Porcini Mushroom Julienne

Name: Porcini Mushroom Julienne
Total time: 15 min
Yield: 1
Ingredients: Boiled porcini mushrooms 200 g; Onion 40 g; Vegetable oil 0 to taste; Hard cheese 50 g; Cream (22%) 100 ml; Processed cheese 100 g

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

Porcini Mushroom Julienne

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