Mushroom Julienne (Creamy Mushroom Cheese Bake)
Quick answer
- Total time
- 65 min
- Level
- Easy
- Servings
- 6 servings
- Ingredients
- 7
About this dish
Six small cocottes of mushrooms in sour cream, with no flour or roux to thicken them, rely entirely on the mushroom liquid being cooked off first.
Read more
Tilt the pan: clear liquid pooling at one side means it needs longer. Sour cream stirred in over low heat stays smooth instead of splitting, and the cheese goes only on top, melting in the oven rather than into the sauce. The portions suit a starter or side more than a main, and one large dish in place of small ones changes the baking time with its depth.
Ingredients
Instructions
- 1
Clean dirt from the mushrooms, trim dry stem ends and cut into thin elongated pieces.
Slice the onion into thin half-moons and coarsely grate the cheese.
- 2
Warm the sunflower oil in a wide pan over medium heat and cook the onion for about 5 minutes until translucent.
Add mushrooms and cook, stirring occasionally, for about 15-20 minutes until their released liquid has evaporated.
- 3
Tilt the pan to check that no clear mushroom liquid remains, then add salt and pepper.
Lower the heat, stir in the sour cream and cook gently for about 5 minutes; meanwhile, preheat the oven to 180°C.
- 4
Divide the creamy mushrooms among 6 ovenproof cocottes about 7cm across, leaving a little space at the top.
Distribute the 100g grated cheese evenly over the surfaces.
- 5
Set the dishes on a baking tray and bake at 180°C for about 15-20 minutes.
Remove when the edges bubble and the cheese melts with golden patches; rest about 5 minutes before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Mushroom Julienne
Kamelena / Elena Kam · Checked: 2026-09-07
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