The Enduring Glamour of Mushroom Julien (From the Soviet Union)

30 min

2 servings

Mushroom Julien is, without a doubt, the ultimate mushroom side dish! Every friend and family member who has tasted this creamy, savory delight has fallen head over heels for it. If you're a mushroom lover, this dish is destined to become your new favorite.
Hailing from the glitzy restaurants and theater buffets of the Soviet era, Mushroom Julien is a culinary gem with roots in the French-influenced aristocratic kitchens of 18th- and 19th-century Russia. French chefs brought their techniques to the Russian Empire, blending them with local ingredients and traditions to create hybrid dishes like this one.
Mushroom Julien is a shining example of this unique Soviet culinary evolution—a dish that remains as beloved today as it was decades ago.
I first tried Mushroom Julien at 15, and it was love at first bite . After years of experimenting, I've perfected my ideal recipe, and I'm thrilled to share it with you! This version, scaled for two, is rich, flavorful, and perfect for a cozy dinner or a special occasion.

Servings: 2

Ingredients

Mushrooms: 300g (10 oz) fresh cremini or button mushrooms, cleaned and thinly sliced
Butter: 2 Tbsp, divided (1 Tbsp for greasing, 1 Tbsp for cooking)
Olive oil: 1 tsp
Shallots: 1 medium shallot, finely chopped (about 2 Tbsp)
Garlic: 1 small clove, minced
Heavy cream: 100ml (about ½ cup)
Sour cream: 2 Tbsp
Fresh dill: 1 Tbsp, finely chopped
Cheese: 50g (about ½ cup) grated mozzarella or Gruyère (or a mix for extra flavor)
Salt: ¼ tsp, or to taste
Black pepper: ⅛ tsp, freshly ground, or to taste

Cooking Instructions

Butter 2 ramekins or one small casserole dish with 1 Tbsp butter or olive oil.

Preheat the oven to 400°F (220°C).

Melt 1 Tbsp of butter and add a little olive oil in a heavy-bottomed skillet. When it is foaming, add the shallots and garlic and sauté until translucent (4-6 minutes).

Add mushrooms, fry over high heat for 2-3 minutes, then add salt and pepper. Continue cooking over medium heat for another 5 minutes.

Add cream and sour cream. Let simmer for 1 minute and turn off the heat.

Add finely chopped dill and mix everything well.

Sprinkle the mushroom julienne with cheese and place in the oven until golden brown, about 10-15 minutes.

Chef's Note

• Mushroom choice: Cremini or button mushrooms work wonderfully, but you can experiment with wild mushrooms like chanterelles for a gourmet twist.

• Cheese: Mozzarella gives a gooey melt, while Gruyère adds a nutty depth. A combination of both is divine!

• Make-ahead: Prepare the mushroom mixture up to Step 4, refrigerate, and bake just before serving for a stress-free dinner.