Russian Mushroom Julienne with Sour Cream
A classic Russian appetizer or side dish featuring thinly sliced mushrooms and shallots sautéed until tender, then combined with a rich sour cream sauce and baked with a cheesy topping. This dish is known for its creamy texture and savory mushroom flavor, often served warm.
🧂 Ingredients
- 600 g Baby bella mushrooms, thinly sliced
- 2 medium Shallots, thinly sliced
- 2 tbsp Canola oil
- 120 ml Sour cream
- 120 ml Heavy whipping cream
- 1 tsp Garlic powder
- to taste Salt
- to taste Freshly ground black pepper
- 150 g Shredded mozzarella cheese
👨🍳 Instructions
- 1
Preheat your oven to 190°C (375°F).
💡 Tip: Preheating ensures even cooking. - 2
Heat the canola oil in a large skillet over medium heat. Add the thinly sliced mushrooms and shallots. Season with salt and pepper, and sauté until the mushrooms are tender and have released most of their liquid, about 8-10 minutes. Drain off any excess mushroom juices.
💡 Tip: Sautéing in batches might be necessary to avoid overcrowding the pan, which can lead to steaming instead of sautéing. - 3
In a separate bowl, combine the sour cream, heavy whipping cream, garlic powder, and a pinch of salt and pepper. Mix well.
💡 Tip: Taste the cream mixture and adjust seasoning as needed, remembering that the mushrooms were also seasoned. - 4
Add the creamy mixture to the sautéed mushrooms and shallots in the skillet. Stir well to combine and heat through for about 2-3 minutes, but do not let it boil.
💡 Tip: Gently heating the sauce ensures it's warm enough to coat the mushrooms evenly. - 5
Transfer the mushroom mixture into a small baking dish or individual ramekins. Spread the shredded mozzarella cheese evenly over the top.
💡 Tip: Using ramekins makes for elegant individual servings. - 6
Bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
💡 Tip: Keep an eye on the cheese to prevent it from burning. - 7
Let it cool slightly before serving warm.
💡 Tip: This dish is best enjoyed fresh from the oven.
💡 Pro Tips
- ✓For a more intense mushroom flavor, use a mix of wild mushrooms along with baby bella.
- ✓A pinch of nutmeg can add a subtle warmth to the sour cream sauce.
- ✓If you don't have shallots, a small red onion can be used as a substitute.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of finely chopped fresh dill or parsley to the sour cream mixture.
- For a richer dish, add a tablespoon of butter when sautéing the mushrooms.
- Serve with a side of crusty bread for dipping.