Julienne with Mushrooms and Potatoes
by Editorial Staff
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
- Cut the potatoes into thin strips.
- Slice the onion.
- Fry the potatoes in a little vegetable oil until almost done. Add salt.
- Brown the onions in a separate frying pan.
- Add the coarsely chopped mushrooms to the onions and cook for 7-8 minutes until the liquid evaporates. Add salt and pepper.
- Fry the flour in a separate dry pan until cream-coloured.
- Add milk and cream to the flour and mix everything well so there are no lumps.
- Put the onions and mushrooms in the pan, bring them to a boil, and cook for 5 minutes.
- Place the potatoes into the baking dish. (It is more convenient to cook the julienne in portion pots.)
- Place the mushroom mixture on top of the potatoes.
- 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!
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