Julien of honey mushrooms
2 servings
25 minutes
Mushroom julienne is an exquisite dish of French cuisine that combines tender mushrooms with rich creamy notes and a spicy cheese accent. The origins of julienne trace back to French gastronomy, where it symbolizes sophistication and refined taste. The mushrooms, with their dense texture and rich aroma, are sautéed with onions and garlic and complemented by cream and mayonnaise to create a velvety sauce. The cheese trio—mozzarella, parmesan, and chili flakes—adds depth of flavor and a hint of spice to the julienne. Baked in a cocotte dish, it develops an appetizing golden crust. This dish is perfect for serving as an appetizer at festive tables or elegant dinners where it reveals its gastronomic sophistication.
1
Heat olive oil in a pan. Add a pinch of coarse salt.
- Olive oil: 1 tablespoon
- Coarse sea salt: pinch
2
Wash the mushrooms, cut off the bases of the stems.
- Honey fungus (honey mushrooms): 175 g
3
Finely chop the onion and garlic.
- Onion: 30 g
- Garlic: 10 g
4
Chop the mushrooms coarsely.
- Honey fungus (honey mushrooms): 175 g
5
Add butter to the pan.
- Butter: 10 g
6
Lay out the mushrooms and onions.
- Honey fungus (honey mushrooms): 175 g
- Onion: 30 g
7
Fry, stirring, for 2-3 minutes over high heat.
8
Salt and pepper.
- Sea salt: to taste
- Ground black pepper: to taste
9
After 2 minutes, add garlic and reduce the heat to medium.
- Garlic: 10 g
10
Add cream, mix, and fry for about 3 minutes.
- Whipping cream 33%: 75 ml
11
Cut the mozzarella into cubes.
12
Grate the parmesan on a fine grater.
13
Add mayonnaise to the mushrooms. Mix.
- Mayonnaise: 2 tablespoons
14
Place the mushrooms in the cocottes.
15
Place mozzarella on top.
- Mozzarella cheese: 80 g
16
Top with parmesan and season with chili flakes.
- Parmesan (Parmigiano Reggiano): 35 g
- Chili flakes: to taste
17
Place in a preheated oven at 180 degrees for 15 minutes.
18
Let it cool a bit, garnish with greens, and serve.
- Rocket (arugula): to taste
