Mushroom julienne

4 servings

40 minutes

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

Energy value per serving

• Calories: 137.4
• Proteins: 7.9g
• Fats: 7.3g
• Carbohydrates: 10.7g

Ingredients

• Canned champignons: 1 jar
• Onion: 1 head
• Chicken bouillon cube: 1 pc
• Sour cream: 3 tbsp
• Wheat flour: 2 tbsp
• Grated cheese: 3 tbsp
• Vegetable oil: to taste

Cooking steps

1. Chop the onion finely and lightly fry it in vegetable oil.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil:  to taste

2. Chop the mushrooms finely, add to the onion, mix, and sauté gently over low heat.

   Required ingredients:

   • Canned champignons: 1 jar

3. Dissolve the bouillon cube in 125 ml of hot water, add the liquid from the mushrooms, and mix.

   Required ingredients:

   • Chicken bouillon cube: 1 piece

4. Add flour to the sautéed mushrooms, mix carefully to avoid lumps, and gradually pour in the broth and mushroom liquid while stirring.

   Required ingredients:

   • Wheat flour: 2 tablespoons

5. Hold on medium heat for 5-7 minutes, add sour cream and stir.

   Required ingredients:

   • Sour cream: 3 tablespoons

6. Divide the resulting mixture into ramekins and sprinkle with cheese.

   Required ingredients:

   • Grated cheese: 3 tablespoons

7. Bake in a hot oven for 15 minutes.