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Julienne – Mushrooms in Sour Cream & Bacon Casserole

This one is another Russian favorite for special occasions, and conveniently very easy to make (it looks good too).  The recipe presented here is the most elementary one, and there are quite a few variations out there. So feel free to be creative.

Ingredients (4 servings)

  • 1 lb portabella mushrooms (wild mushrooms are better).
  • 1 medium onion
  • 2 tbs butter
  • 1 tbs all purpose flour
  • 8 oz sour cream
  • 6-9 oz shredded cheddar cheese (or your favorite)
  • 4 oz bacon (optional, can substitute any other meat as well)
  • Salt and pepper to taste

Start by chopping up the mushrooms and onions. Wild mushrooms would have been used in Russia, which you can actually find canned in ethnic stores.  If none are available, baby bella mushrooms will suffice.

Melt the butter in a skillet and toss in the mushrooms.  Cook the mushrooms on medium-high heat for a few minutes and add the onion, salt, and pepper.

Keep cooking on medium-high heat until the onions have caramelized and mushrooms are tender.

Sprinkle with a flour and mix in the sour cream.

Transfer the mixture into any oven safe dish or a ramekin.

Sprinkle the mushrooms with coarse junks of bacon and top of a layer of shredded cheese.

Bake in a 350 degree oven to 10-15 minutes or until the cheese on top has melted.

Enjoy!

7 Comments

  1. Jennifer says:

    This looks very tasty and would probably be really good with mashed potatoes. Thanks for posting your recipes! Keep them coming!

  2. Julia says:

    Hi,

    your blog is gorgeous! and, as far as i can tell from my research, really shows authentic russian housecooking (I am not the one to tell, though, I’m brazilian (but i`ve been to st. Petersburg and lived in Germany (very west — Aachen))).

    And I need your help! (you can count on me for help too): i am making a russian party this weekend, and I would love if you could evaluate my menu.

    I was thinking I should serve:

    Appetizer:
    – russian eggs (but not your recipe, because i dont have easy sprats, i have a can from Riga, but i am not sure i can find another so i plan on doing something as the cornichons russische Eier from essenundtrinken . de: cornichon, dill, parsley, chives, mayo, mustard)
    – cucumber pickels
    – riga sprats
    – black bread; recipe from smittenkitchen
    – russian cabbage salad (from this blog)
    – Russian Salad, Olivje/Olivye (from this blog)
    – Pirozhki (buns) stuffed with meat (from this blog but also stuffed with cabbage and with carrots)

    Main meal:

    – Mixed Meat Solyanka (from your blog) served with bread.

    Dessert:

    – baked apple

    I dont know, i can really see that my main meal and dessert are really poor, but in this kind of party people dont really care about entrees and dessert because they are drinking and singing (this is the idea). However, if I could find a nice russian dessert and entree i would do it. What dou you think?

    My goal is to make russian everyday food so people can kind of experience how it is to eat on a normal russian home.

    Can you help me? Does my menu looks russian? How could i improve it?

    Thank you very much!!!!

    PS: JUst to let you know, Hvorost is a typical south brazilian food! we call it “cavaquinho” or, when you cut the teig in the same way you did, we call it (my italian grandma calls it) “cueca virada” which means, literally, “mens underweare fliped to the other side” we serve with sugar and cinamonn.

  3. sputniktomorrow says:

    Your menu sounds okay; for an idea of what a special occasion menu in our family looks like see here. First course will be salads, cold cuts, veggies, cold dishes. Main courses will almost always have meat and potatoes, pirozhki, and things of that nature. You’re right about dessert, it’s not the most important part of the meal. Usually my family will have an assortment of sweets to serve with tea/coffee.

    Good luck!

  4. Julia says:

    thank you very much! Erveything (your recipes included) worked out nicely and the party was a success!!!

  5. […] halved and veganized this recipe from Everyday Russian to christen the oven in my new apartment. I elected to use nooch instead of vegan cheese, but I bet […]

  6. […] halved and veganized this recipe from Everyday Russian to christen the oven in my new apartment. I elected to use nooch instead of vegan cheese, but I bet […]

  7. It looks so amazing! It’s one of those casserole comfort foods that everybody enjoys. We loved the Russian version. Do you also serve this with pasta like a Mac and Cheese dish?
    We’ll try this with Greek yogurt, as sour cream isn’t available here in Greece and serve it with broiled crusty bread that’s sprinkled with dry oregano and extra virgin olive oil .
    Delicious recipe!
    Panos and Mirella

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