Champignons in Cream
by Editorial Staff
Recipe for a delicious and hearty hot champignon snack for julienne lovers.
Cook: 40 mins
Servings: 2
Ingredients
- Champignons – 150 g
- Cream – 30 ml
- Butter – 20 g
- Hard cheese – 30 g
- Yolk – 1 pc.
- Salt to taste
- Nutmeg – 1 pinch
- Ground black pepper – to taste
Directions
- Before preparing the champignons in cream, prepare all the products according to the list. Champignons are suitable with both white and brown caps.
- Wash the mushrooms, dry and cut into thin slices.
- Heat butter in a frying pan.
- Put mushrooms in a pan and fry, stirring occasionally, for 15 minutes.
- During this time, the mushrooms will cook and the liquid will evaporate, which the mushrooms will start up when frying.
- Distribute the fried mushrooms into portioned baking tins.
- Prepare the fill. Separate the yolk from the protein, we don’t need the protein.
- In a bowl, combine egg yolk, cream, nutmeg, salt and pepper.
- Drizzle over the mushrooms
- Grate hard cheese on a medium grater.
- Spread the cheese into tins. Send the molds with champignons to the oven, preheated to 180 degrees, for 15 minutes.
- Champignons in the cream are ready.
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