Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary products. Mushrooms can be any: and all-season (champignons, oyster mushrooms), and seasonal forest mushrooms (aspen, podberezoviki, white). Frozen mushrooms can also be used, but they must first be thawed first in the refrigerator, and then at room temperature. And be sure to drain all the liquid. Cheese can be anything: both hard and semi-hard, and even with mold.
Step 2:
Peel and dice the onion.
Step 3:
Heat the vegetable oil in a frying pan. It can be any vegetable: sunflower, corn, and olive, but most importantly - it must be refined. Only this oil can be fried. Unrefined oils are suitable for salad dressing and for use without heat treatment. Add the onion to the pan and fry it until golden brown, about 5-7 minutes.
Step 4:
Wash the mushrooms well, preferably using a special brush and vegetable detergent.
Step 5:
Add the mushrooms to the onion.
Step 6:
Add some salt. Salt will help to release the liquid from the mushrooms and it will evaporate faster. You can also pepper the mushrooms or add some other seasonings.
Step 7:
Fry everything together until the water has completely evaporated and the mushrooms and onions are golden brown. Remove the mushrooms from the heat and cool slightly.
Step 8:
Add sour cream to the mushrooms. Its fat content can be any from 10 to 30%.
Step 9:
Add half of the cheese grated on a coarse grater and mix everything together. If desired, you can add some herbs: for example, Provencal, thyme, rosemary.
Step 10:
Prepare a heat-resistant mold suitable for use in the oven. It can be one large-sized mold or small portion molds. Put the mushroom mass into the mold (molds).
Step 11:
Sprinkle the remaining cheese on top. Bake in a preheated 180 degree oven for about 20-30 minutes. The cheese on top should melt, but not turn into a crust.
Step 12:
The dish is very similar to julienne. Very tasty. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
