There are a lot of julienne recipes, some cook according to the usual scheme, others prefer to experiment with tastes. The recipe for this julienne is simple, but despite its simplicity, the dish turns out to be incredibly tasty.
It is necessary
- - 800-900 grams of a mix of mushrooms (forest mushrooms, oyster mushrooms),
- - 50 grams of grated Parmesan,
- - 2 tbsp. tablespoons of bread crumbs,
- - a small handful of watercress,
- - 4 tbsp. tablespoons of vegetable oil
- - a few feathers of green onions,
- - salt and ground black pepper to taste.
- For the sauce.
- - 500 ml cream (22 percent),
- - 50 ml of whiskey,
- - 2 tbsp. tablespoons of butter
- - 1 shallot onion,
- - 1 tbsp. a spoonful of flour
- - salt and black pepper to taste.
Instructions
Step 1
For shallots, chop finely and sauté in butter until translucent. Pour in whiskey and evaporate halfway. Add flour and stir well. Reduce the power of the rot to the smallest, pour the cream in a thin stream and cook until thickened, stir occasionally. Finally, season with salt and ground black pepper to taste.
Step 2
Rinse the mushrooms and cut into 4-5 mm thick slices. Fry the mushrooms in small portions in a very preheated skillet in vegetable oil until golden brown. Season with salt and pepper to taste.
Step 3
Combine the sautéed mushrooms with the prepared sauce. Arrange in small tins, sprinkle with cheese, put in a preheated oven (210-220 degrees). Cook for 15 minutes. Serve the finished dish with green onions or watercress.
