Julienne Recipe
Julien takes pride of place on any festive table, but what to do when there is no cocotte, and guests really want to please Julien… It is convenient to take it with you on a picnic, Julienne in tartlets, delicious, crispy baskets of dough and creamy mushroom filling in cream sauce – mmmm… what could be tastier? I want to offer you a budget version of Julienne on milk.
Servings Prep Time
6 5minutes
Cook Time
30minutes
Servings Prep Time
6 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. For the preparation of products. In proportions, you should get the same amount of boiled mushrooms and already fried onions! the ratio is 1:1, but if desired, there may be a little more mushrooms.
  2. Peel the onion, cut into small cubes, fry until golden brown on a mixture of vegetable and butter.
  3. Soak the dry mushrooms in boiling water for 10 minutes, then squeeze, finely chop, do not pour out the mushroom broth, we will still need it.
  4. Add all the mushrooms to the onion and fry for another 5 minutes. Salt.
  5. Fry the flour in a dry frying pan and dilute with milk, add salt.
  6. Add the thickened milk to the mushrooms.
  7. And dilute with mushroom broth. Julienne should not be liquid. If it is watery, keep it on the fire until it thickens.
  8. Fill our tartlets.
  9. Sprinkle the cheese on top and put it in the oven on the grill until the cheese melts.
  10. You can pamper yourself and treat your guests! Enjoy your meal!!!
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