Vegan Julienne (Russian mushroom casserole)
Without stooping down for the mushroom, you cannot put it in your basket. ~Russian Proverb
Mushrooming is a popular activity in Russia. Families escape the bustle of the city for rural dachas in the summer and hunt for mushrooms to eat or preserve.
Mushrooms are a common ingredient in Russian cooking. One of my favorite examples is Julienne: mushrooms sautéed with onions, then baked with cheese in sour cream. You can do this casserole style in a big dish, or class it up by preparing it in individual ramekins.
I halved and veganized this recipe from Everyday Russian to christen the oven in my new apartment. I elected to use nooch instead of vegan cheese, but I bet it would be great with Daiya.
- 8 oz sliced crimini mushrooms
- 1 small onion, diced
- Olive oil, for sautéing
- 1/2 tbs all purpose flour
- 1/2 cup vegan sour cream
- 3-4 oz shredded Daiya (cheddar or mozzarella — optional)
- 2 oz vegan bacon (optional)
- Salt and pepper to taste
- Preheat oven to 350
- Sautéed mushrooms and onions until onions are brown and mushrooms are soft. Pour into a medium bowl.
- Mix in sour cream and flour and divide into ramekins. Top with cheese and vegan bacon (optional) and bake for 10 minutes.
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