Julienne with mushrooms and cream is a simple, easy to prepare and very tasty appetizer that will decorate both the festive table and the everyday menu. Soaked in the aromas of herbs and spices, simmered in cream, wrapped in a golden blanket of melted cheese, the mushrooms taste truly delicious. Try it!

Prepare the ingredients for the mushroom julienne.

Heat a little vegetable oil over medium heat, then add 1 tbsp. butter and heat everything together for a few more seconds.

When the butter melts, add the thinly sliced ​​onion. Stirring, saute the onion over medium heat for 3-4 minutes until it becomes soft and almost transparent.

Add mushrooms cut into thin slices and, stirring occasionally, fry for another 5-6 minutes.

At this stage, the heat can be increased slightly. In the first few minutes of frying, the mushrooms will release a lot of liquid, and frying over high heat will allow it to quickly evaporate without overcooking the mushrooms.

Add spices - 1-2 pinches of salt, a little ground black pepper and a few pinches of dried herbs (I add a mixture of Provençal herbs or dried thyme). Add 2-3 pinches of flour.

Stirring, fry for another 1-2 minutes.

Pour in the cream, stir and bring the mixture to a boil over low heat. And then simmer over low heat for another 1-2 minutes until the sauce thickens. Then turn off the heat, taste and, if necessary, add more salt and spices to taste.

Instead of cream, you can add sour cream - it will turn out no less tasty. Just keep in mind the fact that sour cream will most likely add a slight sourness to the taste of the finished dish.

Prepare portion forms for julienne. Cut the garlic clove in half and rub the sides and bottom of the ramekins. Grease the molds with a thin layer of butter.

Place the prepared mushroom mixture into the molds, filling them about 3/4 full.

Fill the remaining free space with grated cheese.

Place the molds with the future mushroom julienne in an oven preheated to 200 degrees and bake for 15-25 minutes until the cheese is browned.

Julienne with mushrooms is ready. Bon appetit!

In the past, French clothes, foods and language were in particular fashion in Russia. Often, nobles spoke a European language better than their native language, and a visit to a French dressmaker to order a new wardrobe became an event. The same was true for lunch in the restaurant, where guests were offered exquisite Parisian dishes.

Julienne with mushrooms was included in the appetizer menu in St. Petersburg and Moscow at the end of the 18th century, and residents of the two capitals immediately fell in love with it. The dish began to rapidly spread throughout Russia. Due to the availability of ingredients, julienne was prepared not only in rich houses, but also in the kitchens of employees and merchants.

The recipe for julienne with mushrooms is one of the food options with thinly sliced ​​ingredients. This cutting method was called “Julien” in honor of the French chef Monsieur Julien who invented it. And now a special sharp knife for chopping vegetables bears his name.

The famous chef chopped vegetables for lean soup, cutting them into almost transparent strips. This gave the components of the first course softness, and sour cream was added to the vegetable soup for a creamy taste.

Mushroom julienne has many fans thanks to the combination of everyone’s favorite products: mushrooms, sour cream or cream and cheese. In addition, many people like the elegant portioned serving of snacks in cocotte makers. When you see the golden-brown cheese crust, you just want to try the hot delicacy as soon as possible.

Food preparation

True meat eaters are pleased to find pieces of beef or chicken in any main dish. To please them, finely chopped chicken breast is sometimes added to the mushroom julienne. The meat is soaked in sour cream and becomes as tender as the other ingredients.

The classic composition of the dish includes mushrooms, sour cream, flour, butter and sunflower oil, onions and hard cheese. To taste, add ground pepper, garlic and quickly cooking vegetables to the julienne.

The French add plates of champignons to the appetizer. In Russia, porcini mushrooms are considered the most luxurious, so they are often used, indicating the name in the menu: “Julienne of porcini mushrooms.”

Wild mushrooms add a unique flavor to the dish, but they should be boiled before adding to the appetizer. It is enough to cut the champignons into thin slices. They are immediately ready to eat.

The most delicious recipes for julienne with mushrooms

This is not to say that preparing a French mushroom dish is completely simple. The process will require some skill and at least a little experience in preparing gravy. The main secrets to simmering bechamel sauce are low heat and frequent stirring to prevent the flour from burning.

The sauce made with flour and cream has gone down in history since the 16th century. The Italians attribute the laurels of its creators to themselves, but for the first time it is documented in the menu of the French kings. For example, in Versailles under Louis XIV it was served with vegetable and fish dishes. This is the best addition to julienne with mushrooms.

