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Mushrooms in sour cream with cheese and onions baked in the oven

Baked Mushrooms in Sour Cream with Cheese

Baked mushrooms with cheese and sour cream — delicious and so simple! The dish is a lot like julienne. It works beautifully for both holiday and everyday tables, as a hot appetizer or even a main. It's made from everyday ingredients and couldn't be easier!

Natalia Tsybulskaya

Recipe author

Mushrooms in sour cream with cheese and onions baked in the oven

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Composition / ingredients

Servings:

Button mushrooms

400

Onion

Vegetable oil

Hard cheese

Sour cream

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 6 g

Fats 56 % 10 g

Carbohydrates 11 % 2 g

120 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather all your ingredients. Any mushrooms will work: year-round ones (button, oyster) or seasonal wild mushrooms (aspen boletes, birch boletes, porcini). You can also use frozen mushrooms, but be sure to thaw them first in the fridge and then at room temperature, and drain off all the liquid. The cheese can be anything: hard, semi-hard, or even blue.
Step 2:

Peel the onion and dice it.
Step 3:

Heat the vegetable oil in a skillet. Any vegetable oil works — sunflower, corn, or olive — but the key is that it should be refined. Only refined oil is suitable for frying. Unrefined oils are best for dressing salads and using without heat. Add the onion to the pan and fry until golden, about 5–7 minutes.
Step 4:

Wash the mushrooms well, ideally with a mushroom brush and a produce wash.
Step 5:

Add the mushrooms to the onion.
Step 6:

Add a little salt. It draws the liquid out of the mushrooms so it cooks off faster. You can also pepper the mushrooms or add other seasonings.
Step 7:

Fry everything together until the liquid has fully cooked off and the mushrooms and onion are golden. Take them off the heat and let them cool a bit.
Step 8:

Add the sour cream to the mushrooms. Any fat content from 10 to 30% will do.
Step 9:

Add half of the coarsely grated cheese and stir everything together. If you like, add some herbs — herbes de Provence, thyme, or rosemary, for example.
Step 10:

Get an oven-safe baking dish ready. It can be one large dish or small individual ramekins. Spoon the mushroom mixture into the dish (or ramekins).
Step 11:

Sprinkle the remaining cheese on top. Bake in an oven preheated to 350°F (180°C) for about 20–30 minutes. The cheese on top should melt but not turn into a hard crust.
Step 12:

The dish is a lot like julienne. So tasty. Enjoy!