Creamy Russian Mushroom Julienne Recipe

Introduction

Creamy Russian Mushroom Julienne is a rich and comforting baked mushroom dish, perfect as an appetizer or side. With tender baby bella mushrooms drenched in a luscious sour cream and cheese sauce, it’s a simple yet elegant treat for mushroom lovers.

Ingredients

• 24 oz baby bella mushrooms
• 2 shallots
• 2 Tbsp canola oil
• 1/2 cup sour cream
• 1/2 cup heavy whipping cream
• Salt
• Fresh cracked black pepper
• 1 tsp garlic powder
• 1/2–3/4 cup shredded Mozzarella cheese

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Thinly slice the mushrooms and shallots.
2. Step 2: Heat a medium pan over medium heat and add the canola oil. Season the sliced mushrooms and shallots with salt and pepper. Sauté until just cooked through, then drain off excess juices.
3. Step 3: In a bowl, mix together sour cream, heavy whipping cream, garlic powder, salt, and pepper. Adjust salt to taste, keeping in mind the mushrooms are already seasoned.
4. Step 4: Add the creamy mixture to the mushrooms in the pan, stirring well to combine and heat through gently.
5. Step 5: Transfer the creamy mushroom mixture into a baking dish. Spread the shredded Mozzarella cheese evenly over the top.
6. Step 6: Bake in the preheated oven for 10 to 15 minutes, until the cheese is melted and bubbly.

Tips & Variations

• Use a mix of mushrooms such as cremini or button for more depth in flavor.
• For a sharper taste, substitute half the Mozzarella with Parmesan cheese.
• Add a pinch of nutmeg to the creamy sauce for a warm, aromatic note.
• Serve with toasted bread or crackers for a delightful appetizer.

Storage

Store leftover Julienne in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through to preserve creaminess and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, cheeses like Gruyère or Swiss work well and add a different flavor profile. Just make sure to use a good melting cheese for the best texture.

Is this dish suitable for freezing?

While you can freeze this dish, the texture of the cream sauce may change slightly upon reheating. It’s best enjoyed fresh or kept refrigerated for a few days.

Creamy Russian Mushroom Julienne Recipe

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★★★★★

4.6 from 96 reviews

This Creamy Russian Mushroom Julienne is a rich and indulgent dish featuring sautéed baby bella mushrooms and shallots enveloped in a luscious sour cream and heavy cream sauce, topped with melted mozzarella cheese and baked to perfection. It’s a classic comfort food perfect as a hearty appetizer or side dish.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Russian
• Diet: Halal

Ingredients

Scale 1x2x3x

Vegetables

• 24 oz baby bella mushrooms, sliced thinly
• 2 shallots, sliced thinly

Fats & Oils

• 2 Tbsp canola oil

Dairy

• 1/2 cup sour cream
• 1/2 cup heavy whipping cream
• 1/2–3/4 cup shredded Mozzarella cheese

Seasonings

• Salt, to taste
• Fresh cracked black pepper, to taste
• 1 tsp garlic powder

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the mushroom julienne.
2. Slice the Vegetables: Thinly slice the baby bella mushrooms and shallots for even cooking and texture.
3. Sauté Mushrooms and Shallots: Heat a medium pan over medium heat and add the canola oil. Season the mushrooms and shallots with salt and freshly cracked black pepper. Sauté until the mushrooms release their juices and become tender, then drain excess liquid.
4. Prepare the Cream Sauce: In a bowl, whisk together sour cream, heavy whipping cream, garlic powder, salt, and pepper. Adjust salt carefully since mushrooms have already been salted.
5. Combine and Heat Through: Add the creamy mixture to the sautéed mushrooms and stir well. Warm the mixture on the stove until heated through but not boiling.
6. Assemble in Baking Dish: Transfer the creamy mushroom mixture into a baking dish, spreading evenly. Sprinkle the shredded mozzarella cheese over the top.
7. Bake: Place the dish in the preheated oven and bake for 10-15 minutes or until the cheese has melted and is bubbly with a golden hue.
8. Serve: Remove from the oven and let it cool slightly before serving as a rich appetizer or side dish.

Notes

• You can substitute baby bella mushrooms with cremini or white button mushrooms if desired.
• Use low-fat sour cream and cream for a lighter version, but expect a less rich flavor.
• For extra flavor, add a pinch of nutmeg or fresh herbs like thyme before baking.
• Make sure to drain the mushroom juices well to avoid a watery dish.
• This dish is best enjoyed warm but can be reheated gently without losing texture.

Keywords: Creamy Mushroom Julienne, Russian Mushroom Recipe, Baked Mushroom Dish, Sour Cream Mushrooms, Mozzarella Mushroom Bake