Champignon julienne with sour cream in the oven
0
854
Kitchen
French
Calorie content
221.6 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
9.4 gr.
Fats *
14.8 g
Carbohydrates*
19.2 g
The mushroom season is coming, which means that dishes with mushrooms will often appear on our menu. There are a lot of them in our piggy bank, but today we decided to pay special attention to the mushroom julienne. For its preparation today we will use champignons, but if you wish, you can replace them with boletus, boletus or chanterelles. Mushrooms go well with a creamy sour cream sauce, fried onions and an appetizing cheese crust. Julienne, baked in small forms, will be a great table decoration and a terrific option for a hot vegetable snack.
Ingredients
Cooking process
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. We spread the mushrooms in a preheated pan with butter and fry until the liquid has completely evaporated. Then add onion chopped into small cubes to the mushrooms and fry until golden brown.
Then add flour to the butter and stirring constantly, bring to a thick consistency. Then add salt, pepper and nutmeg to the sauce and spread the sour cream. Warm up the sauce for 2-3 minutes, stirring constantly with a whisk or silicone spatula, until a homogeneous thick sauce is formed. If there are lumps in the sauce, you can strain it through a sieve.
