Mushroom julienne
Description
Julienne with mushrooms is a French dish, but in France it is called "cocotte" and is prepared in small metal or ceramic dishes—cocottes. The name of the cookware used to prepare this dish has remained original in our language—"cocotte," while the dish itself acquired the name "julienne." A paradox! Recipes,
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Wash and clean the mushrooms. Instead of béchamel sauce, I prefer to make julienned mushrooms with sour cream—it's quicker and tastier, in my opinion.
- 2
Step 2
Cut the mushrooms into small pieces.
- 3
Step 3
In a small amount of sunflower oil, sauté the mushrooms over low heat. When the liquid released from them evaporates, add the sour cream, mix well, and cook for a couple of minutes. Spoon the mushrooms into heatproof baking molds with a capacity of 100 ml.
- 4
Step 4
Generously sprinkle with cheese on top and bake in the oven for 15 minutes (baking temperature 180 degrees).
- 5
Step 5
The mushroom julienned casserole is ready. Serve hot, garnished with fresh herbs.