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Mushroom Julienne with Sour Cream

Baked mushrooms in a creamy sauce under a blanket of melted cheese — absolutely delicious! This warm, savory mushroom dish is baked in individual gratin dishes (cocottes) or small ramekins. It's perfect as a hot appetizer for an everyday meal or a special occasion. There's no meat in it — just mushrooms — but it's surprisingly hearty. Give it a try!

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Julienne with mushrooms and sour cream
Julienne with mushrooms and sour cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 6 g
Fats 48 % 10 g
Carbohydrates 24 % 5 g
131 kcal
GI: 75 / 0 / 25

Cooking method

Cooking time: 50 min

  1. Step 1:

    Step 1

    Gather your ingredients for the julienne. Rinse any dirt off the mushrooms and set them on a kitchen towel. It's important to dry them well — if they soak up water, they'll turn watery when cooked. Do you need to peel button mushrooms? Small ones just need a good rinse; for larger ones, it's better to peel the caps. Also trim any darkened ends off the stems.

  2. Step 2:

    Step 2

    To keep the onion from stinging your eyes, rinse the peeled onion and your knife under cold water. Cut the onion into small dice.

  3. Step 3:

    Step 3

    Pour a high-smoke-point oil into a skillet and heat it up. Add the chopped onion and cook over medium heat until translucent, stirring so it doesn't burn.

  4. Step 4:

    Step 4

    While the onion sautés, cut the mushrooms — quarters are best, but thin slices work too.

  5. Step 5:

    Step 5

    Add the mushrooms to the onion in the skillet and cook over moderate heat, stirring occasionally.

  6. Step 6:

    Step 6

    After about 10 minutes, season the mushrooms and onion with salt to taste.

  7. Step 7:

    Step 7

    Keep cooking the mushrooms and onion over low heat for another 10 minutes, until they're done and the moisture has cooked off.

  8. Step 8:

    Step 8

    Set out individual ovenproof ramekins or cocotte dishes and lightly grease them with refined vegetable oil.

  9. Step 9:

    Step 9

    Transfer the sautéed mushrooms and onion into the dishes. Stop about an inch (2–3 cm) below the rim, leaving room for the sauce and cheese.

  10. Step 10:

    Step 10

    Now make the sauce. Add the flour to a dry skillet and toast it over the lowest heat for 3–4 minutes, stirring constantly.

  11. Step 11:

    Step 11

    Once the flour turns a light golden color, stir in the sour cream (any fat content). You can use heavy cream instead. Keep in mind that the richer the dairy you use, the more calories in the dish.

  12. Step 12:

    Step 12

    Stir the flour and sour cream together well so there are no lumps.

  13. Step 13:

    Step 13

    Then pour in the warm water and stir until smooth, bringing the sauce to a boil as you go.

  14. Step 14:

    Step 14

    Pour the hot sour cream sauce over the mushrooms in the dishes.

  15. Step 15:

    Step 15

    Now grate the hard cheese on a coarse grater. Any cheese works, as long as it's flavorful and melts well in the oven.

  16. Step 16:

    Step 16

    Top each portion of mushrooms with a layer of grated cheese.

  17. Step 17:

    Step 17

    Preheat the oven (start 10–15 minutes before you're ready to bake) and put the filled dishes in. Bake for 15 minutes. Every oven runs a little differently, so the time and temperature may vary. Once the cheese has melted and browned, take them out.

  18. Step 18:

    Step 18

    Take the hot julienne out of the oven. Sprinkle chopped fresh herbs (dill, parsley) over the top and serve right away as a warm dish on its own. A fresh vegetable salad makes a nice side.

  • If you're not baking the julienne right away, make the mushroom filling the day before and keep it in the fridge. The next day you just assemble and bake — faster and easier.
  • If the sauce turns out lumpy, press it through a fine sieve.
  • You can also bake julienne inside hollowed-out bread rolls or tartlet shells.
  • Keep in mind that every oven is different. The temperature and cooking time may differ from what's listed in the recipe. For any baked dish to come out well, check out the helpful tips in the article on ovens.

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Champignons - 24  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Cheese 'Russian' - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Table salt - 0  kcal/100g

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