Julienne with sour cream

Listen to the recipe:

Julienne is sometimes mistakenly classified as a dish of French cuisine, although in fact it is a hot Soviet appetizer. Classic julienne with mushrooms and sour cream is prepared in the oven in cocotte makers. These are portion molds, thanks to which a small amount of food can be divided among all guests at once.

1. Calories
   120,2 kcal
2. Protein
   5,55 gram
3. Fat
   8,92 gram
4. Carbohydrates
   5,71 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Champignons

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   200 g
2. Sour cream 20% fat

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   100 g
3. Onions

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   150 g
4. Vegetable oil

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   20 g
5. Mozzarella

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   80 g
6. Salt

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   to taste
7. Wheat flour bakery

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   10 g
8. Water

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   50 g

Steps:

1. 
   Wash and peel the onions and mushrooms. Cut the onion into thin strips and dry the mushrooms thoroughly. Finely grate the mozzarella. Take heat-resistant portion molds or cocotte pans and lightly grease them with vegetable oil. Preheat oven to 200°C.
2. 
   Fry the onion in a frying pan with heated vegetable oil. Cut the champignons into quarters or thin slices, add to the onion and fry over medium heat, stirring constantly.
3. 
   After 10 minutes, salt the mushrooms and onions and continue to fry over moderate heat for another 10 minutes until cooked and moisture has evaporated.
4. 
   Transfer the mushroom and onion mixture to the ramekins, leaving 2-3cm at the edges for the sauce and cheese.
5. 
   Prepare the sauce: fry the flour in a dry frying pan for 3-4 minutes, stirring constantly. When the flour turns light brown, add sour cream to it and mix well so that there are no lumps.
6. 
   Pour warm filtered water into the pan and stir the sour cream mixture until smooth, bringing it to a boil over low heat.
7. 
   Pour the hot sour cream sauce over the mushroom and onion mixture and sprinkle each serving with cheese.
8. 
   Place the filled molds into the preheated oven and bake for 15 minutes.