Champignon Julienne, Potato “Boats”
by Editorial Staff
If among your kitchen utensils you do not have cocotte makers for julienne (julienne), use potatoes. The dish will become even tastier, even more satisfying! Mushrooms with cream are baked in “boats” of potatoes, with cheese. Surprise your family on a typical day, or prepare such a hot snack for the festive table.
Cook: 45 mins
Servings: 3
Ingredients
- Potatoes (medium-sized) – 6 pcs.
- Bulb onions – 1 pc.
- Champignons – 400 g
- Cream (15% fat) – 250 ml
- Butter – 80-100 g
- Flour – 0.5 tbsp
- Hard cheese – 100-120 g
- Salt to taste
- Ground black pepper – to taste
- Fresh greens (for serving) – to taste
Directions
- Take the groceries on the list. It is better to take potato tubers about the same size so that they cook at the same time. Wash the potatoes thoroughly, but do not peel them. During the preparation process, you will need parchment paper or foil.
- Cut the potato tubers in half lengthwise.
- Use a spoon to scrape out the center of the potatoes, leaving the walls about 0.5 cm thick.
- Dip the potato boats in cold water for 10-15 minutes to wash out the starch. Then dry the blanks. Preheat oven to 180-200 degrees.
- Wipe the mushrooms with a damp tea towel and cut into medium sized pieces. Place the mushrooms in a pan with butter. Fry the mushrooms for 5-7 minutes, stirring occasionally, until the moisture evaporates.
- Peel the onion, cut into small cubes and add to the mushrooms. Saute the mushrooms and onions for about 5 minutes. Season with pepper and salt.
- Add flour to the mushrooms and stir quickly. Thus, the mushroom mass will become thicker.
- Pour the cream into a skillet and simmer until thickened. Then immediately remove from heat.
- Fill the potato boats with mushroom julienne and place on a baking sheet lined with parchment or foil. Cover the baking sheet with foil or parchment on top – this will cook the potatoes completely and will not burn. Put in the oven, preheated to 180-200 degrees, for 15 minutes (until the potatoes are soft, the time depends on the variety).
- Grate the cheese on a medium grater. Sprinkle the mushroom julienne in the potatoes with grated cheese and return to the oven for another 5-15 minutes, until the cheese melts.
- Serve the julienne in potato boats hot and with fresh herbs.
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