Classic julienne with mushrooms and sour cream in a pan
0
3741
Kitchen
French
Calorie content
256.7 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
10.7 g
Fats *
25.1 g
Carbohydrates*
14 gr.
Fragrant mushroom julienne made from forest mushrooms under a brown cheese crust is the ultimate in gastronomic imagination. Stewed in a creamy sauce with the addition of nutmeg, it takes no more than an hour to cook it, and as a result you get a delicious hearty vegetable appetizer that will be a great independent dish or will be an excellent addition to meat on a festive or everyday table.
Ingredients
Cooking process
For the preparation of julienne, we have selected fresh boletus and aspen mushrooms. We wash them thoroughly under running water, removing debris and sand. Place the mushrooms in a saucepan with salted water and boil them with bay leaves and peppercorns for 20 minutes. Throw the boiled mushrooms in a colander and let the water drain.
