Mushroom Julienne is a classic Russian baked appetizer of sliced mushrooms and onions in a rich sour cream and heavy cream sauce, served bubbling hot from individual ramekins. The combination of two mushroom varieties and fresh thyme creates a savory, elegant dish that works as both starter and side.
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In a large skillet over medium heat, sauté the chopped onion until softened.
Add the sliced white and cremini mushrooms to the skillet.
Cook, stirring occasionally, until the mushrooms have shrunk in size and are nicely browned.
Stir in the fresh thyme and continue to cook until any remaining liquid has evaporated and the pan is dry.
Remove the mushroom mixture from the skillet and set aside in a bowl.
In the same skillet, melt the butter over medium heat.
Whisk in the flour to create a roux and cook for about a minute until it becomes chunky.
Gradually pour in the heavy cream in small portions, whisking continuously to create a smooth, lump-free sauce.
Whisk in the sour cream until fully incorporated.
Season the sauce with salt, black pepper, and garlic powder. Whisk to combine.
Return the cooked mushroom and onion mixture to the skillet with the cream sauce.
Stir everything together and let it simmer for about 2 minutes.
Preheat your oven to 350°F (175°C).
Divide the mushroom mixture evenly among four individual ramekins.
Top each ramekin generously with shredded mozzarella cheese.
Sprinkle the tops with dried parsley and a dash of paprika for color.
Bake for 15 minutes, or until the cheese is melted, golden brown, and bubbly.
Let cool for a few minutes before serving.
Store covered in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for 8–10 minutes until warmed through; do not microwave as high heat can curdle the cream.
individual ramekins (6–8 oz) · baking sheet
Yes. Prepare the creamy mushroom mixture up to 24 hours ahead, refrigerate covered, then divide into ramekins and bake just before serving. Add 5–10 minutes to bake time if starting from cold.
White mushrooms are mild and tender; cremini (baby bella) add deeper, earthier flavor. Using both creates complexity. You can use all of one type if needed.
Bake until the top is golden brown and the sauce bubbles gently at the edges of the ramekins, typically 12–15 minutes at 375°F. The surface should be set but creamy inside.
Partially. Replace half the sour cream with Greek yogurt to keep tanginess and richness; full substitution makes the sauce too thin and sour.
This quantity typically fills 4–6 individual ramekins (6–8 oz each), depending on portion size and ramekin depth.
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