Porcini Mushroom Julienne

1 serving

15 minutes

This julienne differs from the classic one - processed cheese is added to the cream filling. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Aleksandrovsky Prichal".

Energy value per serving

• Calories: 708.5
• Proteins: 36.4g
• Fats: 45.3g
• Carbohydrates: 39.1g

Ingredients

• Boiled porcini mushrooms: 200 g
• Onion: 40 g
• Vegetable oil: to taste
• Hard cheese: 50 g
• Cream 22%: 100 ml
• Processed cheese: 100 g

Cooking steps

1. Sauté finely chopped onion in vegetable oil. Then add chopped mushrooms and fry.

   Required ingredients:

   • Onion: 40 g
   • Vegetable oil:  to taste
   • Boiled porcini mushrooms: 200 g

2. For the sauce, simmer cream and processed cheese over low heat until smooth.

   Required ingredients:

   • Cream 22%: 100 ml
   • Processed cheese: 100 g

3. In cocottes for julienne, place mushrooms with onions, pour sauce, and sprinkle with grated cheese. Bake in the oven at 180 degrees until a golden crust forms.

   Required ingredients:

   • Boiled porcini mushrooms: 200 g
   • Onion: 40 g
   • Cream 22%: 100 ml
   • Processed cheese: 100 g
   • Hard cheese: 50 g