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Julienne with mushrooms

0
1423
Kitchen French
Calorie content 258.3 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 9.3 gr.
Fats * 17.6 gr.
Carbohydrates* 22.3 gr.
* per 100 gr. product
Julienne with mushrooms
Content

For mushroom julienne, we recommend using forest mushrooms. They give a special, unique flavor to the finished dish. And bake this thick, rich creamy mushroom mixture in portioned cocotte makers: in this volume, julienne acquires the necessary consistency and has an ideal proportion of a golden crust with juicy contents.

Ingredients

Cooking process

step 1 out of 7
Place the dry mushrooms in a saucepan, pour boiling water (300 ml) and leave for half an hour. During this time, the mushrooms will become slightly soaked and begin to give off aroma and taste.
step 2 out of 7
After the specified time has elapsed, put the saucepan on the stove and cook the mushrooms for five to seven minutes. We discard the ready-made mushrooms in a colander and rinse with running water. Store the strained broth in a separate bowl.
step 3 out of 7
Dry the washed mushrooms a little and cut into small pieces.
step 4 out of 7
To prepare the sauce, put the pan on the stove and heat until hot. Pour the flour into the pan and fry it for two minutes, stirring constantly with a spatula. Add butter, stirring constantly, let it melt and mix with flour. We fry for one minute.
step 5 out of 7
Heat the cream until hot in the microwave or on the stove and pour it into a pan with flour and butter in a thin stream. Stir vigorously so that the mixture is homogeneous and without lumps. Cook for a couple of minutes until thickened and remove from the stove.
step 6 out of 7
Peel the onion and garlic and cut into small pieces. Heat the butter in a frying pan and fry the onion and garlic in it until a light blush. Add chopped mushrooms and a couple of tablespoons of the preserved broth. Cook for a few minutes and remove from the stove. Put the mushrooms, onions and garlic in the creamy sauce, stir. Add salt, black pepper, grated nutmeg to taste.
step 7 out of 7
We spread the prepared mixture into portioned ceramic tins. Grate the cheese and sprinkle with julienne. We put the molds on a baking sheet. Preheat the oven to 200 degrees and set the baking sheet with tins to the middle level. Bake for five to seven minutes until golden brown. Garnish with herbs when serving.

Bon Appetit!

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