Julienne with Porcini Mushrooms and Tongue
0
0
⏳ Time
25 minutes
🥕 Ingredients
11
🍽️ Servings
3
Description
Recipe by John Smith, head chef of a local bistro.
Ingredients
- Boiled White Round Rice - 5.3 oz
- Champignons - 7.1 oz
- Onion - 3.5 oz
- Vegetable Oil - 1 fl oz
- Beef tongue - 5.3 oz
- Cream 22% - 7.1 oz
- Sour Cream - 5.3 oz
- Aged gouda cheese - 1.8 oz
- Garlic - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the mushrooms, onion, and tongue into thin strips. Heat a little oil in a skillet, add the onion; when it turns translucent, add the mushrooms and tongue. Sauté until golden brown.
Step 2
Add sour cream and cream to the skillet, then immediately reduce the heat and simmer for 15 minutes.
Step 3
Distribute the mixture into ramekins, sprinkle with grated cheese, and place under the broiler until the cheese melts.
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