Mushroom julienne with cream yogurt and urbech

Category: Vegetable and fruit dishes
Mushroom julienne with cream yogurt and urbech

Ingredients

Mushrooms 400-500 g
Bulb onions 1 PC.
Cream yoghurt 10% 140-160 g
Cheese 30-60 g
Roasted walnut or peanut urbech on the tip of a teaspoon
Salt, black pepper taste
Butter and sunflower oil (for frying)

Cooking method

  • A few words about products.
  • Of course, it is better to use fresh forest mushrooms, but you can replace them with royal champignons, which, unlike ordinary ones, have a more pleasant taste, similar to the taste of forest mushrooms, and they are also less watery.
  • The yogurt used here is made from cream and tastes very delicate and pleasant. Interestingly, such yogurt is sold in non-standard packaging - in the very blue clay pot in which the finished dish is in the photo! That is, you buy "two in one": a great product and good dishes.
  • Separately about Urbech. These are nuts, ground into a paste, containing nothing else - no sugar, no "chemistry".
  • Cooking.
  • Well, everything is simple here! Finely chopped champignons with onions are fried over high heat until cooked, then the fire is turned off, yogurt, cheese grated on a fine grater, urbech are introduced and everything is thoroughly mixed. Do not overdo it with Urbech: the ego's task is to give a very subtle note of taste, to "decorate", but not to hamper the taste. In this dish, I like to introduce cheese into the general composition, and not to make a crust on top, but this is as you like. Do not forget to salt to taste and add a little black or allspice.
  • Then everything is loaded into pots and languishes in the oven for several minutes.
  • We take it out and enjoy ...

The dish is designed for

2 serving pots

Time for preparing:

20 minutes

Gala
Great recipe. I was just about to make a julienne in these pots. I liked the idea of ​​adding urbech to julienne, I just have sesame seeds. I will use this idea. Thank you!

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