Kitchen appliances and utensils: gas or electric stove, frying pan, oven, cocotte maker, cutting board, knife, plates for ingredients, kitchen spatula, kitchen grater.
Ingredients
| Name | amount |
| Champignon | 300 g |
| Shallot | 100 g |
| First grade wheat flour | 20 g |
| Cream 20% | 200 ml |
| Hard cheese | 100 g |
| Butter | 40 g |
| Vegetable oil | taste |
Step cooking
- We take 300 grams of fresh champignons and peel with a kitchen knife. Washing mushrooms is not recommended, as they absorb a lot of water.
- Peeled champignons are cut into thick strips and put in a separate plate.
- Next, take 100 grams of shallots, peel it and cut into small cubes on a cutting board.
- We turn on the gas or electric stove, put a frying pan on it and warm it well at medium temperature with a small amount of vegetable oil. When the stove warms up well, put 40 grams of butter in a pan.
- We put chopped onions in a pan to fry until transparent.
- Then put the chopped mushrooms. Mix thoroughly and fry for another 3-4 minutes over medium heat.
- Salt and pepper to taste, then add 20 grams of wheat flour of the first grade and mix. You can add a pinch of nutmeg or thyme to your taste.
- We add 200 milliliters of cream of 20% fat to onions and mushrooms. Mix everything thoroughly and remove from heat.
- We take the cocotte in which the julienne will be baked, and grease them with vegetable oil.
- We lay out the filling in each cocotte.
- On a kitchen grater, rub 100 grams of hard cheese, then evenly spread it on the cocotte top. For julienne must use hard cheese.
- We turn on the oven, preheat it to 180 degrees, set the cocotte bake for 5-10 minutes, until the cheese crust melts.
- Champignon julienne is ready, bon appetit! Serve the dish hot.
Housewife tips
- Chanterelles and porcini mushrooms are considered ideal mushrooms for julienne. With them, the broth turns rich and fragrant.
- Onions are considered one of the main ingredients that give the dish brightness, but you can do without it.
- Sour cream and cream should be at least 30% fat. If the fat content was less (15-20%), then it must be heated with flour.
- Extremely hard cheese is added to julienne. Crisp will give Gruyere, Emmentaler or Conte.
- Mussels, squids, chicken or shrimps are often placed in julienne.
- Julienne is also flavored with white wine, spinach or heavy cream.
Video recipe
We draw your attention to a convenient and simple video recipe for preparing champignon julienne according to the classic recipe.
Have you already tried our cooking classic mushroom julienne? Perhaps you would supplement our recipe? Tell us about your tricks and results!
Loading...