Recipe: Mushroom Julienne

Hi guys! Today I’d like to share this great hot appetizer with you. If you are a lover of mushrooms like me then I’m sure you’d like this dish as well. It is a Russian recipe and popular among many of the Eastern European countries, it is quite similar to a gratin and has little to do with the julienne technique of cutting vegetables as the name might suggest, but it is delicious nonetheless. I have fond memories of mushroom juliennes which were traditionally served at intermissions in theater’s cafeteria, along the caviar toasts and other fancy snacks and desserts [the indulgence of which I often found as an exciting part of the theater-going experience while growing up]. So give this dish a try! Quick, rich and creamy, served in small individual dishes, called cocottes, it’s bound to impress.

“Russian” Mushroom Julienne
Servings 2 – 4

Ingredients:
10 oz mushrooms, thinly sliced
[You can use either white button or cremini mushrooms, a combination of both, or mix in any other fresh mushrooms you might have on hand.]
½ medium yellow onion, finely diced
1 sprig of rosemary, finely chopped
2 tbsp butter
1 tbsp flour
2 tbsp white wine
¼ cup heavy cream
[Or substitute flour,  white wine, heavy cream with 1/3 cup of sour cream]
½ cup grated cheese (such as Gouda, Gruyère, Havarti)
Salt and pepper, to taste

Preparation:
Preheat the oven to 350F.

Melt 1 tbsp of butter in the pan then add rosemary, mushrooms and onions; season with salt and pepper. Sauté over medium high heat until mushrooms begin to brown.

Add reserved 1 tbsp of butter and sprinkle mushrooms with flour. Gently toss to combine then add white wine and cream. Cook a bit longer until the sauce has slightly thickened then turn the heat off.

Divide the mushroom mixture among four small individual baking dishes. (I used my brand new Stockholm Ramekins from Crate & Barrel, aren’t they cute?) Generously sprinkle with cheese and bake (or broil) in the oven for about 10 minutes until cheese has melted and becomes golden in color. Serve hot, right from the oven.

Enjoy!