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Mushrooms baked in cocotte makers

2 servings

20 minutes

Mushrooms baked in cocottes are a refined dish of Russian cuisine that combines the tenderness of champignons, the creaminess of sour cream, and the rich flavor of cheese. This recipe emerged in noble houses in the 19th century when cocottes were used to serve hot appetizers. Baked mushrooms acquire a delightful aroma, and the golden cheese crust adds textural pleasure. The dish is perfect as an appetizer on a festive table or as an elegant treat for a cozy dinner. Garnished with fresh dill, it reveals its flavor notes and harmoniously complements other dishes of Russian cuisine.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
476.5
kcal
17.9g
grams
43.9g
grams
3.1g
grams
Ingredients
2servings
Champignons
200 
g
Sour cream
100 
g
Butter
50 
g
Cheese
100 
g
Dill
1 
tbsp
Salt
 
to taste
Cooking steps
  • 1

    Finely chop the mushrooms, salt them, fry in oil, adding sour cream. Transfer the cooked mushrooms to cocottes, filling them 3/4 full, add 1 teaspoon of sour cream on top, and sprinkle with grated cheese.

    Required ingredients:
    1. Champignons200 g
    2. Salt to taste
    3. Butter50 g
    4. Sour cream100 g
    5. Cheese100 g
  • 2

    Bake in the oven at 200 degrees Celsius for 7-10 minutes until the cheese is golden.

    Required ingredients:
    1. Cheese100 g

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