Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Julienne with sour cream

Author
Cookinero 19 Sep 2025
1990
Julienne with sour cream

Julien is sometimes mistakenly considered a French dish, although in fact it is a hot Soviet appetizer. Classic julienne with mushrooms and sour cream is cooked in the oven in cocotte makers. These are portion molds, thanks to which a small amount of the dish can be divided among all guests at once.

How to cook Julienne with sour cream

Step 1

Julienne with sour cream

In a frying pan with heated vegetable oil, fry the onion. Cut the champignons into quarters or thin slices, add to the onion and fry over medium heat, stirring constantly.

Step 2

Julienne with sour cream

After 10 minutes, add salt to the mushrooms and onions and continue frying over moderate heat for another 10 minutes until cooked and the moisture has evaporated.

Step 3

Julienne with sour cream

Transfer the mushroom and onion mixture into the ramekins, leaving 2-3cm of space at the edges for the sauce and cheese.

Step 4

Julienne with sour cream

Prepare the sauce: fry the flour in a dry frying pan for 3-4 minutes, stirring constantly. When the flour turns light brown, add the sour cream and mix well to avoid lumps.

Step 5

Julienne with sour cream

Pour warm filtered water into the pan and stir the sour cream mixture until smooth, bringing it to a boil over low heat.

Step 6

Julienne with sour cream

Pour hot sour cream sauce over the mushroom and onion mixture and sprinkle each serving with cheese.

Step 7

Julienne with sour cream

Place the filled molds in a preheated oven and bake for 15 minutes.

Julienne with sour cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute champignons with cremini, portobello, or shiitake mushrooms for a deeper flavor. Just ensure they are sliced thinly for even cooking.
For a gluten-free option, use cornstarch or a gluten-free all-purpose flour blend. Mix it with a little cold water first to avoid lumps before adding to the sauce.
Yes! Assemble the julienne up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving, adding a few extra minutes if chilled.
The recipe is already vegetarian, but you can enhance it by using a plant-based sour cream and cheese substitute for a vegan version.
Pair julienne with a crisp green salad, roasted vegetables, or crusty bread for a balanced meal. It also works well as an appetizer.
Freezing is not recommended, as the sour cream sauce may separate upon thawing. For best quality, enjoy fresh or refrigerate for short-term storage.
Halve or quarter the ingredients for smaller portions. Use individual ramekins for easy scaling and even baking.
A melty cheese like Gruyère, mozzarella, or a sharp cheddar works well. Grate it finely for even melting and a golden crust.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Achuchuk salad
Tomatoes, Vegetable salad, Summer recipes, Summer salad, Bitter,

Achuchuk salad

Total Reviews:

The peculiarity of this salad is that the tomatoes and onions are cut into thin slices. This can only be done with a very well sharpened knife. Actually, this is reflected in the name of the salad: "Achuchuk" is translated from Uzbek as &qu

Cookinero Cookinero
Shukrut with several types of pork
Pork, Bacon, Pork tenderloin, Pork ribs, Shukrut,

Shukrut with several types of pork

Total Reviews:
Cookinero Cookinero
Funchoza with chicken and vegetables
Chicken, Mushrooms, Cherry tomatoes, Funchoza,

Funchoza with chicken and vegetables

Total Reviews:

Funchoza with chicken and vegetables can be served in the evening for dinner or at any other time of the day if someone wants a hearty and tasty snack. Like many Asian dishes, this is prepared very quickly, in just half an hour. Funchoza itself does

Cookinero Cookinero
Apricot and gooseberry jam
Gooseberry, Apricots, Jam,

Apricot and gooseberry jam

Total Reviews:

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Cookinero Cookinero
Oatmeal Kissel Monastyrsky
Oat flakes, Herculean flakes, Kissel, Oatmeal jelly, Irritable bowel syndrome,

Oatmeal Kissel Monastyrsky

Total Reviews:

An old recipe for monastic jelly - an unusual dessert with a historical flavor: this has been cooked in Rus' for centuries. It is served cold, if desired, berries and chopped fresh fruit can be added to it.

Cookinero Cookinero
Tashkent Salad with Radish
Salads with egg, Salads with sugar, Beef dinner, Salads with vegetable oil, Salads with garlic,

Tashkent Salad with Radish

Total Reviews:

The recipe for a salad with radish and beef is called "Tashkent". The root vegetable is popular in Uzbekistan. It is used to make a variety of salads, appetizers and even lagman. The Tashkent salad is an excellent option for a simple and he

Cookinero Cookinero
Chicken breast pate
Hen, Chicken breast, Paste,

Chicken breast pate

Total Reviews:

Chicken breast pate is a great idea for a variety of situations. It can be spread on a slice of dried bread and eaten for breakfast. Or divide among tartlets, garnish with green and black olives and serve as an accompaniment to a glass of wine. Final

Cookinero Cookinero
Adyghe cheese at home
Homemade cheese with kefir, Homemade cheese with milk, Collection of recipes, Homemade fermented milk products, Homemade cheese,

Adyghe cheese at home

Total Reviews:

Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.

Cookinero Cookinero
Categories Menu Recipes
Top