There are a lot of julienne recipes, some cook according to the usual scheme, others prefer to experiment on tastes. The recipe for this julienne is simple, but despite the simplicity, the dish is incredibly tasty.
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You will need
- - 800-900 grams of a mix of mushrooms (forest mushrooms, oyster mushroom),
- - 50 grams of grated parmesan,
- - 2 tbsp. spoons of breadcrumbs,
- - a small handful of watercress,
- - 4 tbsp. tablespoons of vegetable oil
- - a few feathers of green onions,
- - salt and ground black pepper to taste.
- For the sauce.
- - 500 ml cream (22 percent),
- - 50 ml of whiskey,
- - 2 tbsp. tablespoons of butter
- - 1 shallot,
- - 1 tbsp. a spoon of flour
- - salt and black pepper to taste.
Instruction manual
1
For shallot sauce, finely chop and fry in butter until transparent. Pour in whiskey and evaporate to half. Add flour and mix well. Reduce the power of the rot to the smallest, pour the cream in a thin stream and cook until thick, stir occasionally. At the end, season with salt and ground black pepper to taste.
2
Wash the mushrooms and cut into 4-5 mm thick slices. Fry the mushrooms in small portions in a very hot pan in vegetable oil until golden. Salt and pepper to taste.
3
Combine the fried mushrooms with the prepared sauce. Arrange in small molds, sprinkle with cheese, put in the preheated oven (210-220 degrees). Cook for 15 minutes. Serve the finished dish with green onions or watercress.