Mushroom Julienne in Egg and Milk
by Editorial Staff
There are many variations of julienne. Every chef has his own recipe for this popular hot appetizer. Mushroom julienne with milk and eggs is one of the simple variations of the favorite holiday dish. It can be cooked not only with champignons but also oyster or porcini mushrooms, or chanterelles.
If you want to make the dish more nutritious, add chicken meat.
Cook: 40 mins
Servings: 6
Ingredients
- Champignons – 200 g
- Milk – 100 ml
- Butter – 50 g
- Hard cheese – 100 g
- Eggs – 2 pcs.
- Onions – 1 pc.
- Wheat flour – 2 tablespoon.
- Pepper – to taste
- Salt – 1 teaspoon.
Directions
- Chop the onion and put it in a frying pan with butter.
- Fry the onions slightly over medium heat, stirring occasionally, until transparent for about 5 minutes.
- Cut the mushrooms into small pieces and add them to the onions. Fry all together for another 7-8 minutes.
- Mix the eggs and milk in a deep bowl, add a pinch of salt and pepper, and mix everything thoroughly.
- Add salt, pepper, and flour to the pan with the mushrooms. Stir everything and remove the pan from the heat.
- Turn on the oven to preheat up to 180 degrees. You can use cocotte pans with handles. If you do not have them, there is no problem. Just use any small containers that can be heated in the oven. Spread the mushroom mass into the cocotte.
- Fill the mushrooms with the egg and milk mixture.
- Grate the hard cheese on a coarse grater.
- Spread the cheese on top of the mushrooms. The more cheese you can add, the tastier the dish becomes!
- Bake the julienne with mushrooms in the preheated oven for about 15 minutes until the hard cheese melts and gets slightly brown. Serve the dish immediately after taking it out of the oven.
Enjoy your meal!
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