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Julienne with mushrooms in tartlets in the oven

Baked Mushroom Julienne in Tartlets

No ramekins needed — an easy, pretty, party-ready way to serve it! Baked in tartlet shells, mushroom julienne turns into an original appetizer. This classic dish gets a fresh spin — it comes out unusual and absolutely delicious. Definitely give it a try!

Julia

Recipe author

Julienne with mushrooms in tartlets in the oven

Composition / ingredients

Servings:

Ready-made tartlet shells

Button mushrooms

450

Vegetable oil

Onion

Sour cream

150

All-purpose flour

Salt

Hard cheese

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 45 % 15 g

Carbohydrates 36 % 12 g

214 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make mushroom julienne in tartlets? Gather your ingredients. You can use wild mushrooms if you like; if they're frozen, thaw them at room temperature and squeeze out the excess water — and use a bit more by weight in that case. Use a neutral, odorless vegetable oil.
Step 2:

Peel and rinse the onion, then cut it into a small dice.
Step 3:

Wash the mushrooms and dry them well, then cut them into a small dice.
Step 4:

Heat the vegetable oil in an appropriately sized skillet. Fry the onion over medium heat for 3 minutes, stirring occasionally. Use an oil with a high smoke point — any refined vegetable oil works.
Step 5:

Add the mushrooms to the pan. Fry over moderate heat until the released moisture cooks off, stirring so they cook evenly. Season with salt and stir. You can add any spices you like.
Step 6:

Sprinkle the mushrooms with the flour to thicken the julienne and stir well. Fry with the flour over medium heat for 1 minute.
Step 7:

Add the sour cream to the pan and stir.
Step 8:

Cook the julienne over low heat for a couple more minutes. Take the pan off the heat and transfer the filling to a separate bowl to cool a little.
Step 9:

Grate the cheese on a medium or fine grater.
Step 10:

Fill the tartlet shells with the mushroom julienne.
Step 11:

Top each tartlet generously with the grated cheese. You can also garnish with a few sautéed mushroom slices.
Step 12:

Turn the oven on ahead of time (10-20 minutes before you start) so it's fully preheated. Bake the julienne tartlets in a preheated 350°F (180°C) oven for about 20 minutes, until the cheese melts. Timing depends on your oven, so it may vary from what's given here.
Step 13:

Serve the finished mushroom julienne tartlets hot or warm. Enjoy!

You can swap the button mushrooms for porcini or other wild mushrooms, but keep in mind the difference in prep steps and cooking time.
You can also use dried mushrooms instead (you'll need 5-6 times less than fresh). Just remember to rinse them and soak them before cooking, about 2-3 hours.
Keep in mind that every oven is different, so the temperature and timing may vary from what's given here. Get to know your own oven to help any baked dish turn out well.