Compound:

• 0.3 kg chicken fillet;
• 0.2 kg of mushrooms;
• 100 g hard cheese;
• 1 small onion;
• 2 tbsp. vegetable oil;
• salt and ground pepper.

Ingredients for the sauce:

• 1 tbsp. butter;
• 1 tbsp. wheat flour;
• 300 ml cream;
• a pinch of salt and pepper.

The step-by-step recipe is as follows.

1. To prepare the sauce, take a deep bowl with thick walls and melt the butter in it.
2. Remove the pan from the heat and sift the flour into it. Return it to the heat and pour in 1/3 of the cream, stirring with a whisk.
3. As soon as the mixture boils, add a little more cream and stir constantly so that the flour does not form lumps. After a minute, pour in the remaining cream and simmer the sauce over low heat, stirring with a whisk.
4. After 15 minutes, when it starts to thicken, add salt and pepper and cook for about 5 more minutes.
5. Prepare the julienne ingredients: grate the cheese, boil the chicken until tender, chop the mushrooms and onions into thin slices.
6. In a frying pan in vegetable oil for 5-7 minutes. fry the onion, then add the mushrooms and cook together for 10-12 minutes. Salt and pepper.
7. Cut the chicken into thin strips and pour into the mushrooms and onions. Fry until golden brown and then pour in bechamel sauce.
8. Place the julienne in cocotte makers, sprinkle with cheese shavings and bake in the oven for about 20 minutes at a temperature of 180-200 °C.

With cream

The delicious taste of julienne with mushrooms and cream is achieved through a variety of spices and thick cream. Chicken is not added to it to make the hot appetizer lighter. It is usually served at the beginning of dinner and should not kill your appetite. Ground pepper and crushed garlic cloves will provide the dish with spiciness and piquancy.

Compound:

• 0.4 kg of mushrooms;
• 0.25 kg of hard cheese;
• 1 medium onion;
• 3 tbsp. vegetable oil;
• 1 tbsp. butter;
• 1 tbsp. wheat flour;
• 300 ml cream;
• 2 cloves of garlic;
• 1/3 tsp. mixtures of Provencal herbs;
• ½ tsp each salt and pepper.

The step-by-step recipe is as follows.

1. Grease a thick-walled frying pan with vegetable oil and melt the butter.
2. Place chopped onion on it and fry it over low heat until translucent.
3. Add thinly sliced ​​champignons to the onion and fry them, stirring, until tender, about 10 minutes.
4. Add flour, spices, salt and pepper to the roast. Stir and after a minute pour in the cream.
5. After they boil, reduce the heat and simmer the julienne for another couple of minutes, then remove from the heat.
6. Rub the inside of the cocotte bowls with garlic cloves cut in half and fill them with roast, generously sprinkling grated cheese on top.

Sour cream adds sourness to any dish. How to cook julienne with mushrooms and sour cream? Firstly, after adding it, the components of the dish should be fried over the lowest heat so that the fermented milk product does not curdle.

You need to add sour cream while the mushroom juice has not completely evaporated. Then it will take on the consistency of the sauce even at high density and thickness.

Compound:

• 0.3 kg of mushrooms;
• 0.15 kg of hard cheese;
• 150 ml sour cream;
• 4 cloves of garlic;
• 1 medium onion;
• 2 tbsp. vegetable oil;
• a pinch of wheat flour;
• salt and ground pepper.

The step-by-step recipe is as follows.

1. Pour vegetable oil into a frying pan and fry in it for 5-7 minutes. chopped onion and 2 cloves of garlic.
2. Add mushrooms cut into thin slices and cook together for about 10 minutes, then sprinkle the frying with flour, salt and pepper.
3. Pour sour cream over the future julienne and simmer for another 4-5 minutes.
4. Coat the inside of the cocotte pans with chopped garlic and fill with frying. Sprinkle grated cheese on top.
5. Bake in the oven for 20-25 minutes. at a temperature of 180 °C.

With cheese

It is not always necessary to prepare a French appetizer in portions in the oven. For a family dinner, you can serve a delicious julienne baked in a frying pan. It can replace hot dishes if you add more chicken to it. A beautiful dish with a golden cheese crust will turn your meal into a small celebration.

Compound:

• 0.65 kg chicken fillet;
• 0.4 kg of mushrooms;
• 0.2 kg of hard cheese;
• 2 medium onions;
• 2 tbsp. vegetable oil;
• 2 tbsp. butter;
• 2 tbsp. wheat flour;
• 250 ml heavy cream;
• 1 tsp each without top of salt and pepper.

