A simplified version of the well-known hot appetizer – mushroom julienne, not in portion cocotte pots but in one large dish for the whole company, not with béchamel sauce but with sour cream, cheese, and crispy crust of bread crumbs.
Summary
| Cook Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Servings (Default: 3) |
Ingredients
Ingredients- Champignons – 400 g
- Sour cream – 250-500 g
- Hard cheese – 150 g
- Potato or corn starch – 1 tablespoon.
- Butter – 20 g
- Breadcrumbs – 0.5 cups
- Garlic – 1 clove
- Salt – to taste
- Pepper – to taste
For the serving:
- Fresh herbs – to taste
Print Recipe
Pin Recipe Instructions
- Turn on the oven to preheat up to 200 degrees.
- Chop the mushrooms quite coarsely.
- Grease the fireproof dish abundantly with butter. Put the mushrooms in it, add salt and pepper.
- Put the mushrooms into the oven and bake them at 200 degrees. Cook them for some time according to your oven because it is specified in the original recipe that mushrooms are baked for 15 minutes but in practice, 5 minutes were enough for me.
- Grate the hard cheese on a fine grater.
- Mix the sour cream with potato or corn starch. Add about half of the grated cheese, minced garlic, salt, and pepper to taste (if necessary).
- Combine the remaining cheese with breadcrumbs.
- Pour the baked mushrooms with sour cream sauce.
- Cover the mushrooms with cheese and breadcrumbs and return them to the hot oven. Gratinate the mushrooms in sour cream at 200 degrees (for about 15-20 minutes).
Serve the mushrooms in sour cream sauce hot, with fresh herbs. But chilled baked mushrooms are just as delicious.
Enjoy your meal!
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