Culinary diversity never ceases to amaze. Julien from Rapan is next in line today. Seafood is very harmoniously combined with sour cream, cheese and juicy mushrooms. The recipe uses a minimum of spices so as not to drown out the delicate aroma of sea delicacies.
Ingredients
- Rapana - 400 g
- Champignons - 200 g
- Onion - 1 piece
- Cheese - 100 g
- Wine (white) – 50 ml
- Sour cream - 200 ml
- Flour - 2 art.l.
- Butter - 40 g
- Ground black pepper - to taste
- Salt - 1 tsp.
Step-by-step cooking recipe
Peel the rapana, rinse thoroughly and slice.
Chop the champignons and peeled onions. Grate the cheese.
Fry the onion in oil until transparent.
Add the champignons and simmer for 10 minutes.
Add rapana, wine, ground pepper and salt. Simmer for 5-7 minutes, stirring frequently.
Separately in a dry frying pan, fry the flour until golden brown.
Add sour cream and fried flour to the pan with rapanami. Stir and simmer everything together for 2-3 minutes.
Put the workpiece in greased molds and sprinkle with cheese.
Bake for 10 minutes in an oven preheated to 180 degrees.
