Indulge in the rich and comforting flavors of Creamy Russian Mushroom Julienne, a classic Russian dish that’s perfect for cozy evenings or elegant gatherings. This creamy, cheesy mushroom dish combines earthy baby bella mushrooms with creamy sauces and a golden mozzarella topping. Traditionally served in small cocottes, it’s an excellent appetizer or side dish that’s both easy to make and irresistibly delicious.
Ingredients
- 24 oz baby bella mushrooms, cleaned and sliced
- 2 shallots, finely chopped
- 2 tbsp canola oil
- ½ cup sour cream
- ½ cup heavy whipping cream
- Salt (to taste)
- Fresh cracked black pepper (to taste)
- 1 tsp garlic powder
- ½-¾ cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté the Mushrooms and Shallots : Heat the canola oil in a large skillet over medium heat. Add the chopped shallots and sauté until they turn translucent. Add the sliced mushrooms and cook until they release their liquid and it evaporates, leaving them golden brown.
- Season the Mixture: Season the sautéed mushrooms and shallots with salt, fresh cracked black pepper, and garlic powder. Stir to combine.
- Prepare the Creamy Sauce: Lower the heat to medium-low. Stir in the sour cream and heavy whipping cream, allowing the mixture to simmer gently until well combined and slightly thickened.
- Assemble for Baking: Transfer the creamy mushroom mixture into small ramekins or an oven-safe dish. Top evenly with shredded mozzarella cheese.
- Bake: Place the ramekins or dish into the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly. For a golden top, broil for an additional 1-2 minutes, keeping a close eye to avoid burning.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy this dish as a standalone appetizer or a complement to your main course.
Conclusion
Creamy Russian Mushroom Julienne is a perfect blend of creamy textures, cheesy richness, and earthy mushroom flavors. Whether served as a starter, side dish, or part of a festive spread, this easy-to-make dish will have your guests asking for seconds.Preheat the Oven: Preheat your oven to 375°F (190°C).
Sauté the Mushrooms and Shallots : Heat the canola oil in a large skillet over medium heat. Add the chopped shallots and sauté until they turn translucent. Add the sliced mushrooms and cook until they release their liquid and it evaporates, leaving them golden brown.
Season the Mixture: Season the sautéed mushrooms and shallots with salt, fresh cracked black pepper, and garlic powder. Stir to combine.
Prepare the Creamy Sauce: Lower the heat to medium-low. Stir in the sour cream and heavy whipping cream, allowing the mixture to simmer gently until well combined and slightly thickened.
Assemble for Baking: Transfer the creamy mushroom mixture into small ramekins or an oven-safe dish. Top evenly with shredded mozzarella cheese.
Bake: Place the ramekins or dish into the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly. For a golden top, broil for an additional 1-2 minutes, keeping a close eye to avoid burning.
Serve: Remove from the oven and let cool slightly before serving. Enjoy this dish as a standalone appetizer or a complement to your main course.
Creamy Russian Mushroom Julienne
Ingredients
- 24 oz baby bella mushrooms cleaned and sliced
- 2 shallots finely chopped
- 2 tbsp canola oil
- ½ cup sour cream
- ½ cup heavy whipping cream
- Salt to taste
- Fresh cracked black pepper to taste
- 1 tsp garlic powder
- ½-¾ cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté the Mushrooms and Shallots : Heat the canola oil in a large skillet over medium heat. Add the chopped shallots and sauté until they turn translucent. Add the sliced mushrooms and cook until they release their liquid and it evaporates, leaving them golden brown.
- Season the Mixture: Season the sautéed mushrooms and shallots with salt, fresh cracked black pepper, and garlic powder. Stir to combine.
- Prepare the Creamy Sauce: Lower the heat to medium-low. Stir in the sour cream and heavy whipping cream, allowing the mixture to simmer gently until well combined and slightly thickened.
- Assemble for Baking: Transfer the creamy mushroom mixture into small ramekins or an oven-safe dish. Top evenly with shredded mozzarella cheese.
- Bake: Place the ramekins or dish into the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly. For a golden top, broil for an additional 1-2 minutes, keeping a close eye to avoid burning.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy this dish as a standalone appetizer or a complement to your main course.