Mushroom julienne
6 servings
30 minutes
Mushroom julienne is an exquisite dish of French cuisine that embodies elegance and rich flavor. Historically, it originated as a way to serve creamy mushrooms in individual portions, becoming a symbol of cozy dinners and festive gatherings. Julienne combines the softness of champignons, the richness of porcini mushrooms, and the delicate texture of cream to create a harmonious ensemble of flavors. The finishing touch is a golden crust of melted cheese and puff pastry that gives the dish an appetizing appearance and a crispy accent. It is served hot in cocottes, accompanied by a light glass of white wine. Perfect as an appetizer or main course for special occasions, delivering gastronomic pleasure to every connoisseur of French culinary art.
1
Slice the onion and mushrooms into half rings.
- Button mushrooms: 500 g
- White onion: 1 g
2
Fry in vegetable oil for 7-10 minutes until semi-cooked.
- Button mushrooms: 500 g
- White onion: 1 g
- Cream 20% fat: 0 ml
3
Meanwhile, blend the white mushrooms until they reach a puree consistency.
- Porcini mushrooms: 100 g
4
Add white mushrooms, cream, and spices to the onions with champignons.
- Button mushrooms: 500 g
- White onion: 1 g
- Porcini mushrooms: 100 g
- Cream 20% fat: 0 ml
- Nutmeg: pinch
- Herbes de Provence: pinch
- Salt: 1 g
- Ground black pepper: to taste
5
Make caps from puff pastry according to the size of the molds.
- Unyeasted puff pastry: 150 g
6
Grate the cheese.
- Cheese: 80 g
7
Place the filling in the cocottes, then sprinkle with grated cheese and cover with puff pastry.
- Button mushrooms: 500 g
- White onion: 1 g
- Porcini mushrooms: 100 g
- Cream 20% fat: 0 ml
- Nutmeg: pinch
- Herbes de Provence: pinch
- Salt: 1 g
- Ground black pepper: to taste
- Cheese: 80 g
- Unyeasted puff pastry: 150 g
8
Put in the oven for 10-15 minutes.
