Squid julienne with onions and mushrooms
8 servings
40 minutes
Squid julienne with onions and mushrooms is an exquisite dish of French cuisine that combines the tenderness of seafood with the rich earthy tones of mushrooms. Its origin is linked to French traditions of baking in miniature portioned forms, where ingredients gain a special depth of flavor. Tender squid, lightly sautéed in oil, harmoniously pairs with aromatic onions and champignons, while a creamy sauce made from sour cream and flour gives the dish a velvety texture. The final touch—a baked cheese crust that is crispy and golden—highlights the richness of flavor. This julienne would be an ideal hot appetizer for a festive dinner or a cozy meal in the style of a French bistro, delighting with its refined and balanced taste.
1
Clean the squid bodies, rinse them, cut into strips, and quickly fry in butter.
- Squid: 1 kg
- Butter: 100 g
2
Chop the onion and mushrooms and fry them.
- Onion: 2 heads
- Champignons: 700 g
3
Mix the squid, mushrooms, and onion.
- Squid: 1 kg
- Champignons: 700 g
- Onion: 2 heads
4
Fry the flour in butter and mix it with sour cream. Bring to a boil. Pour the resulting sauce over the squid mixture, add salt and pepper.
- Wheat flour: 80 g
- Butter: 100 g
- Sour cream: 1 kg
- Salt: to taste
- Ground black pepper: to taste
5
Then transfer the mixture to molds, generously sprinkle with grated cheese, and bake in the oven at 180 degrees for about 25 minutes.
- Hard cheese: 200 g
6
Sprinkle the ready julienne with chopped greens.
- Green: 1 bunch