Julienne with porcini mushrooms and tongue

3 servings

25 minutes

Recipe from Pavel Petukhov, chef of the gastronomic center "Zaryadye".

Energy value per serving

• Calories: 607
• Proteins: 20.2g
• Fats: 50.9g
• Carbohydrates: 12g

Ingredients

• Boiled porcini mushrooms: 150 g
• Champignons: 200 g
• Onion: 100 g
• Vegetable oil: 50 ml
• Smoked tongue: 150 g
• Cream 20%: 200 g
• Sour cream: 150 g
• Gouda cheese: 50 g
• Garlic: 20 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the mushrooms, onion, and tongue into strips. Heat some oil in a pan, add the onion; when it turns pale, add the mushrooms and tongue. Fry until golden.

   Required ingredients:

   • Boiled porcini mushrooms: 150 g
   • Champignons: 200 g
   • Onion: 100 g
   • Vegetable oil: 50 ml
   • Smoked tongue: 150 g
   • Garlic: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Add sour cream and cream to the pan, immediately reduce the heat and simmer for 15 minutes.

   Required ingredients:

   • Cream 20%: 200 g
   • Sour cream: 150 g

3. Place the mixture in ramekins, sprinkle with grated cheese, and put under the grill until the cheese melts.

   Required ingredients:

   • Gouda cheese: 50 g