Sarah Brown
Russian Mushroom Julienne is a delicious, creamy dish that can be served as an appetizer, a main dish, or a side. The dish is made with mushrooms, cream, and cheese, and it can be prepared in under 30 minutes. To julienne mushrooms, start by cleaning the mushrooms and spinning them dry. Then, trim the stems and cut the mushrooms in half. Next, cut the halves into thin slices. Finally, take half of the mushroom at a time and place it cut-side down before repeating the slicing motion.
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What You'll Learn
How to clean mushrooms before julienning
When preparing mushrooms, it is important to clean them properly to remove any dirt, grit, or growing medium clinging to them. The first step is to identify the type of mushroom and whether it is cultivated or wild, as this will determine the best cleaning method.
For cultivated mushrooms, a gentle brush with a dry towel or mushroom brush is often sufficient. These mushrooms are grown in sterile environments, so they do not require extensive washing. Cultivated mushrooms commonly found in grocery stores include portobello, cremini, button, shiitake, and oyster mushrooms.
Wild mushrooms, on the other hand, may require a more thorough cleaning as they can be gritty and dirty from the forest floor. Wild mushrooms include morels, hen of the woods, chicken of the woods, and puffballs. Wild mushrooms should be washed more aggressively, especially if they are foraged or purchased from a farmer's market.
- For a quick clean, place the mushrooms in a colander and spray them with water until the dirt washes away. Then, pat the mushrooms dry with a paper towel or kitchen towel.
- Fill a large bowl with cold water and add a few mushrooms at a time. Swirl them around in the water for a few seconds to loosen any dirt, then remove them and pat them dry with a clean, lint-free towel.
- If you have a large number of mushrooms or they are exceptionally dirty, you can soak them in water for a minute or so until the dirt settles to the bottom. Then, remove them from the water and pat them dry.
- For portobello mushrooms, gently twist or cut off the stem. Use a spoon to scrape the gills from the underside of the cap. Give the mushrooms a quick rinse and dry them with a paper towel before julienning.
- For morel mushrooms, use a brush and water to clean the honeycomb texture. Halve the mushrooms lengthwise and wash them in a bowl of water. Dry them in a salad spinner.
Remember to clean mushrooms right before cooking to prevent them from becoming soft and slimy due to excess moisture.
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How to cut mushrooms for julienne
To cut mushrooms for a julienne, start by cleaning the mushrooms under running water. Place them on a paper towel to absorb the moisture and trim the stems. Then, cut the mushrooms in half and slice them into thin rectangles. It is recommended to place the mushroom cap-upwards and slice downwards, keeping the slices together. Take half of the mushroom at a time and place the cut side down before repeating the slicing.
If you are right-handed, keep your fingers on top of the mushroom, to the left of the knife, and slowly push the pile towards the knife as you slice. You can also cut the stalk separately and julienne it separately. Closed-cap mushrooms tend to fall into smaller pieces if handled roughly, so be sure to treat them gently.
For a Russian Mushroom Julienne, cultivated white mushrooms are most commonly used. However, wild mushrooms like chanterelles, porcini, or shiitake will add exceptional flavor if they are in season.
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Russian mushroom julienne recipe
Ingredients
- Mushrooms
- Butter
- White wine
- Sour cream
- Salt
- Pepper
- Cheese
- Onion
- Garlic
Optional Ingredients
- Shallots
- Heavy whipping cream
- Garlic powder
Instructions
First, clean and slice the mushrooms. Preheat the oven to 375 degrees Fahrenheit. In a large pan or cast-iron skillet, melt two tablespoons of butter. Next, add the sliced mushrooms, onions, and garlic. Sauté over medium heat until the mushrooms release their liquid and reduce to about half their size. Drain the mushrooms and set them aside.
In the same skillet, melt the remaining one tablespoon of butter, then add white wine. Simmer on medium heat for two minutes. Add the sour cream and mix. Season the sauce with salt and pepper to taste. Stir in the mushrooms.
Pour the sauce with mushrooms into an 8x8-inch baking pan, or divide equally among four ramekins. Sprinkle with cheese and bake for 10-15 minutes or until the cheese is melted.
