Porcini mushroom julienne with cheese crust
Mushroom julienne is a hot, hearty starter, served individually in small ovenproof dishes under a melting cheese crust that stretches delightfully when scooped with a spoon. For the cheese crust, use a good melting cheese such as Preiļu Cheddar, Rehtshpreher Gouda, Tallegio, Soira pressed cheese, Ceplis, Birznieku, Vējupe or Utt, Smiltene Classic, Tilzīte, or Nīca semi-hard cheese.
Ingredients
Per person:
- 50–100g porcini or boletus mushrooms
- 50g sour or double cream
- 1 small onion
- 1 tsp plain flour
- good melting cheese, for sprinkling
- pinch of salt
- pinch of freshly ground black pepper
- butter, for frying
- small ovenproof dishes
- bread, to serve
Method
- Clean the mushrooms and slice them into thin strips. Grate the cheese on a coarse grater.
- Melt the butter in a frying pan and sauté the onions until golden, then add the mushrooms and fry for a few more minutes. Season with salt and black pepper.
- Spoon the cooked mushrooms and onions into the ovenproof dishes, stir in the cream, and top with the grated cheese.
- Bake in a preheated oven at 180 °C for about 20 minutes.
- Serve hot, in the dishes, with fresh bread on the side.
Project No. 25-00-C0LA2002-000001 “Culinary tourism route “Cheese Road” for the promotion and recognition of local cheese producers” is being implemented with the financial support of the EAFRD. Supported by the Ministry of Agriculture and the Rural Support Service.
