Odessa Style Mushrooms
A dish of baked mushrooms & onions - contributed by Kathy Westburg
  • ¼ C. unsalted butter at room temperature
  • ½ medium onion OR 4 scallions finely chopped
  • 1 lb. field or brown mushrooms, whole or sliced Portabella mushrooms work well
  • 1 T. flour
  • Salt and freshly ground pepper
  • ½ C. sour cream
  • 1/3 C. heavy cream
  • ½ C. grated hard cheese Parmesan or Romano will do
Melt ½ of the butter in a skillet over medium heat. Add the onions and sauté briefly, then stir in the mushrooms and cook for about 5 to 6 minutes.

In a small bowl, combine 1 T. of the butter with the flour, working it to make a paste ball. Stir the butter ball into the mushrooms and cook for 3 minutes, or until thickened. Season to taste, and stir in the sour cream and heavy cream.

Preheat the oven to 350º F. Pour the mushroom mixture into a serving dish, sprinkle to the top with the grated cheese and dot with the remaining butter.

Bake 20 to 25 minutes until bubbly.

Odessa Style Mushrooms is featured in The Search for Ivan Goroh

Metric, Celsius, & Gas Mark Equivalencies

Kathy Westburg is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.

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Odessa Style Mushrooms © 1998 Kathy Westburg | This page © 2000 James L. Matterer

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