грибы на тосте
/gribami na toste/
Makes делает /delaet/ 4-6
Mushroom-picking is a favorite past-time in Russia. Wild mushrooms are used for this recipe, but any organic mushrooms work well.
2 oz (56 g) dried wild mushrooms or 1/2 lb (225 g) whole mushrooms
2 Tbs. (25 ml) unsalted butter
1 small chopped onion
1 tsp. (5 ml) all-purpose flour
1 1/2 Tbs. (17,5 ml) sour cream or plain yogurt
2 minced cloves of garlic
pinch or two of sweet Hungarian paprika to taste
salt and black pepper to taste
3 Tbs. (40 ml) olive oil
12 slices of French bread
3 Tbs. (40 ml) grated Parmesan cheese
chopped parsley for garnish
A. Mushrooms:
(1) dried
1. Simmer the dried mushrooms in 2 cups (500 ml) water until soft (40 minutes)
2. Stain the liquid through a coffee filter, set aside.
3. Pat the mushrooms dry with paper towel and finely chop.
(2) fresh mushrooms
1. Whip clean on a towel.
2. Chop.
B. Preparation:
1. Melt the butter in small skillet over medium heat.
2. Add the chopped mushrooms, onions, and sauté (15 minutes)
3. Sprinkle with the flour, stir, and cook for 1 minute.
4. Stir in 1/4 cup (1,25 ml) of the reserved mushroom cooking liquid (or water if using fresh).
5. Simmer for 2-3 minutes.
6. Stir in the sour cream and simmer over medium heat (5 minutes).
7. Add the garlic, paprika, salt and pepper to taste.
8. Simmer 2 more minutes. Remove from the heat.
C. Toast:
1. Preheat the oven to 350F (190C).
2. Heat the olive oil in a large ovenproof skillet over medium heat.
3. Add the bread slices and lightly brown (1 minute) on each side.
4. Heap some of the mushroom mixture on each slice of bread.
5. Sprinkle with Parmesan cheese and bake for 10 minutes.
D. Serve:
1. Sprinkle with parsley and serve.
-modified from "Please to the Table" by Anya von Bremzen and John Welchman
