Soups

Julien spicy with mushrooms

Julien spicy with mushrooms


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for cooking spicy julienne with mushrooms

  1. Champignon mushrooms 200 grams
  2. Onion 1 piece
  3. Cream 10-20% fat 200 milliliters
  4. Garlic 1-2 prongs
  5. Sifted wheat flour 1 tablespoon
  6. Butter 1 tablespoon
  7. Vegetable oil 2 tablespoons
  8. Hard cheese 50 grams
  9. Salt to taste
  10. Black pepper to taste
  11. Ground nutmeg pinch
  • Main ingredients: Onion, Garlic, Mushrooms
  • Serving 5 servings
  • World CuisineFrench Cuisine

Inventory:

Colander, Knife, Cutting board, Deep plate - 4 pieces, Grater, Stove, Frying pan - 2 pieces, Tablespoon, Wooden kitchen spatula - 2 pieces, Measuring cup, Oven, Kokotnitsa - 5 pieces, Nonstick pan, Kitchen towel, Large flat plate - 5 pieces

Cooking spicy julienne with mushrooms:

Step 1: prepare the ingredients.

First of all, we prepare the ingredients and start with vegetables, cut the rhizomes from the mushrooms, throw the champignons into a colander and wash them under cold running water along with the onion head peeled from the peel. Alternately lay these ingredients on a cutting board and cut, mushrooms in layers or slices up to 7 - 8 millimeters, onion cubes with a diameter up to 1 centimeter. We peel the cloves of garlic and chop them into small pieces of arbitrary shape with an approximate diameter of 6 - 7 millimeters. We lay out the slices in separate deep plates. Remove any packaging from any hard cheese, cut off the paraffin crust and rub it on a coarse or fine grater directly into a deep plate. We also put on the kitchen table all the other products and spices that will be needed to prepare this dish.

Step 2: fry onions, garlic and mushrooms.

Turn on the stove to a medium level, put on it a frying pan with 2 tablespoons of vegetable oil. Throw chopped onions with garlic into preheated fat and fry vegetables, stirring with a wooden kitchen spatula for 2 minutes. During this time, the ingredients will dissolve their spicy aroma, become softer, transparent and begin to be covered with a light golden crust. When the onion with garlic reaches the desired texture, we introduce the chopped mushrooms into the pan, stew the vegetables together 45 minutes stirring vigorously with a spatula, and then remove the pan from the stove.

Step 3: prepare the creamy sauce.

Instead of a frying pan in which vegetables were stewed, we put on the stove a second dry frying pan. When the container warms up, pour 1 tablespoon of sifted wheat flour into it and dry it, stirring it with a clean wooden kitchen spatula for 1 minutes. Then add the right amount of butter to it and continuing to stir the ingredients, fry the flour 2 minutes. Then, using a measuring cup, pour liquid cream into the pan, mix the ingredients to a homogeneous consistency without lumps, and immediately remove the container from the stove, without bringing the sauce to a boil. Preheat the oven up to 200 degrees Celsius.

Step 4: bring the dish to full readiness.

Pour the sauce into a pan with stewed vegetables, add salt, black pepper and a little ground nutmeg to the container to taste. We mix the ingredients with a kitchen spatula until smooth and with the help of a tablespoon we spread the aromatic mass in equal amounts on heat-resistant, glass, clay or metal coconut mills. Sprinkle each serving of julienne with a small layer of cheese, put them on a non-stick baking sheet and pour a little ordinary running water into it, that's enough 1 glasses. The liquid on the baking sheet is needed so that the julienne does not dry out during baking. We send the almost ready dish to the oven preheated to the desired temperature on 10 to 15 minutes. After the required time, remove the baking sheet from the oven, holding it with a kitchen towel, and put on a cutting board, previously laid on the kitchen table. We arrange the cocotte makers on large flat plates and serve the julienne for dinner, breakfast or lunch.

Step 5: serve spicy julienne with mushrooms.

Spicy Julienne with mushrooms is served hot as a light dinner or breakfast, the second main dish to the dining table, as well as a hot snack. In addition to a fresh bread, this dish does not need any additions, unless, at will, before serving, each serving of julienne can be sprinkled with finely chopped dill, parsley, cilantro or green onion. Ideal aperitifs for this dish, white semisweet or sweet wines. Cook with love and enjoy! Enjoy your meal!

Recipe Tips:

- - The set of spices indicated in this recipe can be supplemented with spices such as allspice, curry, garlic powder, turmeric and many others.

- - Instead of mushrooms, you can use any other edible fresh mushrooms, for example, mushrooms, butter, mushrooms, mushrooms, russula, chanterelles and many others.

- - If desired, before baking, you can cover each coconut bowl with a small piece of foil and bake julienne for 10 minutes, then remove the foil and bake it for another 5 minutes, this way you can avoid light burning of cheese to the sides of the cocotte makers.



Comments:

  1. Unika

    I think it is - a serious mistake.

  2. Marsden

    Between us, in my opinion, this is obvious. Have you tried searching google.com?

  3. Hadon

    Let help you?

  4. Cumin

    the ideal answer



Write a message