Mushroom julienne is a traditional Russian dish often prepared in individual ramekins. Like the cheese souffle, this meal has become a favorite comfort food in my home.
The whole family loves every spoonful of this warm and ooey-gooey delight. I like to stock up my fridge with my favorite fungi so I can whip up a big batch if the family is craving a taste of it for dinner.
Serve this dish fresh and warm from the oven as an appetizer with crusty bread or breadsticks. It makes a lovely start to any meal, from casual to formal.
Spoon through the melted, cheesy top to reveal the rich, buttery goodness beneath of sautéed mushrooms in a creamy sauce. One or two slices of tomato add a pop of color and bring a little something extra to this dish.
My recipe calls for the typical white button variety, but you can substitute with portobellos, chanterelles, porcini, cremini, or shiitake – or a mixture of different varieties. This will add a different, but equally delicious, taste experience.
For a new twist, sometimes I like to use wild mushrooms for something a little different.
And for those with a green thumb… you can certainly use your own mushrooms cultivated from your backyard (check out our article on growing your own fungi on our sister site, Gardener’s Path!) for this recipe.
The Recipe
| Servings | Prep Time |
| 6 servings | 10 minutes |
| Cook Time | Passive Time |
| 25 minutes | 5 minutes |
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Are you searching for a perfect comfort food for your lazy days at home? Try this creamy and savory vegetarian mushroom dish.
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- 1 pound white mushrooms thinly sliced
- 1/2 of a medium yellow onion thinly sliced
- 3 tablespoons butter
- 1/4 cup white wine
- 3/4 cup sour cream
- 1/2 cup heavy cream
- 1 1/2 cups shredded Gruyere
- 2 roma tomatoes thinly sliced
- salt to taste
- black pepper to taste
- Preheat the oven to 400°F.
- Add 2 tablespoons of butter to a large skillet and melt on medium heat. Add the mushrooms and onions. Saute until the mushrooms slightly reduce in size, about 5 minutes. Season to taste with salt and pepper.
- Drain any excess liquid and divide the mushrooms among 4 to 6 ramekins, or a larger casserole dish. Set on a baking sheet.
- In a small saucepan, add the remaining 1 tablespoon of butter and white wine. Simmer over medium heat for 2 to 3 minutes.
- Add the heavy cream and sour cream. Bring the mixture to a boil, stirring constantly with a whisk. Allow it to simmer until it thickens slightly. Season to taste with salt and pepper. Remove from the heat, and pour over the mushrooms.
- Sprinkle the ramekins on top with cheese, and top with 1 or 2 slices of tomato.
- Bake for about 15-20 minutes, or until the cheese is melted and the sauce is bubbling.
- Turn on the broiler to the highest setting. Broil the ramekins until the cheese is golden-brown, about 2 minutes.
- Remove the pan from the oven, allow to cool for 5 minutes, and serve with crusty bread.
Nutritional Information*
Cooking by the Numbers…
Step 1 – Prep
Preheat the oven to 400°F.
With a sharp knife, thinly slice the mushrooms, onions, and tomatoes. Shred the Gruyere cheese.
Looking for more info on how to handle these fun fungi? Read up on the best methods to clean, store, and prep mushrooms.
Step 2 – Saute
Melt 2 tablespoons of butter in a large skillet over medium heat. Once the butter has melted, add the mushrooms and onions.
Saute for a few minutes, until the vegetables have slightly reduced in size, but have not browned. They will continue cooking in the oven.
Drain any excess liquid from the skillet, and divide the sauteed vegetable mixture equally among 4 to 6 ramekins. Place the ramekins on a baking sheet.
You can use a large casserole dish to serve this recipe family style instead, if you don’t have individual ramekins available.
Step 3 – Make the Sauce
Add the remaining tablespoon of butter and the white wine to a small saucepan. Heat over medium heat for a few minutes.
Mix in the heavy cream, sour cream, salt, and pepper. Bring the mixture to a boil, stirring constantly.
Pour the heated sauce over the vegetables in each ramekin, until the sauce just barely covers them. You may not need to use all of the sauce.
Step 4 – Assemble
Sprinkle the top of each ramekin with the grated cheese, and top with a slice of tomato.
Step 5 – Bake
Bake in the preheated oven for about 15 to 20 minutes, until the cheese is melted and the sauce is bubbling.
Step 6 – Broil and Serve
For a browned crust, set the broiler on the highest setting. Broil the ramekins until the cheese has turned a golden-brown color.
Remove the baking sheet from the oven, and let the ramekins sit for 5 to 10 minutes, until the cheese has stopped bubbling and has set. Serve warm with a side of crusty bread.
The Best Vegetarian Comfort Food
You can never go wrong with this easy to prepare vegetarian meal. Its creamy and savory goodness will have you wanting more!
And you won’t even miss the meat – this warm, baked creation is hearty all on its own.
It’s the perfect comfort food for you to enjoy with every bite: gooey, melted cheese on top, and a tantalizing mixture of meaty veggies and creamy sauce on the bottom.
Dig right in.
Here are more delicious ideas to add to your kitchen repertoire to keep your belly full, and heart happy using delicous fungi:
Do you have a favorite vegetarian comfort food that’s worth sharing? Or favorite serving suggestions for this dish? Let us know!
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Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published August 10th, 2015 by Jennifer Swartvagher. Revised and expanded August 7th, 2017, with additional writing and editing by Nikki Cervone.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.
I’m not terribly experienced when it comes to cooking with mushrooms. I think that’s because of my first experience was with a nasty cold can of Campbell’s Mushroom Soup. I do want to give this a try because it looks delicious. My mouth is watering over here. Do the tomatoes in the dish ever get a tangy or almost bitter flavor? I’m a little hesitant to incorporate the tomatoes when I try this out the first time in the fall.
