Sunday, 22 June 2014

Mushroom Julienne

This is a Russian recipe but of French origin. I believe the Mushroom Julienne became popular in Russia in the old days when the Russian aristocracy liked to employ the French chefs. I have fond memories of eating it in the old cafe in Moscow, where it has traditionally been served in metal mini dishes with a ladle-like handle.


Mushroom Julienne (serves 3-4, depending on the size of ramekins0
Ingredients:
300g chestnut mushrooms
2tbsp butter, preferably clarified
a pinch of nutmeg
a pinch of dried or fresh thyme
4 heaped tbsp of thick Greek style yogurt or soured cream
3 tbsp mayonnaise
fresh flat leaf parsley, torn
Slice the mushrooms thinly (hence the name - julienne). Fry them quickly in the clarified butter, season with salt and nutmeg. Add the soured cream or thick yogurt, mayonnaise and thyme and mix well. Cook for about 5 minutes. Spoon the mix into the ramekins and place them in the oven preheated to 180C. Cook for another 5-7 minutes. Garnish with fresh parsley leaves.
Serve with a nice chunk of bread to dip in and mop up all the lovely sauce.
This dish is very satisfying, a real comfort food.
There are quite a few variations of this dish, some cooks like to add a bit of grated cheese, some add the onion or garlic. I prefer a simple version.



The original recipe asks for ceps or fresh porcini mushrooms. Since these are not widely available, I used chestnut mushrooms, as they have more flavour than bland white mushrooms.


Chris from Cooking Around the World has challenged the foodies to take part in a culinary-football-themed game this month. Read all about the rules of the game in his linky Bloggers Around the World.


5 comments:

  1. Aha, I was just saying on Pinterest that it's not something that I'd have thought of as Russian, but you explanation makes perfect sense. I did Parmesan Chicken for the USA, but that's the same - it was originally an Italian dish. It's interesting to say how a dish can evolve with the different influences as it is adapted to local cuisine :)

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    1. Russians have "adopted" a lot of French recipes including the famous salad Olivier better known as the Russian salad. Did I tell you that my great great grandfather was French? Oui.

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  2. Sometimes the lines can get blurred. Anyway, that looks like a lovely and comforting dish.

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    1. Yes, many dishes are like that, it's difficult to find the exact origins.

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  3. Oh I love mushrooms like this, although i would add the garlic and plenty of it, but this something I would order in a restaurant, but now seeing how easy they are I might just give them a try :-)

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