Ceps Julienne⠀
Ingredients:
3 big porcini mushrooms
1 onion
2 tbsp. sour cream
1 pinch of salt
1 sprig of thyme (you can do without it, the mushrooms are very fragrant)
1 tbsp. butter
50g cheese
⠀
Method:
1) Rinse, peel and dry the mushrooms well - you need to remove excess water.
2) Cut the onion into thin half rings and fry in butter until soft. Remove from the heat.
3) Slice the mushrooms into julienne strips (hence the name) and fry in the same pan. At first they will release a lot of water, then the water will evaporate and mushrooms well browned. Add thyme leaves for flavor (just leaves, no stem). You can add a little oil.
4) Add onions to mushrooms, salt, mix, and add sour cream. Cook for a minute and then place the julienne in a baking dish. Do not forget that julienne is an appetizer, so it should be served in small portions. Top with grated cheese.
Bake in a well-heated oven at 180-200 degrees for about 10 minutes.
