Oven Baked Mushroom Julienne

Guests will be greatly impressed by this snack! Classic julienne at home is one of the most successful appetizers not only in French, but also in world cuisine. All products combine perfectly with each other, and the original serving in cocotte makers makes the dish truly festive.
cook time: 1h 20 min
Miles Denholm
Oven Baked Mushroom Julienne

Nutrition Facts (per serving)

156
Calories
13g
Fat
4g
Carbs
6g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground black pepper to taste
Nutmeg 0.5 tsp
Wheat flour 15 g
Butter 20 g
Milk 150 ml
Hard cheese 50 g
Vegetable oil 1 tbsp
Champignon 200 g

Recipe instructions

Step 1

Step 1
Prepare all the necessary products. How to choose champignons? Buy fresh mushrooms, snow-white in color, without spots or damage, of medium size. Do not take mushrooms that smell rotten or are slippery to the touch.

Step 2

Step 2
Rinse the champignons thoroughly to remove dirt under running water. Place on a kitchen towel to absorb excess liquid. It is important to dry the mushrooms well, otherwise, once saturated with moisture, they will become watery. Cut out damaged areas, if any. Cut the champignons into thin slices. Do champignons need to be peeled? It is enough to wash small mushrooms well; it is better to clean larger ones by removing the films from the caps. Also cut off any darkened sections on the stems.

Step 3

Step 3
Grate hard cheese on a coarse grater. Take a tasty variety of cheese like “Russian”, which will melt well in the oven.

Step 4

Step 4
Pour vegetable oil with a high smoking point into the frying pan. Reheat well. How to check if the oil is hot enough? Dip a wooden spatula into it, if bubbles gather around, then the oil has reached the desired temperature and you can add mushrooms to it. Fry them with constant stirring for about 5-7 minutes over medium heat, until all the resulting liquid has evaporated. Turn off the heat. Cool.

Step 5

Step 5
Prepare all the ingredients needed for the sauce. Take butter with at least 73% fat content. The taste of the dish will largely depend on the quality of the products used.

Step 6

Step 6
Melt the butter in a small frying pan over low heat. It is good to use ghee. It will taste better with it.

Step 7

Step 7
Add wheat flour and stir thoroughly.

Step 8

Step 8
Pour in the milk, but not all at once, but in parts. Stir the mixture quickly each time to avoid the formation of flour lumps. Milk can be replaced with cream or sour cream of any fat content. But remember, the calorie content of the future dish will depend on the fat content of the product you use.

Step 9

Step 9
Bring the sauce to a boil and remove from heat. Add nutmeg, salt and pepper. Stir the mixture.

Step 10

Step 10
Place the fried mushrooms in a separate container. Add 1 tablespoon of grated cheese. Stir. Distribute the mushroom mixture among the cocotte makers, not reaching the edges of the dish by 2-3 cm. Leave room for the sauce and cheese.

Step 11

Step 11
Pour bechamel sauce until it completely covers the mushrooms. Sprinkle the remaining cheese on top.

Step 12

Step 12
Preheat the oven to 180 degrees. Bake the julienne for about 20 minutes until the cheese crust is golden brown. Since everyoneʼs oven bakes differently, the temperature and cooking time may differ from those specified in the recipe. Serve the dish hot directly in the cocotte makers. If you want, sprinkle with chopped herbs (dill, parsley) before serving. Serve with fresh vegetables.

Additional rubrics

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