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Porcini Mushroom Julienne

1 serving

15 minutes

This julienne differs from the classic one - processed cheese is added to the cream filling. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Aleksandrovsky Prichal".

Energy value per serving
CaloriesProteinsFatsCarbohydrates
708.5
kcal
36.4g
grams
45.3g
grams
39.1g
grams
Ingredients
1serving
Boiled porcini mushrooms
200 
g
Onion
40 
g
Vegetable oil
 
to taste
Hard cheese
50 
g
Cream (22%)
100 
ml
Processed cheese
100 
g
Cooking steps

  • 1

    Sauté finely chopped onion in vegetable oil. Then add chopped mushrooms and fry.

    Required ingredients:
    1. Onion: 40 g
    2. Vegetable oil:  to taste
    3. Boiled porcini mushrooms: 200 g

  • 2

    For the sauce, simmer cream and processed cheese over low heat until smooth.

    Required ingredients:
    1. Cream (22%): 100 ml
    2. Processed cheese: 100 g

  • 3

    In cocottes for julienne, place mushrooms with onions, pour sauce, and sprinkle with grated cheese. Bake in the oven at 180 degrees until a golden crust forms.

    Required ingredients:
    1. Boiled porcini mushrooms: 200 g
    2. Onion: 40 g
    3. Cream (22%): 100 ml
    4. Processed cheese: 100 g
    5. Hard cheese: 50 g

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