Mushroom julienne - recipe

HD3745

• Rinse and peel the onions. Cut the mushrooms into 0.5 cm thick slices and the onion into half rings 0.7 cm thick. Grate the cheese on a coarse grater. Pour vegetable oil into the inner bowl of a multicooker, add onions, mushrooms, salt and pepper to taste. You do not need to close the lid. Press the MENU button, select FRY mode. Set the cooking time to 10 minutes.
• Press the START / OFF button .
• Stir ingredients periodically. At the end of the program, add cream and cheese to the dish. You do not need to close the lid.
• Press the "MENU" button , select the "COOK" mode . Set the cooking time to 10 minutes.
• Set the cooking temperature to 100 C.
• Press the START / OFF button .
• At the end of the program, carefully place the dish on plates or bowls and garnish with fresh herbs.
Tips
• If your multicooker does not have the MULTI COOK function , use the Porridge function, setting the cooking time to 10 minutes. The temperature for this mode is set by default.
• For julienne, you can use cheeses such as Gouda and Mozzarella. The cheese can be added 5 minutes before being cooked, or you can put it on a hot dish when serving, then the cheese will melt on the dish. It is better to choose hard cheese, they will give the dish a more piquant taste.
• Can be used as mushrooms: chanterelles, champignons, porcini mushrooms.
Champignons contain vitamins PP, E, D, as well as iron, phosphorus, potassium and zinc. Champignons contain riboflavin and thiamine, which help relieve headaches, and pantothenic acid relieves fatigue.