The step-by-step recipe looks like this.

1. Pour 1 tbsp into the pan. vegetable oil and add half the butter. Fry the chicken cut into strips in this mixture.
2. In a second frying pan in the remaining vegetable oil and butter for 5-7 minutes. sauté the chopped onion, then add the sliced ​​mushrooms to it and fry for another 10 minutes.
3. Mix the chicken with mushrooms and onions, add salt and pepper and pour in a mixture of flour and cream. It must be prepared in advance, whisking until the lumps disappear.
4. Simmer the julienne over low heat for 15 minutes, then sprinkle evenly with cheese crumbs and cover with a lid until it turns into a crust.

Spinach stewed with cream becomes no less tender than mushrooms. It is suitable for adding to julienne and is considered an important and nutritious component. That is why, by weight, it should be taken the same as champignons. This type of snack will certainly require the addition of garlic for piquancy.

Compound:

• 0.4 kg spinach;
• 0.4 kg of mushrooms;
• 1/10 kg of hard cheese;
• 2 tbsp. vegetable oil;
• 350 ml sour cream;
• 2 cloves of garlic;
• ½ tsp each salt and pepper.

The step-by-step recipe is as follows.

1. Pour vegetable oil into a frying pan and fry in it for 10-12 minutes. sliced ​​champignons.
2. Add spinach leaves chopped into strips and crushed garlic.
3. After 2 min. Pour sour cream over the roast, salt and pepper.
4. Place the julienne into cocotte bowls and sprinkle with cheese crumbles.
5. Bake in the oven for 20 minutes. at a temperature of 180 °C.

In tartlets

It is customary to place dishes with mini-cakes, tartlets and sandwiches on skewers on the buffet table. This makes it easier to place the treat on a plate. Mushroom julienne looks delicious in waffles. In this case, it should be prepared according to a simplified recipe.

Compound:

• 0.3 kg of mushrooms;
• 0.1 kg of hard cheese;
• 1 small onion;
• 2 tbsp. vegetable oil;
• ½ tbsp. wheat flour;
• 150 ml sour cream;
• a pinch of salt and pepper.

The step-by-step recipe is as follows.

1. Pour vegetable oil into a hot frying pan and fry the chopped onion in it, then add the champignons cut into slices.
2. In 10 minutes. sift flour into a frying pan, add salt and pepper and pour sour cream over the frying. Simmer the julienne in it over low heat for about 10-12 minutes.
3. Cool the roast and place among tartlets, sprinkling cheese on top.
4. Bake in the oven until a golden brown crust forms on the cheese.

How to cook julienne with mushrooms, each housewife decides for herself, choosing the most interesting recipe. A few simple tips will help make the dish more tasty and aromatic.

Provencal herbs or dried thyme are best suited as seasonings. The fat content of cream should not be lower than 20%.

Mushrooms and onions are sliced ​​thinly, so when cooking they need to be constantly stirred and the edges should not be allowed to burn. Otherwise, the julienne texture will not be tender.

Since the appetizer is placed on the table hot, the handle of the cocotte maker should be wrapped in a napkin folded in several layers, and a small rubber mat should be placed under the bottom.

Conclusion

Nowadays, the cuisine of any country has become more international, but ancient recipes retain their appeal. Julienne with mushrooms will add Parisian chic and zest to the festive menu. Many people will like portioned serving of snacks, because it is neat and convenient. Guests will enjoy melt-in-the-mouth mushrooms with creamy sauce and will remember the delicious dish for a long time.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

Wash the chicken, put it in a saucepan, fill it with cold water, bring it to a boil and skim off the foam.
Place the peeled onion in the pan and cook for about an hour at low simmer.
Salt to taste, in the middle or at the end of cooking.
Remove the onion from the finished broth and discard.
We take out the chicken, set it aside, let it cool, separate the flesh from the bones and chop finely.

And also, in addition to the chicken that we need for julienne, we will also have chicken broth for lunch. You can cook more chicken than the recipe calls for, then part of the chicken will be used for julienne, and part of the chicken can be used to make chicken soup. The chicken can be boiled the day before, then the cooking time for the julienne is significantly reduced.

While the chicken is cooking, chop the onion.
For julienne, I take quite a lot of onions and cut them into quarter rings.
Now we will prepare the onions in a special way: pour quite a lot of vegetable oil into the frying pan, and also add a decent piece of butter for flavor. Add the onion, mix and add salt to taste.

