Creamy Mushroom Julienne
Vegetarian mushroom julienne baked in creamy béchamel with melted cheese. A classic Russian-French comfort dish perfect for cozy dinners or elegant entertaining.
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Ingredients
- 500 g mushrooms: button or cremini sliced
- 100 g onions finely diced
- 100 g cheese cheddar or Emmental grated
- 300 g cream 15–25% fat or sour cream
- 2 tablespoons flour
- 50 g butter
- 1 cup milk
- 1 teaspoon Salt & pepper to taste
- 2 tablespoons Butter or Vegetable oil for sautéing
Instructions
Prepare the filling
- Heat a skillet with a tablespoon of butter
- Sauté onions in butter until soft and translucent.
- Add mushrooms, season with salt and pepper, and cook until their liquid evaporates.
- Set aside.
Make the sauce
- In a saucepan, toast the flour gently until slightly golden.
- Stir in butter to form a roux.
- Gradually whisk in milk until smooth and thickened.
- Stir in cream or sour cream. Season with salt and pepper.
Assemble the dish
- Preheat oven to 350°F (180°C).
- Butter individual cocottes or a baking dish.
- Mix most of the sauce with the mushroom mixture.
- Portion into dishes, spoon extra sauce on top, and sprinkle with grated cheese.
Bake & serve
- Bake for 20 minutes until the cheese is melted and golden.
- Serve hot with crusty bread or a fresh salad.
Notes
Step-by-Step Photos: My blog includes helpful photos to guide you through each step.
- Make ahead: Prep filling and sauce up to 24 hours in advance; assemble and bake when ready
- Storage: Refrigerate assembled julienne for up to 2 days; reheat in the oven at 350°F
- Freezing: Freeze filling and sauce separately for up to 3 months; thaw and assemble fresh
- Substitutions: Use cornstarch for gluten-free; plant-based alternatives for vegan
- Variations: Add cooked shrimp, ham, or keep purely vegetarian
- Presentation: Serve in bread bowls, puff pastry shells, or a single large dish
