The mushroom sauce is the most important in this recipe. Mushrooms are used in many different ways in Russian cuisine. One of the reasons is the strict and long fasting of the Russian Orthodox Church. For more than half a year it was not allowed to eat meat and sometimes fish. As Russian forests were rich in mushrooms, people used them to spice up plain food. Choose mushrooms according to tastes and availability. Most popular mushrooms in Russia are: porcini, chanterelle, russule, armillaria or white button mushroom.
|100 g (=3.5 oz)||mushrooms|
|100 g (= 3/4 cup)||flour|
|150 ml (=1/2 cup)||sour cream|
|salt, pepper (freshly ground)|
|oil or butter for frying|
- Peel potatoes and cook in boiling water for about 20 minutes.
- Wash tomatoes, cut into halves, remove seeds and coat with flour. Heat oil or butter in a pan. Place tomato halves in the pan, flat side down first. Flip over and cook the skin-side.
- Finely chop onions. Clean and quarter mushrooms.
- Heat oil in a pan. Sauté onions until translucent. Add mushrooms and sauté shortly. Stir in sour cream and heat up (don’t boil!). Season to taste with salt and pepper.
- Arrange potatoes and tomatoes on serving plates. Cover with onion-mushroom-sauce and serve.
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