Recipe Source: Trutter, Marion. Culinaria Russia. H. F. Ullmann, 2007 p. 219
I don't know what it is about the fall, but around this time of year I find myself craving mushrooms. Naturally mushrooms aren't to everyone's taste. Some folks are allergic. Some medications interact with mushrooms in ways that just aren't good. Some folks are concerned about the safety of mushrooms. And some folks find the concept of eating fungus to be more than a little repulsive. For me, though, they're a delicious and delightful treat that seem to match quite well with fall weather.
I made a few changes to this recipe, because I had to. I doubled the recipe, as I was making this for a Sunday open house. I mixed cremini mushrooms with button mushrooms for the mushrooms, since they were the same price at the supermarket. I also added a generous sprinkling of Aleppo pepper at the end to give it a tasty, pepper-y feel without adding too much heat. Finally, I substituted beer for the mushroom stock. The beer was a plain Sam Adams ale, if I remember correctly. The result was a very tasty side dish that was devoured in its entirety.
Mushrooms with Onions and Cilantro (serves 10; approx. $2.05/serving)
6 onions, finely chopped
6 tablespoons butter
2 pounds mushrooms – white button, cremini or a combination of both works well here – quartered
1 bottle ale
2 ½ cups chopped walnuts
2 bunches cilantro, finely chopped
1 pinch kosher salt
1 teaspoon Aleppo pepper.
Equipment:
- Large sauté pan
- Melt the butter in the sauté pan.
- Add the onions and cook until softened.
- Add the mushrooms and beer. Simmer until the mushrooms are barely cooked.
- Add the walnuts and cilantro.
- Season with kosher salt and Aleppo pepper. Serve.
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