Oven-Baked Mushroom & Cheese Julienne

Fragrant, with a delicious golden brown crust, perfect for the holidays! Julienne with mushrooms and cheese in the oven is everyone’s favorite hot appetizer that can be served at any feast. This version is prepared without chicken and with a thick bechamel sauce. It turns out much faster and easier, even a beginner can handle it.
cook time: 1h
Liam Carson
Oven-Baked Mushroom & Cheese Julienne

Nutrition Facts (per serving)

237
Calories
19g
Fat
5g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground black pepper to taste
Nutmeg to taste
Wheat flour 1 tbsp
Butter 30 g
Hard cheese 50 g
Bulb onions 1 pc
Vegetable oil 2 tbsp
Champignon 150 g
Cream (10-20%) 200 ml

Recipe instructions

Step 1

Step 1
How to make julienne with mushrooms and cheese in the oven? Prepare your food. Any mushroom will do, but it will be easiest with champignons. Take cream with 10 or 20% fat content. Take any hard cheese to suit your taste, the main thing is that it melts well.

Step 2

Step 2
Peel the onion and cut into small cubes.

Step 3

Step 3
Rinse the mushrooms carefully under running water, being careful not to get them too wet — they absorb water like a sponge, becoming watery and not tasty. Dry the mushrooms with paper towels.

Step 4

Step 4
Cut the mushrooms into medium-thick slices. If the mushrooms are large, then use halves of plates. When frying, the champignons will greatly decrease in size, so it’s better not to make them smaller.

Step 5

Step 5
Heat a frying pan over medium heat, pour vegetable oil into it for frying. Add onion. Fry it, stirring, for several minutes until transparent.

Step 6

Step 6
Then add the mushrooms to the onions. Salt and pepper them, stir. The mushrooms will begin to release moisture. Fry them for about 10 minutes over low heat, stirring, until it evaporates.

Step 7

Step 7
At the same time, prepare the béchamel sauce. To do this, take a saucepan with a thick bottom and melt the butter in it. Pour flour into it and, stirring vigorously with a whisk, fry it for a minute.

Step 8

Step 8
Next, pour in the cream in a thin stream. Stir the sauce until completely smooth. Add salt and nutmeg to it, stir. Then cook until the first bubbles appear. The sauce should not be very thick, adjust it with cream, you can add a little more.

Step 9

Step 9
Take portioned julienne molds. Place fried mushrooms in them. I ended up with 3 incomplete forms; it could have fit in two.

Step 10

Step 10
Pour the sauce over the mushrooms.

Step 11

Step 11
Grate the cheese on a coarse grater. Any cheese is suitable for this dish — hard, semi-hard, soft, like mozzarella. The main thing is that it is tasty, of high quality, without milk fat substitutes and melts well.

Step 12

Step 12
Sprinkle grated cheese on top. For convenience, place the julienne molds on a baking sheet.

Step 13

Step 13
Bake the classic julienne in the oven, preheated to 180˚C, for 20-25 minutes. The exact time will depend on the features of your oven. Look at the cheese — it should turn golden. Remove the julienne from the oven and cool slightly.

Step 14

Step 14
Serve julienne (mushrooms, cheese, cream) to the table; you can decorate the top with a slice of fried mushroom and herbs. Bon appetit!

Additional rubrics

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