Birch Bolete Julienne
Description
Making porcini mushroom julienne at home is not difficult. The main thing is that the mushrooms must be of good quality—spoiled or wormy specimens are not suitable for this dish. And, of course, the cookware matters. For the mushrooms to absorb the sauce well while keeping their texture and delicate, subtle flavor, julienne should be cooked in cocottes—special heatproof individual serving pots. The cocotte’s long handle makes it very easy to use, and they look attractive on the table. So, let’s begin. Simple porcini mushroom julienne recipe: 1. Thoroughly wash the porcini mushrooms, clean them, and boil whole in boiling water until half-cooked. 2. Slice into very thin strips and sauté in a well-heated skillet in vegetable oil, stirring continuously. 3. Transfer to a bowl and lightly salt. 4. Make the sauce: cook the flour in butter, pour cream into the skillet in a thin stream, add salt and spices, and, stirring constantly, bring to the consistency of thin sour cream. 5. Place the mushrooms in the cocottes. 6. Pour over the sauce—just enough to lightly cover the mushrooms. 7. Sprinkle with grated cheese. 8. Place the cocottes, uncovered, in an oven preheated to 150–180°C. 9. Bake until a golden, melted crust forms. Porcini mushroom julienne should be served hot, before the main meat or fish course. According to strict serving rules, the cocottes should be placed on a large plate or platter covered with a napkin (naturally, a cloth one). Special paper tubes called papillotes are placed on the cocotte handles, but they can easily be replaced with ordinary paper napkins. A wonderful accompaniment to julienne—which, by the way, is eaten with tea or even coffee spoons—is white bread croutons. They can be served warm or chilled.