Such a dish is a great option for a festive dinner, which does not require a long preparation. The combination of mushrooms and mussels gives julienne an original taste and pleasant aroma.
It is necessary
- - 20 chanterelles or champignons;
- - 250 g of mussels;
- - onion head;
- - 1 clove of garlic;
- - 3 tbsp. spoons of sour cream;
- - 3 tbsp. tablespoons of olive oil;
- - a bunch of fresh parsley;
- - 120 g of cheese;
- - salt and black pepper to taste.
Instructions
Step 1
Squeeze the mussels, remove the inner mustache, and then fry them in olive oil for 2 minutes. Add unpeeled garlic passed through a press and cook for another 2 minutes.
Step 2
Cut the onions into feathers and the washed mushrooms into slices. Fry them over high heat for a few minutes, then add sour cream, pepper and salt. Simmer for 1 minute, then remove from heat, sprinkle with herbs and cool slightly.
Step 3
Put mussels, mushrooms and onions in sour cream and cheese slices into small cocotte makers. Bake until golden brown at 200 ° C. Serve with herbs and sour cream.
