Creamy Russian Mushroom Julienne Recipe

Introduction

Creamy Russian Mushroom Julienne is a rich, comforting dish featuring tender baby bella mushrooms in a luscious sour cream and heavy cream sauce, topped with melted mozzarella cheese. Perfect as a cozy appetizer or side, it’s simple to prepare and delights with every bite.

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

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Thinly slice the mushrooms and shallots.
3. Step 3: Heat canola oil in a medium pan over medium heat. Season the mushrooms and shallots with salt and freshly cracked black pepper. Sauté until just cooked, then drain off any excess mushroom juices.
4. Step 4: In a bowl, mix together sour cream, heavy whipping cream, garlic powder, salt, and pepper to taste. Keep in mind the mushrooms were salted earlier.
5. Step 5: Add the creamy mixture to the cooked mushrooms and shallots. Stir well and heat through gently.
6. Step 6: Transfer the mushroom and cream mixture into a baking dish. Sprinkle shredded mozzarella evenly over the top. Bake for 10 to 15 minutes until the cheese is melted and bubbly.

Tips & Variations

• Use Gruyère or Parmesan cheese instead of mozzarella for a deeper flavor.
• Add a splash of white wine when sautéing mushrooms for extra depth.
• For a lighter version, substitute sour cream with Greek yogurt.
• Serve with crusty bread or toasted baguette slices to soak up the creamy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, avoiding overcooking to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other mushrooms besides baby bella?

Yes, you can use cremini, white button, or a mix of wild mushrooms. Adjust cooking time slightly depending on mushroom type.

Is Creamy Russian Mushroom Julienne a vegetarian dish?

Yes, it contains no meat and is suitable for vegetarians. Be sure to use vegetarian-friendly cheese if needed.

Creamy Russian Mushroom Julienne Recipe

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Creamy Russian Mushroom Julienne is a rich and comforting baked dish featuring sautéed baby bella mushrooms and shallots in a luscious creamy sauce topped with melted mozzarella cheese. Perfect as a warm appetizer or a side dish, this recipe combines simple ingredients with classic Russian flavors for a satisfying treat.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Russian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushrooms and Shallots

• 24 oz baby bella mushrooms, sliced thinly
• 2 shallots, sliced thinly
• 2 Tbsp canola oil
• Salt, to taste
• Fresh cracked black pepper, to taste

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 to 3/4 cup shredded Mozzarella cheese

Instructions

1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the mushroom julienne later.
2. Slice Vegetables: Thinly slice 24 oz of baby bella mushrooms and 2 shallots to ensure even cooking and absorption of flavors.
3. Sauté Mushrooms and Shallots: Heat 2 tablespoons of canola oil in a medium pan over medium heat. Season the mushrooms and shallots with salt and freshly cracked black pepper. Sauté until just cooked through and tender. Drain off any released mushroom juices to prevent sogginess.
4. Prepare Creamy Sauce: In a bowl, combine 1/2 cup sour cream, 1/2 cup heavy whipping cream, 1 teaspoon garlic powder, salt, and pepper. Mix well, adjusting salt carefully considering the salted mushrooms.
5. Combine and Heat: Add the creamy sauce mixture to the sautéed mushrooms and shallots. Stir thoroughly to coat all pieces and warm the combined mixture evenly over medium-low heat.
6. Assemble for Baking: Transfer the creamy mushroom mixture into a suitable baking dish. Evenly spread 1/2 to 3/4 cup shredded mozzarella cheese over the top to create a cheesy crust.
7. Bake: Place the dish in the preheated oven and bake for 10 to 15 minutes until the cheese has melted and started to turn golden brown.
8. Serve: Remove from oven and let cool slightly before serving. Enjoy this creamy, cheesy Russian mushroom julienne warm as an appetizer or side dish.

Notes

• Drain mushroom juices well to avoid a watery final dish.
• Adjust salt carefully since both mushrooms and sauce are salted separately.
• Mozzarella quantity can be adjusted based on your preference for cheesiness.
• Use fresh cracked black pepper for best flavor.
• This dish can be prepared ahead and baked just before serving.

Keywords: Russian mushroom julienne, creamy mushroom recipe, baked mushroom dish, appetizer, baby bella mushrooms, cheesy mushroom bake