Simmer the onion over low heat for about 20-30 minutes until it becomes very, very soft.

Don’t be surprised that we use so much oil; our task is not to fry the onions, but to make them soft and simmered, because properly cooked onions will give the julienne a particularly delicate consistency. I would like to note that even those who do not like onions will not feel them at all in the julienne if you do not spare the oil and follow my recommendations. And we will remove the excess oil later anyway.

Cleaning the mushrooms.

I love julienne with wild mushrooms; you can use frozen ones if you don’t have fresh ones, or replace them with champignons.

If you don’t like or eat mushrooms at all, you can prepare julienne without mushrooms.

We clean the mushrooms dry, and then quickly rinse them in cool water and, if necessary, remove the dirt with a brush.
Do not cut too large.

Heat the frying pan over medium heat, add the chopped mushrooms and add a little salt.

Place the mushrooms in a dry frying pan; do not add oil, because... Usually there is a sufficient amount of moisture in mushrooms, and our task is to let this liquid evaporate. If during the process you see that very little liquid is released, then literally a tablespoon of oil can be added.

Fry, stirring occasionally, until the moisture from the mushrooms evaporates.

There is not too much moisture in my mushrooms, sometimes it happens that the mushrooms are stewed directly in their juice - they can secrete so much liquid.

Thus, fry the mushrooms for about 10 minutes.
And when the moisture has almost evaporated, add a piece of butter.
Fry for a couple more minutes.

Now add our stewed onions to the mushrooms. I transfer the onions to the mushrooms using a special spoon with holes so as not to add too much oil to the julienne.

Mix and add finely chopped chicken to the onions and mushrooms.
Mix again, add salt and pepper to taste.
You can add chopped dill.

Add sour cream, a couple of spoons, to the desired julienne thickness.
Bring to a boil and cook for 2-3 minutes, stirring.

Julienne is a hot appetizer that came from France, which consists of young vegetables cut into strips. Most people know this recipe as a dish with mushrooms as the main ingredient. Cooking julienne does not require special skills and takes a little free time, but the result will be obvious. The classic recipe for champignon julienne includes a small set of necessary products that combine perfectly with each other.

Dish from France

Before preparing champignon julienne, it is worth familiarizing yourself with the history of this hot snack. Like many great discoveries, the dish arose by pure chance. Julienne originated in France in the seventeenth century, in a monastery. The monks were able to collect a lot of mushrooms that day and returned to their monastery. Having put them into a stew to cook and adding other vegetables, they went to evening prayer.

Time passed unnoticed. The monks forgot about the stew, and when they realized it, all the water had already boiled away. But the brew did not spoil at all, but quite the opposite - it acquired a pleasant mushroom aroma that captivated the inhabitants of the monastery.

Gradually, this cooking idea spread and became known as “julienne”.

Classic recipe

Before cooking, the butter needs to be cooled until it becomes hard.

Sift the flour into a deep bowl and make a well in the center. Grate the butter on a coarse grater and mix with flour. Add egg and salt, mix the dough well. Place in the refrigerator for 30 minutes.

When the time has come, roll out the dough into a thin layer no more than 1.5 mm thick. Place the saucer on the dough and cut out a circle along the outline. Carefully place it in a muffin tin. Do the same with the entire dough, filling in the indentations. There is no need to grease the molds: the basket will easily come away from it when ready.

Place in an oven preheated to 180 degrees. It may take 30 minutes to prepare, but it is better to monitor the condition of the baskets. When they are nicely browned, remove the pan from the oven and let cool. Do not remove from the molds yet.

Cooking takes half an hour. Calorie content is 150 kilocalories per 100 grams of prepared food.

Wash the champignons well, and if dirt has stuck to the legs, trim them with a knife. Cut large mushrooms into six pieces. For small mushrooms, cutting in half is enough. Set aside for a while.

The dish julienne with mushrooms is an invention of French chefs, which is served in almost every restaurant in France. Mushroom julienne is a kind of calling card of this people, and the skill with which the French prepare it is simply an unimaginable culinary masterpiece. By the way, mushroom julienne, the recipe for which has a huge number of variations, can differ significantly in taste not only due to different ingredients, but also in the cooking method.

