Mushroom Granny
6 servings
75 minutes
Mushroom babka is a traditional dish of Russian cuisine that combines simplicity and sophistication. Its roots trace back to village recipes where housewives used available ingredients to create hearty and aromatic casseroles. The base consists of a delicate mushroom soufflé complemented by the creamy taste of sour cream and a light crispy crust of breadcrumbs. Baked champignons give the dish a rich, deep flavor, while airy whipped egg whites make the texture especially tender. This dish is perfect for a cozy family dinner or a festive table, pairing wonderfully with greens or a light sauce. Mushroom babka not only warms you up but also transports you to the atmosphere of a village home where delicious food symbolizes hospitality and homely comfort.
1
Dice the onion and slice the mushrooms. Fry in vegetable oil. Add salt and pepper. Transfer to a bowl.
- Onion: 1 piece
- Button mushrooms: 400 g
2
Separate the yolks from the whites. Whisk the yolks with a pinch of salt, add 2/3 of the sour cream, mix, and pour over the mushrooms.
- Chicken egg: 5 piece
- Sour cream: 125 g
3
Whisk the egg whites until frothy, combine with breadcrumbs (leave some for sprinkling the mold), add salt and pepper, and mix. Pour over the mushrooms. Mix everything well.
- Chicken egg: 5 piece
- Breadcrumbs: 125 g
4
Grease the baking dish with vegetable oil and sprinkle with breadcrumbs. Place the mushroom mixture in the dish and spread sour cream on top.
- Breadcrumbs: 125 g
- Sour cream: 125 g
5
Bake for 30–35 minutes at 180 degrees.
