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Porcini Mushroom Julienne

Ingredients

For 4 servings

  • 200 g porcini mushrooms
  • 1 shallot
  • 1 garlic clove
  • Thyme
  • 100 ml dry white wine
  • 120 ml heavy cream
  • 50 g sour cream
  • Salt
  • Pepper
  • 70 g Parmesan cheese
  • 15 g parsley
  • Dutch cheese
  • 2 cubes of butter
  • A sprig of rosemary

Preparation video

Lightly fry the sliced porcini mushrooms in butter in a pan. Add the finely chopped shallot and fry lightly as well. Add the finely chopped garlic, thyme leaves and white wine. Heat everything over very low heat until the wine evaporates. Add the heavy cream, sour cream, salt, pepper, grated Parmesan cheese and chopped parsley. Heat until the mixture begins to thicken. Spoon the mixture into small pots, generously sprinkle with grated Dutch cheese and bake in the oven at 220°C until the top is golden brown. Garnish with thyme leaves and a sprig of rosemary. Enjoy!



Porcini Mushroom Julienne

Preparation

Moderate 1h

Lightly fry the sliced porcini mushrooms in butter in a pan. Add the finely chopped shallot and fry lightly as well. Add the finely chopped garlic, thyme leaves and white wine. Heat everything over very low heat until the wine evaporates. Add the heavy cream, sour cream, salt, pepper, grated Parmesan cheese and chopped parsley. Heat until the mixture begins to thicken. Spoon the mixture into small pots, generously sprinkle with grated Dutch cheese and bake in the oven at 220°C until the top is golden brown. Garnish with thyme leaves and a sprig of rosemary. Enjoy!



Porcini Mushroom Julienne

Porcini Mushroom Julienne
1h Moderate

Ingredients

For 4 servings

  • 200 g porcini mushrooms
  • 1 shallot
  • 1 garlic clove
  • Thyme
  • 100 ml dry white wine
  • 120 ml heavy cream
  • 50 g sour cream
  • Salt
  • Pepper
  • 70 g Parmesan cheese
  • 15 g parsley
  • Dutch cheese
  • 2 cubes of butter
  • A sprig of rosemary

Preparation

Lightly fry the sliced porcini mushrooms in butter in a pan. Add the finely chopped shallot and fry lightly as well. Add the finely chopped garlic, thyme leaves and white wine. Heat everything over very low heat until the wine evaporates. Add the heavy cream, sour cream, salt, pepper, grated Parmesan cheese and chopped parsley. Heat until the mixture begins to thicken. Spoon the mixture into small pots, generously sprinkle with grated Dutch cheese and bake in the oven at 220°C until the top is golden brown. Garnish with thyme leaves and a sprig of rosemary. Enjoy!