It is better to use different mushrooms for this recipe. I had blackberries, buttermilk and oak trees. As a result, julienne of wild mushrooms turned out to be very fragrant and delicious. You can prepare a snack in portioned cocotnits or in one large form.
Ingredients
Step-by-step cooking recipe
Sort the forest mushrooms, rinse thoroughly and chop.
Place in a saucepan with cold water and boil for 20 minutes after boiling.
Flip into a colander and rinse with running water.
Grate the cheese on a fine grater.
Peel the onion from the husk and finely chop it.
Put on a preheated frying pan with oil and fry until transparent.
Add boiled mushrooms, spices and salt. Sprinkle with flour and mix.
Pour in the cream and simmer all together for 10 minutes.
Arrange the workpiece in cocotnits and sprinkle with grated cheese.
Bake for 10 minutes in an oven preheated to 190 degrees.
