Julien with mushrooms and cheese in the oven

2 servings
1 hour

How to make a bug with mushrooms and cheese in the oven? Prepare the products. Mushrooms are suitable for anyone, but it will be easiest with champignons. Cream take 10 or 20% fat. Take any hard cheese, to your taste, the main thing is that it melts well.

Peel and chop the onions into a small cube.

Gently rinse the mushrooms under running water, trying not to wet much - they absorb water like a sponge, becoming watery and not tasty. Dry the champignons with paper towels.

Cut the mushrooms into medium-thick plates. If the mushrooms are large, then the halves of the plates. When frying, champignons will greatly decrease in size, so it is better not to grind.

Heat a frying pan over a medium heat, pour vegetable oil over it for frying. Lay out the onions. Fry it, stirring, for a few minutes, until transparent.

Then put the mushrooms to the onion. Salt and pepper them, mix. Mushrooms will begin to release moisture. Fry them for about 10 minutes over a low heat, stirring, until evaporated.

Make the beschamel sauce at the same time. To do this, take a saucepan with a thick bottom and melt butter in it. Pour flour into it and, actively interfering with the whisk, fry it for a minute.

Next, pour the cream in a thin stream. Stir the sauce until completely combined. Add salt and nutmeg to it, mix. Then boil to the first bubbles. The sauce should not be very thick, adjust it with cream, you can pour a little more.

Take the portion cutters for the julien. Put the fried mushrooms in them. I got 3 incomplete forms, I could fit in two.

Fill the mushrooms with sauce.

Grate the cheese over a coarse grater. Any cheese for this dish is suitable - hard, semi-hard, soft, mozzarella type. The main thing is that it is tasty, high-quality, without milk fat substitutes and melts well.

Sprinkle everything on top with grated cheese. For convenience, place the jelly cutters on a baking sheet.

Bake the classic jelly in the oven, preheated to 180˚S, 20-25 minutes. The exact time will depend on the features of your oven. Look at the cheese - it should rattle. Remove the jelly from the oven and cool a little.

Serve the julien (mushrooms, cheese, cream) to the table, you can decorate the top with a plate of fried mushroom and herbs. Enjoy your meal!