This Russian Mushroom julienne is a perfect dish for your meal plan. Serve it as an appetizer, a meatless main dish, a side dish, or use it as a topping for meats. The best thing – it takes a handful of ingredients and less than 30 minutes to prepare.
This creamy, cheesy Russian mushroom julienne will definitely be on your menu rotation once you try it. You can serve this simple, yet very tasty dish as an appetizer alongside crusty artisan bread or as a side dish to baked chicken or your favorite roast.
I’ve never been to Russia, but it is on my bucket list. One way to visit foreign countries is to travel with flavor. It is also the less expensive way for sure. Until I can afford a plane ticket and a few weeks off, I’m bringing the world to my kitchen.
Remember when I was baking mushroom shaped shortbread cookies and said I wanted to share this Russian dish with you but didn’t have the cheese? By the way, how funny would be to serve those mushroom cookies as a dessert after this mushroom julienne?
I could’ve easily made the mushrooms without the cheese, but then it wouldn’t be the Russian version. Without the cheese (and wine) is how they were prepared by generations in my home country.
In fact, I remember in my college days someone brought an abundance of button mushrooms and nobody knew how to cook them. In case you’re thinking why we didn’t just look up a recipe, I’m 51 – this was way before the computers and smartphones.
Although I never cooked mushrooms myself, I recalled how mom prepared them because it was simple enough. Can you picture a group of college students dipping bread into this creamy sauce, all from the same pan (why bother with the plates) and getting our bellies full?
To us, this dish was the bomb! Do kids these days still say that?
Fast forward some 30 years and this is still my favorite way to cook mushrooms, only now topped with cheese and served in fancy dishes. All grown up and sophisticated, ha!
Russian Mushroom Julienne In Less Than 30 Minutes
Delicious Russian #mushroom julienne made in under 30 minutes with a handful of ingredients. #appetizer Click To Tweet
Ingredients:
Serves 4
- 16 oz white button mushrooms, thinly sliced
- ½ cup thinly sliced onions
- 2 cloves garlic, minced
- 3 tbs butter, divided
- ¼ cup white wine
- 1 cup sour cream
- salt and freshly ground black pepper
- 1 cup shredded Mozzarella cheese
~ Free Tip ~
- Do buy whole mushrooms. Pre-sliced mushrooms are hard to clean and it only takes minutes to slice them.
- Do not submerge mushrooms into the water as they will become very spongy. Clean under running water and place them on a paper towel to absorb the moisture.
- Substitute 1/4 cup sour cream with heavy cream for an even creamier dish.
Directions:
- Clean and slice mushrooms.
- Preheat oven to 375 degrees Fahrenheit.
- In a large pan or cast iron skillet (yet another dish in my favorite skillet), melt the 2 tablespoons of butter. Next, add sliced mushrooms, onions, and garlic.
- Sauté over medium heat until mushrooms give out liquid and have reduced to about half the size. Drain the mushrooms and set aside.
- In the same skillet, melt the remaining 1 tablespoon butter then add white wine. Simmer on medium heat for 2 minutes. Add the sour cream and mix to blend. Season the sauce with salt and pepper to taste. Stir in the mushrooms.
- Pour the sauce with mushrooms into an 8×8-inch baking pan, or divide equally among 4 ramekins.
- Sprinkle with cheese and bake for 10 minutes or until the cheese is melted. Serve with crusty bread.
Russian Mushroom Julienne In Less Than 30 Minutes
Ingredients
- 16 oz white button mushrooms thinly sliced
- ½ cup thinly sliced onions
- 2 cloves garlic minced
- 3 tbs butter divided
- ¼ cup white wine
- 1 cup sour cream
- salt and freshly ground black pepper
- 1 cup shredded Mozzarella cheese
Instructions
- Clean and slice mushrooms.
- Preheat oven to 375 degrees Fahrenheit.
- In a large pan or cast iron skillet melt the 2 tablespoons of butter. Next, add sliced mushrooms, onions, and garlic.
- Sauté over medium heat until mushrooms give out liquid and have reduced to about half the size. Drain the mushrooms and set aside.
- In the same skillet, melt the remaining 1 tablespoon butter then add white wine. Simmer on medium heat for 2 minutes. Add the sour cream and mix to blend. Season the sauce with salt and pepper to taste. Stir in the mushrooms.
- Pour the sauce with mushrooms into an 8x8-inch baking pan, or divide equally among 4 ramekins.
- Sprinkle with cheese and bake for 10 minutes or until the cheese is melted. Serve with crusty bread.
Notes
Nutrition
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See this recipe featured on The DIY Dreamer.
Yum! Jas we love mushrooms in my house. We buy them faithfully every week. Now this sort of reminds me of onion soup. I will surly try this one and surprise the hubs with it. Oh the cheese will do us in for sure Yumm!!
Same here, Mary! If not julienned, they’re grilled, roasted or eaten fresh in a salad. So many great ways to use them 🙂
This has got be THE perfect side dish in the history of side dishes Jas. In fact I’d have it as my main meal and be totally satisfied.
I think you’re just easily impressionable when it comes to food, ha ha! But this dish is pretty amazing, I must admit 😀
Thanks so much for sharing this awesome post with us at Full Plate Thursday. Hope you are having a great day and come back soon!
Miz Helen
Thanks!!
What a luscious way to have mushrooms! These looks and sound absolutely amazing!
Thanks, Carlee! They’re pretty scrumptious.
That looks so tasty! Thanks for sharing at To Grandmas House We Go. Scheduled to Pinterest too.
Thanks, Stephanie!
Looks rich and delicious!
It is both 🙂
Jas this looks so delicious! Mushrooms are one of my favorite foods, I can’t wait to try this recipe! Thanks for linking up with #TuneInThursday yesterday. See you next week!
You are very kind, Debbie! Thank you.
This recipe looks so yummy! Thank you for linking up at #BloggingGrandmothersLinkParty. I’m sharing your post on social media.
Thanks!
I love mushrooms and I love this recipe. Thank you for linking up at the #BloggingGrandmothersLinkParty. I shared this post.
Thank you!
We love button mushrooms and I buy them every week. Usually, we have them on salads or saute them with onions for grilled meats. I think the Mr. would love this dish also. Last week I said dinner was “the bomb”, and my tween granddaughter rolled her eyes!
Ha, ha…oh no – I’m so outdated! Thanks, Sandra!
Hi Jas! thanks for linking up and sharing this delicious recipe with us at #BloggingGrandmothersLinkParty. I’ve shared on social media. Have a great day!
Thank you, Sue! I appreciate it 🙂
For this side dish, you could serve your mushroom shortbread cookies for dessert 🙂 Thank you Jas for linking up at the #BloggingGrandmothersLinkParty. I shared this post.
That’s what I said, lol!
This soup looks delicious! I love that it can be made in 30-minutes. Thank you for sharing this ##BloggingGrandmothersLinkParty#15.
While we shared around some mushrooms in college, I don’t think anyone ever thought to cook them. 😉
Ha, ha, ha, you had me laughing out loud! 😀
Thats some creamy looking goodness right there! I love mushrooms but would have never thought to serve them like this! I love it
Thank you, Patrick!
You have me drooling over my keyboard. This looks so delicious.
Thanks for sharing with “Through My Lens”
Mersad
Mersad Donko Photography
Thank you, Mersad! Have a great week.