Mushroom julienne in zucchini cocottes
Description
The dish is prepared without unnecessary complications. Making a julienne is always a pleasure, and a mushroom julienne in zucchini cocottes remains a beloved dish in any kitchen around the world. This time, I decided to slightly deviate from the traditional preparation by using a "barrel" made of zucchini as the base. The finished dish is ready to be served.
Instructions
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Step 1
1. Using potatoes as a base for julienned casserole is already boring. For perfect harmony, try zucchini or eggplant—especially zucchini, which pairs wonderfully with mushrooms and cream.
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Step 2
2. Now take a glass or shot glass of approximately the same size and cut out the center.
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Step 3
3. Now cut this middle piece once again. Make the pieces unequal (as shown in the photo). This is needed simply to cover the bottom and create a base.
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Step 4
4. Place the cut portion at the bottom, season with salt and pepper. Try to ensure the lining touches all sides completely.
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Step 5
5. Meanwhile, place the onion and finely chopped mushrooms in a frying pan. Fry until fully cooked, stirring constantly.
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Step 6
6. Pour in the cream at the end of frying and simmer for another 10 minutes over low heat. You can use any mushrooms you like, but wild mushrooms (such as the chanterelles we chose) create a truly perfect flavor combination.
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Step 7
7. Place the resulting mass on the bottom, spreading it evenly. Leave space for the cheese.
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Step 8
8. Sprinkle cheese on top and bake in the oven for 20 minutes. The oven temperature should be no less than 180 degrees.
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Step 9
9. Do not rush to remove the au gratin from the baking sheet immediately—it is not recommended. Let it cool slightly so as not to ruin the formed structure.