Mushroom julienne - recipe
OURSSON MP5002PSD
Ingredients
- Leek - 250 gr
- Champignons (fresh) - 600 gr
- Butter - 50 gr
- Salt - 2 gr
- Sour cream 30% - 400 gr
- Wheat flour - 30 gr
- Provencal herbs - 1 pinch
- 4 Pepper Mill Mix - 1 pinch
- Salt - 3 gr
- Besides:
- Parmesan cheese - 50 gr
- Greenery - 5 sprig
For 1 batch(es) (
)
Mushroom julienne Directions
Multicooker firm: OURSSON
MP5002PSD
1. Cut the leek into slices? cm, cut the champignons into thin plates.
2. Place butter in a multicooker saucepan, add onion and mushrooms, salt.
3. Cook on Casserole for 20 minutes.
4. Mix all the ingredients for the sauce thoroughly.
5. After the signal, add sour cream sauce, smooth the surface.
6. Cook on Roast for another 20 minutes.
7. Divide hot julienne into deep bowls or small bowls.
8. Sprinkle mushroom julienne with grated Parmesan, garnish with finely chopped herbs and serve as a hot snack.
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