Russian Mushroom Cocotte – Julien

No one know why in Russia this dish named julien, it’s great hot appetizer and start for dinner. One small tip, how to add more mushroom taste – soy sauce.

Yield: 4 servings

1/2 tbsp. butter
8 oz. assorted fresh mushrooms (such as oyster, stemmed Portobello and stemmed shiitake), sliced
1/2 cup sour cream
1 tbsp. flour
1/2 tsp. soy sauce
4 tbsp. Parmesan cheese
salt and pepper

Melt the butter in a large heavy skillet over medium heat. Add the mushrooms and cook until mushrooms lightly browned, about 10 minutes, add soy sauce and set aside.

Preheat the oven to 425F.

Combine sour cream, flour and season to taste with salt and pepper. Stir with mushrooms. Divide the mushrooms for 4 ramekins (I used my cocotte pans), place on a baking pan. Sprinkle the top of each with the Parmesan cheese.

Bake until bubbly and the tops are well browned, about 15 minutes. Serve immediately. Eat it with teaspoon.

1 serving is about 70 calories

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One Response to “Russian Mushroom Cocotte – Julien”

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