Mushroom julienne

A wonderful classic hot appetizer - champignon julienne. The combination of mushrooms and cheese baked in milk-sour cream sauce makes mushroom julienne tender and savory.

Ingredients

• Champignons - 500 g
• Sour cream - 100 g
• Milk - 250-350 g
• Onion - 150 g
• Cheese - 20-30 g
• Butter - 1-1.5 tbsp. spoons
• Flour - 1 tbsp. the spoon
• Salt - 0.5 tsp
• Ground black pepper - 0.25 tsp

Directions

1. Sort the mushrooms, wash.
2. Boil mushrooms until half cooked. To do this, pour water, bring to a boil and cook for 10 minutes.
3. Chop the boiled mushrooms into strips.
4. (You can sauté the mushrooms if you like.)
5. Grate cheese.
6. Melt butter in a frying pan (half of the total).
7. Gradually stir in the flour until a homogeneous mass is obtained.
8. Whisking constantly, gradually pour in the milk (half of the total amount). Add sour cream, salt, pepper and heat, not bringing to a boil. Dilute with remaining milk.
9. Season the mushrooms with sour cream sauce and heat at a low boil for 4-5 minutes.
10. Peel and cut the onion.
11. Separately, melt the remaining butter. Put the onion, fry it, stirring, until transparent (3-5 minutes over medium heat).
12. Mix mushrooms with onions.
13. Turn on the oven.
14. Lubricate the cocotte makers (or suitable portioned dishes) with butter and fill with the cooked mushroom mass.
15. Sprinkle with grated cheese, drizzle with melted butter.
16. Bake mushroom julienne in the oven for 20 minutes at 180 degrees.