Mushroom julienne
Description
The dish is prepared without unnecessary complications. The most common version of julienned casserole is made with fresh mushrooms. These mushrooms should be peeled and rinsed under water. It's also important to cut the mushrooms properly. For julienned casserole, mushrooms should be cut into small cubes or thin strips, which not only ensures an attractive appearance but also enhances the dish's harmonious flavor. See my version. The ready dish can now be served.
Instructions
- 1
Step 1
To prepare mushroom julienne, we need to take mushrooms. In my case, these are king oyster mushrooms. They should be cut into small cubes.
- 2
Step 2
Peel the onion and cut it into small cubes.
- 3
Step 3
Fry the chopped bacon in vegetable oil. Cook the bacon, stirring, for about 3-4 minutes.
- 4
Step 4
Add the sliced mushrooms and onions (immediately) to the bacon. Simmer everything together briefly, stirring occasionally. At the end, season the mushroom filling for the julienne with salt and pepper.
- 5
Step 5
Grate the hard cheese on a grater. In a separate bowl, mix the sour cream with a little water. For 150 grams of sour cream, add about 1 cup of water. You can add a bit more. The resulting liquid should be slightly thinner than kefir.
- 6
Step 6
I have these little molds for the julienne. They should be greased with butter.
- 7
Step 7
Place the mushroom filling into the greased molds. Spread it evenly.
- 8
Step 8
Pour 2.5–3 tablespoons of sour cream mixture into each mold. Sprinkle the mushroom filling with grated cheese on top.
- 9
Step 9
Preheat the oven to 180 degrees. Bake the mushroom juliennе in the oven.
- 10
Step 10
Serve the mushroom julienne. This dish is delicious and looks incredibly elegant!