Julienne with mushrooms in a frying pan with sour cream classic1

Step-by-step cooking

1. Step 1:

   

   How to make a classic julienne with mushrooms in a frying pan with sour cream? Prepare the products. In addition to champignons, forest mushrooms are also suitable, but they will need to be boiled beforehand. Take sour cream of any fat content, I have 20%. I used basil from the greens, it goes well with dill mushrooms.

2. Step 2:

   

   Peel the onion and cut it into half rings or cubes, as you like, it's not critical.

3. Step 3:

   

   Gently rinse the mushrooms with water and put them on a towel to remove excess liquid, otherwise the mushrooms will become watery and less tasty.

4. Step 4:

   

   Cut the champignons into quarters. It is not worth cutting finely, since there will be nothing else in julienne besides them, and mushrooms tend to decrease in size when frying.

5. Step 5:

   

   Grate the cheese on a coarse grater. It is better to use solid or semi-solid, well-melting varieties of cheeses, without vegetable additives. The taste of the cheese will also depend on the taste of the finished dish.

7. Step 6:

   

   Preheat a frying pan over medium heat, pour vegetable oil into it for frying. Lay out the onion. Fry it, stirring, until golden, about 5 minutes.

8. Step 7:

   

   Add the mushrooms to the onion. Turn down the heat. Fry the mushrooms for another 5 minutes, then season them with salt and pepper. From the salt, the champignons will begin to secrete juice. Fry the mushrooms until it is completely evaporated, another 5-7 minutes.

9. Step 8:

   

   Add flour to the mushrooms, mix so that it is evenly distributed. Add sour cream, mix. If the julienne turns out to be too thick, then pour in a little hot water, diluting the sauce to the desired consistency. Boil the mushrooms with sour cream until it boils, no longer so that it does not curdle.

10. Step 9:

    

    Next, you can, like me, divide julienne into portion pans or continue cooking in a large one. Pour grated cheese over the mushrooms, cover the pans with lids, make the fire minimal. Hold Julienne like this until the cheese melts, a few minutes.

11. Step 10:

    

    Serve the finished julienne immediately to the table. Decorate the top with greenery. Bon appetit!