In modern Russian cuisine a julienne call a mushrooms dish in sauce under cheese. There is a lot of recipes of a julienne: it is prepared also with addition of chicken meat, onions, potatoes, different types of mushrooms are used. Besides, sauce can be various also: mayonnaise, sour cream, cream, béchamel. The classical recipe of a julienne includes only mushrooms, cheese and sauce.
It is required to you
- champignons - 300 g;
- onion - 2 pieces (optional);
- sour cream
- mayonnaise or cream - 300 g;
- cheese - 300 g (firm);
- chicken fillet (at will) - 200 g;
- oil;
Instruction
1. The julienne is usually prepared in small portion skovorodochka which are called cocottes. Most often they are metal and ceramic.
2. First of all include an oven that it managed to heat up approximately to 150 degrees for that time until you are prepares a julienne.
3. Mushrooms can be taken any, but it is the best of all champignons. If champignons fresh, clean them, cut straws and fry in oil (best of all creamy, but it is possible to take any fat). If you use tinned champignons, it is possible to do without frying, but fried mushrooms will impact after all a peculiar taste. Lay out the fried mushrooms in cocottes.
4. After that make sauce: shake up 2 eggs with one glass of sour cream and salt. Fill in with this mix mushrooms in cocottes. Instead of this sauce it is possible to use just mayonnaise or cream. Optional ingredient are fried onions which can also be added to mix with mushrooms.
5. Sauce can be made and in a different way, with flour use. For this purpose kindle about 30 g of a desi in a frying pan, pour 2 tablespoons of flour and roast till golden color. Add after that 0.3 l of milk or cream (pour carefully, a thin stream), constantly stirring slowly. Leave on slow fire for half an hour.
6. Over mushrooms with sauce put a grated cheese (better than firm grades), it is possible to decorate from above with greens.
7. If you want to prepare a julienne with mushrooms and chicken, it is necessary to cut chicken fillet in small cubes and to fry in a small amount of fat, to salt, pepper. Put chicken meat over mushrooms, fill in with sauce and only over a chicken layer to put a grated cheese.
8. Put cocottes in an oven approximately for 10-15 minutes. It is important not to overdo a julienne in an oven as then cheese can become a firm crust.
9. Give a julienne hot, eat this dish with small spoons.