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Julienne with cream

Author
Cookinero 22 Feb 2025
11460
Julienne with cream

To prepare julienne with mushrooms and cream, use champignons - they are easy and quick to fry. In addition, they are healthy, because they contain zinc, calcium and other useful substances. Classic mushroom julienne should be cooked in the oven - this way the dish turns out with a crispy cheese crust. It is better to take hard cheese.

How to cook Julienne with cream

Step 1

Julienne with cream

Prepare the base for the julienne. Finely chop the mushrooms, onion and garlic. Heat a frying pan with vegetable oil, fry the onion, then add the garlic and mushrooms. Add salt, pepper and fry until the mushrooms are done.

Step 2

Julienne with cream

Now prepare the 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 with cream

Add the sauce to the mushrooms and stir.

Step 4

Julienne with cream

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

Step 5

Julienne with cream

Grate the cheese on a medium grater. Sprinkle it over the mushrooms and bake in the oven for 10 minutes. Serve the julienne. Enjoy!

Julienne with cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute button mushrooms with cremini, shiitake, or portobello for a deeper flavor. Adjust cooking time slightly if using denser varieties.
The recipe is already vegetarian as written. Just ensure your cheese is vegetarian-friendly (some cheeses use animal rennet).
Yes, but the sauce will be thinner. For better consistency, mix milk with a little cornstarch or use half-and-half.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezing is not recommended as the cream sauce may separate upon thawing, affecting texture.
Pair with crusty bread, a light green salad, or roasted vegetables for a balanced meal.
Use a gluten-free flour blend for the sauce or substitute cornstarch (1 tbsp cornstarch = 2 tbsp flour).
Yes, cook the mushrooms first, then set aside. Use the same pan for the sauce, scraping up any flavorful bits.
Gruyère, Emmental, or a sharp cheddar melt well. For a golden crust, broil for the last 1-2 minutes.

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