Julienne of champignons and oyster mushrooms
3 servings
30 minutes
Mushroom and oyster mushroom julienne is a refined dish of author cuisine that embodies the tenderness of mushrooms, the creamy texture of cheese, and the spicy aroma of spices. Historically, julienne originates from French gastronomy but has gained popularity in Russia over time and has become a classic warm appetizer. This version combines two types of mushrooms: champignons for softness and oyster mushrooms that enrich the flavor with a light nutty note. The mushrooms are sautéed with garlic and butter, then mixed with cream cheese, mayonnaise, and mozzarella to create a delightful combination of creamy consistency and rich taste. The final touch is baking with grated parmesan that forms an appetizing golden crust. This dish is perfect for both festive tables and cozy dinners, providing enjoyment in every serving.
1
Prepare the ingredients.
2
Chop the mushrooms finely.
3
Melt butter in a hot pan.
- Butter: 2 pieces
4
Put the mushrooms in the pan. Stir.
- Oyster mushrooms: 150 g
- Button mushrooms: 300 g
5
Season with a pepper mix. Optionally add minced garlic.
- Five pepper blend: to taste
- Garlic: 2 cloves
6
After 3-4 minutes, add salt and stir.
- Sea salt: to taste
7
Add cottage cheese after 3 minutes. Lower the heat.
- Cream cheese (curd cheese spread): 4 tablespoons
8
Roast for about 5 more minutes, stirring occasionally.
9
Mix and portion into baking containers.
10
Add 2 tablespoons of mayonnaise to each serving and place 40 grams of mozzarella.
- Homemade mayonnaise: 6 tablespoons
- Mozzarella cheese: 120 g
11
Mix. Sprinkle with grated cheese (2 tablespoons per serving) and place in a preheated oven at 180 degrees.
- Grated Parmesan cheese: 6 tablespoons
12
The dish will be ready in 15 minutes.
