Sweetbread stuffed with porcini mushrooms
4 servings
30 minutes
Swede stuffed with white mushrooms is an ancient Russian dish embodying the simplicity and elegance of rustic cuisine. Baked swede becomes soft and naturally sweet, while the filling of fragrant white mushrooms sautéed with onions gives it a rich, deep flavor. The composition is completed by thick sour cream, creating a velvety texture and a delicate creamy note. This dish is perfect for a cozy family dinner or festive table, reminding of the old traditions of Russian cuisine. It not only warms the soul but also offers harmony of earthy and creamy notes encapsulated in one simple yet elegant recipe.
1
Bake the turnip, peel it, remove the flesh from the center, and chop it. Wash the pickled white mushrooms, chop them, and fry in oil with two finely chopped onions.
- Swede (rutabaga): 1 kg
- Marinated mushrooms: 300 g
- Onion: 2 heads
- Butter: 2 tablespoons
2
Mix the fried mushrooms with chopped turnip flesh and stuff the turnip with it.
3
Pour oil over the stuffed turnip, cover with a lid, and place in a hot oven for 30 minutes. Then pour in a cup of thick sour cream and brown the top.
- Butter: 2 tablespoons
