Russian julienne with mushrooms in cream
2 servings
25 minutes
Russian julienne with mushrooms in cream is a refined dish that came from French cuisine but has become an integral part of Russian feasts. Tender champignons soaked in the aroma of butter and basil simmer in thick cream, acquiring a velvety texture. Light flour gives the sauce the necessary density, while a golden crust of melted cheese makes each piece incredibly appetizing. Served hot in individual cocottes, it pairs wonderfully with crispy baguette or soft white bread. Its rich creamy flavor with subtle mushroom notes brings comfort and warmth, while its simplicity of preparation makes it a favorite treat for festive and everyday evenings.
1
Melt butter with basil.
- Butter: 30 g
- Dried basil: 1.5 teaspoon
2
Wash the mushrooms, cut them into 8 pieces, and fry until cooked.
- Button mushrooms: 140 g
3
Pour cream over the mushrooms, simmer for 3-4 minutes covered.
- Heavy cream 35% fat: 120 ml
4
Add flour, mix thoroughly — the mixture will thicken slightly.
- Wheat flour: 10 g
5
Transfer the mushrooms to baking molds and pour the remaining cream over them.
- Heavy cream 35% fat: 120 ml
6
Preheat the oven to 180 degrees.
7
Grate the cheese on a coarse grater and sprinkle it over the julienne.
- Cheese: 135 g
8
Bake for 15 minutes at the same temperature.
9
Let the finished dish cool slightly.
- Sea salt: to taste
