Champignon julienne classic recipe
0
1428
Kitchen
French
Calorie content
240.2 kcal
Portions
2 port.
Cooking time
35 minutes
Proteins *
12.2 g
Fats *
15.5 g
Carbohydrates*
25.1 g
Today we want to offer you a recipe for an amazingly tasty and aromatic mushroom julienne cooked in a pan in a creamy sauce. This recipe does not imply the use of meat, as the main ingredient is mushrooms in large quantities. If desired, champignons can be replaced with forest mushrooms, the taste from them will be more aromatic. However, it is worth considering that forest mushrooms must be boiled first, and this will take much more time.
Ingredients
Cooking process
We wash the champignons under running water, put them on a kitchen towel and leave for 10-15 minutes so that they drain from the water. Then chop them into small cubes and put in a preheated pan with butter, fry until golden brown. Peel the onion, rinse it and chop it into small cubes. Add the onion to the pan to the mushrooms, stir and fry over medium heat for 2-3 minutes, not forgetting to stir.
Pour flour into a clean dry frying pan, fry it over low heat until golden brown, then add cream into the flour in a thin stream, while constantly stirring the sauce. Salt, pepper and heat to a thick consistency. Put the finished sauce in a pan with vegetables, mix and heat over low heat for about a minute.
