Creamy Russian Mushroom Julienne
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
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
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
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Some More Recipes You Might Like:
Mushrooms with Garlic and Sage in White Wine Sauce
Creamy Chicken Mushroom Rice Casserole
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.
If I want to make it more the traditional way- without the heavy cream- would I just double the amount of sour cream?
Is it really necessary to drain all the mushroom juice? I feel like you woiuld lose a lot of flavor and nutrients.
You can keep some but I would drain at least half because it will make it very thin and watery, like a soup.
Made already so many times🤗everyone LOVES this 👍🤗
I am so glad you liked them, Tatyana!
Can you use canned Mushrooms if you don’t have fresh?
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?
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.
this recipe was everything you said it was and more thank you for sharing yum.
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.
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. 🤗