Name: Mushrooms a la Russe
Ingredients: 3 qt Water (up to 4); 2 tb Salt; 2 lb Mushrooms; 6 tb Butter; 1/2 c Minced onion (1 med.-size onion); 1/3 c Flour; 1 c Milk; 1 c Sour cream; 1 ts Salt or to taste; 1/2 ts Freshly ground pepper or to taste; 1/4 ts Worcestershire sauce; 1/4 ts Ground coriander; 1/2 c Grated Parmesan cheese

Much zeal is shown for the freedom of man’s will; little jealousy seems to be left for the freedom of God’s will. Men insist that it is unjust and tyrannical in God to control their wills, yet see nothing unjust, nothing proud, nothing Satanic in attempting to fetter and direct the will of God. Man, it seems, cannot have his own foolish will gratified, unless the all-wise God will consent to relinquish His! Such are some of the steps in the march of Atheism. Such are the preparations making in these last days by the wily usurper for dethroning the Eternal Jehovah.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

3	qt	Water (up to 4)
2	tb	Salt
2	lb	Mushrooms
6	tb	Butter
1/2	c	Minced onion (1 med.-size onion)
1/3	c	Flour
1	c	Milk
1	c	Sour cream
1	ts	Salt or to taste
1/2	ts	Freshly ground pepper or to taste
1/4	ts	Worcestershire sauce
1/4	ts	Ground coriander
1/2	c	Grated Parmesan cheese

INSTRUCTIONS

Preparation : The mushrooms must be firm, white, and very fresh, with
closed caps. This dish is closely associated with Carnegie Hall, as it is a
favorite of concert-goers who want something tasty and nourishing before
they dash next door. If Isaac Stern is playing he may come in early to
enjoy it en famille. Serves 6. Combine water and salt in a large kettle and
bring to the boiling point. Meanwhile, trim mushrooms, place in a bowl and
wash quickly but thoroughly under running water, swishing them around with
the hands. Drain mushrooms and put them into the boiling water. Cook over
medium heat for no more than 2 minutes after water has resumed boiling.
Drain in a colander. Place drained mushrooms stem side down on a platter
lined with 3 thicknesses of paper towels to drain further. Pat dry with
more paper towels; they must be as dry as possible or dish will be soupy.
Cool mushrooms and slice thin. Reserve. Heat butter in a large (10 to 12
inch) deep frying pan or a shallow saucepan such as sauteuse. Add onion.
Cook over medium heat, stirring constantly, for 3 to 5 minutes or until
soft; do not brown. Add mushrooms. Cook, stirring all the time, for 3 to 4
minutes. Sprinkle with the flour, toss well and cook for 2 more minutes.
Combine milk and sour cream in a small saucepan, and heat, stirring; do not
boil. Add to the mushrooms and mix thoroughly. Remove from heat and stir in
salt, pepper, Worcestershire sauce and ground coriander. Turn into 6
individual baking dishes or into a 10 to 12 cup baking dish. Sprinkle with
the Parmesan cheese. Cook in a preheated moderate oven (350 degrees) for 20
minutes or until golden brown and bubbly. Serve hot.
Posted to FOODWINE Digest 01 Feb 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Feb 1, 1997.

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