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Creamy Mushroom Julienne Recipe

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4.5 from 112 reviews

Creamy Russian Mushroom Julienne is a classic Eastern European baked dish featuring a luscious mixture of sautéed mushrooms, onions, and garlic simmered in rich heavy cream and topped with melted Gruyère or Parmesan cheese. Perfectly golden and bubbly from the oven, this comforting appetizer or side showcases deep earthy flavors with a creamy, cheesy finish, garnished optionally with fresh dill.

Ingredients

Mushrooms and Vegetables

  • 2 cups fresh mixed mushrooms (button and cremini), sliced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Dairy

  • 1 cup heavy cream
  • 1 cup grated Gruyère or Parmesan cheese
  • 2 tablespoons unsalted butter

Seasonings

  • Salt and pepper to taste
  • Fresh dill (optional)

Instructions

  1. Sauté Onions and Garlic: In a large skillet over medium heat, melt the unsalted butter. Add chopped onions and minced garlic; sauté until fragrant and softened, about 3 minutes.
  2. Cook Mushrooms: Add the sliced mixed mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 5 minutes.
  3. Add Cream and Simmer: Pour in the heavy cream and reduce the heat to a gentle simmer. Let it cook for about 5 minutes until the mixture slightly thickens.
  4. Incorporate Cheese and Seasonings: Stir in the grated Gruyère or Parmesan cheese along with salt and freshly ground pepper until the cheese melts and the mixture is smooth and creamy.
  5. Prepare for Baking: Transfer the creamy mushroom mixture evenly into ramekins or a small baking dish. Optionally, sprinkle extra cheese on top for a golden crust.
  6. Bake: Place the ramekins or baking dish in a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the top is bubbly and golden brown.
  7. Garnish and Serve: Remove from the oven, garnish with fresh dill if desired, and serve warm as a decadent appetizer or side dish.

Notes

  • Use a mix of mushrooms for a more complex flavor profile.
  • Gruyère cheese provides a nutty taste, while Parmesan gives a sharper flavor—choose based on preference.
  • For a lighter version, substitute heavy cream with half-and-half, but the dish will be less rich.
  • Ensure the mushrooms are not overcrowded while sautéing to avoid steaming them.
  • Serve with crusty bread or toasted baguette slices for a complete appetizer experience.

Find it online: https://oliviabakes.com/creamy-mushroom-julienne-recipe/