Mushroom Crack AKA Russian Mushroom Julienne
Prep time
Cook time
Total time
A Mushroom-Lover's Dream Come True. Faux home made cream of mushroom soup or thick sour-creamy mushroom spread with butter, herbs, and white wine. Goes great spread on French bread.
Recipe type: Appetizer
Cuisine: Russian
Serves: 6 servings
  • small carton of mushrooms (or a little less, I only used ¾ carton), about 8-10
  • half to a whole stick of butter, to taste
  • tsp of gluten free flour or arrow root starch
  • 1 tablespoon to ⅛ cup of white wine
  • ¼ cup mix of half and half, cream, or organic cream-on-top milk
  • ¼ cup sour cream
  • ¼ cup grated white hard to semi-hard cheese like Gruyeres
  • tsp olive oil to keep butter from burning
  • large clove minced garlic
  • ¼ red onion, chopped fine
  • tsp or so of chopped chives or herb of your choice
  • pink salt and fresh ground black pepper to taste
  • optional: pinch or two of saffron or nutmeg - or both
  1. Gather all ingredients. Chop mushrooms, chives, onion, and garlic. Grate fresh cheese.
  2. Heat oil and butter on medium-high and toss in fresh mushrooms, garlic, and onion. Cook until mushrooms are soft, dark, and smell like heaven.
  3. Mix together milk, cream or half-and-half, and sour cream with nutmeg, flour or arrow root starch, and pepper.
  4. Add cream mixture to pan and stir to blend well, preventing milk from burning as it starts to bubble on bottom of pan.
  5. Pour in wine and cook, stirring constantly.
  6. Salt to taste as you continue to stir.
  7. Toss in chives and remove from heat, stir one last time and transfer to small baking dish or casserole pan.
  8. Top with grated cheese and add a bit more of the spice, salt, or pepper if desired.
  9. Bake at 375 for about 15-20 minutes depending on your elevation/oven.
  10. Cool and serve with crackers, French bread, or use as Cream of Mushroom Soup or a delicious topping for chicken.
Recipe by Sprittibee at