Wow, champignons! How to cook them deliciously? Fry, stew, bake? No! The most delicious recipe is julienne. In addition, it is simply not possible to find more affordable mushrooms for this dish. And read the cooking technology of this dish below in the article.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Julienne is a great French dish, which is served at a festive feast. Although it is quite simple to prepare, it allows you to serve julienne on weekday family evenings. It is worth noting that thanks to the use of sour cream sauce, the dish turns out to be quite high-calorie. Therefore, you should not often use it in the evenings.
Real mushroom julienne is prepared simultaneously from fresh and dried, canned or frozen mushrooms. Dried mushrooms should be soaked in hot water, wait for them to swell and squeeze, canned ones should be thrown in a colander to drain the brine, and frozen ones should be rinsed with water and squeezed out. However, the most common julienne is made from fresh mushrooms. Moreover, they can be both forest and artificially grown.
For the preparation of julienne, cocotte makers are usually used, in which it is served on the table. If such dishes are not available, then you can use muffin molds or small clay pots. For a festive serving, cocotte makers are placed on plates covered with napkins. You can also use tartlets or unleavened buns with peeled pulp for julienne.
- Caloric content per 100 g - 112 kcal.
- Servings - 2
- Cooking time - 50 minutes
Ingredients:
- Champignons - 500 g
- Onions - 1 pc.
- Garlic - 2 cloves
- Sour cream - 150 ml
- Hard cheese - 100 g
- Butter - 30 g
- Wheat flour - 1 tablespoon
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Mushroom seasoning - 1 tsp
- Ginger powder - 1/3 tsp
- Ground nutmeg - 1/3 tsp
Cooking champignon julienne
1. The principle of cutting products for julienne is thin strips. Therefore, wash the mushrooms, peel and cut into strips. Peel the onions and chop them into half rings. Remove the husk from the garlic and cut into thin strips.
2. Heat a frying pan with vegetable oil and put mushrooms to fry. Set to medium heat and cook, stirring occasionally. A lot of moisture will be released from them, which should be completely evaporated, or use a scoop to collect it in a bowl for use in another dish.
When there is no liquid left in the pan with mushrooms, add chopped onions and chopped garlic to the mushrooms.
3. Stir the food, add oil if necessary and fry over medium heat.
4. Season the mushrooms with salt, pepper, spices and stirring occasionally until almost cooked.
5. Pour flour into another clean, dry skillet.
6. Pour in sour cream and butter.
7. Stir the sour cream sauce well. Add salt, pepper and all the spices. Boil and simmer for 1-2 minutes.
8. Choose a convenient crockery for the julienne and fill it 2/3 full with fried mushrooms.
9. Pour the mushrooms on top with sour cream sauce.
10. Grate the cheese on a medium grater and sprinkle with julienne.
11. Heat the oven to 180 ° C and send the baked snack for 5-10 minutes to melt the cheese. Also, this process can be done in the microwave. Serve immediately after baking, while the cheese is hot and stretchy. If you do not plan to treat julienne right away, then send them to bake immediately before serving.
See also a video recipe on how to cook julienne from champignons and chicken breast.
