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Home » Side Dishes » Creamy Russian Mushroom Julienne

Creamy Russian Mushroom Julienne

Created: December 8, 2017 Updated: March 11, 2023 by Lyuba Brooke 11 Comments *This post may contain affiliate links. Read More...

23.9K shares
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The best mushroom side dish you will even have! Thinly sliced mushrooms and shallots sauteed and then baked in cream sauce and cheese. This simple side dish will be your family’s favorite after one bite.

Creamy Russian Mushroom Julienne in casserole dish

PIN IT if you LOVE IT!

Russian Mushroom Julienne

I say with absolute confidence that this is the best mushroom side dish! Every family member and friend that tried this dish has fallen madly in love with it. Of course, you have to like mushrooms first but if you already do, I have a new favorite dish just for you.

This is one of traditional Russian dishes that you will find in every restaurant as well as every home. Actually, it’s a Russian dish with a heavy French influence since it’s cooked in a cream sauce. There is actually quite a bit of French influence in Russian cuisine and I love it. I’m a big fan of cream sauces and wine sauces so French cooking is one of my favorite. (Aside from Italian, of course.)

Mushrooms Julienne is traditionally made with just sour cream and cheese over the top. Heavy whipping cream was not a popular ingredient in Russia and was actually hard to find, so it wasn’t used in many recipes. My mom started using heavy cream in Mushroom Julienne after moving to the states and that is the recipe that stuck with me. I like the use of heavy cream because it cuts down on the sour cream and adds smooth creaminess to the sauce instead.

Creamy Russian Mushroom Julienne in casserole dish with spoon scooping some out

A traditional way to serve Mushroom Julienne is as an appetizer and that’s the way I’ve served it until I gave the recipe to one of my close friends and she found about a hundred more uses for it. It didn’t even occur to me to use it as a topping or a sauce before.

A few years ago, I shared my Chicken Stroganoff lunch with one of my co-workers and she immediately fell in love with the dish. I gave her my recipes for the Stroganoff and Mushroom Julienne and she told me that she made the mushroom for a week straight. Every day, she made a different meal with Mushroom Julienne. She topped chicken and steak with it, she used it as sauce for spaghetti, and she used it as a side with too. That is a lot of love for one dish and a lot of ways to incorporate it into ones menu.

She is not the only friend who has fallen in love with it over the years. ALL my friends love it. I just can’t believe that it took me so long to share the recipe here, on my own blog. It’s here now, so please…

Make it, eat it, and fall in love!

Creamy Russian Mushroom Julienne in casserole dish with a spoon

Creamy Russian Mushroom Julienne

Thinly sliced mushrooms and shallots sauteed and then baked in cream sauce and cheese.
4.37 from 11 votes
Print SaveSaved! Rate
Course: Side Dish
Cuisine: Russian
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 311kcal
Author: Lyuba Brooke

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
US Customary - Metric

Instructions

  • Preheat oven to 375.
  • Slice mushrooms and shallots thinly.
  • Heat up a medium cooking pan and add oil. Season mushrooms and onions with some salt and pepper. Saute them over medium heat until just done. Drain off the mushroom juices.
  • Combine sour cream, heavy whipping cream, garlic powder, salt, and pepper in a bowl and mix well. (Salt to taste but remember you salted mushrooms as well.)
  • Add creamy mixture to the mushrooms, stir well and heat through.
  • Transfer mushroom mixture into a baking dish and spread shredded cheese over the top. Bake for 10-15 minutes.

Nutrition

Calories: 311kcal | Carbohydrates: 12g | Protein: 9g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 117mg | Potassium: 888mg | Fiber: 1g | Sugar: 6g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Creamy Russian Mushroom Julienne in casserole dish with a spoon

Creamy Russian Mushroom Julienne in casserole dish with a spoon

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LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

23.9K shares

Filed Under: Popular Posts, Russian, Side Dishes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Melinda says

    August 22, 2023 at 5:06 pm

    If I want to make it more the traditional way- without the heavy cream- would I just double the amount of sour cream?

    Reply
  2. Rose says

    October 26, 2022 at 9:02 am

    Is it really necessary to drain all the mushroom juice? I feel like you woiuld lose a lot of flavor and nutrients.

    Reply
    • LyubaB says

      November 1, 2022 at 12:10 pm

      You can keep some but I would drain at least half because it will make it very thin and watery, like a soup.

      Reply
  3. Tatyana says

    March 13, 2022 at 3:38 pm

    5 stars
    Made already so many times🤗everyone LOVES this 👍🤗

    Reply
    • LyubaB says

      March 14, 2022 at 10:26 am

      I am so glad you liked them, Tatyana!

      Reply
  4. Megan Turner says

    December 26, 2021 at 4:07 pm

    Can you use canned Mushrooms if you don’t have fresh?

    Reply
  5. Phyllis says

    July 3, 2018 at 11:22 am

    How does your friend use it as a sauce with the mozzarella? Doesn’t the mozzarella melt into a surface area that doesn’t go well over pasta, or does she leave it out?

    Reply
    • lyuba says

      July 10, 2018 at 1:08 pm

      Hi Phyllis!
      She actually prepares it first and then just scoops it over the chicken or steak 🙂
      I imagine you can do the same with pasta, scoop it over the top and mix.

      Reply
  6. Susan says

    June 12, 2018 at 8:34 pm

    5 stars
    this recipe was everything you said it was and more thank you for sharing yum.

    Reply
  7. Dave Fullerton says

    March 30, 2018 at 7:42 pm

    5 stars
    We made this tonight (Good Friday 2018) and it was delicious! All we had on-hand was button mushrooms which worked fine. Made only a quarter of the recipe for my wife and myself in a small gratin dish and it was just right to go with our other entrees. Thanks for the recipe. I pinned it for future reference.

    Reply
  8. Marisa Franca @ All Our Way says

    December 9, 2017 at 8:03 am

    Well, isn’t it lucky that I have lots of baby bellas in the fridge and I’m going to the grocery store so I’ll be able to get the rest of the ingredients. And of course I have mozzarella cheese — I’m Italian after all. This recipe is a must this week. I can even see it as a topping for some of my crostini. YUM!! Hope your family is enjoying this wonderful Christmas season. 🤗

    Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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