Russian Mushroom Julienne In Less Than 30 Minutes

Russian mushroom julienne | All that's Jas

This creamy, cheesy Russian mushroom julienne will definitely be on your menu rotation once you try it. You can serve this simple, yet very tasty dish as an appetizer alongside crusty artisan bread or as a side dish to baked chicken or your favorite roast.

creamy, cheesy mushroom julienne, Russian style

Russian Mushroom Julienne

I’ve never been to Russia, but it is on my bucket list. One way to visit foreign countries is to travel with flavor. It is also the less expensive way for sure. Until I can afford a plane ticket and a few weeks off, I’m bringing the world to my kitchen.


Remember when I was baking mushroom shaped shortbread cookies and said I wanted to share this Russian dish with you but didn’t have the cheese? By the way, how funny would be to serve those mushroom cookies as a dessert after this mushroom julienne?

I could’ve easily made the mushrooms without the cheese, but then it wouldn’t be the Russian version. Without the cheese (and wine) is how they were prepared by generations in my home country.

In fact, I remember in my college days someone brought an abundance of button mushrooms and nobody knew how to cook them. In case you’re thinking why we didn’t just look up a recipe, I’m 51 – this was way before the computers and smartphones.

Although I never cooked mushrooms myself, I recalled how mom prepared them because it was simple enough. Can you picture a group of college students dipping bread into this creamy sauce, all from the same pan (why bother with the plates) and getting our bellies full?

To us, this dish was the bomb! Do kids these days still say that?

Fast forward some 30 years and this is still my favorite way to cook mushrooms, only now topped with cheese and served in fancy dishes. All grown up and sophisticated, ha!

Russian Mushroom Julienne In Less Than 30 Minutes

Delicious Russian #mushroom julienne made in under 30 minutes with a handful of ingredients.… Click To Tweet

 

how to make Russian mushroom julienne dish

Ingredients:
Serves 4

16 oz  white button mushrooms, thinly sliced
½ cup thinly sliced onions
2 cloves garlic, minced
3 tbs butter, divided
¼ cup white wine
1 cup sour cream
salt and freshly ground black pepper
1 cup shredded Mozzarella cheese

 

~ Free Tip ~

Do buy whole mushrooms. Pre-sliced mushrooms are hard to clean and it only takes minutes to slice them. Do not submerge mushrooms into water  as they will become very spongy. Clean under running water and place them on paper towel to absorb moisture.  Substitute 1/4 cup sour cream with heavy cream for even creamier dish.

 

Directions:

Clean and slice mushrooms.

Preheat oven to 375 degrees Fahrenheit.

In a large pan or cast iron skillet (yet another dish in my favorite skillet), melt the 2 tablespoons of butter. Next, add sliced mushrooms, onions, and garlic.

Sauté on medium heat until mushrooms give out liquid and have reduced to about half the size. Drain the mushrooms and set aside.

In the same skillet, melt the remaining 1 tablespoon butter then add white wine. Simmer on medium heat for 2 minutes. Add the sour cream and mix to blend. Season the sauce with salt and pepper to taste. Stir in the mushrooms.

Pour the sauce with mushrooms into an 8×8-inch baking pan, or divide equally among 4 ramekins.

Sprinkle with cheese and bake for 10 minutes or until the cheese is melted. Serve with crusty bread.

Russian mushroom appetizer or a side dish

delicious creamy mushrooms with melted cheese

Russian Mushroom Julienne In Less Than 30 Minutes

Russian Mushroom Julienne In Less Than 30 Minutes

With only a handful of ingredients and under 30 minutes to prepare, this creamy, cheesy, and delicious Russian mushroom julienne is a must-have dish for your meal plan.

Ingredients

  • 16 oz white button mushrooms, thinly sliced
  • ½ cup thinly sliced onions
  • 2 cloves garlic, minced
  • 3 tbs butter, divided
  • ¼ cup white wine
  • 1 cup sour cream
  • salt and freshly ground black pepper
  • 1 cup shredded Mozzarella cheese

Directions

Clean and slice mushrooms.

