Mushroom Julienne
Champignons and cheese provide protein and rich umami, while sour cream makes the sauce thick and creamy. The individual juliennes develop a golden crust while staying juicy inside.
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Inventory: Oven
769
Servings: 4 (1 serving ≈ 231 gram)
Digestion time: 4 hour
Complete protein: ✔
Clean the champignons (400 g), rinse them, boil until tender, and cut them into slices.
Grate the hard cheese (150 g). Melt the butter (70 g), warm it, and gradually pour in the milk (200 g), leaving out the flour from the original recipe.
Add the sour cream 30% (100 g), table salt (3 g), and black pepper (1 g), bring the sauce to a boil, and remove it from the heat.
Stir half of the cheese into the hot sauce, divide the champignons among individual dishes, cover with the sauce, top with the remaining cheese, and bake at 160°C until golden.
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