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Mushroom Julienne

00:30 min
161 kcal
Energy value:
Fats - 12g
Proteins - 5g
Carbs - 7g
Calculation of portions:

Mushroom julienne is a classic of French cuisine, demonstrating an extraordinary harmony and an amazing combination of products. Traditionally, the French serve this dish with creamy bechamel sauce, but in simpler modern interpretations it is customary to replace it with cream. 

 Julienne with mushrooms and cheese will be an original and spicy addition to a dinner party, and also suitable as a light snack. If julienne is served as a main course for dinner or lunch, then you can supplement it with a delicate side dish of vegetables. 

Traditionally, julienne with mushrooms and cheese in the oven is baked in special cocotnits. This dish should be served hot, the ruddy cheese crust has not become hard. Cooking julienne with mushrooms does not require special training or experience. 

Just follow our julienne recipe with mushrooms and cheese and you will get the most delicate dish.

Cooking Method
Preheat the oven to 180 degrees Fry the frozen onion with the addition of vegetable oil for 3-5 minutes, add the mushrooms and cook until the juice evaporates. In a deep frying pan or saucepan, melt the butter over low heat. Add flour and fry, stirring for a couple of minutes. Pour in the cream, stirring constantly, to avoid the appearance of lumps. Pepper and salt.
Add the finished sauce to the fried mushrooms, mix. Spread the mixture into a portion of a cocoon mold at 3/4 height. Grate the cheese on a coarse grater and sprinkle on top. Julienne cook for 15 minutes until a ruddy cheese crust forms. Enjoy your meal!
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