Julienne with Porcini Mushrooms and Tongue
Appetizers • European
Description
Recipe by John Smith, head chef of a local bistro.
Ingredients
- Boiled White Round Rice 5 oz
- Champignons 5 oz
- Onion 5 oz
- Vegetable Oil 0 fl oz
- Beef tongue 5 oz
- Cream 22% 5 oz
- Sour Cream 5 oz
- Aged gouda cheese 0 oz
- Garlic 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the mushrooms, onion, and tongue into thin strips. Heat a little oil in a skillet, add the onion; when it turns translucent, add the mushrooms and tongue. Sauté until golden brown.
Step 2
Add sour cream and cream to the skillet, then immediately reduce the heat and simmer for 15 minutes.
Step 3
Distribute the mixture into ramekins, sprinkle with grated cheese, and place under the broiler until the cheese melts.
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