Photo: from open sources
This is a popular hot appetizer that is incredibly easy to prepare.
A popular hot appetizer called julienne is one of the most popular holiday dishes. By the way, in Europe it is called “cocotte” and is prepared in a special vessel called a cocotte maker. This portioned appetizer is served on the table in these small ladles. And the word julienne is used by French chefs to describe the method of slicing vegetables into thin strips for soups and salads.
Julienne is prepared with meat, chicken, seafood, and mushrooms. This is the most inexpensive way to prepare this delicious dish. The recipe was shared on the Kolizhanka website.
Mushroom Julienne
Ingredients:
- flour – 2 tbsp. l.;
- sour cream – 2 tbsp. l.;
- cream 22% fat – 300 ml;
- two onions;
- champignons – 700 g;
- vegetable oil;
- hard cheese – 150 g;
- salt, pepper, dill.
Preparation:
- First prepare the mushroom julienne sauce. Wash the dill, dry and finely chop. Pour the flour into a small dry saucepan and, stirring constantly, fry it until golden brown.
- Add sour cream, cream and dill. Salt, pepper and stir the julienne sauce. Stirring constantly, bring the sauce to a boil over medium heat and immediately remove from heat.
- Peel the onion and chop very finely, wash the champignons and cut into small cubes.
- Heat vegetable oil in a frying pan and fry the onion. Add mushrooms and fry together.
- Pour the previously prepared sauce into the frying pan with mushrooms and onions, stir and heat.
- Preheat the oven to 180 degrees. Place the future julienne into portioned cocotte makers, metal or ceramic. Grate the cheese on a medium or fine grater. Sprinkle the mushrooms in the sauce and bake the julienne until golden brown, 20-25 minutes.
- Mushroom julienne sauce can only be prepared with cream. Sour cream will make the sauce thicker and add sourness. You can also add dried wild mushrooms to the champignons. Then it will turn out more fragrant.
