Julienne casserole with porcini mushrooms, vegetables and cheese in the oven

Julienne casserole with porcini mushrooms

This vegetarian dish can be served both as an accompaniment to meat and as a separate meal. Porcini mushrooms are baked with sour cream under a cheese crust and are not only incredibly tasty, but also very filling.

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  • 400-500 g porcini mushrooms
  • 3 tbsp vegetable oil
  • 2 onions
  • 1-2 cloves of garlic
  • Salt, to taste
  • Black pepper, to taste
  • 150 g sour cream
  • 100 g cheese


  1. Chop the mushrooms into small pieces.
  2. Heat a pan.
  3. Add half the oil and the chopped mushrooms.
  4. Fry over a moderate to medium heat for about 10-15 minutes.
  5. Meanwhile, peel and chop the vegetables chop.
  6. Fry the onions in the remaining oil in another pan for about 5-7 minutes.
  7. Then add them to the mushrooms together with the garlic.
  8. Season with salt and pepper.
  9. Stir in the sour cream and remove from the heat.
  10. Divide mixture into small ovenproof ramekins.
  11. Grate cheese and sprinkle on top.
  12. Place ramekins in preheated oven and bake at 180°C for about 10-15 minutes.
  13. Remove hot julienne from oven and add to meat or on its own Serve dish hot.


  • knife
  • cutting board
  • frying pan
  • grater
  • ovenproof ramekins

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