JULIEN WITH SOUR CREAM #fantfood

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A CLASSIC RECIPE ON SOUR CREAM, YOU CAN MAKE ON HOLIDAYS OR TREAT YOURSELF ON WEEKDAYS. CREAMY TASTE WITH LIGHT ACID AND MUSHROOM AROMA!

WE TAKE for 4 servings:
🔹 champignon mushrooms 500 gr
🔹onion -1 pc
🔹 butter 30 gr
🔹 vegetable oil-1 tbsp
🔹 flour 1 tbsp
🔹 sour cream 150 gr
🔹 broth or cream 200 gr
🔹 Suluguni cheese 50 gr
🔹 Parmesan cheese 50-70 gr
🔹 spices: salt, nutmeg, dried garlic
🔹 dill parsley - to taste

WE DO:
✅ clean or wash the mushrooms with flour, get rid of the sand, dry, cut into cubes
✅ onion cut into small cubes
✅ in a mixture of vegetable and butter, pass the onion, add the mushrooms and try to lightly fry them for 5-7 minutes.
✅ sprinkle the stewed champignons with flour, spices, mix and add sour cream. If there is little juice from mushrooms, you can dilute it with broth, simmer for 3-5 minutes
✅ cut the greens, rub the suluguni on a grater - add to the mushrooms, check for salt and spices
✅ lay out the julienne in cocottes, sprinkle with parmesan and put in the oven 220 degrees for 5-7 minutes until a crust forms

* you can dilute the julienne with milk, cream - I like it on sour cream with broth
* flour can not be added, then only heavy cream and cheese
* if you want a soft crust, swap the cheese: fragrant parmesan - inside, and fusible suluguni - on top

BON APPETIT!
@fantfood
@bossochka

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