Recipe: Mushroom julienne on Italian tartlets step by step with pictures | Handy.Recipes

Mushroom julienne on Italian tartlets

Cooked Mushroom Julienne in Italian Tartlets

Time to cook: 30 minutes

Total Servings: 6

Nutritional Value

Wild mushrooms, yogurt, cream cheese and a wonderful Cacciotta with Provencal herbs. I've never been to Italy... But! I think I guessed it, this is how julienne with an Italian twist should be...

Author of the recipe

Ingredients for mushroom julienne in tartlets "in Italian":

  • Mushrooms (any wild mushrooms. weight is given after roasting.) - 300 g
  • Onion (small) - 1 pc
  • Yogurt - 200 ml
  • Mild cheese (with mold. amount to taste, depending on the sharpness of cheese) - 50 g
  • Hard cheese (Cacciotta or any hard or semi-hard spicy cheese.) - 50 g
  • Salt (to taste)
  • Black pepper (ground) - 1/2 teaspoon
  • Milk - 1 l
  • Starter - 1 pc
  • Butter - 2 tablespoon
  • Vegetable oil (for frying) - 1 tablespoon

How to cook mushroom julienne in tartlets "italian style" step by step with photos

To make our natural yogurt we need milk, sourdough, leavening powder and tomato sourdough "Orisk" and a Oursson yogurt maker. 1. Pour room temperature milk into the jug. (I use a food thermometer to check the temperature). 2. Pour in sourdough and mix well.

3. Pour boiling water into the thermos up to the mark. 4. Place the container with the milk in the thermos, cover tightly and leave in a warm place for at least 6 hours. It took me nine, because. because my milk is farm milk, high fat... 5. Put the yogurt in the fridge for at least 2 hours. The yogurt is ready!

Now let's make the tartlets. Peel the onion and fry in vegetable oil until golden brown.

Wash and finely chop the mushrooms. I have an unusual, but very flavorful set: chanterelles, umbrellas and butter mushrooms.

Add the mushrooms to the onions. Add butter and simmer mushrooms on low heat... And don't skimp on the butter! It's better to add too much than not enough! The butter not only makes the flavor unspeakable, it also thickens the sauce... Season to taste.

Add blue cheese to the mushroom sauce. Over very low heat until the sauce thickens.

While the mushrooms are simmering, grate the cacciotta... I suggest you find some real cheese. Lately cheesemakers are trying to please us and it's almost easy to buy a natural farmer's cheese made according to all the traditions.

The sauce has thickened - put the mushrooms in the tartlets. Do not spare. You can never have too many mushrooms! Sprinkle with grated cheese and... There are two ways to do it: 1. Put the tartlets for 5 minutes in an oven heated to 200 degrees to melt the grated cheese 2. Or even easier: put them in the microwave for 1 minute at maximum microwave power.

Nutritional Value:

Whole Dish:
1238.6 Calories
67 g
56.6 g
117.3 g
Per Serving:
206.4 Calories
11.2 g
9.4 g
19.6 g
59 Calories
3.2 g
2.7 g
5.6 g

Salt, Black Pepper, Vegetable Oil, Hard Cheese, Butter, Onions, Yogurt, Milk, Sourdough, Mushroom, Cheese, Cream Cheese, Uncommon, appetizers, Specific, Mushroom appetizers

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