Russian Baked Mushrooms in Sour Cream Sauce (Gribi v Smetane)

Fresh organic mushrooms on rustic table
billnoll / Getty Images
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
362 Calories
29g Fat
14g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 362
% Daily Value*
Total Fat 29g 37%
Saturated Fat 15g 74%
Cholesterol 75mg 25%
Sodium 468mg 20%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 14g
Vitamin C 3mg 14%
Calcium 378mg 29%
Iron 1mg 4%
Potassium 660mg 14%
*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. We adapted this recipe from one by Yelena Strokin in her beautifully photographed Cooking Melangery blog.


  • 1 pound cremini mushrooms, washed, stemmed, and quartered

  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 1 large onion, diced

  • 3 cloves garlic, finely chopped

  • Salt, to taste

  • 1 tablespoon all-purpose flour

  • 3/4 cup sour cream

  • 6 ounces shredded cheese of your choice

  • Fresh dill, chopped, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. 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 to 15 minutes.

  3. 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.

  4. Preheat oven to 400 F. 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 to 20 minutes.

  5. Remove from the 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.

  6. Enjoy!