Russian inspired goodness. Creamy Cheese Mushrooms.

In a previous post I wrote about Oleg and my search for this creamy mushroom dish. Think of this as a flavorful creamed mushroom cheese dip. If you make this please do eat this with the Russian farmer's cheese patties (syrniki) or the very least a really fluffy french bread. 

Ingredients:

1 1/2 pounds of white or crimini mushrooms, cleaned and sliced.

1 medium yellow onion, sliced thin

3 cloves of garlic, minced

*3 cups of shredded cheese (Gouda and mozzarella)

2 cloves of garlic, minced

2 tablespoons of butter

1 cup sour cream

1 1/2 cup half and half 

1 teaspoon parsley

1 vegetable or chicken bouillon cube

1/2 teaspoon cracked black pepper 

1/2 teaspoon sea salt

1/2 teaspoon of cayenne pepper or smoked paprika (your choice)

*Note: You can use a cheese mixture of your choice or all Gouda or all mozzarella.

Directions:

Heat the butter in a skillet on medium high. 

Saute the mushrooms, onions and garlic. 

Add in the half and half, sour cream, salt, pepper, cayenne and bouillon cube.

Bring to a simmer then remove skillet from heat.

Pour mixture into casserole dish or baking pan.

Mix in 2 cups of cheese and parsley. Top with the remaining cheese. Sprinkle on a little more pepper and parsley.Cover baking dish with foil and bake on middle rack at 350 degrees for 25 minutes. 

Remove foil and bake for an additional 10 minutes or until the cheese is toasted brown.