International kitchen

Mushroom casserole (Julien)

Name: Mushroom casserole (Julien)
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: International
Ingredients: 300g Mushrooms fresh or ice cream; 250-300g Cheese; 200 ml Cream (10%); 2 onions; salt to taste

How to prepare "Mushroom casserole (Julien)": Fungi are fresh or ice cream, cheese, cream (10%) and onions. Step-by-step recipe with a photo, 10 stages, the total time is 40 minutes.

PrepNot statedCook40 minServes2LevelEasy

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 6 method steps from beginning to end.
Measure and arrange all 5 listed ingredients.
Set aside about 40 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Fresh mushrooms (ideally noble) to digest and wash in cool water, you can also use frozen mushrooms. Next, the mushrooms can be cut or left as is, depending on your preferences. Pour a pot of water and boil them for 10-15 minutes. Roast the chopped onions in a pan with butter to the rosty, shift the mushrooms and fry for 10 minutes on medium heat, salt to taste.
02
Put the mushrooms in a baking mold.
03
Pour the mushrooms with a glass of 10 percent cream.
04
On top of all this lay 250-300 grams of grated cheese. Remove the shape in the oven heated to 200 degrees and bake to a ruddy crust, it took me about 15 minutes.
05
Julien is ready, you can serve it to the table. When served, decorate fresh, finely chopped greens.
06
For this dish, it is desirable to prepare any garnish, best of all from potatoes.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Галюша; view original image record .