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- Russian Julienne with Mushrooms and Cream in Cocotte
Russian Julienne with Mushrooms and Cream in Cocotte
Ingredients
Step by step process
Preparing the mushroom filling
- 1
Cut the onion for the julienne finely, and the mushrooms into thin slices.
- 2
Melt the butter in a pan over medium heat. Add the onion and saute for 3-4 minutes until translucent. Add the mushrooms and saute for 8-10 minutes until all moisture has evaporated.
- 3
Sprinkle with flour, stir and cook for 1-2 minutes. Pour in the cream, season with salt, pepper and a pinch of nutmeg. Cook over medium heat for 3-5 minutes until the sauce thickens slightly.
Baking in cocottes
- 4
Preheat the oven to 190 C. Divide the mushroom mixture between 4 cocottes or small baking dishes.
- 5
Generously sprinkle each cocotte with grated Emmental cheese. Do not skimp on it.
- 6
Bake for 15-20 minutes until the cheese turns golden and starts to bubble. Serve at once. Enjoy it hot.
More tips:
Saute the mushrooms until all the water evaporates, or the sauce turns thin instead of thick.
Add the cheese only right before baking so it forms a crisp golden crust.
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Topic: Russian Cuisine
