Classic Mushroom Julienne with Sour Cream in a Skillet
Quick, simple, and tasty - perfect for a festive table or dinner! Mushroom Julienne with Sour Cream is a classic hot appetizer. It’s cooked in a skillet instead of cocottes, which makes the process much easier. You can serve it in small pans or regular plates.
Updated : 05 September, 2025
Easy
About 10 min.
Ingredients
400 grams
Champignon
1
Onion
200 grams
Sour cream
50 grams
Hard cheese
1 tablespoon
Wheat flour
2 tablespoon
Vegetable oil
to taste
Greens
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Besides champignons, wild mushrooms are also suitable, but they need to be pre-boiled. Use sour cream of any fat content (I used 20%). For herbs, basil or dill pair well with mushrooms.
Step 2
Peel the onion and cut into half rings or cubes - whichever you prefer.
Step 3
Gently rinse champignons with water and place them on a towel to remove excess liquid, otherwise they will turn watery and lose flavor.
Step 4
Cut the champignons into quarters. Do not cut too finely, since mushrooms shrink significantly when fried and are the main component of julienne.
Step 5
Grate the cheese on a coarse grater. Use hard or semi-hard, well-melting varieties without vegetable additives. The flavor of the cheese will define the final taste.
Step 6
Heat a skillet over medium heat, add vegetable oil. Add the onion and sauté, stirring, until golden (about 5 minutes).
Step 7
Add the mushrooms to the onions. Reduce heat. Fry for another 5 minutes, then add salt and pepper. Mushrooms will release juice due to the salt. Cook until all liquid evaporates (5-7 minutes).
Step 8
Add flour to the mushrooms and stir to distribute evenly. Add sour cream and mix. If the julienne is too thick, add a little hot water to thin the sauce. Simmer just until it begins to boil - no longer, to prevent curdling.
Step 9
You can now divide the julienne into small skillets for serving or leave in one large pan. Sprinkle grated cheese on top, cover with lids, and let it sit on low heat until the cheese melts - a few minutes.
Step 10
Serve the hot julienne immediately. Garnish with fresh herbs. Enjoy!