Juicy julienne in tartlets with mushrooms and cheese 🍄

Kitchen appliances and utensils:

• oven;
• plate;
• cutting board;
• pan with high sides;
• sharp knife;
• wooden spatula;
• fine grater;
• kitchen scales and other measuring accessories;
• several capacious bowls;
• a baking sheet;
• baking paper.

Ingredients

Step cooking

Cooking stuffing

1. Large onions are peeled, then washed and cut into small cubes with a sharp knife.
   
2. We try to cut washed mushrooms in an amount of 400 g as small as possible.
   
3. We well heat the pan over medium heat, after which we pour 20-30 ml of vegetable oil into it.
   
4. On top of the hot oil we put the chopped onions and fry it for 7-9 minutes until a rather saturated golden color appears.
   
5. We spread chopped mushrooms there and mix them with fried onions.
   
6. Fry the resulting mixture over medium heat for 10-15 minutes until the resulting liquid evaporates and the mushrooms are almost ready.
   
7. Sprinkle the ingredients with about three pinches of wheat flour and add 10-15 g of a mixture of Italian herbs. Fry the mushroom mass with active stirring for 2-3 minutes.
   
8. After this time, add 150 g of sour cream and bring the mass to a boil.
   
9. Reduce the heat to low and simmer the mixture under a closed lid for 2-3 minutes.
   
10. Meanwhile, grind 100 g of hard cheese on a fine grater.
    
11. Salt and pepper to taste almost ready-made filling, stir well. Remove the pan with the contents from the stove and allow the mushroom filling to cool slightly.
    

Gathering julienne

1. We fill in 9 slightly tartlets of shortcrust pastry with a slightly cooled mushroom mixture, tightly laying the filling.
   
2. Every billet is generously sprinkled with grated cheese, we can say, we form a “cheese cap” on the product.
   
3. We put stuffed tartlets on a baking sheet previously covered with baking paper. We send the product to an oven heated to a temperature of 180-190 ° C.
   
4. We bake a treat for 5-10 minutes, depending on the capacity of your oven. We remove the julienne from the oven at the moment when a ruddy cheese crust forms, and the whole kitchen is filled with a pronounced cheese and mushroom aroma. We shift the products on a flat surface and allow them to cool to a warm state.
   

Video recipe

This video provides step-by-step instructions for making julienne with mushrooms and cheese in tartlets.