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Julienne of champignons with onions

Author
Cookinero 22 Mar 2025
5750
Julienne of champignons with onions

Julienne is a French dish made from mushrooms, cream sauce and cheese. In France, the dish is called "cocotte" because of the way it is served. It is baked and served in small cup-sized molds called cocottes. The easiest way to make julienne is from champignons. Their advantage is that they are easy and quick to fry, and are also extremely safe for health. You can buy champignons in a store or at a market. The main thing is that they are fresh. Use hard cheese for baking.

How to cook Julienne of champignons with onions

Step 1

Julienne of champignons with onions

Start cooking the champignons. Finely chop the mushrooms and onions, press the garlic. Heat a frying pan with vegetable oil, fry the onions, then add the garlic and mushrooms. Add salt, pepper and fry until the mushrooms are ready.

Step 2

Julienne of champignons with onions

Make the julienne sauce. In a separate dry frying pan, fry the flour until creamy for 2-3 minutes, then add the butter and stir. After 1-2 minutes, pour in the cream and, stirring, bring the sauce to a boil.

Step 3

Julienne of champignons with onions

Add the sauce to the mushrooms and stir.

Step 4

Julienne of champignons with onions

Grease portioned forms (cocotte makers) or a baking sheet with vegetable oil, place the mushrooms in a creamy sauce there.

Step 5

Julienne of champignons with onions

Grate the cheese on a medium grater. Sprinkle it over the mushrooms and bake in the oven for 10 minutes. Julienne with champignons is ready!

Julienne of champignons with onions - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute champignons with cremini, portobello, or shiitake mushrooms for a deeper flavor. Adjust cooking times slightly if needed.
You can use coconut cream or a plant-based cream substitute for a dairy-free version. The flavor will be slightly different but still delicious.
Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave before serving.
Yes, replace the flour with a gluten-free flour blend or cornstarch for the sauce. Ensure all other ingredients are gluten-free.
It pairs well with crusty bread, a fresh salad, or as a side to grilled meats. It's also great as a standalone appetizer.
Freezing is not recommended, as the creamy sauce may separate upon thawing. Fresh preparation is best for texture and flavor.
Skip the flour or use a low-carb thickener like xanthan gum. Serve over roasted vegetables instead of bread for a lighter option.
Gruyère, Parmesan, or a sharp cheddar melt well and add rich flavor. Use freshly grated cheese for the best results.
You can prep the mushroom and sauce mixture ahead, refrigerate, and bake with cheese just before serving for optimal freshness.

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