Julien
2 servings
25 minutes
Julien is an elegant dish of French cuisine that has captivated the world with its delicate flavor and exquisite presentation. Historically, julien originated as a way to prepare finely sliced vegetables, but in modern gastronomy, it often represents a hot appetizer based on mushrooms, cheese, and cream. This julien made with champignons and enoki has a rich, creamy taste with delicate notes of garlic and spicy black pepper. Baked under a golden crust of parmesan, it becomes the perfect addition to dinner or a festive table. Serving in cocottes makes it not only aesthetically appealing but also convenient for individual enjoyment. This julien is wonderful as a standalone dish or as a refined accompaniment to a glass of white wine.
1
Chop the mushrooms coarsely and add them to the heated oil in the pan.
- Button mushrooms: 75 g
- Olive oil: 1.5 tablespoon
2
Cut the enoki into small pieces as well.
3
Add them to the pan after 2-3 minutes.
- Enoki mushrooms: 40 g
4
Add salt, stir, and reduce the heat to medium.
- Sea salt: to taste
5
Season with black pepper.
- Ground black pepper: to taste
6
In a couple of minutes, pour in the cream.
- Single cream 10% fat: 10 ml
7
Mix and add cream cheese.
- Cream cheese (curd cheese spread): 1 tablespoon
8
Mix and add finely chopped garlic.
- Garlic: 1 clove
9
Add mayonnaise, mix, and remove from heat.
- Mayonnaise: 1 teaspoon
10
Transfer the mass to the cocotte.
11
Sprinkle grated cheese on top. Send to a preheated oven at 180 degrees.
- Grated Parmesan cheese: 3 tablespoons
12
The dish will be ready in 15 minutes! Cool for 3-5 minutes and serve.
