Traditional mushroom julienne is one of the most popular dishes of French cuisine. It is served in the most sophisticated and expensive French restaurants, but it’s so easy to cook julienne that even a novice hostess can handle it.
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Ingredients:
- Champignons or oyster mushrooms - 500 g;
- Hard cheese - 300 g;
- Sour cream - 300 g;
- Onions - 2 pcs;
- Olive oil;
- Pepper, salt;
- Parsley leaves.
Cooking:
- To begin with, you should prepare the dishes in which the julienne will be prepared, it is called the cocotte maker. If such dishes are not at hand, you can use ordinary clay pots, which are found in every housewife.
- Chop onions into small cubes and fry in a pan until golden brown.
- Peel fresh mushrooms and cut into four parts or not too thin straws, add to the pan and fry with onions, not forgetting to often stir the onion-mushroom mass.
- When the onions and mushrooms are almost cooked, add sour cream. When forming a large amount of juice, you can add a little flour to the pan, add salt and pepper to taste. Next, take the lid, cover the pan and simmer the future julienne with mushrooms for 5-10 minutes.
- We lay out the resulting mass in coconut or clay pots, add the grated cheese and put in the oven, preheated to 180 degrees. The dish will reach from five to ten minutes. After that, right in the cocotte we serve julienne to the table.
It is interesting that this dish can also be served in special buns, from which it is necessary to cut the flesh. One way or another, mushroom julienne will be the most delicious dish on the festive table.