Mushroom Julien - Cocotte

  • 2 tbs unsalted butter
  • 1 pound mushrooms (any kind), cleaned, trimmed, and cut into quarters or sixths, depending on their size
  • 1 small garlic clove, minced
  • 1 small onion, chopped
  • 1/2 cup sour cream
  • 3 tbs chopped fresh dill
  • Salt and freshly ground pepper
  • 3/4 cup grated cheese

Melt the butter in a large heavy skillet over medium heat. Add the mushrooms and onion, stirring, until most of the liquid they release has evaporated and the mushrooms are nicely browned, about 10 minutes. Stir in the dill and remove from the heat.

Preheat the oven to 425 degrees F.
Stir in the sour cream and season to taste with salt and pepper. Divide the mushrooms among 4 or 5 ovenproof ramekins placed on a baking sheet. Sprinkle the top of each one liberally with the Gruyère cheese.

Bake until bubbly and the tops are well browned, about 15 minutes. Serve immediately.


Michael Durkin said...
January 3, 2015 at 10:55 PM  

Hello, I was wondering if you could tell me where you obtained the metal rammekin with those handles. I've been trying to find these as a gift

Yelena Strokin said...
January 4, 2015 at 6:40 PM  

Hello Michael, I got them long time ago from one of the Russian supermarket, in St. Petersburg. But they are from Italy-)) I never see anything like these small metal baking dishes around here. Sorry, but I am sure you can find something similar.

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