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.
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.
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
- 24 oz baby bella mushrooms
- 2 shallots
- 2 Tbsp canola oil
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- Fresh cracked black pepper
- 1 tsp garlic powder
- 1/2-3/4 cup shredded Mozzarella cheese
- 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.
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