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Julienne with sour cream
Julien is sometimes mistakenly considered a French dish, although in fact it is a hot Soviet appetizer. Classic julienne with mushrooms and sour cream is cooked in the oven in cocotte makers. These are portion molds, thanks to which a small amount of the dish can be divided among all guests at once.
How to cook Julienne with sour cream
Step 1
In a frying pan with heated vegetable oil, fry the onion. Cut the champignons into quarters or thin slices, add to the onion and fry over medium heat, stirring constantly.
Step 2
After 10 minutes, add salt to the mushrooms and onions and continue frying over moderate heat for another 10 minutes until cooked and the moisture has evaporated.
Step 3
Transfer the mushroom and onion mixture into the ramekins, leaving 2-3cm of space at the edges for the sauce and cheese.
Step 4
Prepare the sauce: fry the flour in a dry frying pan for 3-4 minutes, stirring constantly. When the flour turns light brown, add the sour cream and mix well to avoid lumps.
Step 5
Pour warm filtered water into the pan and stir the sour cream mixture until smooth, bringing it to a boil over low heat.
Step 6
Pour hot sour cream sauce over the mushroom and onion mixture and sprinkle each serving with cheese.
Step 7
Place the filled molds in a preheated oven and bake for 15 minutes.
Julienne with sour cream - FAQ About Ingredients, Baking Time and Storage
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