Julienne in foil
0
3583
Kitchen
French
Calorie content
184.3 kcal
Portions
4 port.
Cooking time
45 minutes
Proteins *
9.4 gr.
Fats *
11.4 gr.
Carbohydrates*
15.9 gr.
A dish cooked and served hot in portions is always interesting and contains an element of surprise. If there were no individual cocotte makers at home, instead of them, you can successfully use foil molds, which are quickly and simply made in a couple of minutes. And we offer mushroom julienne to bake in them - a win-win dish for such a serving.
Ingredients
Cooking process
We clean the champignons and oyster mushrooms from contamination. We cut both types of mushrooms into small pieces of arbitrary shape. Melt the butter in a frying pan and pour the chopped mushrooms into it. With occasional stirring, fry them on medium heat for ten minutes, until the mushrooms are soft and begin to brown.
In a separate container, mix the flour with a small amount of milk until smooth. Then add the remaining milk and stir so that there are no lumps left. Pour the resulting mixture into a pan with mushrooms, stirring continuously. The sauce will thicken and darken slightly. Cook the mushrooms in the sauce for two to three minutes. At the end of cooking, add salt, black pepper and grated nutmeg to taste. Do not forget that cheese will be added to the dish later, and it is also salty.
Cooking foil baking tins. For this, you can use, for example, a jar or a cup. Turn the dishes upside down and cover them with a sheet of foil. With our hands we settle the foil in the shape of the dishes, bend the edges outward and press them against the walls. For the strength of the finished shape, you can use two sheets of foil, folded together. Remove the foil mold from the dishes and turn over - it's done.
We put the mushrooms in the prepared molds together with the sauce. Grate mozzarella and hard cheese and mix. Sprinkle the mixture of cheeses generously with mushrooms in molds. Preheat the oven to 180 degrees. We place the julienne molds on a wire rack or baking sheet and place it on the middle level of the hot oven. Bake for 10-15 minutes, until the cheese is completely melted and browned. Remove the finished julienne in foil from the oven, sprinkle with chopped herbs if desired and serve hot directly in the tins.
Bon Appetit!