Scottish · Oven
Three-ingredient butter shortbread
A small round of buttery shortbread with a fine, crumbly texture. The dough should come together with light handling, not bread-style kneading.
Ukrainian-inspired · FROM THE FDR RECIPES KITCHEN
Garlic-butter mushrooms, Kyiv style
Mushroom caps filled with parsley and garlic butter, with a crisp breadcrumb top. The archive paired and deep-fried the mushrooms; this open, oven-baked version is easier to serve and lets you see when the filling is bubbling.
Make it at home.
Ingredients
Step by step
Step 1
Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment. Clean the mushrooms and remove the stems.
Step 2
Finely chop the stems. Mix them with the butter, garlic, parsley and a little salt and pepper.
Step 3
Arrange the mushroom caps cavity-side up. Divide the filling among them, then cover the filling with breadcrumbs.
Step 4
Bake for 20–25 minutes, until the mushrooms are tender and the crumbs are golden. Let stand for 3 minutes before serving; the butter inside will be very hot.
Kitchen guide: What a recipe calorie number can—and cannot—tell you
About this recipe
An oven-baked adaptation of the archive’s deep-fried Mushrooms Kiev. Egg coating and frying oil are omitted; it is not presented as a historic Ukrainian standard.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
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