Mushroom Julienne

by Editorial Staff

Mushroom julienne is a very tasty and uncomplicated dish. The classic recipe for julienne with mushrooms requires special heat-resistant molds with handles – cocotte makers. However, you can make julienne with mushrooms and in pots. This dish will turn out great in a frying pan.

Summary

Cook Time	1 hour
Total Time	1 hour
Course	Side Dish
Servings (Default: 6)

Ingredients

For the sauce:

Sour cream – 250 ml
Flour – 0.5-1 tbsp
Water – 250 ml

Instructions

Products in front of you.
Peel and wash the onions. Cut into small pieces
Peel, wash, and finely chop fresh mushrooms.
Heat a frying pan, pour in vegetable oil. Fry the mushrooms and onions, stirring occasionally, over medium heat until golden brown.
Prepare the sauce. To boil water. Pour boiling water over sour cream, stir.
Add flour.
Mix well again.
Pour mushrooms and onions with this sauce. Season with salt and pepper.
Mix well. Simmer mushrooms in sour cream sauce, stirring occasionally, over low heat until tender. 10-15 minutes.
Turn on the oven to preheat. Grate the cheese.
Arrange the mushrooms in cocotte makers or pots (you can leave them in a frying pan or other heat-resistant dishes in which the mushrooms were cooked). Sprinkle with grated cheese.
Without covering, place in an oven preheated to 180 degrees for a few minutes, until golden brown.
The mushroom julienne is ready.
Serve hot mushroom julienne.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.