Julienne Recipe
On any festive table Julien takes the place of honor, but what to do when there is no cocotte, and the guests really want to please Julien… It is convenient to take along on a picnic, Julien in tartlets a delicious, crispy pastry baskets and creamy mushroom filling in a creamy sauce – mmmm… what could be tastier? I want to offer you a budget option Julien on milk.
Servings Prep Time
6 5minutes
Cook Time
30minutes
Servings Prep Time
6 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. To prepare the products. In the proportions you should get the same amount of boiled mushrooms and already fried onions! 1:1 ratio but, if desired, mushrooms may be a bit more.
  2. Peel the onion, cut into small cubes, fry until Golden brown on a mixture of vegetable and butter.
  3. Dry mushrooms soak in boiling water for 10 min., then squeeze, finely chop, mushroom broth is not poured, we still need it.
  4. Add all the mushrooms to the onion and fry for another 5 minutes. Salt.
  5. Flour fry in a dry pan and dilute with milk, add salt.
  6. Add the thickened milk to the mushrooms.
  7. And dilute the mushroom broth. Julien shouldn’t be liquid. If it is watery, keep on fire until thick.
  8. Stuff our tarts.
  9. Sprinkle cheese on top and put in the oven on the grill until the cheese melts.
  10. You can treat yourself and treat guests! Bon appetit!!!

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