Porcini mushrooms in creamy sauce
4 servings
40 minutes
White mushrooms in creamy sauce are a classic of Russian cuisine, embodying the coziness and tenderness of traditional flavors. White mushrooms, known for their rich aroma and dense texture, combined with creamy sauce create an elegant and harmonious dish. Their tenderness is highlighted by silky cream and a hint of white pepper's mild spiciness. This recipe traces back to peasant traditions when mushrooms were gathered in the forest and cooked in an oven with simple yet exquisite ingredients. Today this dish is often served with dumplings or potatoes, making it ideal for family gatherings. Its soft, creamy taste with light nutty notes from the white mushrooms provides a sense of warmth and comfort while fresh parsley adds a refreshing touch. A magnificent option for an autumn dinner or festive table.
1
Thoroughly clean the white mushrooms and rinse them in cold water, allowing them to drain well. Cut large mushrooms into halves and quarters, while small ones can be cooked whole.
- White mushrooms: 900 g
2
Clean the onion and dice it. Melt butter in a pan, sauté the onion until golden, add mushrooms, and simmer on low heat, stirring constantly. Gradually add vegetable broth and simmer covered for 10 minutes, then season with salt and pepper to taste.
- Onion: 2 heads
- Butter: 2 tablespoons
- Vegetable broth: 125 ml
- Salt: 0.5 teaspoon
- Ground white pepper: pinch
3
Mix egg yolks with cream. Remove mushrooms from the heat, add the cream mixture, and stir. Heat on low for a few more minutes, but no longer. Sprinkle with chopped parsley and serve. Dumplings are a great side for this dish.
- Egg yolk: 3 pieces
- Cream 33%: 30 ml
- Chopped parsley: 2 tablespoons