Creamy Mushroom Julienne

Incredibly tasty, tender, aromatic and very simple! Julienne with mushrooms and sour cream is a hearty portioned dish that is made in cocotte makers or small molds. It is well suited for an everyday or holiday table as a hot snack.
cook time: 50 min
Elijah Stroud
Creamy Mushroom Julienne

Nutrition Facts (per serving)

134
Calories
10g
Fat
5g
Carbs
6g
Protein

Ingredients (3 portions)

Basic:

Wheat flour 1 tbsp
Salt 0.5 tsp
Water 50 ml
Sour cream 100 g
Hard cheese 80 g
Bulb onions 150 g
Vegetable oil 1 tbsp
Champignon 200 g

Recipe instructions

Step 1

Step 1
How to bake julienne with mushrooms and sour cream? Prepare all the necessary ingredients. Rinse the champignons from soil. Place them on a kitchen towel. It is important to dry the mushrooms well, otherwise, once saturated with moisture, they will become watery. Do champignons need to be peeled? It is enough to rinse 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 2

Step 2
Peel the onion. To prevent onion juice from irritating your eyes so much, rinse the peeled onion and knife with cold water. Cut the onion into small cubes.

Step 3

Step 3
Pour vegetable oil with a high smoking point into a frying pan and heat it up. Add chopped onion. Fry it over medium heat until translucent. Be sure to stir so it doesnʼt burn.

Step 4

Step 4
While the onions are sautéing, cut the champignons, preferably into quarters, but you can also use thin slices.

Step 5

Step 5
Add the champignons to the onion in the pan and fry over moderate heat, stirring from time to time.

Step 6

Step 6
After 10 minutes of frying, salt the mushrooms and onions to taste.

Step 7

Step 7
Continue frying the champignons and onions over low heat for another 10 minutes until cooked through and until the moisture has evaporated.

Step 8

Step 8
Prepare portioned heat-resistant molds or cocotte makers. Lightly grease them with refined vegetable oil. It is convenient to do this with a silicone brush.

Step 9

Step 9
Transfer the mushrooms fried with onions from the frying pan into the molds. Do not reach 2-3 cm from the edges of the dish, leaving room for sauce and cheese.

Step 10

Step 10
How to make julienne sauce with sour cream and cheese in the oven? Pour the flour into a dry frying pan and fry it over low heat for 3-4 minutes, stirring constantly.

Step 11

Step 11
When the flour slightly changes color and turns golden, add sour cream of any fat content to it. You can replace it with cream. Remember that the calorie content of the dish depends on the fat content of the products you use. Choose natural sour cream without vegetable fats.

Step 12

Step 12
Mix the flour and sour cream well so that there are no lumps.

Step 13

Step 13
Then pour warm filtered water into the pan and thoroughly stir the sour cream mixture until smooth, while simultaneously bringing it to a boil.

Step 14

Step 14
Pour hot sour cream sauce over the mushroom mixture in the molds.

Step 15

Step 15
Now grate the hard cheese on a coarse grater. The cheese can be anything, the main thing is that it is tasty and melts well in the oven.

Step 16

Step 16
Cover each serving of mushrooms with a layer of hard cheese.

Step 17

Step 17
Place the filled molds in an oven preheated to 180 degrees. Bake the julienne for about 15 minutes. Please note that each oven operates differently, so baking times and temperatures may differ from those indicated. When the cheese melts and browns, remove.

Step 18

Step 18
Remove the molds with hot champignon julienne from the oven. Sprinkle chopped herbs (dill, parsley) on top and serve immediately as a separate hot dish. As an accompaniment, prepare a salad of fresh vegetables. Bon appetit!

Additional rubrics

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