✔ champignons – 500 g
✔ cheese – 250 g
✔ cream 33% – 200 ml
✔ eggs – 2 pcs.
✔ onions – 2 pcs.
✔ butter – 25 g.
✔ vegetable oil – 1 tbsp.
✔ salt – 1 t.p.
✔ pepper – 1 tsp.
✔ flour – 2 tbsp.
Julien is a dish that is prepared very quickly and easily, without requiring exquisite ingredients, and is considered festive. And not for nothing, because for me personally, the preparation of delicious mushroom julienne with cream, under heavy cheese crust, every time a holiday.
But I will not delay and proceed to the recipe. For starters, let’s cut onions. There is no big difference in how to cut, but I recommend to make quarters first, which then cut across. These strips will not be too small and will not hang like spaghetti when you eat julienne.
Now we fry it on a small fire. I use butter and vegetable oil for frying. You can use just any of the above, but in combination I like much more – butter makes the product more tasty and vegetable oil keeps it from burning. Stir the onions periodically and fry them for about 5 minutes, until they are completely transparent.
Now let’s define the mushrooms. Probably, you can make julienne from Boletus mushrooms, or any other forest, but I will do with champignons. Mushrooms choose dense, without visible defects, so that they were not spoiled and did not have disgusting taste. We need to wash them well to remove all the dirt.
Then we start cutting. I prefer to cut with a cube, because it will be more convenient to eat ready-made julienne. But nobody interferes with preparation of records – often met such variant in visitors or establishments.
We put the sliced mushrooms onions and continue to fry on medium or high heat. Our task is to quickly brown the mushrooms, drowning them with extra moisture, without letting them boil.
During the frying process, we constantly stir the contents of the frying pan so that nothing burns and fries more evenly.
For frying onions, it is best to use a non-stick frying pan. Stirring sliced onions on it will not turn it into porridge. It is best to stir it with a silicone spatula so as not to damage the surface of the frying pan.Tip
Fry the mushrooms for about 8 minutes, but everything depends on the heat and the size of sliced champignons. When we see that they begin to form a golden crust, turn off. A couple of minutes before the end of frying the mushrooms, add salt, pepper, a few spoons of flour to the frying pan and mix well. It may seem that the mass is quite thick, but in the future everything is balanced.
Fried champignons with onions are put in the dishes, which can be used for baking in the oven. Ideal for this are pots, metal or ceramic forms. When cooking julienne for yourself, using a large form, for guests it is better to use the small ones to serve each person separately. We make an even mushroom layer.
After the mushrooms are put into the form, you need to fill them with sauce. To do this, whip in a separate bowl of egg and cream, adding a pinch of salt.
I recommend taking fatty cream, so that the creamy taste is more pronounced. We do not need to make a lush mass, the main thing is to achieve homogeneity. We can beat it with a fork or a hand whisk, as well as with a blender, at low speed.
Pour the egg and cream mass to the mushrooms. Depending on the size of the dishes and the height of the mushroom layer, the sauce can cover the mushrooms completely or only partially – it does not play a big role, in the cooking process everything will be leveled.
The final touch remains – cheese. Rub it on a large grater and sprinkle on top of the mushrooms with sauce, laid out in the form.
As with homemade pizza, I can safely say that it is better not to save money on cheese. A delicious cheese hat will make the julienne fantastic and unique. We put the julienne in the oven heated to 180° for 15 minutes.
This time is enough to melt the cheese and heat the egg cream sauce. After a proper time, we take out the shape and admire the beautiful cheese crust.
Now put the julienne on a plate or eat directly from the shape, if cooked in a pot or small dishes. You’ll be surprised how great the mushroom flavor of champignons combines with cream and cheese.
It feels like the ingredients of julienne are just made for each other. At the same time, the classic recipe does not require any additions – it is simple and very tasty.
Bon appetit! Don’t starve 😋