Russian-style zucchini with mushrooms
4 servings
50 minutes
Stuffed zucchini with mushrooms is a vibrant embodiment of Russian cuisine, combining simplicity and sophistication. Tender young zucchinis filled with a fragrant mixture of champignons, sautéed onions, and boiled rice acquire an surprisingly harmonious taste. Baking under a sour cream and egg mixture adds a creamy texture and appetizing golden crust to the dish. This dish not only delights gastronomic senses but also symbolizes the traditions of home cooking where vegetables and mushrooms hold an esteemed place. It can be served as a standalone dish or as a side to meat delicacies. The ease of preparation makes it a wonderful choice for family dinners and cozy gatherings with loved ones.
1
Cut the peeled zucchini in half lengthwise and remove the part with seeds.
- Baby courgettes: 2 pieces
2
Cook zucchini halves in 2 cups of salted water for 20 minutes.
- Salt: to taste
- Baby courgettes: 2 pieces
3
Boil the mushrooms for 30 minutes in 2 cups of water, drain the water, cool the mushrooms, and chop them.
- Fresh button mushrooms: 300 g
4
Chop the onion into small cubes and sauté in oil for 5 minutes, add the mushrooms and sauté for another 7 minutes.
- Onion: 2 heads
- Fresh button mushrooms: 300 g
5
For the filling, mix boiled rice, sautéed mushrooms, and onion, add chopped herbs, season with salt and pepper, and stir.
- Rice: 100 g
- Fresh button mushrooms: 300 g
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
6
Fill the zucchini halves with the prepared filling, pour the mixture of sour cream and egg over them, and bake in the oven for 15 minutes.
- Sour cream: 3 tablespoons
- Chicken egg: 1 piece
