Julienne with mushrooms and sour cream

Step-by-step cooking

1. Step 1:

   

   To prepare julienne, take the products from the list. Rinse the champignons from the soil. Put it on a kitchen towel. It is important to dry the mushrooms well, otherwise, saturated with moisture, they will become watery. Do I need to clean the champignons? Small mushrooms should be washed well enough, larger ones should be cleaned better by removing the films from the caps. Also cut off the darkened sections on the legs.

2. Step 2:

   

   So that the onion juice does not irritate the mucous membrane of the eyes so much, rinse the onion and knife peeled from the husk with cold water. Cut the onion into small cubes.

3. Step 3:

   

   Pour vegetable oil with a high smoking temperature into a frying pan, heat it up. Lay out the chopped onion. Fry it over medium heat until transparent. Be sure to stir so that it does not burn.

4. Step 4:

   

   While the onion is being sauteed, cut the champignons, preferably into quarters, but you can also use thin plates.

5. Step 5:

   

   Add the mushrooms to the onion in the pan and fry over moderate heat, stirring from time to time.

6. Step 6:

   

   After 10 minutes of frying, season the mushrooms with onions to taste.

7. Step 7:

   

   Continue to fry the mushrooms with onions on low heat for another 10 minutes until cooked and until the moisture evaporates.

8. Step 8:

   

   Prepare portioned heatproof molds or cocotnits. Lightly lubricate them with refined vegetable oil.

9. Step 9:

   

   Transfer the fried mushrooms with onions from the pan to the molds. Do not reach the edges of the dishes by 2-3 cm, leaving room for sauce and cheese.

11. Step 10:

    

    Now prepare the sauce for pouring. Pour the flour into a dry frying pan and fry it on low heat for 3-4 minutes, stirring constantly.

12. Step 11:

    

    When the flour changes color slightly and becomes golden, add sour cream of any fat content to it. You can replace it with cream. Remember that the calorie content of the dish depends on the fat content of the products you use.

13. Step 12:

    

    Mix flour with sour cream well so that there are no lumps.

14. Step 13:

    

    Then pour warm filtered water into the pan and thoroughly mix the sour cream mass until smooth, while bringing it to a boil.

15. Step 14:

    

    Pour hot sour cream sauce over the mushroom mass in molds.

16. Step 15:

    

    Now grate the hard cheese on a coarse grater. Cheese can be any, the main thing is that it is delicious and melts well in the oven.

17. Step 16:

    

    Cover each portion of mushrooms with a layer of hard cheese.

18. Step 17:

    

    Preheat (10-15 minutes before the start of cooking) Put the filled molds in a hot oven. Bake for 15 minutes. Keep in mind that each oven bakes differently, because the baking time and temperature may differ from those indicated. When the cheese is melted and browned, take it out.

19. Step 18:

    

    Remove the hot julienne molds from the oven. Sprinkle it on top with chopped herbs (dill, parsley) and immediately serve it on the table as. an independent hot dish. As an accompaniment, prepare a salad of fresh vegetables.