Dairy-Free Russian Mushroom Julienne
A creamy and comforting Russian classic, updated to be dairy-free. Mushrooms are baked in a plant-based cream sauce until golden and bubbly.
Ingredients
- about 450 g Cremini mushrooms, sliced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Plant-based heavy cream
- 2 tbsp Nutritional yeast
- 1 tsp Fresh thyme, chopped
- to taste Salt and pepper
- 1 tbsp Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 190°C.
- 2Heat the 1 tbsp of olive oil in a large skillet over medium heat. Add the 1 medium chopped onion and cook until it looks softened, about 5 minutes. Add the 2 cloves of minced garlic and the about 450 g of sliced cremini mushrooms. Cook, stirring occasionally, until the mushrooms look tender and have browned, about 8-10 minutes.
- 3Stir in the 1 cup of plant-based heavy cream, the 2 tbsp of nutritional yeast, and the 1 tsp of chopped fresh thyme. Bring this mixture to a gentle simmer.
- 4Season the mushroom mixture with salt and pepper to your liking.
- 5Pour the mushroom mixture into oven-safe ramekins or a single baking dish.
- 6Place the dish in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and the mixture is bubbling around the edges.
- 7Serve the Dairy-Free Russian Mushroom Julienne hot.
Substitutions
Heavy Cream → Plant-Based Heavy Cream
Dairy-Free
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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