A very simple recipe for julienne with mushrooms, this is exactly what you need if you want to please your family with an appetizing hot snack for dinner or to the festive table. You can bake it both in a pan and in small tins, for a festive table, for example. The dish is very nutritious and extremely tasty, has a delicate creamy taste, which is especially spiced with mushrooms and spices.
The recipe for julienne with mushrooms is quite simple, and its preparation does not take you a lot of time. In order to prepare a snack for ten people, you need a small amount of cream, about four hundred grams, about fifty grams of butter, two tablespoons of flour, five hundred grams of mushrooms (any will work fine), eight boiled eggs, seventy grams of cheese, four cloves of garlic ground black pepper to taste. For decoration, you can use a sprig of parsley or basil.
The recipe for julienne with mushrooms is as follows: mushrooms, thoroughly washed, put in a saucepan and pour two glasses of water, after boiling, cook over low heat for about five minutes. After that, the mushrooms should be laid out in another container and washed thoroughly again, then the mushrooms are laid out on a napkin so that excess moisture is absorbed, as they cool, chop into small pieces.
Onions must be finely chopped and fried in a deep frying pan or cast-iron bowl, add finely chopped garlic, bring the onions to half cooked and add finely chopped boiled eggs and mushrooms, all this stew in a small amount of mushroom broth.
Next, mix the cream with flour and pour them into the mushroom mass, salt, pepper, add spices to taste. Constantly stirring to bring to a boil, reduce the heat and stir for a few more minutes, until the whole mass begins to thicken, then remove from heat and stir for a while, let it thicken.
The molds or the pan should be generously greased with butter, you can lightly sprinkle with bread crumbs, and then put the mushroom mixture. You can form small chunks that need to be sprinkled with plenty of grated cheese. Bake in a preheated oven for no more than five minutes, when serving, garnish with sprigs of greenery.
In order to cook julienne with meat and mushrooms, you need a small amount of meat fillet (you can chicken), any mushrooms, sour cream or cream, cheese, boiled eggs (you can even have no eggs, to taste), spices, a couple of tablespoons of flour.
The meat should be boiled, cooled and cut into small pieces, can be straws, mushrooms, thoroughly washed, boil, cool and finely chop. Fry finely chopped onions and garlic in a small amount of vegetable oil, add meat and mushrooms, boiled eggs, stew a little in a small amount of meat broth, salt, pepper to taste, spices. After pouring sour cream sauce, put in a frying pan or in molds pre-oiled with butter, sprinkle liberally with grated cheese and bake in a preheated oven for no more than five to seven minutes. Garnish with a sprig of parsley and can be served.
Julienne with potatoes and mushrooms can be prepared as follows: cut the potatoes into thin slices or slices, boil the mushrooms and chop them into small pieces. Fry onions and garlic, add mushrooms and potatoes and simmer for ten minutes on low heat (this is quite enough if the potatoes are cut into thin slices), salt, add spices. At the last moment, toss the finely chopped boiled eggs, pour everything over with sour cream sauce and simmer for several minutes until the mass thickens. After that, put everything in a frying pan previously greased with butter or sprinkled with breadcrumbs, sprinkle with grated cheese on top. You can also cook the potatoes separately by boiling them for a couple of minutes in a boiling mushroom broth, then put them on the bottom of the pan, cover with mushroom mass and grated cheese. Bake in a preheated oven for no more than seven minutes.
It is not necessary to exactly follow the mushroom julienne recipe. You can change the ingredients and ingredients to your liking, add or remove something. Perhaps you prefer pickled mushrooms, then you can replace them with fresh ones, you can add thinly sliced tomatoes and sprinkle them on top with cheese. Feel free to experiment with shades of taste, spices and herbs.