Simple mushroom julienne

Description

The recipe won't take much time. You can use various mushrooms—either button mushrooms or any wild mushrooms, which will give the dish a unique flavor and aroma. The French have a dish identical to the "Russian" julienné, but it's called "cocotte." Probably because the heat-resistant bowl or individual skillet in which the "Russian julienné" is baked is called a cocotte. If you don't have special cocottes, you can use any heat-resistant cups, bowls, ramekins, etc. Serve hot.

Instructions

1. 1

   Step 1

   Finely chop the onion and lightly sauté it in a frying pan. Add the sliced mushrooms and, stirring, fry until cooked.

2. 2

   Step 2

   While the mushrooms are frying, prepare the sauce. The sauce can be made with sour cream alone, or you can thicken it with egg and sautéed flour. Alternatively, you can use sour cream combined with "Béchamel" sauce and sautéed flour, adding milk and butter.

3. 3

   Step 3

   Fill the cocotte with the cooked mushrooms and onions up to 2/3, pour over the sour cream sauce, add pepper, salt, and simmer for 5 minutes.

4. 4

   Step 4

   After that, sprinkle the grated cheese on top and bake in a preheated oven at 180 degrees for 20-25 minutes. When the cheese turns slightly golden, the dish is ready.