Mushroom and Cheese Julienne in a Pan

Quick, simple, made from ordinary products, for the whole family! Julienne with mushrooms and cheese in a frying pan is prepared without chicken and further baking in the oven — this greatly simplifies the process and reduces cooking time. This julienne can be served as a hot appetizer or main course.
cook time: 30 min
Zoe Kendrick
Mushroom and Cheese Julienne in a Pan

Nutrition Facts (per serving)

171
Calories
13g
Fat
4g
Carbs
6g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 1 tbsp
Hard cheese 70 g
Bulb onions 1 pc
Vegetable oil 2 tbsp
Champignon 250 g
Cream (10-20%) 100 ml

Recipe instructions

Step 1

Step 1
How to make julienne with mushrooms and cheese in a frying pan? Prepare your food. Take any mushrooms — champignons, ordinary and royal, like mine, oyster mushrooms, honey mushrooms, other forest mushrooms, fresh or frozen, will do. Pre-boil wild mushrooms depending on the variety. 10 or 20% cream is suitable.

Step 2

Step 2
Peel the onion and cut into quarters of rings. To avoid irritating the mucous membranes of your eyes when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a slice of lemon before cutting.

Step 3

Step 3
Rinse the mushrooms carefully and dry them well — excess moisture will make them tasteless. Cut them into medium pieces. Cut one champignon into slices — it will be used to decorate the top of the julienne.

Step 4

Step 4
Grate the cheese on a coarse grater. Hard or semi-hard varieties are suitable. The main thing is that the cheese is of high quality, without vegetable additives and melts well.

Step 5

Step 5
Heat a frying pan over medium heat. Pour vegetable oil onto it. Add onion. Fry the onion, stirring, for about 5 minutes, until translucent.

Step 6

Step 6
Then add the mushrooms to the onions. Salt and pepper them to taste. Fry the champignons, stirring, until the moisture evaporates, which is actively released after adding salt. In a separate frying pan, fry the reserved mushroom slices on both sides with a drop of oil.

Step 7

Step 7
Pour flour into the prepared champignons and immediately pour in the cream. Actively stir the mushrooms with the cream to avoid the formation of lumps. You should get a thick sauce. You can add a little more cream if you find it too thick.

Step 8

Step 8
Next, I divided the julienne into portioned pans, but you can leave it in one large one. Sprinkle grated cheese on top of the mushrooms and sauce and arrange the fried champignon slices. Make the fire minimal. Cover the pan with a lid.

Step 9

Step 9
Keep the julienne on the heat until the cheese melts, this will take a few minutes. The main thing is to make sure that the mushrooms do not burn, which is why very little heating is needed.

Step 10

Step 10
Serve the finished julienne to the table immediately. Bon appetit!

Additional rubrics

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