Date Night · Russian
Russian Mushroom Julienne
We bake mushrooms in a rich, creamy sauce inside individual ramekins for a classic appetizer served at special events.
Why This Works
The high fat content of cream and cheese elevates simple mushrooms into a decadent experience.
The Upgrade
Add a teaspoon of truffle oil just before serving.
Chef's Secret
Michelin TechniqueEnsure the mushrooms are sliced uniformly to ensure even cooking.
Ingredients
Total time including resting: 30 min
Directions
Melt butter in a pan and sauté the onions until soft.
5 minAdd mushrooms and sauté until they release their moisture and are golden brown.
8 minSprinkle with flour and stir to cook the raw taste out.
2 minGradually add heavy cream, whisking until the mixture thickens into a velvet sauce.
3 minSeason with salt and a pinch of nutmeg.
1 minDivide the mixture into two ramekins.
1 minTop with a generous layer of grated Gruyère.
1 minBroil in the oven until the cheese is bubbling and golden.
5 minWine Pairing
Chardonnay
White Wine
The BottleLouis Jadot Meursault
The richness of the cream-baked mushrooms demands a wine with equal texture and depth. A buttery Meursault complements the earthy, indulgent profile of the julienne perfectly.
Nutrition per Serving
450
calories
12g
protein
10g
carbs
38g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Toasted Baguette Slices
Toast thin slices of baguette to provide a necessary, crisp vessel for the creamy, decadent mushroom filling.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the baguette on a bias into 1/2-inch thick rounds.
In a small bowl, whisk together the softened butter, minced garlic, and fresh thyme.
Lightly brush one side of each bread slice with the herb butter and arrange on a baking sheet.
Toast in the oven for 8 to 10 minutes until edges are golden brown and crisp.
Remove from the oven, immediately sprinkle with flaky sea salt, and serve warm.
Side Dish
Arugula and Lemon Salad
Toss fresh arugula with a sharp lemon vinaigrette to cut through the heavy cream and cheese in the julienne.
Ingredients
Directions
Whisk the lemon juice, minced shallot, sea salt, and black pepper in a small bowl until the salt dissolves.
Slowly emulsify the olive oil into the lemon mixture by whisking vigorously until combined.
Place the chilled, dry arugula in a large chilled glass bowl.
Pour the vinaigrette over the leaves immediately before serving.
Toss gently with tongs to ensure each leaf is lightly coated without wilting.
Serve immediately alongside the hot julienne.
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.