Print

Creamy Russian Mushroom Julienne Recipe

Print Recipe

★★★★★

4.7 from 89 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish later.
  2. Prepare Ingredients: Thinly slice the baby bella mushrooms and shallots to ensure even cooking and blending of flavors.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://topreci.com/creamy-russian-mushroom-julienne-recipe/