On the eve of the New Year holidays it is pleasant to remember the recipe of an ancient French dish - mushroom julienne. Incredible taste of a hot appetizer will honor any festive table. There are many variations of this dish, we will tell you how to make a mushroom julien in its classic version.
Julienne with ceps
Julien prepares both from white mushrooms, and from champignons, but still traditionally given preference to white mushrooms.
Ingredients:
- white mushrooms - 500 g;
- bulbs - 1-2 pieces;
- garlic - 1 small head;
- wheat flour - 1 tbsp. a spoon;
- eggs - 2 pieces;
- sour cream - 1 glass;
- cheese grated on a medium grater - 100 g (you can take any that you like in a fused form, the French like to add blue Gorgonzola cheese and soft goat cheese, also quite suitable Parmesan);
- salt and ground pepper - to taste;
- butter - 1 tbsp. a spoon;
- vegetable oil - 1 tbsp. a spoon.
Preparation
White mushrooms are scalded with boiling water, thoroughly washed, cleaned, and cut into rings or small straws. By the way, throughout the world, julienne means exactly the way of cutting small straws so that when eating you do not have to use a knife, and the dish itself is called "kokot".
Next, finely chop the onions and garlic and fry on a pre-heated frying pan, greased with vegetable oil, until the onion gets a pleasant golden hue. Now you can add mushrooms. While mushrooms are frying, we prepare sour cream sauce on the next frying pan.
Sometimes mushroom julien is cooked with béchamel sauce, but sour cream sauce is much easier to make, so the preparation of julienne takes less time, and the dish itself is, in the end, more tender.
We beat eggs and mix them with sour cream. Melt in a second pan a tablespoon of butter, add a spoon of wheat flour and a mixture of eggs and sour cream, taste salt and pepper sauce and stir for five minutes. You can already reheat the oven.
When the mushrooms are fried, we spread them into the coconut bottles, pour over the sour cream sauce and sprinkle the grated cheese to the top. We put the coconut in the oven and bake until the appearance of a fragrant smell and ruddy crust.
How to cook julienne in a bun
What if you do not have a coconut? In this case, you can prepare a mushroom julienne in a bun or tartlet. With buns it's quite simple - you just need to buy ready-made buns, cut out the top and pull out the pulp, fill with julienne and put in the oven.
For baking tartlets, buy a puff pastry, roll it out, cut out the number of molds-pellets that you need and put them in your own made of foil coconut. On average, the flaky pastry is baked for 10 minutes, after which it is possible to add stuffing from the mushroom julienne.
Of course, you can just put the julienne in the oven in foil, but the finished dish in this case does not look very aesthetic.
Alternative recipes of julien from mushrooms
The recipe for cooking julienne from mushrooms at the moment has a lot of variations, so that even if you always forget how to cook julien, plug in the fantasy, it just will not let you down. Simply divine taste has a mushroom julienne with chicken, which if desired can be replaced with veal or pork. If you whip the yolks with sour cream and salt separately while cooking the sauce, and separately the squirrels, and then combine them, you get an air julienne-souffle. If you have long known how to prepare mushroom julienne, and you are already tired of it, try using seafood (shrimp and mussels) and vegetables.
And finally, whatever recipe you choose, remember that the mushroom julienne must be served hot!