Mushroom julienne
4 servings
40 minutes
The recipe is taken from the book "Holiday salads and appetizers. Very simple.
Calories137.4kcal
Proteins7.9grams
Fats7.3grams
Carbohydrates10.7grams
Canned mushrooms
1
jar
Onion
1
head
Sour cream
3
tbsp
Wheat flour
2
tbsp
Grated cheese
3
tbsp
Vegetable oil
to taste
1
Chop the onion finely and lightly fry it in vegetable oil.
- Onion: 1 head
- Vegetable oil: to taste
2
Chop the mushrooms finely, add to the onion, mix, and sauté gently over low heat.
- Canned mushrooms: 1 jar
3
Dissolve the bouillon cube in 125 ml of hot water, add the liquid from the mushrooms, and mix.
- Chicken stock 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.
- Wheat flour: 2 tablespoons
5
Hold on medium heat for 5-7 minutes, add sour cream and stir.
- Sour cream: 3 tablespoons
6
Divide the resulting mixture into ramekins and sprinkle with cheese.
- Grated cheese: 3 tablespoons
7
Bake in a hot oven for 15 minutes.
