Julienne with tongue and mushrooms
0
2269
Kitchen
French
Calorie content
189.3 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
8.9 gr.
Fats *
12 gr.
Carbohydrates*
16.8 g
A very tasty, gourmet version of julienne, which is just as simple to prepare, but with the final taste it will surprise and delight you unusually. Delicate juicy tongue is successfully combined with fragrant mushrooms. Bechamel sauce and cheese, as always, favorably emphasize and ennoble the taste of the ingredients. It can be prepared both in separate portion molds and in one general form.
Ingredients
Cooking process
Boil the beef tongue in salted water until soft and cool. Then we clean the tongue from the skin with a knife and cut into thin strips. We wipe the champignons with a damp cloth and also cut into strips, in proportion to the pieces of the tongue. Cut the peeled onions into thin semicircles. Cut the chicken ham into strips in the same way. Melt butter in a wide frying pan, add olive oil and pour onions into this mixture of oils. While stirring, bring the onion half rings to a transparent state and add the rest of the ingredients: mushrooms, ham, tongue. Stir and fry for five minutes at medium temperature until a light crust forms. At the end of cooking, add salt and black pepper to taste. Put the resulting fried mixture in a baking dish or lay out in portioned cocotte makers.
To prepare Bechamel sauce, melt the butter in a deep frying pan or saucepan, add the specified amount of flour and, with constant stirring, bring the mixture to a light brown color. Without ceasing to interfere, pour in a thin stream of cream. It is convenient at this stage to stir the sauce with a whisk - this will effectively avoid the formation of lumps. Maintain the temperature of the plate as medium-low so that the sauce cannot burn. Prepare the sauce for a couple of minutes, add salt to taste and a pinch of grated nutmeg at the end of cooking. Rub the cheese on a fine grater and pour it into the boiling sauce. Stir until it is completely dissolved and remove from the stove.
Put hard cheese grated on a fine grater on top of the sauce, trying to evenly distribute it over the entire surface. We put the form with julienne in an oven preheated to 200 degrees at an average level. We bake the dish until the cheese on the surface melts and turns golden brown. There is no need to keep the julienne in the oven for a long time, since all its components are already cooked, and you only need to bring the dish to a beautiful golden crust.
Bon Appetit!