Hi there! It’s Lyuba again, from Will Cook For Smiles. I’m hanging out here today, giving Kelly a day off. While the cat is away, the mice will play, now let’s have some fun! I’m sharing one of my all-time favorite recipes with you, a Russian dish called Mushroom Julienne.
If you guys are not familiar with me and my blog, you probably don’t know that I’m Russian. Now you know… and it explains my name (in case you were wondering). I want to share something special with you, it’s one of our (my husband and I) favorites. Actually, it becomes everyone’s favorite after they try it. Every time my hubby’s best friend comes over, he begs for some Mushroom Julienne.
This is a traditional Russian dish, Russian/French to be exact. It’s made with thinly sliced mushrooms, sour cream, cheese and cream. It’s very rich and creamy. I actually have my own variation because I find that using mainly sour cream it a bit too “sour-creamy.” Traditionally, this dish is served as an appetizer, although I found it goes very nice as a side or as a topping for meats. If you love mushrooms, this dish is perfect for you. If you don’t really like mushrooms, I still recommend that you try it. I’ve turned a lot of people into mushroom lovers with this dish!
A Russian Dish | Mushroom Julienne
Ingredients
- 16 oz of white mushrooms thinly sliced
- 1/2 of a medium yellow onion thinly sliced
- 2 tbs butter
- 1 tbs butter separate from above
- 1/4 cup white wine
- 3/4 cup sour cream
- 1/2 cup heavy cream
- salt fresh cracked pepper
- Mozzarella cheese
Instructions
- Preheat the over to 375.
- In a large skillet, melt the 2 tbs of butter and add mushrooms and onions. Saute, on medium heat, until mushrooms give out liquid and about half the size. Pour most of the liquid off and transfer the mushrooms into a small casserole dish or ceramic pots (you can use large ramekins too).
- In a small sauce pot, melt the 1 tbs of butter and add white wine. Simmer on medium heat for a couple of minutes, until the alcohol cooks out. Add the heavy cream and stir in the sour cream. Stir until all combined and add salt and pepper. Bring it to boil and pour over the mushrooms. Stir the mixture.
- Sprinkle generously with cheese and bake for about 10 minutes (until the cheese is melted and starts to golden.)
Author, 
Claire @ A Little Claireification says
Oh my word, Lyuba this looks ahhhh-mazing. I love mushrooms. Yum!
Eric Toskey says
I made this according to the recipe, baking it 10 mins in a 375 oven, and it turned out very runny, and the cheese was stringy. I put it back in the oven and cranked up the temp to 475 and baked it 10 or 12 minutes more and it came out much more reduced – creamy and goopy, not runny – and the cheese on top browned.
Actually I did substitute a large shallot for the 1/2 an onion, which gives it a nice slight twist of flavor.
Eric+Toskey says
incidently, everyone raved about this dish and asked for the recipe. It was the big hit of the day.
Little Cooking Tips says
Dear Lord, this looks sooooo good Kelly! An amazing casserole that’s perfect for any occasion. Do you ever add any herbs to that? Like mint or parsley?
Thanx so much for the wonderful recipe!
Panos and Mirella
yulia says
Looks good but most surpised at use of mozzarella rather than your average hard cheese and replacement of bechamel sauce with cream and soured cream, this is what makes it runny IMO. Try adding a layer of chicken at the bottom or I prefer some homecooked beef tounge. Delicious!
Lynn says
Hi, I have sort of a dilemma. I am absokutely in love with this. The only time I’ve ever tried this dish was at a Japanese-russian restaurant. The cheese part of the soup seemed to be a dark orange. Is that achieved using a different kind of cheese? If so, could you estimate what kind that might be? I’m afraid I’m not much of a cheese pro.
Molly says
Sorry if this question has been asked already, however my boyfriend is Russian and absolutely loves this dish and would like me to make it for him do you have any suggestions of other Russian dishes to serve along with?
Thank you so much!
Kelly Rowe says
Hi Molly. Unfortunately, this was a guest post and I’m not very familiar with Russian cuisine. I wish I could of more help… Cheers!
iryna says
try natashaskitchen.com 😉
Irina Grabova says
Baked small potatoes go very well with julliene
Marc says
Will eat for smiles! Hello, I am American, vacationing until June in Udmurtia. My yearly hobby. I just went to a birthday party where i tried this dish. I hope to make it now for 8 March! It is well worth a try!
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Matthew says
Spasibo, Lyuba!!
This recipe actually showed up when I was trying to access news about the tragedy going on in Ukraine right now. Because my girlfriend is Russian (she lives in Mariupol) and because I love mushrooms (especially marinated in butter and garlic and poured over steak), I am very interested to give this recipe a try.
Are there other soft cheeses that could be substituted, or to even further enhance the flavor?