Julienne with porcini mushrooms and tongue

Name: Julienne with porcini mushrooms and tongue
Total time: 25 min
Yield: 3
Ingredients: Boiled porcini mushrooms 150 g; Button mushrooms 200 g; Onion 100 g; Vegetable oil 50 ml; Smoked tongue 150 g; Cream 20% fat 200 g; Sour cream 150 g; Gouda cheese 50 g; Garlic 20 g; Salt 0 to taste; Ground black pepper 0 to taste

3 servings

25 minutes

Recipe from Pavel Petukhov, chef of the gastronomic center "Zaryadye".

Energy value per serving

CaloriesProteinsFatsCarbohydrates

607

kcal

20.2g

grams

50.9g

grams

12g

grams

Ingredients

3servings

Boiled porcini mushrooms

150

g

Button mushrooms

200

g

Onion

100

g

Vegetable oil

50

ml

Smoked tongue

150

g

Cream 20% fat

200

g

Sour cream

150

g

Gouda cheese

50

g

Garlic

20

g

Salt

to taste

Ground black pepper

to taste

Cooking steps

1
Cut the mushrooms, onion, and tongue into strips. Heat some oil in a pan, add the onion; when it turns pale, add the mushrooms and tongue. Fry until golden.
Required ingredients:
1. Boiled porcini mushrooms: 150 g
2. Button mushrooms: 200 g
3. Onion: 100 g
4. Vegetable oil: 50 ml
5. Smoked tongue: 150 g
6. Garlic: 20 g
7. Salt: to taste
8. Ground black pepper: to taste

2
Add sour cream and cream to the pan, immediately reduce the heat and simmer for 15 minutes.
Required ingredients:
1. Cream 20% fat: 200 g
2. Sour cream: 150 g

3
Place the mixture in ramekins, sprinkle with grated cheese, and put under the grill until the cheese melts.
Required ingredients:
1. Gouda cheese: 50 g

Julienne with porcini mushrooms and tongue

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