Mushrooms A La Russe

INGREDIENTS

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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