Mushroom Julienne
Appetizers • European
Description
The difference between this julienne and the classic version is that melted cheese is added to the cream sauce. This recipe is adapted from a culinary guidebook by John Smith. Restaurant 'American Bistro.'
Ingredients
- Boiled White Round Rice 5 oz
- Onion 0 oz
- Vegetable Oil to taste
- Hard Cheese 0 oz
- Cream 22% 5 fl oz
- Sliced Processed Cheese 5 oz
Step-by-Step Guide
Step 1
Sauté the finely chopped onion in vegetable oil. Then add the sliced mushrooms and fry.
Step 2
For the sauce, simmer the cream and processed cheese over low heat until smooth and well combined.
Step 3
Place the mushrooms and onions in individual ramekins for the julienne, pour the sauce over them, and sprinkle with grated cheese. Bake in the oven at 355°F until a golden crust forms.
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