Premium Julienne


  1. Dried mushrooms
  2. Milk 16 oz
  3. Cheese
  4. Butter 5 oz
  5. flour 2 Ts

White fungus can be found in almost any forest

Put the dried mushrooms in a pan and add water.

Ceps can fry, boil, dry, pickle

Leave a cooking on low for 2 hours. Occasionally add water.

n Switzerland do not collect and do not eat white mushrooms

Close the lid.

According to scientists in the world there are about 1.5-2 million species of fungi

Cut onions to medium.

Cut onions

After two hours, add the onions.

The biggest mushroom weighing 140 pounds and covering almost two meters was found in 1985 in the U.S. state of Wisconsin

Cooking 15 minutes with the closed lid.

During the year, the mycelium grows 10-12 cm

Melt butter over low heat.

Melt the butter

Add the flour.

Mix flour

Stir well.

Flour and butter

Then add the milk. Stir constantly.

butter and milk

Mix the whole mass to medium density. And remove the heat.

Dough for pancakes

Mince cheese on medium grater.

Cheese and grater

Distribute mushrooms in ceramic cups.

In pale toadstool poison is enough to kill three or four people

Sprinkle to cheese.

Cheese bake in the oven

Add sauce.

Sauce and julienne

Sauce has to cover cheese.

Sauce and julienne

Sprinkle cheese once again. And put in the oven at 350 F – 15 minutes until golden brown.

Cheese and oven

Bon appetit!

In modern Russian cuisine julienne commonly called a dish of mushrooms baked in cream

Author: Mariia R.

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