Julienne with mushrooms and sour cream

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to bake julienne with mushrooms and sour cream? Prepare all the necessary ingredients. Rinse the champignons from soil. Place them on a kitchen towel. It is important to dry the mushrooms well, otherwise, once saturated with moisture, they will become watery. Do I need to clean champignons? It is enough to rinse 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.

2. STEP 2

   

   Peel the onion. To prevent onion juice from irritating your eyes so much, rinse the peeled onion and knife with cold water. Cut the onion into small cubes.

3. STEP 3

   

   Pour vegetable oil with a high smoking point into a frying pan and heat it up. Add chopped onion. Fry it over medium heat until translucent. Be sure to stir so it doesn't burn.

4. STEP 4

   

   While the onions are sautéing, cut the champignons, preferably into quarters, but you can also use thin slices.

5. STEP 5

   

   Add the champignons to the onion in the pan and fry over moderate heat, stirring from time to time.

6. STEP 6

   

   After 10 minutes of frying, salt the mushrooms and onions to taste.

7. STEP 7

   

   Continue frying the champignons and onions over low heat for another 10 minutes until cooked through and until the moisture has evaporated.

8. STEP 8

   

   Prepare portioned heat-resistant molds or cocotte makers. Lightly grease them with refined vegetable oil. It is convenient to do this with a silicone brush.

9. STEP 9

   

   Transfer the mushrooms fried with onions from the frying pan into the molds. Do not reach 2-3 cm from the edges of the dish, leaving room for sauce and cheese.

10. STEP 10

    

    How to make julienne sauce with sour cream and cheese in the oven? Pour the flour into a dry frying pan and fry it over low heat for 3-4 minutes, stirring constantly.

11. STEP 11

    

    When the flour slightly changes color and turns golden, add sour cream of any fat content to it. You can replace it with cream. Remember that the calorie content of the dish depends on the fat content of the products you use. Choose natural sour cream without vegetable fats.

12. STEP 12

    

    Mix the flour and sour cream well so that there are no lumps.

13. STEP 13

    

    Then pour warm filtered water into the pan and thoroughly stir the sour cream mixture until smooth, while simultaneously bringing it to a boil.

14. STEP 14

    

    Pour hot sour cream sauce over the mushroom mixture in the molds.

15. STEP 15

    

    Now grate the hard cheese on a coarse grater. The cheese can be anything, the main thing is that it is tasty and melts well in the oven.

16. STEP 16

    

    Cover each serving of mushrooms with a layer of hard cheese.

17. STEP 17

    

    Place the filled molds in an oven preheated to 180 degrees. Bake the julienne for about 15 minutes. Please note that each oven operates differently, so baking times and temperatures may differ from those indicated. When the cheese melts and browns, remove.

18. STEP 18

    

    Remove the molds with hot champignon julienne from the oven. Sprinkle chopped herbs (dill, parsley) on top and serve immediately as a separate hot dish. As an accompaniment, prepare a salad of fresh vegetables. Bon appetit!

Comments on the recipe

artemia

17.12.2023

4.9

A tasty dish, but I prefer julienne with chicken and mushrooms.

Natalia M

17.12.2023

5

My husband brought home a large bag of champignons, so I urgently needed to find a recipe for a delicious dinner. I chose julienne with mushrooms and sour cream. I’m more accustomed to the option with the addition of chicken, but it turned out great even without it. I fried the mushrooms and onions until the liquid evaporated, and the champignons became golden brown. I didn’t grease the molds because the mushrooms were fried in oil. I made the sauce as written in the recipe. It just seemed to me that it turned out a bit runny. But the sauce thickened well in the oven. In 15 minutes the cheese melted perfectly, but I didn’t let it turn brown so that it wouldn’t dry out. We liked the result! The whole mushroom mass thickened, the cheese stretched. The taste is rich mushroom, creamy with a nutty aftertaste. It's very tasty and aromatic!

Lera

17.12.2023

5

Elena

17.12.2023

4.7

And the aroma of this dish cannot be conveyed, thanks for the recipe.

Anna

17.12.2023

4.5

It turned out very tasty! Thank you ☺️