Preheat oven to 375 degrees Fahrenheit.

In a large pan or cast iron skillet melt the 2 tablespoons of butter. Next, add sliced mushrooms, onions, and garlic.

Sauté on medium heat until mushrooms give out liquid and have reduced to about half the size. Drain the mushrooms and set aside.

In the same skillet, melt the remaining 1 tablespoon butter then add white wine. Simmer on medium heat for 2 minutes. Add the sour cream and mix to blend. Season the sauce with salt and pepper to taste. Stir in the mushrooms.

Pour the sauce with mushrooms into an 8x8-inch baking pan, or divide equally among 4 ramekins.

Sprinkle with cheese and bake for 10 minutes or until the cheese is melted. Serve with crusty bread.

Notes

~ Free Tip ~

Do buy whole mushrooms. Pre-sliced mushrooms are hard to clean and it only takes minutes to slice them. Do not submerge mushrooms into water as they will become very spongy. Clean under running water and place them on paper towel to absorb the moisture. Substitute 1/4 cup sour cream with heavy cream for even creamier dish.

https://all-thats-jas.com/2017/05/russian-mushroom-julienne.html

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Russian mushroom julienne - creamy mushrooms with onions and garlic, topped with cheese are done in less than 30 minutes with only a handful of ingredients. Simple, easy and yummy!

See this recipe featured on The DIY Dreamer.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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31 Comment

  1. Reply
    Mary
    May 25, 2017 at 3:12 pm

    Yum! Jas we love mushrooms in my house. We buy them faithfully every week. Now this sort of reminds me of onion soup. I will surly try this one and surprise the hubs with it. Oh the cheese will do us in for sure Yumm!!

    1. Reply
      Jas
      May 25, 2017 at 10:36 pm

      Same here, Mary! If not julienned, they’re grilled, roasted or eaten fresh in a salad. So many great ways to use them 🙂

  2. Reply
    Michelle
    May 24, 2017 at 6:24 am

    This has got be THE perfect side dish in the history of side dishes Jas. In fact I’d have it as my main meal and be totally satisfied.
    Michelle recently posted…Comment on How to Make a Wooden Cable Spool from Scratch by acraftymixMy Profile

    1. Reply
      Jas
      May 24, 2017 at 9:57 pm

      I think you’re just easily impressionable when it comes to food, ha ha! But this dish is pretty amazing, I must admit 😀

  3. Reply
    Miz Helen
    May 23, 2017 at 4:38 pm

    Thanks so much for sharing this awesome post with us at Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen
    Miz Helen recently posted…Roasted Cauliflower Taco BitesMy Profile

    1. Reply
      Jas
      May 23, 2017 at 8:46 pm

      Thanks!!

  4. Reply
    Carlee
    May 23, 2017 at 7:32 am

    What a luscious way to have mushrooms! These looks and sound absolutely amazing!
    Carlee recently posted…Cheesy Potatoes {with bacon!!}My Profile

    1. Reply
      Jas
      May 23, 2017 at 10:17 am

      Thanks, Carlee! They’re pretty scrumptious.

  5. Reply
    STEPHANIE
    May 23, 2017 at 7:22 am

    That looks so tasty! Thanks for sharing at To Grandmas House We Go. Scheduled to Pinterest too.
    STEPHANIE recently posted…Make this Fun DIY Indoor Succulent Garden with Mini LightsMy Profile

    1. Reply
      Jas
      May 23, 2017 at 10:16 am

      Thanks, Stephanie!

  6. Reply
    Helen at the Lazy Gastronome
    May 21, 2017 at 4:45 pm

    Looks rich and delicious!
    Helen at the Lazy Gastronome recently posted…What’s for Dinner? Sunday link up #97My Profile

    1. Reply
      Jas
      May 21, 2017 at 10:01 pm

      It is both 🙂

  7. Reply
    Debbie Kitterman
    May 19, 2017 at 1:12 pm

    Jas this looks so delicious! Mushrooms are one of my favorite foods, I can’t wait to try this recipe! Thanks for linking up with #TuneInThursday yesterday. See you next week!

