Mushroom julienne with fresh mice
6 servings
20 minutes
Mushroom julienne with fresh mushrooms is a refined dish of European cuisine that reveals the delicate taste of forest mushrooms. Mushrooms sautéed with butter and onions provide a rich aroma, while the addition of sour cream gives the dish a creamy texture. Cheese melted over hot mushrooms adds pleasant stretchiness and rich flavor. This dish is perfect as a hot appetizer and pairs well with fresh bread or crispy toasts. Historically, julienne was prepared as an exquisite French dish but has long become a favorite in many countries, acquiring various variations.
1
We will talk about fresh forest mushrooms - mouse mushrooms. If you are not sure about the quality of the collected mushrooms, it is better to boil them, but I trust mine and fry them fresh. In a heated pan, I fry the onion until slightly yellow and add the well-washed fresh mouse mushrooms.
- Onion: 1 head
- Mushrooms: 700 g
2
When the mushrooms start to release juice, I add sour cream and set it on the lowest heat. Meanwhile, I grate hard cheese and prepare the spices. I simmer for about 5 minutes, add spices to taste, and leave it on the still hot but turned off stove for a couple of minutes.
- Sour cream: 150 g
- Cheese: 100 g
- Spices: to taste
3
I place the mushrooms in a large deep plate and sprinkle cheese on top.
- Mushrooms: 700 g
- Cheese: 100 g