Oyster Mushroom Julienne with Processed Cheese

A great julienne, flavorful and delicate, can be cooked with oyster mushrooms. Baked in portion baking dishes under a “cap” of melted cheese – such mushroom julienne with onions and sour cream will be an excellent hot appetizer in any holiday menu.

Summary

Ingredients

• Oyster mushrooms – 350 g
• Processed cheese – 80 g
• Sour cream 15% fat – 130 g
• Butter – 35 g
• Onions – 100 g
• Flour – 1-2 tablespoon.
• Salt – 0.5 teaspoon.
• Pepper – 1 pinch

Instructions

1. Cut the onions into small dice.
2. Slice the oyster mushrooms into thin strips. Turn on the oven to preheat to 180 degrees.

   

3. Melt the butter in a heated frying pan. Put the oyster mushrooms in the hot butter and fry them for 1 minute over high heat, then add the chopped onion.
4. Stir-fry the mushrooms and onions for 5 minutes. Add salt, pepper, and sour cream. Cook the mushrooms, stirring occasionally, for 2 minutes. Then add the flour and stir one more time. Remove the pan from the heat.

   

5. Spread the mushroom mixture into small baking dishes.
6. Put about 1/3 of the processed cheese on top of the mushrooms in each dish and place the julienne into a preheated 180-degree oven for 15 minutes.

   

7. Hold the julienne under the grill for a couple of minutes at the end of baking so that the cheese “cap” appetizingly gets brown.

   

The oyster mushroom julienne with processed cheese is done. Serve it immediately.

Enjoy your meal!