Julienne of autumn mushrooms

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Julien (Julien) — (comes from the French julienne – July, summer). In French cooking "Julien" called sliced young vegetables for soups in Russian cuisine - is more often associated with baked in cocotte with mushrooms or meat, with cheese hat. It is a variant of julienne of autumn mushrooms.

Ingredients for Julienne of autumn mushrooms

Step by step instruction of cooking Julienne of autumn mushrooms

Шаг 1

Mushrooms washed, fill with cold water, bring to the boil, drain and rinse, fill with boiling water and cook for 25-30 minutes in salted water.

Шаг 2

Finely chop the onion and fry until transparent in butter.

Шаг 3

Drain and squeeze the mushrooms and add to the onions.

Fill for zhuleny are of two types:
1) smetana - sour cream, if desired, thickened with flour or egg, and the filling to make half-and-half with mayonnaise;
2) Bechamel sauce - roasted flour mixed with milk and butter.
I decided to use sour cream filling, thickened with flour. First mix the sour cream with sautéed, a bit of fry over high heat for 2-3 minutes,

Шаг 4

Then add the flour and black pepper. Fry for another 2-3 minutes, stirring constantly.

Шаг 5

Spread the mixture into ramekins and top liberally sprinkle with grated cheese.

Шаг 6

In a pre heated oven to 150 degrees put in the ramekins for 5-7 minutes. Once the cheese is melted, you can bring to the table.