Mushroom Julienne

Main Dishes | Soviet cuisine

⏳ Time

55 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushroom Julienne

Ingredients

Champignons - 17.6 oz
Butter - 1.8 oz
Spanish onions - 1 head
Sour Cream - 8.8 oz
Wheat Flour - 2 spoons
Sliced Processed Cheese - 8.8 oz
Hard Cheese - 3.5 oz

Step by Step guide

Step 1

Finely chop the onion and sauté it in butter until it turns golden brown.

Step 2

Slice the mushrooms lengthwise into medium-thick pieces. Heat sunflower oil in a deep skillet and sauté the mushrooms for 10 minutes. Add the sautéed onions, sour cream, and melted cheese to the mushrooms, and simmer for another 10 minutes.

Step 3

Toast the flour in a dry skillet until golden brown, allow it to cool slightly, and then mix it with 1/3 cup of cold water. Gradually pour the flour mixture into the main mixture in a thin stream, stirring constantly.

Step 4

If the julienne is too thick (it should have a consistency similar to sour cream), add a little water. Simmer for another 5–10 minutes.

Step 5

Transfer to a heatproof dish, generously sprinkle with grated cheese and pepper to taste. Place in the oven for a few minutes (until the cheese melts).