Rich, creamy and beautifully golden on top, this porcini mushroom julienne is a classic baked dish that feels special yet comes together with ease. Fragrant thyme, sweet sautéed onion and a blanket of melted cheese turn humble mushrooms into a comforting starter or light dinner. It pairs wonderfully with other savory baked favorites like our Potato Mushroom Gratin and Mushroom Cheese Puff Pastry Pies.
Ingredients
- 3 large porcini mushrooms
- 1 onion
- 2 tbsp sour cream
- Pinch of salt
- Thyme sprigs
- 1 tbsp butter
- 50 g (2 oz) cheese, grated
Instructions
- Rinse, clean and dry the mushrooms well — we need to remove excess water.
- Slice the onion into thin half-rings; sauté in butter until done; set aside.
- Slice the mushrooms julienne-style (hence the name) and sear in the same pan. They’ll release lots of water first; once it evaporates they’ll brown nicely. Add thyme leaves (leaves only) for aroma, plus a little butter if needed.
- Return the onion to the mushrooms, salt, stir and add the sour cream. Cook one more minute, then divide into ramekins. Top with grated cheese.
- Bake in a very hot oven at 180-200°C (350-400°F) for about 10 minutes.
Tips
- Dry the mushrooms thoroughly and do not crowd the pan, so they sear and brown instead of steaming.
- Use only thyme leaves, not the woody stems, for a clean herbal aroma.
- Serve straight from the oven in ramekins; for safe mushroom handling and storage, see guidance from USDA.
Nutrition: per 100 g: 105 kcal, protein 14 g, fat 5 g, carbs 1 g.