Mushroom julien in a pan with sour cream classic

2 servings
30 min

How to make a classic mushroom scam in a pan with sour cream? Prepare the products. In addition to champignons, forest mushrooms are suitable, but they will need to be boiled beforehand. Take sour cream of any fat content, I have 20%. From greens, I used basil, it goes well with dill mushrooms.

Peel and cut the onions into half rings or cubes, as you like, it's not critical.

Gently rinse the champignons with water and place on a towel to remove excess liquid, otherwise the mushrooms will become watery and less tasty.

Cut the champignons into quarters. It is not worth cutting finely, since besides them there will be nothing else in the julien, and mushrooms tend to decrease in size when frying.

Grate the cheese over a coarse grater. It is better to use solid or semi-solid, well-melted cheese varieties, without vegetable additives. The taste of the finished dish will also depend on the taste of the cheese.

Heat a frying pan over a medium heat, pour vegetable oil into it for frying. Lay out the onions. Fry it, stirring, until golden, about 5 minutes.

Put the mushrooms to the onion. Turn the heat down. Fry the mushrooms for a further 5 minutes, then salt and pepper them. Champignons will begin to secrete juice from salt. Fry the mushrooms until fully evaporated, another 5-7 minutes.

Add flour to the mushrooms, mix so that it is evenly distributed. Add sour cream, mix. If the julien turns out to be too thick, then pour in a little hot water, diluting the sauce to the desired consistency. Boil the mushrooms with sour cream before it boils, no longer so that it does not curl.

Next, you can, like me, divide the julien into serving pans or continue to cook in a large one. Pour grated cheese over the mushrooms, cover the pans with lids, make the heat minimal. Hold the scam like that until the cheese melts, a few minutes.

Serve the finished julien immediately to the table. Decorate the top with herbs. Enjoy your meal!