Julienne in dough

6 servings

180 minutes

Recipe by Andrey Makhov, chef of the Pushkin restaurant.

Energy value per serving

• Calories: 402.1
• Proteins: 10.2g
• Fats: 24.2g
• Carbohydrates: 37g

Ingredients

• Frozen porcini mushrooms: 170 g
• Chanterelles: 150 g
• Champignons: 150 g
• Oyster mushrooms: 150 g
• Honey mushrooms: 150 g
• Onion: 1.5 head
• Vegetable oil: 80 ml
• Wheat flour: 2 tsp
• Rye flour: 300 g
• Water: 120 ml
• Sour cream 20%: 250 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Knead rye dough: combine flour and water, knead the dough — it should be very stiff. Roll out the dough on a floured surface using a rolling pin. The thickness of the dough should be about 0.5 cm. Cut out circles of different diameters: larger and smaller ones. From the larger ones, shape a cocotte by pinching the edges of the dough. The smaller circle will be the lid. Place the item in an oven preheated to 150 degrees for 1 hour. The finished pots are not meant to be eaten — they serve as dishes.

   Required ingredients:

   • Rye flour: 300 g
   • Water: 120 ml

2. Boil the white mushrooms over low heat for a maximum of half an hour. Do not discard the remaining broth after boiling - it will be needed later. Cut the boiled white mushrooms into thin strips.

   Required ingredients:

   • Frozen porcini mushrooms: 170 g

3. Slice the mushrooms.

   Required ingredients:

   • Champignons: 150 g

4. Cut the chanterelles in half, and if they are small, leave them as they are.

   Required ingredients:

   • Chanterelles: 150 g

5. Cut the mushrooms in half.

   Required ingredients:

   • Honey mushrooms: 150 g

6. Cut the oyster mushrooms into strips.

   Required ingredients:

   • Oyster mushrooms: 150 g

7. Cut the onion into thin short strips.

   Required ingredients:

   • Onion: 1.5 head

8. Heat the pan well and pour in 20 ml of oil. First, fry the white mushrooms and salt them. When they are covered with a nice crust, transfer the mushrooms to a bowl.

   Required ingredients:

   • Vegetable oil: 80 ml
   • Frozen porcini mushrooms: 170 g
   • Salt:  to taste

9. Then repeat this procedure with each type of mushroom - they should be fried separately and salted separately. This is necessary so that the mushrooms do not boil but acquire a nice crust. Fry quickly, placing the mushrooms in a thin layer in the pan.

   Required ingredients:

   • Chanterelles: 150 g
   • Champignons: 150 g
   • Oyster mushrooms: 150 g
   • Honey mushrooms: 150 g
   • Salt:  to taste

10. Fry the onion in a large skillet.

    Required ingredients:

    • Onion: 1.5 head

11. Add fried mushrooms to it. Fry for 2-3 minutes. Add wheat flour. Fry for another 3-4 minutes.

    Required ingredients:

    • Frozen porcini mushrooms: 170 g
    • Chanterelles: 150 g
    • Champignons: 150 g
    • Oyster mushrooms: 150 g
    • Honey mushrooms: 150 g
    • Wheat flour: 2 teaspoons

12. Add the broth from the white mushrooms to the pan - first half. When the broth reduces a bit, pour in the rest and lower the heat.

    Required ingredients:

    • Frozen porcini mushrooms: 170 g

13. Add sour cream to the pan. Increase the heat when the mushrooms boil — the dish is ready. Add salt to taste at the end.

    Required ingredients:

    • Sour cream 20%: 250 g
    • Salt:  to taste

14. Fill the rye baskets with mushrooms. Add a little sour cream on top of the mushrooms. Send the baskets to the oven preheated to 160–180 degrees for 10–12 minutes.

    Required ingredients:

    • Sour cream 20%: 250 g