    1. Reply
      Jas
      May 21, 2017 at 10:34 pm

      You are very kind, Debbie! Thank you.

  8. Reply
    Carol ("Mimi")
    May 18, 2017 at 8:53 am

    This recipe looks so yummy! Thank you for linking up at #BloggingGrandmothersLinkParty. I’m sharing your post on social media.
    Carol (“Mimi”) recently posted…Curbside Pickers’ Plant Stands RefreshedMy Profile

    1. Reply
      Jas
      May 19, 2017 at 12:04 pm

      Thanks!

  9. Reply
    Clearissa
    May 17, 2017 at 10:06 pm

    I love mushrooms and I love this recipe. Thank you for linking up at the #BloggingGrandmothersLinkParty. I shared this post.

    1. Reply
      Jas
      May 19, 2017 at 12:10 pm

      Thank you!

  10. Reply
    Sandra
    May 17, 2017 at 7:38 pm

    We love button mushrooms and I buy them every week. Usually, we have them on salads or saute them with onions for grilled meats. I think the Mr. would love this dish also. Last week I said dinner was “the bomb”, and my tween granddaughter rolled her eyes!
    Sandra recently posted…Vanilla Ice Cream French Toast Bread PuddingMy Profile

    1. Reply
      Jas
      May 19, 2017 at 12:12 pm

      Ha, ha…oh no – I’m so outdated! Thanks, Sandra!

  11. Reply
    Sue from Sizzling Towards 60 & Beyond
    May 16, 2017 at 11:27 pm

    Hi Jas! thanks for linking up and sharing this delicious recipe with us at #BloggingGrandmothersLinkParty. I’ve shared on social media. Have a great day!
    Sue from Sizzling Towards 60 & Beyond recently posted…Fit & Fabulous: Mother’s Day Classic 2017 – The fight against Breast CancerMy Profile

    1. Reply
      Jas
      May 19, 2017 at 12:16 pm

      Thank you, Sue! I appreciate it 🙂

  12. Reply
    Grammy Dee
    May 15, 2017 at 10:48 pm

    For this side dish, you could serve your mushroom shortbread cookies for dessert 🙂 Thank you Jas for linking up at the #BloggingGrandmothersLinkParty. I shared this post.
    Grammy Dee recently posted…Blogging Grandmothers Link Party #15My Profile

    1. Reply
      Jas
      May 16, 2017 at 9:08 am

      That’s what I said, lol!

  13. Reply
    Donna
    May 15, 2017 at 6:38 pm

    This soup looks delicious! I love that it can be made in 30-minutes. Thank you for sharing this ##BloggingGrandmothersLinkParty#15.

  14. Reply
    Mrs Shoes
    May 15, 2017 at 11:02 am

    While we shared around some mushrooms in college, I don’t think anyone ever thought to cook them. 😉

    1. Reply
      Jas
      May 16, 2017 at 8:59 am

      Ha, ha, ha, you had me laughing out loud! 😀

  15. Reply
    Patrick@looneyforfood.com
    May 15, 2017 at 10:33 am

    Thats some creamy looking goodness right there! I love mushrooms but would have never thought to serve them like this! I love it
    Patrick@looneyforfood.com recently posted…Chocolate Chip Cookie for oneMy Profile

    1. Reply
      Jas
      May 16, 2017 at 8:59 am

      Thank you, Patrick!

  16. Reply
    Mersad
    May 15, 2017 at 7:47 am

    You have me drooling over my keyboard. This looks so delicious.

    Thanks for sharing with “Through My Lens”

    Mersad
    Mersad Donko Photography

    1. Reply
      Jas
      May 16, 2017 at 8:58 am

      Thank you, Mersad! Have a great week.

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