Julienne

Description

The recipe won't take much time. Choose young, small mushrooms for the julienne. In this case, you won't need to peel the caps, and they'll be easier to slice. Be careful when cooking the sauce—it should not start to curdle. Serve the dish hot, garnished with chopped herbs. Serve hot.

Instructions

1. 1

   Step 1

   Wash and dry the mushrooms. Cut each mushroom into 4 pieces. Sauté the mushrooms in a heated pan, stirring constantly, until some of their moisture has evaporated.

2. 2

   Step 2

   Add vegetable oil, salt, and black pepper. Increase the heat so that the mushrooms develop a golden crust.

3. 3

   Step 3

   In another skillet, melt the butter. Add the flour and quickly stir it with a wooden spoon until it thickens and begins to bubble.

4. 4

   Step 4

   Gradually pour the milk into the flour, constantly whisking the contents of the pan. Cook the sauce for 2-3 minutes, until it thickens. Keep stirring without stopping.

5. 5

   Step 5

   Arrange the mushrooms in ramekins, add 2 teaspoons of sauce to each, and spread evenly. Grate the hard cheese and add it to each portion.

6. 6

   Step 6

   Bake the julienne for 15 minutes at 200 degrees.