Porcini mushroom julienne
Description
This recipe won't take much time. Julienne, as is well known, is not really a dish but a way of cutting ingredients — thinly, almost to transparency. Porcini julienne is no exception. For it to turn out truly delicious (like in a French restaurant), the mushrooms must be sliced into the thinnest possible strips, and you should use the very best cream — rich and fresh. Otherwise, it is a very simple, almost elementary dish that is sure to delight gourmets with its magnificent flavor.
Instructions
- 1
Step 1
Clean the mushrooms, rinse them, and boil whole until partially cooked. Let cool, pat dry, and slice as thinly as you can.
- 2
Step 2
Heat a little vegetable oil in a skillet and quickly sweat the mushrooms—literally just until the liquid has evaporated. Do not fry! Transfer the mushrooms to a colander to drain off excess juice and fat, or simply onto a plate.
- 3
Step 3
In another skillet or saucepan, prepare the béchamel sauce: melt the butter and quickly whisk in the flour, stirring constantly with a spatula—or, even better, with a whisk—and working out any lumps. Gradually add the cream (keep stirring!), season with salt, and add the spices. As soon as the sauce starts to thicken, turn off the heat.
- 4
Step 4
Place the mushrooms in ramekins, pour over the sauce (so they are lightly covered), and sprinkle with grated cheese. Bake in a well preheated oven.
- 5
Step 5
After 20 minutes, take them out, sigh with delight, clap your hands, and serve to the table! Just don't forget that the cocotte handles will be hot, so it's best to put oven mitts on them or wrap them in napkins.