Mushrooms and cream go way back in Russian cooking. In my family, we often cooked chanterelles (which were dirt cheap in Russia, can you believe it?) with onions, herbs and sour cream to mix with pasta for a deliriously glorious dish.
Here in America, chanterelles are a bit too pricey for most of us and aren’t the easiest mushroom to locate. But cremini mushrooms are widely available in most supermarkets, so I decided to try my hand at substituting those instead. With some white wine and a dash of heavy cream blended with sour cream (it’s Russian, so of course there’s sour cream), my mushrooms turned out to be quite heavenly. I stood in my kitchen, licking my spoon and contemplating the mushrooms’ future fate. With so many holiday parties around the corner, they would make an excellent topping for a cracker or, better yet, some buttered, toasted pieces of brioche.