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Mushroom julienne in a cocotte edible: prepared, filed, ate! I enjoy every bite ...
The idea, Julien ?
«Website» mushroom julienne in a cocotte edible potato
baked with mushrooms kartofelIngredienty
- 4 large potatoes 400 g mushrooms 1 onion 1/2 Art. l. flour 250 ml is not too heavy cream 100 g hard cheese salt and pepper to taste
Preparation- potato tubers Using a dessert spoon gently scrape midway halves to get something like boats with bumpers thickness of about 5 mm. In order not to lost product can be scraped from a boil sauce (in this recipe, it is not useful).
The resulting potato molds was placed in cold water, so as not to darken.
On low heat in a skillet Melt butter, put it in the finely chopped mushrooms for 5-7 minutes. Add chopped onion as possible, put out another 7 minutes on medium heat. Prisyp flour and quickly stir to weight gained density. It's time to introduce the cream, salt and pepper. Hold this mixture for 3-4 minutes on the fire and clean.
Lay on a baking potato cocottes, each placing a small piece of butter, a little salt and pepper. Fill the boat mushroom filling
Dredging boats with grated cheese and send it in the oven for 15 minutes more
The golden cheese crust so appetizing, for the full rapture lacks only a pinch of paprika on top ... Your effort to accurately estimate!
This delightful culinary decision should learn as many people as possible to share the recipe with your friends!
- potato tubers Using a dessert spoon gently scrape midway halves to get something like boats with bumpers thickness of about 5 mm. In order not to lost product can be scraped from a boil sauce (in this recipe, it is not useful).
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