Julien tre-formadji
3 servings
30 minutes
Truffle three-cheese julienne is a refined and delicate version of the classic julienne, created for true gourmets. Its name speaks for itself: 'three-cheese' indicates a rich cheese palette combining creamy cottage cheese, stretchy mozzarella, and aromatic parmesan. Mushrooms sautéed with onions and garlic in creamy butter acquire a rich flavor, while the addition of mayonnaise gives the dish a special texture. Baked to a golden crust, this julienne exudes an appetizing aroma and pairs perfectly with both crispy toasts and soft baguettes. It can serve as an elegant appetizer on a festive table or a sophisticated dinner in a cozy atmosphere. The magnificent combination of creamy tenderness and cheesy richness makes it an unforgettable gastronomic delight.
1
Dice the mushrooms and finely chop the onion.
- Fresh champignons: 385 g
- Onion: 0.5 head
2
Melt butter in a pan and add onion.
3
Add the mushrooms immediately.
- Fresh champignons: 385 g
4
After 3-4 minutes, stir, add garlic, and reduce the heat.
- Garlic: 3 cloves
5
Pour in the cream immediately and mix.
- Cream 20%: 50 ml
6
Add cream cheese, salt it, and mix again.
- Cottage cheese: 4 tablespoons
7
Add mayonnaise and grated mozzarella. Mix and remove from heat.
- Homemade mayonnaise: 4 tablespoons
- Mozzarella Cheese for Pizza: 60 g
8
Transfer the mixture to baking dishes and sprinkle with parmesan on top. Bake in the oven for 15 minutes at 180 degrees.
- Grated Parmesan cheese: 5 tablespoon