Julienne with mushrooms
4 servings
55 minutes
Mushroom julienne is a classic dish of Soviet cuisine that embodies the delicacy and richness of flavor. Its history begins in French gastronomy but gained a unique character in the USSR, becoming a symbol of festive feasts. Tender champignons soaked in the aroma of butter and onion combine with sour cream and melted cheese to create a velvety texture. Light flour adds thickness, while baking under a layer of golden cheese turns julienne into an appetizing treat with a rich creamy-mushroom taste. It is the perfect hot appetizer served in cocottes or small molds that reveals its gastronomic charm when paired with crispy baguette or fresh bread.
1
Finely chop the onion and sauté in butter until golden-brown.
- White onion: 1 head
- Butter: 50 g
2
Slice the mushrooms lengthwise into medium plates. Heat sunflower oil in a deep pan and fry the mushrooms for 10 minutes. Add fried onions, sour cream, and melted cheese to the mushrooms and simmer for another 10 minutes.
- Champignons: 500 g
- Sour cream: 250 g
- Processed cheese: 250 g
3
Roast the flour in a dry pan until golden, let it cool slightly, and dissolve in 1/3 cup of cold water. Pour the resulting flour mixture into the main mass in a thin stream, stirring constantly.
- Wheat flour: 2 tablespoons
4
If the julienne is too thick (it should resemble sour cream in consistency), add a little water. Simmer for another 5-10 minutes.
5
Transfer to a fireproof dish, generously sprinkle with grated cheese and pepper to taste. Place in the oven for a few minutes (until the cheese melts).
- Hard cheese: 100 g