Mushroom julienne of champignons

Amazing hot appetizer of champignons! Mushroom julienne from champignons is very easy to prepare and does not require much time. The result is a great portioned snack, which makes Julienne a candidate for dishes for the festive table. It is not for nothing that Julienne is very often present in banquet menus. This dish is really worthy of it!

MariaS

The author of the recipe

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Composition / ingredients

servings:

Champignons

330

Sour cream

150

Hard cheese

Salt

to taste

Vegetable oil

Greenery

to taste

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 63 % 12 g

Carbohydrates 5 % 1 g

137 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
In order to cook mushroom julienne, you will need mushrooms themselves, champignons, sour cream of medium fat content, hard cheese, vegetable oil, a little salt and spices to taste. Since this version of Julienne is prepared without the use of onions, you can take a wonderful spice, an analogue of the taste of onions and garlic, asafoetida.
Step 2:
Rinse the champignons thoroughly, cut off the damaged places and places, the dirt from which is not washed off. Cut the mushrooms into small slices.
Step 3:
Heat the vegetable oil in a frying pan. You can also use butter, but with vegetable, the finished snack will be less high-calorie and light. Put the chopped champignons in the hot oil, lightly fry them until a small ruddy color appears and almost all the juice evaporates, put an arbitrary amount of fresh herbs.
Step 4:
Add fine salt and spices to the fried mushrooms (Provencal herbs, ground black pepper and asafoetida instead of onions are good). Put sour cream to the mushrooms, mix and warm everything up a little together.
Step 5:
Put the sour cream and mushroom mixture into serving baking molds, filling them almost to the brim, leave a little space for grated cheese.
Step 6:
Grate the hard cheese on a fine grater and put a good plentiful layer on top of the mushrooms with sour cream.
Step 7:
Put the filled molds in an oven preheated to 180-200 degrees, preferably by activating the upper heating. Bake the mushroom julienne for about 10-15 minutes. The grated cheese is reported to melt and brown a little.