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.
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’s another delicious idea for vegetarian stuffed mushrooms to add to your kitchen repertoire to keep your belly full, and heart happy!
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.