Serving suggestion. Nutrition is approximate.
Equipment
- Wide skillet
- four oven-safe ramekins
- tray
- grater and spoon.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use button mushrooms instead of cremini; brown them thoroughly before adding the cream.
Make it work
- A dry mushroom base prevents the sour cream sauce from becoming watery. Use oven-safe ramekins, not decorative cups.
Prep 15 min · Cook 41 min · Waiting 5 min
Serves 4 / Prep 15 min / Cook 20-25 min / Bake 12-16 min / Rest 5 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 500 g / 17.6 oz Cremini mushrooms, cleaned
- 120 g / 4.2 oz Onion, finely diced
- 25 g / 0.9 oz Unsalted butter
- 15 ml / 0.5 US fl oz Sunflower oil
- 180 g / 6.3 oz Sour cream, 20% fat
- 100 g / 3.5 oz Gouda or similar melting cheese, grated
- 1/2 tsp, then to taste / about 3.0 g Fine salt
- 1/4 tsp / about 0.5 g Black pepper
Step-by-step method
- Prepare the pieces
Slice mushrooms 4 mm / 1/6 inch thick and finely chop the onion. Grate the cheese. Heat the oven to 190 C / 375 F conventional, or 170 C / 340 F fan. Set four 200 ml / 7 fl oz oven-safe ramekins on a tray. - Soften the onion
Heat butter and oil in a wide skillet over medium heat. Add onion and cook 6-8 minutes, stirring, until soft with only light color. Lower the heat if the butter starts to darken. - Evaporate the mushroom liquid
Add mushrooms and salt. Increase to medium-high and cook 10-14 minutes, stirring occasionally. First they release liquid; continue until it has evaporated and the mushrooms begin to brown. A crowded narrow pan takes longer. - Make a creamy filling
Lower the heat. Stir in sour cream and pepper and warm gently for 2 minutes. Do not boil vigorously. Taste for salt; the cheese will add more. The filling should cling to a spoon rather than resemble soup. - Divide and bake
Spoon into the ramekins and spread cheese evenly across the tops. Bake 12-16 minutes until the filling bubbles at the edges and the cheese is melted and lightly golden. Keep dishes level when removing them. - Rest before serving
Let stand for 5 minutes; the filling remains very hot beneath the crust. Serve the ramekins on plates with spoons. For a larger shared dish, use a shallow 18 cm / 7 inch baking dish and allow a few extra minutes.
Cook’s notes
A dry mushroom base prevents the sour cream sauce from becoming watery. Use oven-safe ramekins, not decorative cups.
Storage & reheating
- Refrigerate within 2 hours (1 hour above 32 C / 90 F) in a shallow covered container at 4 C / 40 F or colder. Use within 3 days.
Allergens
milk. Check labels on packaged ingredients and any substitutes.
Approximate nutrition
Per serving: 293 kcal · Protein 11 g · Carbohydrates 11 g · Fat 24 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
