Mushroom and eggplant julienne

How to cook Mushroom and eggplant julienne
Step 1
Cut the eggplant thinly lengthwise into slices, sprinkle heavily with salt and leave for half an hour (the skin is felt when ready, especially in contrast with the softness of the mushrooms. If you don’t like it, then the eggplant must first be skinned).
Step 2
Slice the mushrooms. Finely chop the onion and fry it in butter. Wash eggplants from salt, cut into small strips (the type of cutting is called “julienne”), put them in a pan with onions and fry. Put the mushrooms and simmer until the amount of juice released is reduced by a third. Sprinkle with a mushroom cube, put sour cream, mayonnaise and cream. If necessary, add salt and seasonings, simmer for 5 minutes until the creamy sauce thickens.
Step 3
Heat oven to 250°C. Put in cocottes, sprinkle with grated cheese and bake until the cheese is melted for 10 minutes or less.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending

Chevapchichi in bell pepper and tomato sauce
Cevapcici is a popular Balkan dish, which is small sausages made of minced meat with onions and spices. This dish can be seen in countries such as Serbia, Montenegro, and Croatia. The minced meat for cevapcici is traditionally beef, less often lamb a

Khinkal in Dagestan style
Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the