How to cook with mushrooms julienne

Julienne word has come to us from France, more precisely from French cuisine. Julien is a way of cutting thin strips of young vegetables, most often in the summer for salads and soups. In Russian kitchen julienne called dish of mushrooms, baked in cream under a cheese crust, also make zhuleny seafood and chicken. Julien is usually prepared to cocotte - a small bowl Portion with a long handle.

Some tips to mushroom julienne was particularly tasty.
In the preparation of this dish all ingredients except onion, cut into thin strips. Julien will fragrant, if prepared from wild mushrooms - chanterelles or white. To the dish could not bitter, frying onions, do not bring it to a fundamental change in color.

So, we go directly to the recipe mushroom julienne.

For the preparation you will need:
Mushrooms - 600 g
Butter
Onions - 2 pcs.
Cream
Sour cream - 200 g
Salt and pepper - to taste.
Vegetable fat
Hard cheese - 300 g
Flour - 1 tablespoon.

To begin with we shall cut mushrooms into thin strips and scald them with boiling water. Then fry in a skillet in vegetable oil until tender. Then mushrooms ready to spread in stewpan. Then sliced onion rings and put a layer of mushrooms. For the sauce, mix sour cream with toasted flour, flour when frying in the pan should be brown and emit light nutty flavor. Next, the resulting mass is mixed with butter and cream - cream sauce will give an incredibly delicate flavor. Pour the sauce in the stewpan, not forgetting the dish with salt and pepper. Then julienne put bake in the oven. After 5 minutes of cooking julienne, sprinkle it with grated cheese. When the cheese is melted and lightly browned, we can assume that the dish is ready. Before submitting a julienne, sprinkle it with parsley, because it goes well with this dish.

Serve hot on the table right in the cocotte. Its handle direct left and right, place a spoonful of dessert. Put the handle stewpan curlers to guests not burned hands.

Tags: mushroom julienne, cooking, cocotte