Julienne from mushrooms

Julienne from mushrooms

Let's start, perhaps, with one of the simplest recipes of mushroom julienne. Such a julien is prepared in a serving bowl (traditionally - in coconut dishes). For its preparation we will need to take:

• 
  600 g of champignons
• 
  200 g cream (20% fat content)
• 
  2-3 heads of onions
• 
  2 tablespoons sour cream
• 
  hard cheese - by the eye
• 
  salt - to taste
• 
  vegetable oil for roasting

Champignons mine and cut into thin plates. We clean the onion and chop it very finely. We put a frying pan on the fire with vegetable oil and wait until the oil warms up. We pour the onion into a heated frying pan and pass it to a golden shade.

Then we pour the mushrooms into the frying pan and fry them almostuntil ready, not forgetting to stir. We merge the liquid formed during the frying and salt mushrooms to taste. We add sour cream to the mushrooms, carefully mix everything and slightly evaporate sour cream. Pour the cream into the pan and mix until they evaporate.

Ready mushrooms are transferred to the coconut bottles (orother serving dishes), filling them with champignons for two thirds. Sprinkle mushrooms on top with grated cheese. We put the coconut on the baking sheet with water and bake the julienne in the oven for about 10 minutes (until the cheese crust appears).

Julienne from mushrooms and aubergines

If you add aubergines to mushroom julienne, thiswill help to increase the volume of the dish and at the same time reduce its cost: eggplants are cheaper than mushrooms, and they absorb the mushroom taste and aroma well, so the difference will be invisible. To prepare a julienne of mushrooms with eggplant, we'll take:

• 
  medium eggplant - 1 pc.
• 
  mushrooms (fresh, frozen or canned) - 200 g
• 
  low-fat cream - 150 ml
• 
  Grated Emmental cheese - 100 g
• 
  onion medium size - 0.5 pcs. (or shallots - 2 pcs.)
• 
  mushroom broth - 1 tbsp. (or mushroom broth of instant cooking - 0.5 cubes)
• 
  sour cream - 1 tbsp
• 
  mayonnaise - 1 tbsp. (optional)
• 
  butter for roasting
• 
  spices, pepper, salt - to taste

Eggplant cut into plates, sprinkle with salt andleave for half an hour, so that the bitterness is gone. The resulting liquid is drained. Fresh mushrooms are cleaned and washed, frozen - defrost. We cut the mushrooms into pieces.

Onions are cleaned, finely chopped and fried in butter. Eggplants are rinsed under cool water, dried and cut into pieces of the same size as mushrooms.

We put mushrooms and eggplants in onions and stew untilpores until the liquid evaporates by two-thirds. Add the mushroom broth or broth cube to the frying pan. Mix the cream with sour cream and mayonnaise and pour the mixture of mushrooms and eggplant. Salt, pepper, add spices and stew for 5-7 minutes (cream should thicken).

We put the julienne into serving loaves, sprinkle with grated cheese and bake for 5-7 minutes in a hot oven or under a grill.

Julienne from mushrooms in a bun

The original dish can go out, if instead of serving dishes bake a mushroom julienne in a bun. For this we need the following products (for 2 portions of julienne):

• 
  fresh round buns - 2 pcs.
• 
  fresh champignons (not chopped) - 2 cups
• 
  liquid cream for sauces - 80 ml
• 
  large onion - 1 pc.
• 
  mushroom or chicken broth cube - 0,5 pcs.
• 
  grated cheese - by the eye
• 
  butter for roasting
• 
  ground black pepper

Cut off the buns with a knife(the knife needs to be immersed in a bun for about 2-3 cm). It turns out like a bowl, in which we will put stuffing. The lid can be left to decorate the julienne, and you can immediately eat it.

Onions are cleaned, finely chopped and fried inbutter. Champignons are carefully washed and cut in an arbitrary way: can be cubes, you can thin plates. Put the mushrooms to the onions, pepper, add the broth cubes (you can just salt instead) and fry about 5 minutes (until half cooked).

Pour into the mushrooms culinary cream for sauces. If they are not, you need to stir 80 ml of fatty cream in half a glass of water until smooth. Tush mushrooms with cream on medium heat until half of the liquid evaporates.

Let mushrooms cool down a little and using a spoonshift into buns. Sprinkle all the grated cheese (you can do without it) and bake in the oven or under the grill for 5-7 minutes (until the cheese melts). We serve julienne from mushrooms in hot condition.

Bon Appetit!