You do not have to add the tomato. I think it adds a pop of color to the dish but it is not necessary at all. In fact I am pretty sure the traditional recipe does not include tomatoes.
A nice and simple recipe, perfect for a snack or as a starter. I would add a few sauteed potatoes to it and maybe some garlic too, then top with breadcrumbs. The great thing is you can add whatever you like to it; a touch of spinach would make it a little healthier.
I was thinking spinach would be a great addition as well. Usually when I have mushrooms and spinach I end up making pasta, but this would be a really great way to change it up! I’ll probably add in some diced peppers too. I’m considering making this in the near future, maybe with a nice salad and breadsticks to go with it.
Sounds delicious!
I’ve never really thought about Russian food before! But if it is like this, then I’m in! I agree about adding some spinach and garlic. I add garlic to almost everything.
I think any kind of food from a can will leave you with a bad taste in your mouth @Taz. I once tried canned mangoes and that was the worst. The mangoes were too mushy and when I bit into it, it was all stringy. I have had fresh mangoes in the past and it’s delicious.
Either way, I think the dish in the photo looks appetizing. I would love something like this once the weather starts to cool off.
Although I love mushrooms, they don’t love me back. I think I’d have to cut back on them, but still use a few of course, for the flavor and texture. I would add in spinach, and I think potatoes as @Bella mentioned, would be a nice filler to take the place of the missing mushrooms. I love the look of these, it reminds me of the first time I ever saw french onion soup, and brings back pleasant memories.
Mmm, this looks fantastic! I love vegetarian meals which incorporate mushrooms – I find they add a texture not unlike meat and really help to bulk the meal up. Masses of crusty bread are just what this dish requires!
I would definitely try this recipe out soon, Thank you! I would definitely add some spinach to it and maybe some sauteed potatoes. I think that these two things would go great with this recipe. Would you recommend any drinks to go with it?
This sounds and looks delectable. I love the dish’s colour palette especially; it seems like a perfect recipe for the fall. However, I definitely would personally have to have some sort of meat with it to be filling for me. What meat would you suggest (e.g. bacon bits, sausage, etc.)? Thank you for the recipe!
Sausage would be a great addition.
I have always loved the combination of cheese and mushrooms. The tomatoes…I don’t know. Ever since I was young, cooked tomatoes were not my favorite. I could not eat tomato soup at all. I like the taste, but the texture not so much. Your take on the affinity of the ingredients does make me want to try though, and the pics are mouthwatering as well.
This dish looks amazing! I’m going to try it on my family when the weather cools down. I am not very good with wine in my cooking, so I might leave that part out, but who knows? Maybe I’ll give the wine a shot after all. LOL The interesting thing about the dish is that for some reason, it reminds me of one of MY favorite comfort foods:Welsh rarebit. The ingredients are different, but the “comfort” aspect is definitely there!
I’m really not a fan of mushrooms. So why do these recipes and pictures look so good? The whole “comfort food” thing caught my eye in this article. I can’t believe I’m saying this, but this looks worth a try. My husband will appreciate it because he absolutely loves mushrooms….and cheese! And I agree with a comment by icecat – not good with wine. I don’t even buy or use wine. I’ll have to try and figure something out around that.
Mushrooms and cheese yum. I am a sucker for fried mushrooms however I have found myself eating them raw these days I now like them that way. I suppose my taste is changing again as I am getting older. This looks so good when my husband, and I go out to eat. We order up a quick dish of stuffed mushrooms before the main course.
Is today make Tipes drool day! I think I’m running out of bucket over here. This look absolutely delicious and it has mushroom! (LOVE THEM!) However, I’m not a big fan of tomato, I know what a baby, but I’m slowly getting better at it. Also, is there a certain type of tomato that should be use? Will adding more cheese help if you are trying to get rid of the tomato taste? I notice you need sour creme in this, could you replace it with something else?
I had a friend make a similar dish to this one and it was a major hit at a house party. It was very simple and easy to dish out to about 20 guests and it was pretty easy clean-up. I definitely recommend trying this recipe as soon as you get the chance to!
That picture is making me drool! Who knew mushroom can be this delicious looking? My husband absolutely hates them. He even removes them in pasta dishes or soups. Maybe this can be my saving grace in making him eat these. I, on the other hand, love mushrooms! The only problem is that I only know one dish sauteed with leafy greens. Yummy!
But I will give this recipe a try! It is certainly a twist. I’m pretty sure my son will love this, as he loves anything cheese based or tomato based. This will go nicely with garlic bread or toasted bread.
Oh gosh this dish is three of my favorite things together! I’m not well-versed on European cuisine (except the most popular ones) so this is awesome. What I might do though is add some pasta to make it a full meal. Does that make it Italian now though?
As an appetizer, do you think it would work well as a bruschetta?
I could see pairing this dish atop slices of crusty bread – yum!
Butter, cream and cheese – all the good stuff! This looks delicious, and extremely rich. I would only be able to manage one, I think and I would have to try and mitigate the effects of all that good stuff with a side salad!
This recipe is a truly great alternative to people like me who wants to have a fix of pasta. I’m not supposed to eat pastas (but I still do against doctor’s orders). So, with this recipe it’s like I’m having pasta or baked macaroni without really having pasta in them. It’s just pure love to have mushroom, tomato, and cheese in one recipe of goodness!
I personally love all the ingredients. cheese, sour cream, mushroom, tomatoes and the others.
the fact that it turns up with a crusty top and a creamy base makes me want to try preparing the dish myself.
now am hungry for dinner.