Creamy Russian Mushroom Julienne Recipe
Introduction
Creamy Russian Mushroom Julienne is a rich, comforting dish perfect as an appetizer or side. Featuring tender baby bella mushrooms in a luscious sour cream sauce topped with melted mozzarella, it’s a crowd-pleaser for any occasion.
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
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Thinly slice the mushrooms and shallots.
- Step 3: Heat a medium pan over medium heat and add the canola oil. Season the mushrooms and shallots with salt and pepper, then sauté until just cooked. Drain off any excess mushroom juices.
- Step 4: In a bowl, mix together the sour cream, heavy whipping cream, garlic powder, salt, and pepper. Adjust salt to taste, keeping in mind the mushrooms are already seasoned.
- Step 5: Combine the creamy mixture with the sautéed mushrooms and shallots, stirring well and heating through.
- Step 6: Transfer the mushroom mixture into a baking dish, evenly spread the shredded mozzarella cheese on top, and bake for 10-15 minutes until the cheese is melted and bubbly.
Tips & Variations
- For added depth, try using a mix of mushrooms like cremini and shiitake along with baby bellas.
- Replace canola oil with butter for a richer flavor.
- Sprinkle some fresh herbs like parsley or dill on top before serving for freshness.
- Substitute mozzarella with Gruyère or Parmesan for a different cheesy twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain creaminess and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms?
Yes, feel free to use a variety of mushrooms such as cremini, shiitake, or portobello. Mixing mushrooms can add more flavor and texture to the dish.
Is it possible to make this dish dairy-free?
To make a dairy-free version, substitute sour cream and heavy cream with plant-based alternatives like coconut cream or cashew cream, and use a dairy-free cheese substitute.
PrintCreamy Russian Mushroom Julienne Recipe
Creamy Russian Mushroom Julienne is a classic Russian appetizer featuring sautéed baby bella mushrooms and shallots in a rich, creamy sauce of sour cream and heavy cream, topped with melted mozzarella cheese. This savory baked dish is perfect served hot and makes a comforting starter or side dish with its luscious texture and flavorful seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Russian
Ingredients
Mushrooms and Aromatics
- 24 oz baby bella mushrooms, sliced thinly
- 2 shallots, sliced thinly
- 2 Tbsp canola oil
Creamy Sauce
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1 tsp garlic powder
- Salt, to taste
- Fresh cracked black pepper, to taste
Topping
- 1/2–3/4 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish later.
- Prepare Ingredients: Thinly slice the baby bella mushrooms and shallots to ensure even cooking and blending of flavors.
- Sauté Mushrooms and Shallots: Heat the canola oil in a medium pan over medium heat. Add the sliced mushrooms and shallots, season them with salt and black pepper, and sauté until they are just cooked. Drain off any mushroom juices from the pan to avoid excess liquid in the dish.
- Mix Creamy Sauce: In a bowl, combine sour cream, heavy whipping cream, garlic powder, salt, and pepper. Stir the mixture well, seasoning carefully since salt was already used when sautéing the mushrooms.
- Combine and Heat Through: Add the creamy sauce to the sautéed mushrooms and shallots, stirring well to coat everything evenly. Heat the mixture through gently on the stovetop.
- Assemble and Bake: Transfer the creamy mushroom mixture into a baking dish, spreading it evenly. Sprinkle the shredded mozzarella cheese on top. Bake in the preheated oven for 10 to 15 minutes until the cheese is melted and bubbly.
Notes
- You can adjust the amount of mozzarella cheese based on your preference for cheesiness.
- For a richer flavor, use full-fat sour cream and heavy whipping cream.
- Drain the mushroom juices well after sautéing to prevent the dish from becoming watery.
- This dish is best served hot straight from the oven.
- For a gluten-free version, verify that the sour cream and other ingredients are gluten-free.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven to maintain texture.
Keywords: Russian mushroom julienne, creamy mushroom appetizer, baked mushroom dish, mozzarella mushroom bake, Russian cuisine appetizer
