Classic julienne with mushrooms in the oven

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Prepare all the necessary products. How to choose champignons? Buy fresh mushrooms, snow-white in color, without spots or damage, of medium size. Do not take mushrooms that smell rotten or are slippery to the touch.

2. STEP 2

   

   Rinse the champignons thoroughly to remove dirt under running water. Place on a kitchen towel to absorb excess liquid. It is important to dry the mushrooms well, otherwise, once saturated with moisture, they will become watery. Cut out damaged areas, if any. Cut the champignons into thin slices. Do I need to clean champignons? It is enough to wash small mushrooms well; it is better to clean larger ones by removing the films from the caps. Also cut off any darkened sections on the stems.

3. STEP 3

   

   Grate hard cheese on a coarse grater. Take a tasty variety of cheese like “Russian”, which will melt well in the oven.

4. STEP 4

   

   Pour vegetable oil with a high smoking point into the frying pan. Reheat well. How to check if the oil is hot enough? Dip a wooden spatula into it, if bubbles gather around, then the oil has reached the desired temperature and you can add mushrooms to it. Fry them with constant stirring for about 5-7 minutes over medium heat until all the resulting liquid has evaporated. Turn off the heat. Cool.

5. STEP 5

   

   Prepare all the ingredients needed for the sauce. Take butter with at least 73% fat content. The taste of the dish will largely depend on the quality of the products used.

6. STEP 6

   

   Melt the butter in a small frying pan over low heat. It is good to use ghee. It will taste better with it.

7. STEP 7

   

   Add wheat flour and stir thoroughly.

8. STEP 8

   

   Pour in the milk, but not all at once, but in parts. Stir the mixture quickly each time to avoid the formation of flour lumps. Milk can be replaced with cream or sour cream of any fat content. But remember, the calorie content of the future dish will depend on the percentage of fat content of the product you use.

9. STEP 9

   

   Bring the sauce to a boil and remove from heat. Add nutmeg, salt and pepper. Stir the mixture.

10. STEP 10

    

    Place the fried mushrooms in a separate container. Add 1 tablespoon of grated cheese. Stir. Distribute the mushroom mixture among the cocotte bowls, not reaching the edges of the dish by 2-3 cm. Leave room for the sauce and cheese.

11. STEP 11

    

    Pour bechamel sauce until it completely covers the mushrooms. Sprinkle the remaining cheese on top.

12. STEP 12

    

    Preheat the oven to 180 degrees. Bake the julienne for about 20 minutes until the cheese crust is golden brown. Since everyone's oven bakes differently, the temperature and cooking time may differ from those specified in the recipe. Serve the dish hot directly in the cocotte makers. If you want, sprinkle with chopped herbs (dill, parsley) before serving. Serve with fresh vegetables.

Comments on the recipe

juks

10.12.2023

4.6

A beautiful dish for a festive table. The classic version of julienne can also be supplemented with chicken

Brusnika

10.12.2023

4.6

I've never had to cook julienne before. I decided to use the recipe for cassie julienne with mushrooms in the oven. Julienne is very easy to prepare, I liked it. The author of the recipe suggested replacing milk with sour cream or sour cream, I used sour cream. I decided to mix the sauce with mushrooms, it seemed to me that it would be juicier, maybe I’m wrong. The finished dish turned out appetizing, bright and very tempting. Crispy cheese crust on the outside and tender, juicy mushroom filling on the inside. I will continue to experiment with the dish and cook it in different variations. Thanks to the author for introducing me to the recipe.