Julienne in Pastry
⏳ Time
3 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
Recipe by Andrew Smith, chef at a popular American restaurant.
Ingredients
- Frozen White Mushrooms - 6 oz
- Pickled Chanterelles - 5.3 oz
- Champignons - 5.3 oz
- Oyster Mushrooms - 5.3 oz
- Salted honey mushrooms - 5.3 oz
- Onion - 1½ heads
- Vegetable Oil - 2 fl oz
- Wheat Flour - 2 spoons
- Coarsely Ground Rye Flour - 10.6 oz
- Water - 4 fl oz
- 20% Sour Cream - 8.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Knead the rye dough: combine the flour and water, and knead the dough until it is very stiff. Roll out the dough on a floured surface using a rolling pin. The thickness of the dough should be about 0.5 cm. Cut out circles of varying diameters: some larger and some smaller. The larger circles will be shaped into cocottes by pinching the edges of the dough. The smaller circle will serve as the lid. Place the creation in an oven preheated to 302°F for 1 hour. The finished pots are not meant to be eaten — they serve as serving dishes.
Step 2
Boil the porcini mushrooms over low heat for no more than half an hour. Do not discard the broth left after boiling, as it will be needed later. Slice the boiled porcini mushrooms into thin strips.
Step 3
Slice the mushrooms.
Step 4
Cut the chanterelles in half, or leave them whole if they are small.
Step 5
Cut the honey mushrooms in half.
Step 6
Slice the oyster mushrooms into thin strips.
Step 7
Slice the onion into thin short strips.
Step 8
Preheat a skillet well and pour in 20 ml of oil. First, sauté the white mushrooms and season them with salt. Once they develop a nice golden crust, transfer the mushrooms to a bowl.
Step 9
Then repeat this process with each type of mushroom — they should be sautéed separately and salted separately as well. This is to ensure that the mushrooms don't steam, but instead develop a nice crust. Sauté quickly, spreading the mushrooms in a thin layer in the skillet.
Step 10
In a large skillet, sauté the onion.
Step 11
Add the sautéed mushrooms to it. Cook for 2-3 minutes. Add the wheat flour. Cook for another 3-4 minutes.
Step 12
Add the broth from the porcini mushrooms to the pan — start with half of it. Once the broth has reduced slightly, pour in the remaining portion and lower the heat.
Step 13
Add sour cream to the pan. Increase the heat when the mushrooms start to boil — the dish is ready. Season with salt to taste at the end.
Step 14
Fill the rye baskets with mushrooms. Add a little more sour cream on top of the mushrooms. Place the baskets in an oven preheated to 160–356°F for 10–12 minutes.
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