Mushroom julienne with sour cream

6 servings

40 minutes

Mushroom julienne with sour cream is a refined dish of French cuisine that has gained popularity worldwide. Its roots trace back to the traditions of exquisite appetizers served in small cocottes. Tender mushrooms sautéed in butter acquire a deep aroma, while the addition of wheat flour gives the sauce a light thickness. The mixture of sour cream, lemon juice, and salt enriches the flavor with a gentle tang, and the baked layer of hard cheese creates an enticing golden crust. This julienne is perfect as an exquisite appetizer or a light dish for a romantic dinner. Its creamy texture and harmony of flavors make each spoonful a true gastronomic delight.

Energy value per serving

• Calories: 388.4
• Proteins: 12.9g
• Fats: 34.8g
• Carbohydrates: 6.4g

Ingredients

• Champignons: 750 g
• Butter: 150 g
• Wheat flour: 25 g
• Sour cream: 250 g
• Hard cheese: 150 g
• Lemon juice: to taste
• Salt: to taste

Cooking steps

1. Slice the mushrooms and sauté them in butter. Add the sautéed wheat flour, mix, and distribute into molds.

   Required ingredients:

   • Champignons: 750 g
   • Butter: 150 g
   • Wheat flour: 25 g

2. Pour the mixture of sour cream, lemon juice, and salt. Sprinkle grated cheese on top. Bake in an oven preheated to 180 degrees for about 20 minutes.

   Required ingredients:

   • Sour cream: 250 g
   • Lemon juice:  to taste
   • Salt:  to taste
   • Hard cheese: 150 g