Finnishbakedmushrooms Recipes

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FINNISH BAKED MUSHROOMS



Finnish Baked Mushrooms image

Make and share this Finnish Baked Mushrooms recipe from Food.com.

Provided by Amis227

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb mushroom, sliced thin
1 tablespoon lemon juice
2 tablespoons onions, finely minced
1/4 cup butter
1 pinch salt and pepper (or to taste)
3 tablespoons flour
2 cups heavy cream
4 egg yolks, lightly beaten
1/4 cup breadcrumbs, fine, dry
1 tablespoon butter

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.

Nutrition Facts : Calories 442, Fat 42.2, SaturatedFat 25.4, Cholesterol 260, Sodium 140.1, Carbohydrate 11.8, Fiber 1.1, Sugar 1.9, Protein 6.7

FINNISH BAKED MUSHROOMS



Finnish Baked Mushrooms image

Found this online. Here's what the author said. This is one of the most decadent vegetable dishes ever - I don't think it would turn out well if you didn't use the whipping cream and butter - just make it for those folks who aren't calorie or cholesterol conscious !!

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 45m

Number Of Ingredients 10

1 lb mushrooms, sliced
1 Tbsp lemon juice
2 Tbsp onion, finely chopped
1/4 c butter
salt and pepper, to taste
3 Tbsp flour
2 c heavy cream
4 egg yolks, slightly beaten
1/4 c dry bread crumbs
1 Tbsp butter

Steps:

  • 1. Mix the 1/4 cup dry bread crumbs and 1 tablespoon of butter - cook until golden over medium heat - set aside. Slice the mushrooms - add lemon juice, onion, butter, salt and pepper - cook, covered, over medium heat until mushrooms are tender and onions are transparent.
  • 2. Sprinkle flour over mushroom/onion mixture - - stir to blend - slowly blend in a small amount of the heavy cream - add beaten egg yolks slowly - stirring to mix - add remaining cream - cook over medium heat just until sauce reaches boiling point.
  • 3. Pour mixture into casserole (THIS MUCH CAN BE DONE AHEAD OF TIME). Top with buttered bread crumbs and bake at 350F for about 20 - 30 minutes or until hot and bubbly.

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