Mushroom julienne

Mushroom julienne


500 g of white mushrooms or champignons
2 onions
200 g sour cream
300 g of hard cheese
1 clove of garlic
4 tbsp. l. butter
1 tbsp. l. flour
Freshly ground black pepper


1. Clean the mushrooms and cut them large. Preheat 2 tbsp in a frying pan; l. butter and fry the mushrooms for 5 minutes over medium heat. Salt. Form the stored liquid.

2. Peel onion, chop finely. Add the onions in a frying pan with mushrooms, add thereto 2 tbsp. l. butter. Fry for 5 minutes.

3. Pour flour into sour cream and mix thoroughly. Gradually pour in the liquid formed during the frying of mushrooms, salt and pepper.

4. Pour the resulting sauce into the fried mushrooms. 5 minutes to simmer on low heat, stirring.

5. Grate the cheese on a fine grater.

6. Shape for Julien (coconut) rub with a clove of garlic.

7. Mushrooms with sauce put in a coconut, sprinkle with cheese and bake with a preheated to 200 ° C oven 7-8 minutes before the appearance of crust.

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