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.
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.
- Button mushrooms: 200 g
- Salt: to taste
- Butter: 50 g
- Sour cream: 100 g
- Cheese: 100 g
2
Bake in the oven at 200 degrees Celsius for 7-10 minutes until the cheese is golden.
- Cheese: 100 g
