Julien with mushrooms - recipe of Russian cuisine

Servings: 3 Cooking time: 35 minutes


Julien with mushrooms, a recipe which is shown here,a dish of Russian cuisine, despite the French name. Rather, it indicates the time of occurrence of the recipe - 19th century, when Russia was in vogue all the French, including the names of the dishes.

Preparing julienne with mushrooms in the oven withpreliminary preparation of the ingredients in the pan. And the recipe julienne from mushrooms has two options: have a julienne of mushrooms, a recipe which you can read on this page, and there Julienne recipe with chicken and mushrooms (see HERE.).

In this dish uses a white sauce thatIt is prepared by roasting a small amount of flour in hot, dry pan with the addition of melted butter and cream. He recalls classic French sauces (like bechamel sauce) and gives the dish a rich flavor that is famous recipe and julienne of mushrooms.

Some replace the sauce just a storesour cream or whipped cream. But if you want to know how to cook mushroom julienne of the classic recipe, do not look for a replacement. You will not regret spending a little more time and effort - this dish is worth it!

Ingredients for "Julien with mushrooms - recipe for Russian cuisine":

  • 400 g button mushrooms;
  • 1 large onion;
  • Suluguni 200 g of cheese (mozzarella is also suitable);
  • 2 tbsp. tablespoons vegetable oil;
  • . 1 teaspoon salt;
  • 1/2 teaspoon ground black pepper.;
  • 1 tbsp. Spoon flour;
  • 1 tbsp. tablespoon butter;
  • 1/2 cup heavy cream;
  • 3 pinches of paprika.
Also, you will need 4 small ceramic pot, if you decide to cook in batches.

Recipe "julienne mushrooms - the recipe of Russian cuisine":

Cut mushrooms
Wash mushrooms and dry them with a towel. Cut them into small pieces, but not too small! (You want to get a taste of mushrooms!).

Choosing cheese for julienne from mushrooms
Pick up the cheese of your choice, or just use the already shredded cheese from the supermarket.
I choose this time suluguni and have no regrets about theirchoice. Suluguni best used in pizza or khachapuri, but julienne with mushrooms in the oven it is suitable, too - it is perfectly melted, not too salty, quite soft and made from partially skimmed milk.

Rub the cheese on a coarse grater
Grate the cheese on a coarse grater and set it aside for a moment.

Fry the onions in a frying pan
Peel and chop the onion straws.
Put the onions in a hot frying pan with two tablespoons of oil, cook over medium heat, stirring often.

Adding salt to the onions
Salt it and continue to saute until soft and light transparency.

Add the mushrooms to the onions
Add the sliced ​​mushrooms in a frying pan. Stir and cook for another 5-8 minutes.

Add the mushrooms to the black pepper
Add to the pan 1/2 teaspoon black pepper, mix it well and turn off the heat.

fry flour
Now heat the pan a smaller size in order to dry the flour for the sauce.
Add in a dry frying pan 1 tablespoon of flour and cook, stirring constantly, until the flour will become cream color - about 2-3 minutes.

Add the oil in a frying pan
After the flour become slightly yellowish in color, add butter and melt it, stirring the mixture constantly.

Add the cream to the sauce
When the butter is melted, pour a thin stream of pre-heated cream (30 seconds in the microwave), while stirring constantly with a spoon sauce.
Bring it to a boil and cook for about a minute, so the sauce will be too thick. If this happens, add a little milk.

Spread the mushrooms in pots
Preheat oven to 180 gr.S.
Arrange the mushrooms with onion on ceramic pots if you cook in batches. (Or simply place them even layer in a baking dish).

Add the sauce pots
Evenly drizzle each serving with sauce.

We cover the mushrooms cheese
Evenly distribute the grated cheese on top of mushrooms, watered sauce.

Sprinkle with cheese, paprika
Sprinkle each serving with a pinch of paprika and put all the pots on the tray.

Bake julienne with mushrooms in the oven
Bake julienne with mushrooms in the oven until the cheese is light brown in color and is well melted, covering the dish golden brown (about 10 minutes).
Serve directly in the pot - hot.
Bon Appetit!

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