Mushroom Julienne with shrimps

Mushroom Julienne with shrimps

Mushroom Julienne

Mushroom Julienne with shrimps

Mushroom Julienne with shrimps — French dish. Its delicate flavor will satisfy the most Gourmand in the age and bringvariety to the daily menu.


Ingredients (6-8 servings)

  • mushrooms — 350 g
  • shrimp in brine — 400 g
  • leeks — 1 stalk (white part) with a diameter of about 3.5-4 cm
  • cream fat content of 20-30% — 120 ml
  • grated hard cheese — 1-2 tablespoons per serving
  • Provence herbs, black pepper (from the mill) — couple pinches
  • salt to taste
  • Butter — 70 g
  • vegetable oil — 2-3 tbsp
  • Optional: a little butter for greasing



Leeks (white part), cut lengthwise into two parts, wash, dry, cut into thin half-rings.
In a frying pan pour a spoonful of vegetable oil, warm, add the 30 g butter, melted, fry the onions over medium heat for 7 minutes, stirring constantly. Remove from the pan.

Mushrooms cut into julienne (ie small cubes). In pan heat 1 tablespoon vegetable oil, add the 40 g butter, melted, warm. Put mushrooms, a little salt and season with pepper and Provencal herbs. Simmer for about 5-7 minutes over high heat until the liquid has evaporated.

Pour the mushrooms in warm cream, mix, slightly evaporated. Add leeks and fried shrimp. To warm up, but do not boil. Frozen shrimp thaw in the refrigerator, not in the heat, then they remain juicy, and then clean and use.

Lubricate the form of butter. Arrange 2-3 tbsp shrimp, mushroom shaped mass. On top of a hill to put 1-2 tablespoons cheese.

Bake in a well-Julien-heated to 392 F oven for 15-20 minutes. Cheese should redden slightly at the edges. Julien Serve hot with toasted baguette and a dry white wine.

As a complement to Julien can be submitted Chicken muffins with quail eggs

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