Julienne with Mushrooms and Potatoes

Julienne with mushrooms and potatoes is a variation of mushroom julienne, a family dish for a family lunch or dinner.

Cook: 1 hr

Servings: 8

Ingredients

• Potatoes – 7 pcs.
• Champignons – 250 g
• Onions – 1 pc.
• Cream 10 % fat – 200 ml
• Milk – 100 ml
• Hard cheese – 120 g
• Vegetable oil – 5 tablespoon.
• Wheat flour – 1.5 tablespoon.
• Salt – 2 teaspoon.
• Pepper – 0.5 teaspoon.

How to cook a julienne with mushrooms and potatoes:

Directions

1. Cut the potatoes into thin strips.

   

2. Slice the onion.
3. Fry the potatoes in a little vegetable oil until almost done. Add salt.
4. Brown the onions in a separate frying pan.
5. Add the coarsely chopped mushrooms to the onions and cook for 7-8 minutes until the liquid evaporates. Add salt and pepper.

   

6. Fry the flour in a separate dry pan until cream-coloured.
7. Add milk and cream to the flour and mix everything well so there are no lumps.

   

8. Put the onions and mushrooms in the pan, bring them to a boil, and cook for 5 minutes.
9. Place the potatoes into the baking dish. (It is more convenient to cook the julienne in portion pots.)
10. Place the mushroom mixture on top of the potatoes.
11. Sprinkle the grated cheese on top. Bake the potatoes with mushrooms and cheese in a preheated 180-degree oven for 15-20 minutes.

    

Serve the julienne with mushrooms and potatoes hot or warm.
Enjoy your meal!