Stuffed mushrooms in the Russian version

Ingredients for 6 servings:

• 12 large mushrooms
• 1 onion(s)
• 1 slice(s) toast bread without crust
• Water for soaking
• 20 g butter
• ½ bunch parsley, chopped
• 2 tbsp sour cream (Smetana)
• 30 g cheese, grated
• 1 tbsp mustard, hot
• salt and pepper
• 2 tbsp breadcrumbs
• 20 g butter flakes
• Butter for the mold
• possibly sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

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Clean the mushrooms, remove the stems, and blanch the heads in boiling water for two minutes. Tear the crustless bread into fine pieces and soak them in cold water. Finely chop the onion and mushroom stems and fry gently with the parsley in the butter for four to five minutes. Add the well-squeezed white bread and let cool. Mix in the mustard, sour cream, and grated cheese. Season with salt and pepper. Stuff the dried mushroom heads with the mixture and sprinkle with breadcrumbs. Place in a buttered dish, top with a few knobs of butter, and bake in a preheated oven at 200°C (top/bottom heat) for 15 minutes. Serve hot. If desired, add sour cream.