Variations
Some variations of this recipe include the use of shallots instead of onions, heavy whipping cream, and garlic powder. For a more traditional take on the dish, you can omit the cheese and wine.
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Other mushroom julienne recipes
Russian Mushroom Julienne
A traditional Russian mushroom julienne is made with sour cream and cheese. However, some variations include heavy whipping cream, which adds a smooth and creamy texture to the dish. This dish can be served as an appetizer, a meatless main course, a side dish, or a topping for meats. Here's a simple recipe:
- Clean and slice the mushrooms.
- Preheat your oven to 375 degrees Fahrenheit.
- Melt 2 tablespoons of butter in a large pan or cast-iron skillet.
- Add sliced mushrooms, onions, and garlic to the pan. Sauté over medium heat until the mushrooms release their liquid and reduce in size by half.
- Drain the mushrooms and set them aside.
- In the same pan, melt the remaining 1 tablespoon of butter and add white wine. Simmer for 2 minutes.
- Add sour cream and mix well. Season with salt and pepper to taste.
- Stir the mushrooms into the sauce.
- Transfer the mixture to a baking pan or divide it into ramekins.
- Sprinkle with cheese and bake until the cheese is melted (about 10 minutes).
Chicken and Mushroom Julienne
This dish combines French and Russian culinary influences. It typically includes chicken, mushrooms, onions, and cheese, along with a thick and creamy sauce. Here's a basic overview:
- Shred or thinly slice a cooked chicken fillet.
- Wash and slice the mushrooms.
- Cut the onion into thin half-circles.
- Shred or use pre-shredded cheese (various types can be used, such as Sulguni or mozzarella).
- Heat oil in a large skillet.
- Add onions and sauté until soft and golden.
- Add the chicken and mushrooms to the skillet.
- Place the mixture into ramekins.
- Pour the sauce over the mixture in the ramekins.
- Sprinkle shredded cheese and a bit of paprika on top.
- Bake until the cheese is golden brown and melted.
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How to serve mushroom julienne
Mushroom julienne is a delicious and versatile dish that can be served in a variety of ways. Here are some ideas on how to serve this tasty treat:
Appetizer or Starter
Mushroom julienne is commonly served as an appetizer or starter, as it is done in traditional Russian cuisine. It is typically served in individual portions, either in tiny metal or ceramic dishes called cocottes or in ramekins. The creamy, cheesy goodness of mushroom julienne makes for an elegant and tempting start to any meal.
Side Dish
Mushroom julienne also works wonderfully as a side dish. Its rich and creamy flavour pairs well with meats like chicken and steak, or even as a topping for spaghetti. The versatility of this dish allows it to complement a variety of main courses.
Main Course
For a meatless option, mushroom julienne can be the star of the show. It can be served as a main course, satisfying both vegetarians and mushroom enthusiasts alike.
Creative Combinations
Mushroom julienne can be a base for creative combinations. You can add potatoes, boiled chicken, or even shrimp to make it a heartier meal. Some like to add spinach or sautéed potatoes for extra flavour and texture. It can also be served with toasted bread sticks or a slice of country bread on the side.
Customisations
While the classic recipe calls for button mushrooms, feel free to experiment with other varieties such as portobellos, chanterelles, or shiitake. Additionally, the traditional Russian recipe uses sour cream, but you can follow the lead of some modern recipes and add heavy cream for a smoother, less tangy sauce.
Mushroom julienne is a dish that lends itself to customisation and creativity, so feel free to experiment with ingredients and serving styles to find your perfect combination.
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Frequently asked questions
Place the mushroom on a board with the cap upwards and slice downwards, thinly. Take half the mushroom at a time and place the cut side down before slicing again.
Sauté the mushrooms in butter or oil with onions and garlic over medium heat until they reduce in size. Drain the mushrooms and set aside. Then, add wine and cream to the skillet and stir in the mushrooms.
Julienned mushrooms can be served as a side dish, an appetizer, a meatless main dish, or as a topping for meats.
