Traditional mushroom julienne is one of the most popular dishes in French cuisine. It is served in some of the finest and most expensive French restaurants, but making julienne is so easy that even a novice hostess can handle it.
Ingredients:
- Champignons or oyster mushrooms - 500 g;
- Hard cheese - 300 g;
- Sour cream - 300 g;
- Onions - 2 pcs;
- Olive oil;
- Pepper, salt;
- Parsley leaves.
Preparation:
- First you need to prepare the dishes in which the julienne will be cooked, it is called the cocotte. If such dishes are not at hand, you can use ordinary clay pots that every housewife can find.
- Cut the onions into small cubes and fry in a pan until golden brown.
- Peel the fresh mushrooms and cut into quarters or not too thin strips, add to the pan and fry with the onions, not forgetting to stir frequently the onion-mushroom mass.
- When the onions and mushrooms are almost cooked, add sour cream. If a large amount of juice is formed, you can add a little flour to the pan, add salt and pepper to taste. Next, take the lid, cover the pan and simmer the future julienne with mushrooms for 5-10 minutes.
- We spread the resulting mass in cocotte makers or clay pots, add grated cheese and put in the oven, preheated to 180 degrees. The dish will reach from five to ten minutes. After that, we serve julienne to the table right in the cocotte makers.
Interestingly, this dish can also be served in special buns, from which the pulp must be cut. One way or another, julienne with mushrooms will become the most exquisite dish of the festive table.
