Julienne (also called "julienne") has long been known as a hot appetizer and is widely used in the cuisine of France and Russia. It always takes its rightful place on the table. Julienne is caloric, nutritious and tasty. Besides fresh mushrooms, cheese and cream are the main ingredients.
It is necessary
-
- mushrooms - 500 g;
- salt - 5g;
- black peppercorns - 4 pieces;
- bay leaf - 2 pieces;
- butter - 10g;
- cream 20% - 100 ml;
- hard cheese - 150 g;
- lemon juice - 50 ml;
- table white wine - 50ml;
- cocottes
- oven.
Instructions
Step 1
To prepare julienne, you need to rinse the fresh mushrooms under running water. It doesn't matter what kind of mushrooms you use - the main thing is that they are small in size, without damage and wormholes. Most often, julienne is prepared from champignons, chanterelles, porcini mushrooms and aspen mushrooms. For this purpose, you can use frozen mushrooms, but then the stewing time will double in order to evaporate the excess liquid.
Step 2
Pour 2 liters of clean water into a small saucepan and put 3-4 black peppercorns, 2 bay leaves and a sprig of fresh dill there, close the lid and wait for the water to boil.
Step 3
After boiling, put mushrooms in water and cook over low heat, stirring constantly and skimming for 20-30 minutes. Then, put the mushrooms in a colander and rinse under water. Let the mushrooms cool down to room temperature.
Step 4
Then take the butter and melt it in a skillet. Peel the onions, cut into small cubes and fry until golden brown over medium heat. Let cool.
Step 5
Cut the mushrooms into very thin strips and add to the pan. They must be fried together with onions until half cooked, 2-3 minutes, then pour in the cream and simmer for another 5 minutes. When the cream thickens a little, add salt, flour and stir thoroughly. The onion should be transparent and not noticeable in the finished product.
Step 6
Cocottes (special molds, no more than 5 cm in diameter) must be washed and wiped with a napkin. You do not need to lubricate them. Divide the mushroom mixture into shapes. Should I add to each cocotte maker? a teaspoon of lemon juice and? a teaspoon of white wine.
Step 7
Grate the cheese on a coarse grater, sprinkle with mushrooms and place in the oven, preheated to 180 degrees for 5-7 minutes. When the cheese is browned, you need to take the cocotte makers out of the oven and serve hot.
