Creamy Russian Mushroom Julienne (Print Version)
Tender mushrooms, rich cream, and melted cheese create a smooth, flavorful baked Russian classic.
# Ingredients:
→ Vegetables
01 -
24 ounces baby bella mushrooms, thinly sliced
02 -
2 shallots, thinly sliced
→ Dairy
03 -
1/2 cup sour cream
04 -
1/2 cup heavy whipping cream
05 -
1/2 to 3/4 cup shredded Mozzarella cheese
→ Pantry Staples
06 -
2 tablespoons canola oil
07 -
1 teaspoon garlic powder
08 -
Salt, to taste
09 -
Fresh cracked black pepper, to taste
# Steps:
01 -
Preheat oven to 375°F (190°C).
02 -
Slice mushrooms and shallots thinly for even cooking.
03 -
Heat canola oil in a medium skillet over medium heat. Add mushrooms and shallots, seasoning with salt and black pepper. Sauté until mushrooms are just cooked and shallots are translucent, about 6-8 minutes. Carefully drain off excess mushroom liquid.
04 -
In a mixing bowl, whisk together sour cream, heavy whipping cream, garlic powder, salt, and pepper until fully combined.
05 -
Add the cream mixture to the sautéed mushrooms and shallots in the skillet. Stir to coat evenly and allow the mixture to heat through, about 2-3 minutes.
06 -
Transfer the mushroom mixture to a baking dish. Evenly spread shredded Mozzarella cheese over the top.
07 -
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and golden.
# Notes:
01 -
For enhanced flavor, allow the mushroom juices to reduce slightly before draining. Fresh herbs such as parsley can be added before serving.