Recipe "julienne mushrooms and eggplant":
- 2 eggplant
- 350 g mushrooms
- butter for frying
- 1 small onion
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 200 ml cream (I took 33%, but if you like thinner, the low-fat take)
- 1 cube mushroom
- 150 g grated cheese fusible (I took Russian)
- spices, herbs
Number of servings
The complexity of cooking
Breakfast, Lunch, Dinner
blender, oven / oven, food processor
Step by step recipe for cooking
Cut the eggplant thinly along the plates,heavily sprinkled with salt and leave for half an hour (in the finished skin felt, especially in contrast with the softness of mushrooms. If you do not like it, then you must first obesshkurit eggplant).
Cut the mushrooms plates. Finely chop the onion and fry it in butter. Eggplant wash the salt, cut into small strips (type of cutting is called "julienne"), put them in the frying pan to the onions and fry. Put the mushrooms and boil for some time to reduce by a third count of the extracted juice. Sprinkle mushroom cube, put the sour cream, mayonnaise and cream. If necessary - dosolit and put seasoning, put in the Big within 5 minutes until thick cream sauce.
Preheat oven to 250 C. Put in a stewpan, sprinkle with grated cheese and bake until cheese melt for about 10 minutes or less.