Creamy Russian Mushroom Julienne Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the mushroom julienne later.
- Slice Vegetables: Thinly slice 24 oz of baby bella mushrooms and 2 shallots to ensure even cooking and absorption of flavors.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
