Porcini Mushroom Julienne
1 serving
15 minutes
This julienne differs from the classic one - processed cheese is added to the cream filling. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Aleksandrovsky Prichal".
Calories708.5kcal
Proteins36.4grams
Fats45.3grams
Carbohydrates39.1grams
1
Sauté finely chopped onion in vegetable oil. Then add chopped mushrooms and fry.
- Onion: 40 g
- Vegetable oil: to taste
- Boiled porcini mushrooms: 200 g
2
For the sauce, simmer cream and processed cheese over low heat until smooth.
- Cream (22%): 100 ml
- Processed cheese: 100 g
3
In cocottes for julienne, place mushrooms with onions, pour sauce, and sprinkle with grated cheese. Bake in the oven at 180 degrees until a golden crust forms.
- Boiled porcini mushrooms: 200 g
- Onion: 40 g
- Cream (22%): 100 ml
- Processed cheese: 100 g
- Hard cheese: 50 g
