Saturday, May 31, 2008

Julienne from mushrooms

Ingredients for 4:

1 lb mushrooms
4 tbsp vegetable oil
1 large onion
2 cups milk or whipping cream, or sour cream
1 cup ground cheese
Salt and spices on taste

Method:

Slice mushrooms, and boil or cook them for about 10 minutes with medium-low heating.
Drain mushrooms (you can make mushroom soup using this broth).
Peel the onion, cut it into thin stripes, and cook with the vegetable oil for about 10-12 minutes until it turns golden colored, stirring thoroughly.
Add mushrooms to the onions, stir, add milk, or sour cream, or whipping cream. Stir, and cook for 2-3 more minutes.
Pre-heat an oven to 200 C(400 F).
Place the mushrooms-onions-milk mix into cocotte dishes, sprinkle with your favorite spices, sprinkle with grated cheese, and bake in the oven for about 10-12 minutes.
Serve hot.

Note:

All juliennes are very fatty dishes, so portions usually have small volumes.

Note 2:
You can substitute mushrooms with calamari rings, shrimps, or chicken meat. In that case, change the spices to the most appropriate.

Note 3:

Often, instead of milk, or sour cream, or whipping cream, Béchamel ("white sauce") is using.
To make 1.5 cup white sauce, cook 0.5 cup flour on a hot skillet until it turns beige colored, and a nutty aroma permeates. Then. Add 2 cups hot milk or 1 cup milk and 1 cup whipping cream to the flour, stirring thoroughly, and cook for 2-3 minutes with medium-low heating (avoid burning!). You can enrich the Béchamel taste with spices.

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