Mushroom champignon julienne

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make mushroom julienne from champignons with sour cream? Prepare the necessary ingredients. Choose sour cream with medium fat content. For spices, Provençal herbs, ground black pepper and asafoetida instead of onions are good options. Turn on the oven to 200 degrees in advance.

2. STEP 2

   

   Rinse the champignons thoroughly, cut off damaged areas and areas from which dirt cannot be washed off. Cut the mushrooms into small slices.

3. STEP 3

   

   Heat vegetable oil in a frying pan. You can also use butter, but with vegetable oil, the finished snack will be less high in calories and lighter. Place the chopped champignons on hot oil and lightly fry them until a slight golden brown color appears and almost all the juice has evaporated. Add fresh herbs.

4. STEP 4

   

   Add fine salt and spices to the fried mushrooms. Add sour cream to the mushrooms, stir and heat everything together a little.

5. STEP 5

   

   Place the sour cream and mushroom mixture into individual baking dishes, filling them almost to the brim. Leave a little space for grated cheese.

6. STEP 6

   

   Grate the hard cheese on a fine grater and place in a nice, generous layer on top of the champignons with sour cream.

7. STEP 7

   

   Place the filled molds in an oven preheated to 180-200 degrees. It is advisable to turn on the top heating. Bake the mushroom julienne for about 10-15 minutes. The exact time depends on the features of your oven. The grated cheese should melt and brown a little. Serve the mushroom julienne hot. Bon appetit!

Comments on the recipe

hang out

13.08.2023

4.9

I like the version of julienne with mushrooms and chicken.

Testomania

13.08.2023

5

I prepared mushroom julienne from champignons according to this recipe. I fried the mushrooms well in a frying pan until all the released liquid had evaporated, added sour cream in a smaller amount than indicated in the recipe, it took me less than half a glass, about 80 ml (but everyone has their own taste). From the spices I added ground black pepper and nutmeg on the tip of a knife. I didn’t add any greens; I like the rich mushroom taste on its own. I baked it at 200 degrees for a little over 20 minutes until a golden brown crust appeared on the cheese. And everything is ready! The julienne gravy is not thick, but very tasty. The resulting portion, with a side dish, was barely enough for two. I love julienne!