Creamy Russian Mushroom Julienne Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the mushroom julienne.
- Slice the Vegetables: Thinly slice the baby bella mushrooms and shallots for even cooking and texture.
- 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.
- 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.
- 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.
- Assemble in Baking Dish: Transfer the creamy mushroom mixture into a baking dish, spreading evenly. Sprinkle the shredded mozzarella cheese over the top.
- 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.
- 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