To evaluate the taste of a dish, you can make it at home, adhering to the main key points in the recipe, and it will be far from worse than what restaurant chefs do. Almost all mushrooms that can be obtained are suitable for making, and since there are a great many recipes, it is easier for a novice housewife to try making classic versions of the delicacy. What is very valuable: you can prepare the main ingredients in advance and put them in the freezer: julienne of frozen mushrooms tastes just as good as fresh food

If the dish will be prepared only for family members, you can try julienne with mushrooms, a recipe in a frying pan, which is a little easier to make than the portioned version for guests. In the case when guests are expected, in order to surprise them and pamper them with delicious food, it is best to make julienne with mushrooms, recipe in the oven , which involves portioning the dish for each of those present.

Champignon julienne classic recipe - a popular option

Champignon julienne, a classic recipe for which requires a set of standard ingredients for this dish. By the way, julienne in cooking has another technology - this is the technique of cutting food and vegetables into strips. When preparing mushroom julienne from champignons, this cutting technique is most effective, as indeed for all other types of mushrooms. Julienne with mushrooms, the most popular classic recipe, is prepared from the following ingredients:

I-2"> Oyster mushroom julienne recipe - delicate taste

Many admirers of French cuisine have slightly modified the taste of the dish by using oyster mushrooms as the main ingredient instead of the usual champignons. Oyster mushroom julienne, the recipe for which is practically no different from the classic version, however, the taste is slightly different - it is more delicate. To make julienne with oyster mushrooms you will need:

You can prepare julienne from wild mushrooms, grown yourself or purchased in supermarkets; in principle, any variety will do. You can even make julienne from dried or frozen mushrooms, although you will have to prepare them separately, but that’s another question. Sometimes, in order to improve the taste of this dish, a special sauce is prepared for julienne with mushrooms, but even without it the dish is very beautiful and unforgettably tasty.

Oyster mushrooms are washed and separated so that the caps are separate from the stems. Initially, you need to start frying finely chopped onions, and only after signs of frying appear, oyster mushrooms are added. You need to fry for 5 to 8 minutes, being careful not to spoil the tenderness of the product. At this stage, prepare julienne with mushrooms in a frying pan: add sour cream and continue to simmer until the mass begins to thicken. At this moment you need to add flour and, stirring, simmer for three minutes. The mixture is poured into molds; by the way, you can use ordinary ceramic pots - it turns out tasty and environmentally friendly, sprinkle with grated cheese and bake julienne with mushrooms in the oven. Actually, this is a regular recipe for julienne with mushrooms and cheese, but not with the usual French champignons, but with oyster mushrooms.

Porcini mushroom julienne - incomparable taste

Porcini mushroom is one of the best products in terms of quality and taste, and its use as an ingredient already half ensures the unparalleled taste of dishes. Champignon julienne in a frying pan is inferior in taste to porcini mushroom, or rather, they are not so rich in taste and this is the main difference in the recipe. Porcini mushroom julienne, the recipe for which is used by domestic chefs in restaurants, is actually not much different from the classic dish. Foreign companies are using the gifts of the wild less and less, in order to avoid unforeseen situations, preferring artificially grown mushrooms (champignons and others), and although they are completely safe, the dish does not have such a bright taste as porcini mushroom julienne. Many housewives make supplies for the winter so that during this period they can also prepare julienne from frozen porcini mushrooms, which are absolutely as tasty as fresh ingredients. To make julienne with mushrooms, the recipe can be taken from the classic version:

Basically, gourmets claim that champignon julienne is still inferior in taste to a dish that uses porcini mushroom as the main ingredient. It would seem that the recipe and technique are practically no different, except that the composition of the ingredients sometimes changes, but the taste of the mushrooms is different.

The mushrooms are washed, peeled and partially boiled until tender. Then they are cut as thin as possible and, adding a little vegetable oil, lightly sauteed, but not fried, and then, using a colander or metal strainer, get rid of excess fat and moisture.

To make the julienne sauce, you need to melt the butter in a frying pan, quickly add all the flour into it and beat until the lumps disappear. At the same time, add spices, salt, cream and beat until the bechamel begins to thicken.

Divide the mushrooms equally into portions and pour the sauce over them, sprinkle with grated hard cheese on top. Next, prepare the julienne with mushrooms on a baking sheet in the oven, preheated well; it will take no more than 20 minutes and the delicious dish is ready.

