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Mushroom julienne with champignons with sour cream

0
1307
Kitchen French
Calorie content 143 kcal
Portions 8 port.
Cooking time 40 minutes
Proteins * 9 gr.
Fats * 16.5 g
Carbohydrates* 5.1 gr.
* per 100 gr. product
Mushroom julienne with champignons with sour cream
Content

Julienne is a popular hot appetizer at holiday feasts in cafes and restaurants. Preparing such a dish at home will not be difficult at all and will not take a lot of time. We offer you a recipe for mushroom julienne with sour cream, baked in cocotte makers in the oven. Thanks to the sour cream sauce, julienne turns out to be very tender, with a pleasant creamy taste, and aromatic herbs give it an amazing aroma.

Ingredients

Cooking process

step 1 out of 7
Peel the onions, rinse them, cut them in half lengthwise and chop them into thin half rings.
step 2 out of 7
We wash the champignons in running water, put them on a kitchen towel and let them dry from the water. Then cut them into thin slices.
step 3 out of 7
Put the pan on the fire and heat it up, add vegetable oil and lay out the chopped onion. Fry it over medium heat until golden brown.
step 4 out of 7
Then add the prepared mushrooms to the onion in the pan, mix and fry until the liquid completely evaporates.
step 5 out of 7
At the next stage, put sour cream in a pan with vegetables, add salt and spices, stir and simmer for 3-4 minutes, remove from heat.
step 6 out of 7
We lay out the julienne in cocotte makers, sprinkle with grated cheese and put in the oven to bake at 180 degrees for 7-10 minutes.
step 7 out of 7
We take out the finished julienne from the oven, decorate with herbs and serve it on the table warm. Bon Appetit!

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