Julienne with mushrooms - traditionally baked in a creamy sauce and top covered with an appetizing dense cheese crust. Let's find out with you how to properly prepare a julien with mushrooms in the oven.
Julienne with mushrooms and potatoes in the oven
Ingredients:
- fresh mushrooms - 455 g;
- potatoes - 665 g;
- onion - 145 g;
- cream - 245 ml;
- milk - 105 ml;
- cheese - 245 g;
- flour - 25 g;
- spice.
Preparation
Onion is peeled, cut into small pieces and browned with hot oil. Mushrooms are processed, shredded into thin slices and added to onions. After 10 minutes, pour in the milk, cream, mix and pour a little flour. Lightly beat everything whisk and boil for about 7 minutes. The potatoes are cleaned, rinsed, cut into cubes and roasted to a ruddy crust in another pan. Next, lay the ingredients in layers in the baking dish: potatoes, vegetable mass and sprinkle abundantly with grated cheese. We send the dish to the oven and mark it for 15 minutes. We serve the ready julien extremely hot, having decorated at will chopped fresh greens.
Julienne with pork and mushrooms in the oven
Ingredients:
- onion - 45 g;
- pork - 575 g;
- mushrooms - 585 g;
- butter - 25 g;
- flour - 20 g;
- milk cow - 10 ml;
- sour cream - 35 ml;
- cheese - 185 g;
- spice.
Preparation
We boil the meat until half cooked in boiled water. Onion is peeled, cut into small pieces and wessed on warmed oil in a frying pan. Then add the processed and chopped mushrooms and brown, stirring, about 7 minutes. Boiled meat is cut into pieces and thrown to the vegetable roast. Now shift the contents into pots.
In the frying pan, we sip a piece of butter, throw the flour and lightly fry it. Next, pour in the milk and weigh the mixture until thick. In the end, add mayonnaise, sour cream, mix and sprinkle with cheese. Wait until it completely melts, and pour the ready-made sauce meat with mushrooms. We bake the dish at a temperature of 175 degrees and serve it to the table.
Recipe for julienne with mushrooms in the oven
Ingredients:
- fresh mushrooms - 315 g;
- onion - 45 g;
- lemon - 75 g;
- cheese - 195 g.
For sauce:
- butter - 35 g;
- flour - 15 g;
- milk - 485 ml;
- nutmeg - to taste.
Preparation
Onions without a husk finely shred with a knife and
In the meantime, we prepare the sauce: melt a piece of butter in a scoop, sprinkle a little flour and, stirring, pour a thin stream of milk. Add to taste nutmeg nutmix, reduce heat and cook the mixture for 30 minutes. In the molds we spread mushrooms with onions, sprinkle with cheese chips and pour sauce. We send julienne with mushrooms in the pots in the oven and mark 15 minutes.