Anyone who visits Moscow is probably familiar with this dish, because it's on nearly every Russian restaurant menu. Most often it comes to the table in individual ceramic ramekins or small copper pans. The mushrooms make the dish , so choose flavorful ones like cepes, shiitake, or chanterelles, using them in combination with crimini or button mushrooms, if you like. Russian sour cream is thinner and milder than its American counterpart. Creme fraiche is a good substitute.