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
- Black pepper - 2 g
- Salt - 8 g
- Flour - 10 g
- Butter - 50 g
- Sour cream - 250 g
- Onion - 2 PCs
- Mushrooms - 1 kg
- Cream cheese - 150 g
- Black pepper
- Salt
- Flour
- Butter
- Sour cream
- Onion
- Mushrooms
- Cream cheese
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.