Chanterelle julienne - just melts in your mouth

Chanterelle julienne is best made from fresh mushrooms, then this dish simply melts in your mouth. It’s simple to prepare, it won’t take much time, but you’ll undoubtedly be able to surprise your guests (if you’re planning a celebration). Julienne with mushrooms, the recipe for which includes fresh chanterelles, is as follows:

The onion is peeled and cut into small pieces, then lightly fried (2 - 3 minutes). The chanterelles are washed, drained of moisture and cut into slices as small as possible, added to the pan with onions and continued to fry over medium heat for 12 - 15 minutes. Add sour cream one at a time and flour at intervals of three minutes, stirring the mixture constantly. The resulting mass is divided into molds, sprinkled with grated cheese on top and put in the oven for 15-17 minutes. The result of the work will be julienne with mushrooms and cheese prepared at home.

Julienne with mushrooms and sour cream - juicy and tasty

Julienne with mushrooms and sour cream, the recipe of which is slightly different from the classic dish, where cream is used in the list of ingredients, has a difference in taste and an experienced gourmet will immediately understand this. Julienne with mushrooms and sour cream turns out a little juicier and has a kind of sourness - this is the main difference. To surprise your family and guests, and make it at home, you will need the following set of ingredients:

• half a kilo of any fresh mushrooms;
• a glass of sour cream, almost topped up;
• one large onion;
• vegetable oil for frying;
• hard cheese - 150 gr.;
• spices (necessarily black pepper) and salt.

Mushrooms are washed, dried, cut. The onion is peeled, washed and chopped. Grate the cheese on a medium grater. Initially, fry the mushrooms (10-12 minutes), then add the onions and continue frying for up to three minutes. In another frying pan, the flour is fried (achieving a golden color), sour cream and spices are poured in and, mixing, fry until thick. At the end of frying (two minutes), the mushrooms and sauce are mixed and then poured into molds and covered with an even layer of hard cheese, baked in a preheated oven for 25 minutes.

Lenten julienne with mushrooms - low-calorie option

Lenten julienne, the recipe of which excludes the presence of meat products in the dish, is especially appreciated by gourmets who consider themselves vegetarians or those for whom this is prohibited for various reasons. Lenten julienne with mushrooms is inferior in calorie content (low-fat varieties of sour cream are used) to classic dishes, but not in taste. If done correctly, the result will be a most excellent thing. Lenten julienne will require the following ingredients:

• half a kilogram of any fresh, frozen or dried mushrooms.
• half a glass of low-fat sour cream (up to 15%);
• bulb;
• up to 100 gr. hard cheese;
• vegetable oil;
• spices and salt.

The onions are peeled, washed and finely chopped, just like they do with mushrooms and, having removed excess moisture, they begin to fry. This will take up to 15 minutes, the mixture needs to be stirred until golden brown, only then can you add sour cream and spices and fry again for 3-5 minutes. Without allowing the mixture to cool, it is divided into portions into molds, sprinkled with grated cheese, previously grated on a medium grater, and placed in a heated oven, where it will take 20 minutes to bake until fully cooked.

Recipe for julienne with mushrooms and cheese - the oldest appetizer

The recipe for julienne with mushrooms and cheese is one of the oldest appetizers, invented God knows when, and is especially appreciated because it is very easy to prepare, but in itself is high in calories and nutritious. The appetizer is prepared as follows:

Peel the onion, chop finely and fry until transparent (2-3 minutes). The mushrooms are washed, thinly sliced ​​and also fried, but thoroughly: until the moisture leaves and the product decreases in size. In a separate frying pan, fry the flour in oil until golden, pour in the egg beaten with sour cream, stirring gently all the time until thick. Both mixtures are mixed together and poured into molds and covered with grated hard cheese, baked in the oven for 25 minutes.

Julienne with mushrooms and cream - classic version

Julienne with mushrooms and cream, the recipe for which is a classic for this kind of appetizer, is a very tasty and nutritious dish, and also easy to prepare. Most of the julienne with mushrooms and cream is prepared in a frying pan and only finished off by baking in the oven. To make your own julienne with mushrooms and cream you will need:

Julienne with mushrooms and cream, the recipe for which is provided, is the Russian version of the dish. Julienne with mushrooms and cream in the classic variation includes soft varieties of cheese, for the French this is nonsense, but our chefs were able to convince the world, which is what happened in the end result.

Washed and chopped mushrooms are fried in butter until a pink crust appears and poured with some cream (half a glass), spices are added and simmered, covering the pan with a lid for up to 5 minutes. Mix thoroughly, add flour, and when the mixture begins to thicken, remove from the stove. Next, the entire mixture needs to be divided into portions, add the remaining cream equally and bake in the oven for 15 minutes, then remove the molds, cover with grated cheese and return to bake for 10 minutes.