese is melted and lightly browned and bubbling on top.
11. Serve immediately. Enjoy!