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Julienne in Large Shells

by Editorial Staff

Porcini mushrooms stewed with cream and baked with cheese in large pasta shells.

Summary

CourseMain Dish
CuisineRussian

Julienne in Large Shells Ingredients

  • Large pasta shells (Conchiglioni) – 1 package
  • Porcini mushrooms – 300 g
  • Cream – 200 ml
  • Butter – 100 g
  • Cheese – 150 g
  • Onions – 3-4 pcs.
  • Sour cream – 200 g
  • Flour
  • Salt
  • Ground black and white pepper
  • Fresh herbs for sauce and garnish

Julienne in Large Shells
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Julienne in Large Shells Instructions

  1. Finely chop the mushrooms and onions and grate the cheese.
  2. Brown the onions and flour slightly in butter in a frying pan. Regulate the consistency of your julienne: if you want it to get thicker, add more flour and vice versa.
  3. Put the mushrooms in the pan, salt, and fry all together for about 5-7 minutes.
    Julienne in Large Shells step 3
  4. Pour the cream, add pepper, and stew for 10-12 minutes.
  5. Fill the boiled pasta shells with the julienne.
    Julienne in Large Shells step 5
  6. Sprinkle the cheese on top and put them in the oven at 160 degrees for 10 minutes.
    Julienne in Large Shells step 6
  7. Meanwhile, cook a simple cream sauce. Saute a little flour in a saucepan, pour the cream in, let it boil for 2 minutes, pepper and salt it, take it off the heat. Sprinkle it with the fresh herbs.
  8. Place the shells on the sauce and garnish with the fresh herbs. Serve julienne in large shells with red wine.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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