Julienne with Cream
Description
Julienne with cream makes an excellent appetizer for your holiday table. Serve it hot, garnished with fresh herbs. You can place a ramekin of julienne on each guest’s plate. Julienne with cream is very quick and easy to prepare, so I suggest you don’t forget this wonderful dish on weekdays too, when you don’t have much time to cook dinner or lunch. Serve julienne with cream with potatoes and buckwheat—it’s delicious.
Instructions
- 1
Step 1
Wash the mushrooms and slice them into thin slices.
- 2
Step 2
Sauté the mushrooms in hot vegetable oil until their moisture has evaporated.
- 3
Step 3
Peel the onion and slice it into thin rings.
- 4
Step 4
Add the onion to the mushrooms and stir.
- 5
Step 5
When the onion turns golden, add the flour. Sauté it briefly and mix with the onion and mushrooms.
- 6
Step 6
Pour the cream into the pan with the mushrooms and onion. Season with salt and pepper to taste. If the cream julienne turns out too thin, add a little more flour.
- 7
Step 7
Grate the cheese on the coarse side of the grater.
- 8
Step 8
Spoon the julienne with cream into baking molds.
- 9
Step 9
Sprinkle the julienne with grated cheese and bake in an oven preheated to 180° for 10–15 minutes, until the julienne with cream develops a golden cheese crust.
- 10
Step 10
Serve the finished julienne to the table right away.