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Julienne with mushrooms in a pan with sour cream classic 1

Skillet Mushroom Julienne with Sour Cream

Fast, simple, and delicious — great for a party or a weeknight dinner! Mushroom julienne with sour cream (a creamy, cheese-topped mushroom gratin) is a classic hot appetizer. Here it's made right in a skillet instead of individual cocotte dishes, which makes the whole thing much easier. Serve it in small individual pans or on regular plates.

katushafin

Recipe author

Julienne with mushrooms in a pan with sour cream classic 1

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Composition / ingredients

Servings:

Button mushrooms

400

Onion

Sour cream

200

Hard cheese

Flour

Vegetable oil

Fresh herbs

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 5 g

Fats 60 % 12 g

Carbohydrates 15 % 3 g

138 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 30 min

Step 1:

How do you make classic skillet mushroom julienne with sour cream? Gather your ingredients. Besides button mushrooms, wild mushrooms work too, but you'll need to boil them first. Use sour cream of any fat content — mine is 20%. For herbs I used basil; dill pairs nicely with mushrooms as well.
Step 2:

Peel the onion and cut it into half-moons or a dice, whichever you prefer — it's not important.
Step 3:

Rinse the mushrooms quickly and lay them on a towel to dry off; otherwise they'll turn watery and lose flavor.
Step 4:

Cut the mushrooms into quarters. Don't chop them too small — they're the only real ingredient here, and they shrink a lot as they cook.
Step 5:

Grate the cheese on the coarse side of a grater. Choose a hard or semi-hard cheese that melts well, with no vegetable-oil fillers — the flavor of the dish depends on it.
Step 6:

Heat a skillet over medium heat and add the vegetable oil. Add the onion and sauté, stirring, until golden, about 5 minutes.
Step 7:

Add the mushrooms to the onion and lower the heat. Cook another 5 minutes, then season with salt and pepper. The salt will draw the juice out of the mushrooms; keep cooking until it fully evaporates, another 5–7 minutes.
Step 8:

Sprinkle the flour over the mushrooms and stir to distribute it evenly. Add the sour cream and stir. If the julienne is too thick, pour in a little hot water to thin the sauce to the consistency you want. Let it come just to a boil and no further, so the sour cream doesn't curdle.
Step 9:

Now, like me, you can divide the julienne among individual pans, or keep going in the big skillet. Scatter the grated cheese over the mushrooms, cover with a lid, and turn the heat to low. Hold it there just until the cheese melts, a few minutes.
Step 10:

Serve the julienne right away. Garnish with fresh herbs. Enjoy!

Important! The wrong pan can ruin even the best recipe — it's worth taking the time to pick one that suits the dish.
Not sure what to swap in for a particular cheese? A good melting hard or semi-hard cheese is your safest bet.
One handy tip for creamy sauces: keep the heat gentle and don't let sour cream or cream come to a rolling boil, or it can split.