Russian Baked Mushrooms in Sour Cream Sauce Recipe - Gribi V Smetane

Fresh organic mushrooms on rustic table
billnoll / Getty Images
  • Total: 50 mins
  • Prep: 30 mins
  • Cook: 20 mins
  • Yield: 4 servings Baked Mushrooms
Nutritional Guidelines (per serving)
450 Calories
31g Fat
29g Carbs
16g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings Baked Mushrooms
Amount per serving
Calories 450
% Daily Value*
Total Fat 31g 40%
Saturated Fat 15g 77%
Cholesterol 73mg 24%
Sodium 683mg 30%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 18%
Protein 16g
Calcium 398mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mushrooms baked in a sour cream sauce (gribi v smetane) is a common zakuska in Russia and you will find it as an appetizer at restaurants and pubs as well as in the home. I adapted this recipe from one by Yelena Strokin in her beautifully photographed Cooking Melangery blog. It is very similar to my own recipe.

Source: Minimally adapted from a recipe by Yelena Strokin in Cooking Melangery.


  • 1 pound cremini mushrooms, washed, stemmed and quartered
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large diced onion
  • 3 finely chopped garlic gloves
  • Salt and pepper to taste
  • 1 tablespoon all-purpose flour
  • 3/4 cup sour cream
  • 6 ounces shredded cheese of choice
  • Chopped fresh dill for garnish

Steps to Make It

  1. In a large skillet over medium-high heat, melt the butter and olive oil. Chop the mushroom stems and add them with the quartered mushrooms to the pan. Sauté, stirring occasionally, until golden and tender, 5 to 6 minutes. Add the onion and garlic. Cook until most but not all of the juices have evaporated and the mushrooms are tender, about 10-15 minutes.

  2. Sprinkle the flour over the mushrooms and stir gently. Season with salt and pepper. Add sour cream, stir well and heat for a few minutes but do not let the mixture boil.

  3. Heat oven to 400 degrees. Divide mushrooms between two gratin dishes. Sprinkle with cheese and  season lightly with sea salt and freshly ground pepper. Bake until browned on top, about 15-20 minutes.

  4. Remove from oven and let stand for 10 minutes before serving because this is scalding hot. Garnish with chopped fresh dill and serve with a hearty bread.

Source: Minimally adapted from a recipe by Yelena Strokin in Cooking Melangery.