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. Here in America, chanterelles are a bit pricey and aren't easy to find. But cremini mushrooms are widely available, so I tried my hand at substituting those. With some white wine and a dash of heavy cream blended with sour cream (it's Russian, of course there's sour cream!) my mushrooms turned out to be quite heavenly. They make an excellent appetizer, served atop pieces of buttered, toasted brioche.
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