Creamy Russian Mushroom Julienne

The recipe Creamy Russian Mushroom Julienne can be made in around 30 minutes. This side dish has 311 calories, 9g of protein, and 27g of fat per serving. For $1.63 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. 405 people have made this recipe and would make it again. Plenty of people really liked this Eastern European dish. Head to the store and pick up salt, shredded mozzarella cheese, garlic powder, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Will Cook for Smiles. With a spoonacular score of 72%, this dish is good. If you like this recipe, you might also like recipes such as Creamy Russian Mushroom Julienne, Russian Mushroom and Potato Soup, and Russian Creamy Beet Borscht.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

24 oz baby bella mushrooms

2 Tbsp canola oil

1 tsp garlic powder

½ cup heavy whipping cream

Fresh cracked black pepper

Salt

2 shallots

½-3/4 cup shredded Mozzarella cheese

½ cup sour cream

Equipment:

oven

frying pan

bowl

baking pan

Cooking instruction summary:

Preheat oven to 375.Slice mushrooms and shallots thinly.Heat up a medium cooking pan and add oil. Season mushrooms and onions with some salt and pepper. Saute them over medium heat until just done. Drain off the mushroom juices.Combine sour cream, heavy whipping cream, garlic powder, salt, and pepper in a bowl and mix well. (Salt to taste but remember you salted mushrooms as well.)Add creamy mixture to the mushrooms, stir well and heat through.Transfer mushroom mixture into a baking dish and spread shredded cheese over the top. Bake for 10-15 minutes.

 

Step by step:


1. Preheat oven to 375.Slice mushrooms and shallots thinly.

2. Heat up a medium cooking pan and add oil. Season mushrooms and onions with some salt and pepper.

3. Saute them over medium heat until just done.

4. Drain off the mushroom juices.

5. Combine sour cream, heavy whipping cream, garlic powder, salt, and pepper in a bowl and mix well. (Salt to taste but remember you salted mushrooms as well.)

6. Add creamy mixture to the mushrooms, stir well and heat through.

7. Transfer mushroom mixture into a baking dish and spread shredded cheese over the top.

8. Bake for 10-15 minutes.


Nutrition Information:

Quickview
311k Calories
9g Protein
27g Total Fat
12g Carbs
12% Health Score
Limit These
Calories
311k
16%

Fat
27g
42%

  Saturated Fat
12g
78%

Carbohydrates
12g
4%

  Sugar
4g
5%

Cholesterol
66mg
22%

Sodium
328mg
14%

Get Enough Of These
Protein
9g
18%

Selenium
47µg
68%

Vitamin B2
0.96mg
56%

Copper
0.88mg
44%

Vitamin B3
6mg
33%

Phosphorus
316mg
32%

Vitamin B5
2mg
28%

Potassium
887mg
25%

Zinc
2mg
17%

Calcium
158mg
16%

Manganese
0.31mg
15%

Vitamin A
712IU
14%

Vitamin B6
0.27mg
14%

Vitamin B1
0.19mg
13%

Folate
51µg
13%

Vitamin E
1mg
11%

Vitamin B12
0.62µg
10%

Vitamin K
7µg
7%

Magnesium
26mg
7%

Fiber
1g
6%

Iron
1mg
6%

Vitamin D
0.55µg
4%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

A Cinnabon' Classic has less sugar than a 20-oz. bottle of Pepsi.

Food Joke

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