Recipe: Lazy Julienne appetizer step by step with pictures | Handy.Recipes

Lazy Julienne appetizer

Cooked julienne appetizer

Time to cook: 120 minutes

Total Servings: 10

Nutritional Value

I haven't cooked for a long time, all meat and all meat. But all of a sudden I wanted to make something mushroomy, but not too hard. :) A snack of mushrooms, pretty simple, maybe a little bit long to make, but I think it's very practical. Friends, friends dropped by - yum, yum, boules, boules... and it's delicious and it's quick.:) (This is not julienne, there is no cheese in this recipe, but you can store it in the fridge. If you add cheese, the appetizer will become dry and hard when stored in the refrigerator..)

Author of the recipe

Ingredients for snack "lazy julienne":

  • Champignons (Fresh from the store) - 500 g
  • Mushrooms (I had a packet of dried porcini mushrooms from the store.) - 50 g
  • Onions - 1 pc
  • Carrots (Medium size) - 2 pcs
  • Salt - to taste
  • Black pepper - to taste
  • Sour cream (With Slide) - 2 tablespoon
  • Garlic (To taste) - 3 clove

How to cook appetizer "lazy julienne" step by step with photos

Wash dried porcini mushrooms and leave for an hour in cold water. Didn't have any of my own, so I bought them in a store.

Peel carrots, onion and garlic. Grate carrots on a coarse grater, finely dice onion, finely chop garlic and put everything in different bowls or in one bowl without mixing.

Wash mushrooms, tear off their stems and cut into small pieces.

An hour has passed, we strain the resulting broth from the porcini mushrooms through heavy gauze into a bowl. Wash the mushrooms under cold water, put them in a saucepan, pour the broth obtained from the ceps, and boil them for 5-10 minutes, occasionally removing the foam.

When the ceps are boiled, pour the broth back into a separate bowl. Shredding the porcini mushrooms.

Put a pan on the fire, pour the sunflower oil, fry the onion until translucent, add the carrot, stew for about 5 minutes, add the mushrooms and a little broth from cooked porcini mushrooms. Braise for another 10-15 minutes. At this stage you will have to stay near the stove for a while. You should periodically stir the mushrooms, so that they do not stick.

Add two tablespoons or more of sour cream. (It depends on your taste. You can make the mushrooms more sauteed, or more mushrooms softer.) Salt it, pepper it. Those who like it can grate some cheese. "Mass" begins to boil. It begins to bubble so thick that it begins to boil. Stir it from time to time, and bring it to the thickness of thick sour cream. (Pardon the tautology.) We transfer to any container.

And that's it. Delicious both hot and cold.

P.S. While I was uploading pictures to the site, my mother walked by, went into the kitchen and this is what happened. Eggs cooked for another, but did not save. (The white drops are mayonnaise. Well, we do not stick to diets. :) )

Nutritional Value:

Whole Dish:
431.7 Calories
32.2 g
16 g
47 g
Per Serving:
43.2 Calories
3.2 g
1.6 g
4.7 g
48.5 Calories
3.6 g
1.8 g
5.3 g

Salt, Black Pepper, Garlic, Spicy, Onions, Sour Cream, Carrots, Mushrooms, Salty, Mushroom, Starters, Snack with Mushrooms

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