Mushroom julienne with olives
1 serving
20 minutes
Mushroom julienne with olives is a refined dish of author cuisine that combines the tenderness of mushrooms with the piquant note of olives. The origins of julienne trace back to French cuisine, where it is traditionally served in cocottes, but this version brings a fresh approach. Mushrooms soaked in butter acquire a rich flavor, while garlic adds spiciness. Cream cheese gives a creamy texture, and melted mozzarella forms an appetizing golden crust. Olives add a subtle saltiness, creating a harmony of flavors. This dish is perfect for warm gatherings with friends or as an elegant appetizer on a festive table. It is best served hot with crispy baguette or fresh herbs that highlight its tenderness and richness.
1
Cut the mushrooms into small cubes.
2
Place the mushrooms in the heated oil in the pan.
- Fresh button mushrooms: 150 g
- Butter: 1 piece
3
Stir after 2-3 minutes.
4
Slice the olives into rings.
- Black olives: 10 pieces
5
Add finely chopped garlic to the mushrooms and mix. Reduce the heat.
- Garlic: 1 piece
6
Add cottage cheese after 1 minute.
- Cream cheese (curd cheese spread): 2 tablespoons
7
Salt and mix.
- Sea salt: to taste
8
Combine mushrooms with olives in a baking dish.
9
Top with mozzarella cheese cut into small cubes.
- Pizza mozzarella (low-moisture): 15 g
10
Send to a preheated oven at 180 degrees.
11
The dish will be ready in 10–12 minutes!
