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Julienne with mushrooms in the oven

Author
Cookinero 23 Aug 2025
3030
Julienne with mushrooms in the oven

Julienne is a traditional French dish of mushrooms with cream under a cheese crust. For a delicious mushroom julienne in the oven, oyster mushrooms or champignons are suitable. To create a delicious cheese crust during baking, use hard cheeses such as Gruyere. The classic version of cooking julienne is in cocotte makers, small metal ladles. However, it can easily be made on a regular baking sheet.

How to cook Julienne with mushrooms in the oven

Step 1

Julienne with mushrooms in the oven

Start preparing the main ingredient — mushrooms. Chop them finely. Chop the onion and garlic. Heat a frying pan with vegetable oil. Fry the onion in it, then add the garlic and mushrooms. Add salt, pepper and fry until the mushrooms are ready.

Step 2

Julienne with mushrooms in the oven

Prepare a creamy sauce for the julienne. In a separate dry frying pan, fry the flour until creamy for 2-3 minutes, then add the butter and stir. After 1-2 minutes, pour in the cream and, stirring, bring the sauce to a boil.

Step 3

Julienne with mushrooms in the oven

Add the sauce to the mushrooms and stir.

Step 4

Julienne with mushrooms in the oven

Grease portioned forms (cocotte makers) or a baking sheet with vegetable oil, place the mushrooms in a creamy sauce there.

Step 5

Julienne with mushrooms in the oven

Start baking the julienne. Grate the cheese on a medium grater. Sprinkle it over the mushrooms and bake in the oven for 10 minutes. Serve the julienne. Enjoy!

Julienne with mushrooms in the oven - FAQ About Ingredients, Baking Time and Storage

Yes, you can use half-and-half or whole milk mixed with a teaspoon of cornstarch for a lighter version, though the sauce may be slightly less rich.
Replace the regular flour with a gluten-free flour blend or cornstarch for thickening the sauce to make this dish gluten-free.
White button mushrooms, cremini, or champignons are ideal, but you can also use shiitake or wild mushrooms for a deeper flavor.
Yes, assemble the dish up to the cheese-topping step, cover, and refrigerate for up to 24 hours. Bake just before serving.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for best texture.
Freezing is not recommended as the creamy sauce may separate and the mushrooms can become mushy upon thawing.
Pair it with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.
Yes, use coconut cream or cashew cream, vegan butter, and a dairy-free cheese alternative to create a vegan version.
Double or triple the ingredients and use a large baking dish instead of portioned cocottes to serve more people.

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