ReceptnaptárMushroom zhulien (baked mushrooms in sour cream and cheese)
Zhulien (of French origin, "julienne") is a popular hot starter on the Russian table: mushrooms with a sour cream and cheese crust. It is made for festive occasions and as a starter for guests. Quick, rich, filling.
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Method
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- Fry the onion in butter for 5 minutes.
- Add the mushrooms and cook for 8-10 minutes until their liquid evaporates.
- Sprinkle over the flour and stir for 1 minute.
- Add the sour cream, season, grate in nutmeg and cook for 2 minutes.
- Spoon into ramekins or a dish and sprinkle with cheese.
- Bake at 200 °C for 10 minutes until golden.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not cover the mushrooms while frying so the liquid evaporates.
- The soaking liquid from dried mushrooms can be added too.
- It can also be made with chicken.
Frequently asked questions
Can it be made ahead?
Yes, it can wait in the fridge for 1 day before baking.
How is it served?
Hot, straight from the dish or ramekin, with fresh bread.
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- Mushroom and cheese zapiekanka · Polish
- Croque forestier (mushroom croque) · French
- Potatoes with mushrooms in clay pots (kartofel v gorshochkakh) · Russian
More russian ideas
- Borscht (Russian beetroot-cabbage soup)
- Pirozhki (Russian baked filled buns)
- Olivier salad (Russian potato salad with mayonnaise)
- Solyanka (sour smoked meat soup)
- Okroshka (cold kefir soup)
- Vinaigrette salad (Russian beetroot salad)
- Seledka pod shuboy (herring under a fur coat)
- Shchi (Russian cabbage soup)
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