Finnish Baked Mushrooms Recipes

Steps:

• Mix the breadcrumbs with 1 tbsp butter and toast until golden brown, stirring often to prevent burning.
• To the sliced mushrooms add the lemon juice, onion, butter, salt, and pepper. Saute until onions tender.
• Heat the cream to just short of the boiling point.
• Stir the flour into the mushrooms, stirring rapidly to prevent lumping.
• Stir in a bit of the cream.
• Stir in each egg yolk separately.
• Stir in the remaining cream.
• Cook, covered, until the sauce is just short of boiling.
• Sprinkle with the toasted bread crumbs and let sit 5 minutes before serving.
• Note: The thicker the cream the better the dish tastes. Half and half is better than milk and whipping cream is best of all.

Steps:

• Heat the butter in a large frying pan, add the onions and sauté over a medium heat until soft and transparent.
• Add the mushrooms and raise the heat to high and cook for about 10 minutes, stirring constantly, or until most of the moisture has evaporated .
• Add the stock, cream, salt and pepper, bring to the boil and cook for a further 10-15 minutes, stirring from time to time, or until the sauce has thickened. Serve immediately.

Steps:

• Heat 1 inch salted water to boiling, using 1/2 teaspoon salt to 1 cup water. Add mushrooms. Heat to boiling; reduce heat. Cover and simmer 1 minute. Drain and chill.
• Mix all remaining ingredients. Pour over mushrooms and toss. Chill at least 1 hour before serving.
• Serve in lettuce cups if desired.

Steps:

• In a wide frying pan over medium heat, melt butter.
• Add onions and mushrooms and cook, stirring, until vegetables are soft and liquid has evaporated.
• Stir in sherry, nutmeg and pepper.
• Continue cooking and stirring for 1 minute.
• Turn mixture into a shallow 1 1/2-quart casserole or baking dish and let cool slightly.
• Sprinkle with cheese, then with paprika.
• At this point, you can cover the dish and refrigerate it until the next day.
• Bake, uncovered, in a 425° oven for 8-10 minutes (15-20 minutes if it's been refrigerated) or until bubbly and heated through.

Steps:

• In a skillet, saute mushrooms and onion in 1/4 cup butter for 5 minutes.
• Transfer to an ungreased 2 quart baking dish.
• In the same skillet, melt the remaining butter.
• Stir in the flour, salt, garlic powder and pepper until smooth.
• Gradually stir in chicken broth; bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Stir in the sour cream and tomato sauce or ketchup.
• Pour over mushrooms.
• Cover and bake at 350 for 30 minutes or until bubbly.