Julienne with mushrooms and potatoes
Composition / ingredients
10
servings:
Step-by-step cooking
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The second bread is necessary for us like air. We diligently shuffle and change food recipes, trying to cram our favorite potatoes into each one. Even if the recipe of the dish is not quite suitable for this. But julienne with mushrooms and potatoes does not lose at all from the introduction of a new component into it, on the contrary, it acquires a certain zest. A talented housewife shared the recipe with me, who was taught by another housewife, and that third, etc. We will consider the recipe to be a folk French–Russian.
For the preparation of juliennes, cocotnits are usually used, but we will make these pots from potato halves. This will be a feature of the dish.
Peel and finely chop the mushrooms, melt the butter and fry lightly. Three minutes after roasting, add the onion, which we previously crushed, mix, pour flour on the mushrooms, stir again and pour cream. Simmer everything until it thickens. In the process, salt and sprinkle with ground black pepper.
Thoroughly wash the potatoes, peel them, and cut them lengthwise into halves. We make holes with a spoon to get a "boat" with walls 5 mm thick.
Add a pinch of salt, a little pepper and 1/3 teaspoon of butter to each potato. Fill the "cocotnits" with mushrooms with sauce and spread the potatoes on a baking sheet greased with fat. The oven should heat up to 200 degrees and at this temperature you need to bake our dish for 15 minutes. We take out the semi-finished product and sprinkle it with cheese. For the final result, we put it back in the oven for 30 minutes.
That's it, the end of the torment. It's time to clean up everything and try the excellent Julienne in the newfangled cocotnits.
For the preparation of juliennes, cocotnits are usually used, but we will make these pots from potato halves. This will be a feature of the dish.
Peel and finely chop the mushrooms, melt the butter and fry lightly. Three minutes after roasting, add the onion, which we previously crushed, mix, pour flour on the mushrooms, stir again and pour cream. Simmer everything until it thickens. In the process, salt and sprinkle with ground black pepper.
Thoroughly wash the potatoes, peel them, and cut them lengthwise into halves. We make holes with a spoon to get a "boat" with walls 5 mm thick.
Add a pinch of salt, a little pepper and 1/3 teaspoon of butter to each potato. Fill the "cocotnits" with mushrooms with sauce and spread the potatoes on a baking sheet greased with fat. The oven should heat up to 200 degrees and at this temperature you need to bake our dish for 15 minutes. We take out the semi-finished product and sprinkle it with cheese. For the final result, we put it back in the oven for 30 minutes.
That's it, the end of the torment. It's time to clean up everything and try the excellent Julienne in the newfangled cocotnits.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
