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
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.
All juliennes are very fatty dishes, so portions usually have small volumes.
You can substitute mushrooms with calamari rings, shrimps, or chicken meat. In that case, change the spices to the most appropriate.
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.