Mushroom julienne

With a similar taste to stroganoff, but without meat, this creamy mushroom dish is found on almost every menu as a hot appetizer. Combining some of Russia's ubiquitous ingredients and a hint of French obsession, it's made with thinly sliced mushrooms, cheese, sour cream and cream and broiled/grilled for a crusty top, served in a dainty metal dish or bread crust. While this rich, small-serving dish may not impress foreigners with its basic ingredients, it's a special dish in Russian cuisine. Indeed, mushrooms in any form are a must-try in Russia, where mushroom hunting could almost be considered a national pastime. When you're fully creamed-out, try an assortment of pickled mushrooms instead.

This is a traditional Russian dish, Russian/French to be exact. It’s made with thinly sliced mushrooms, sour cream, cheese and cream. It’s very rich and creamy. I actually have my own variation because I find that using mainly sour cream it a bit too “sour-creamy.” Traditionally, this dish is served as an appetizer, although I found it goes very nice as a side or as a topping for meats. If you love mushrooms, this dish is perfect for you. If you don’t really like mushrooms, I still recommend that you try it. I’ve turned a lot of people into mushroom lovers with this dish!

Ingredients

• 16 oz of white mushrooms, thinly sliced
• ½ of a medium yellow onion, thinly sliced
• 2 tbs butter
• 1 tbs butter (separate from above)
• ¼ cup white wine
• ¾ cup sour cream
• ½ cup heavy cream
• salt, fresh cracked pepper
• Mozzarella cheese

Instructions

Preheat the over to 375.
In a large skillet, melt the 2 tbs of butter and add mushrooms and onions. Saute, on medium heat, until mushrooms give out liquid and about half the size. Pour most of the liquid off and transfer the mushrooms into a small casserole dish or ceramic pots (you can use large ramekins too).
In a small sauce pot, melt the 1 tbs of butter and add white wine. Simmer on medium heat for a couple of minutes, until the alcohol cooks out. Add the heavy cream and stir in the sour cream. Stir until all combined and add salt and pepper. Bring it to boil and pour over the mushrooms. Stir the mixture.
Sprinkle generously with cheese and bake for about 10 minutes (until the cheese is melted and starts to golden.)

Source:

http://livelaughrowe.com/russian-dish-mushroom-julienne/