Chanterelle Julien
2 servings
30 minutes
Chanterelle julienne is an exquisite dish born from a creative culinary experiment. Chanterelles, known for their delicate nutty flavor, combine with the creaminess of cream and cottage cheese to create a harmonious richness of textures. Baked under a layer of mozzarella and grated cheese, this hot appetizer envelops aromas of the forest, warmth, and coziness. A light spiciness from the pepper and chili mix adds depth to the dish, while garlic subtly highlights the mushroom notes. Chanterelle julienne is perfect for warm family evenings or festive gatherings, evoking memories of forest walks and summer gastronomic adventures in every bite. Served in individual portions so everyone can fully enjoy its depth of flavor.
1
Grate the mozzarella on a coarse grater and the hard cheese on a fine grater.
- Pizza mozzarella (low-moisture): 50 g
- Grated hard cheese: 3 tablespoons
2
Chop the chanterelles coarsely.
- Chanterelles: 400 g
3
Heat butter and olive oil in a pan.
- Butter: 40 g
- Olive oil: 1 tablespoon
4
Put the chanterelles in the pan.
- Chanterelles: 400 g
5
After 3-4 minutes, season with the pepper mixture and stir.
- Mixed peppercorns (four peppers): to taste
6
Chop the garlic finely.
- Garlic: 15 g
7
Add garlic to the mushrooms. Salt and stir the chanterelles after 2 minutes.
- Garlic: 15 g
- Salt: to taste
8
Add cream cheese and mayonnaise.
- Cream cheese (curd cheese spread): 3 tablespoons
- Mayonnaise: 2 tablespoons
9
Mix thoroughly and remove from heat.
10
Transfer the mushrooms to a baking dish.
11
Add mozzarella and mix.
- Pizza mozzarella (low-moisture): 50 g
12
Top with hard cheese and season with chili powder.
- Grated hard cheese: 3 tablespoons
- Chili powder: to taste
13
Send to a preheated oven at 180 degrees.
14
After 15 minutes, take the julienne out of the oven and let it cool slightly. Done.