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Oyster mushroom julienne

Oyster Mushroom Julienne

A tasty warm appetizer that comes together quickly and easily! Oyster mushrooms don't need to be cleaned — they're grown in controlled, high-humidity chambers. The stems are a bit tough, so it's best to trim them off and cook them separately. There's no need to boil or blanch oyster mushrooms first. However you cook them, they keep their pronounced mushroom flavor and aroma, along with their nutritional value.

Galina

Recipe author

Composition / ingredients

Servings:

Oyster mushrooms

400

Onion

Sour cream

Flour

Cheese (any kind)

120

Vegetable oil

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 3 g

Fats 56 % 9 g

Carbohydrates 25 % 4 g

113 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 40 min

Step 1:

How do you make oyster mushroom julienne? Get all your ingredients ready. Rinse the oyster mushrooms ahead of time and dry them well. Ideally you'd cut the mushrooms into strips, but here a rough chop is fine. Finely chop the onion and grate the cheese on a medium grater.
Step 2:

Fry the onion in vegetable oil until translucent.
Step 3:

Add the chopped mushrooms and cook another 10 minutes, until the liquid cooks off.
Step 4:

Add the sour cream, salt, and pepper, and simmer for 5 minutes.
Step 5:

Sprinkle in the flour, stir, and simmer a couple minutes more.
Step 6:

Divide the finished mixture among ramekins.
Step 7:

Top with the grated cheese, place in the oven, and bake at 400°F (200°C) for about 5 minutes, until the cheese melts.
Step 8:

Garnish with fresh herbs and serve. Your wonderful hot appetizer is ready.

A tempting appetizer inspired by the classic French dish. It's easy to make, and the aroma and slightly sweet flavor of the oyster mushrooms give it a light, elegant touch. If you like, you can add chicken or mussels. Oyster mushrooms are filling yet low in calories.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Choose an oil with a high enough smoke point for frying and keep the heat below that point.
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.
For tips and tricks, see the article "Cream and sour cream in a sauce: how to keep them from curdling."