Porcini Mushroom Julienne
An exquisite, aromatic and delicate dish. I recommend using porcini mushrooms (fresh are best, but frozen will also work). Small baking pots can be used instead of cocottes. This amount of ingredients makes 5-6 servings.
- Total cooking time
- not set
- Number of servings
- 5
- Recipe difficulty
- 3 / 5
Ingredients
for 5 servings
- mushrooms 500 g
- onion 150 g
- cheese 150 g
- salt
- pepper
- butter
- cream or milk 250 ml
- butter 30 g
- flour 30 g
Instructions
Step 1 of 12
Finely chop the onion.
Step 2 of 12
Finely chop the mushrooms.
Step 3 of 12
Sauté the onion in butter.
Step 4 of 12
Add the mushrooms. Season with salt and pepper. Fry for 30–35 minutes.
Preparing the sauce
Step 5 of 12
Melt the butter.
Step 6 of 12
Stir in the flour and lightly brown it.
Step 7 of 12
Pour in the cream. Heat until the sauce begins to thicken.
Step 8 of 12
Combine the mushrooms and the sauce. Remove from heat.
Step 9 of 12
Grate the cheese using a fine grater.
Step 10 of 12
Divide the mushroom mixture with sauce into cocottes.
Step 11 of 12
Sprinkle with cheese on top.
Step 12 of 12
Place in the oven. Bake at 180 degrees for 20–25 minutes.