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.
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 MinutesDelicious Russian #mushroom julienne made in under 30 minutes with a handful of ingredients.… Click To Tweet
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.
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.
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See this recipe featured on The DIY Dreamer.
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