Forest Mushroom Julienne with Sour Cream
by Editorial Staff
If you are lucky enough to go mushrooming in the forest, prepare julienne. This dish is prepared quickly, you just need to carefully sort out the mushrooms and boil them before cooking.
Cook: 50 mins
Servings: 2
Ingredients
- Forest mushrooms – 300 g
- Sour cream – 120 ml
- Bulb onions – 1 pc.
- Dried dill – to taste
- Butter – 3 tbsp
- Sunflower oil – 3 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- We prepare all the necessary ingredients. You can add a clove of garlic to the dish if desired, but this is not necessary. You can use any forest mushrooms (edible, of course): boletus, boletus, boletus, porcini, etc. You can cook julienne either from one type of mushroom, or from several. I have a second option today. Frozen boiled forest mushrooms are also good.
- We clean the mushrooms, remove the top layer from the legs.
- Checking the mushrooms for worminess. We do not use the areas affected by worms for food. Cut the mushrooms into pieces.
- Fill the mushrooms with cold water, rinse thoroughly, changing the water several times. Then fill the mushrooms with clean cold water, salt and set to cook. Cook for half an hour from the moment of boiling. We remove the foam.
- In the meantime, the mushrooms are boiling, prepare the rest of the ingredients. Peel the onion and cut into quarters.
- Heat half of the sunflower oil in a frying pan. Fry the onion until golden brown.
(If using garlic, add it at this point.) - Throw the boiled mushrooms in a colander and rinse well again under cold water.
- In another pan, fry the mushrooms in a mixture of the remaining sunflower and butter.
- We turn on the oven, heat up to 180 degrees. We combine mushrooms and onions.
- Add 100 ml sour cream.
- Simmer mushrooms and onions in sour cream for 5-7 minutes, stirring occasionally.
- Add dried dill, black pepper and salt to taste. Stir and simmer the mushrooms for another 3 minutes.
- We lay out mushrooms and onions in sour cream in portioned baking tins or cocotte makers for julienne.
- Lubricate the top with a thin layer of sour cream. Cooking julienne from forest mushrooms in the oven at 180 degrees for 10-12 minutes.
- We use ready-made julienne from forest mushrooms warm. You can eat it yourself or with potatoes.
Bon appetit!
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