Family Traditions Champignon Julienne

I forgot to take a picture of the ingredients, but okay. First, we'll wash the mushrooms from the ground. Put our mushrooms in a 3-liter saucepan, and pour 1 liter of water over them. Cover with lid, bring to the boil and simmer on medium heat for 5-7 minutes. P.S. I want to explain why I boil the mushrooms, and not immediately stew them in a saucepan, as I've seen in other recipes. This is done to make the sauce in the julienne to be light, and it also affects the taste. Let's continue:

Toss the mushrooms in a colander. Let the broth drain (you can use it for other purposes). Chill .

Finely chop onion and cooled mushrooms.

Fry onion in a mixture of butter and vegetable oil until golden))))

Add our mushrooms. Stir, salt, add nutmeg, if desired. (With it, by the way, we must be careful not to overdo it, or the dish will get bitter.) Cook over medium heat for 3 minutes. Add 1 tbsp. Add a heaped tablespoon of flour, stir and fry flour for 1 minute.

Meanwhile mix cream and sour cream in a separate bowl until smooth.

Pour this mixture into the mushrooms. Stir and wait until it starts to boil. Remove from the heat.

Grate the cheese. We transfer our julienne into cocotte pots (for lack of them I have pots). Sprinkle cheese on top and send in a preheated to 180 C oven for 5-7 minutes, so that the cheese crust browned. Done! Enjoy Enjoy!!!!