Seafood

Julienne with squid and mushrooms


Ingredients for cooking julienne with squid and mushrooms.

  1. Squids (peeled, frozen) 500 grams
  2. Onion 1 piece
  3. Fresh champignon mushrooms 150-200 grams
  4. Sour cream 200 grams
  5. Hard cheese 100 grams
  6. Vegetable oil 3 tablespoons
  7. Salt to taste
  • Main ingredients: Squids, Onions, Mushrooms, Sour Cream
  • Serving 2 servings
  • World CuisineFrench Cuisine

Inventory:

Deep bowl, Kitchen knife - 2 pieces, Cutting board - 2 pieces, Deep plate - 4 pieces, Grater, Stove, Frying pan, Wooden kitchen spatula, Tablespoon, Oven, Heat-resistant baking dish, Kitchen gloves, Dish

Cooking julienne with squid and mushrooms:

Step 1: prepare the ingredients.


First, put in the deep bowl the right amount of peeled squid, fill them with cold running water and allow them to defrost. After this, we wash the seafood, dry it with paper kitchen towels, put it on a cutting board, cut into rings or half rings up to 5 millimeters thick and transfer to a deep plate.

Then we peel the onions, and each mushroom cuts the roots. We wash the vegetables under running water, dry them with paper towels, take turns on a clean cutting board and chop.

We cut the champignons in layers or small pieces of arbitrary shape, just chop the onion finely and put the slices into separate deep plates.

Cut off the paraffin crust from the hard cheese and rub it on a medium or large grater directly into the plate. We also put on the kitchen table the remaining products that will be needed to prepare the dish.

Step 2: fry the onion with mushrooms.


Now put on a medium heat pan and pour a couple of tablespoons of vegetable oil into it. When it warms up, dip the chopped onion there and simmer it 3 to 4 minutes to transparency.
Then add chopped mushrooms to the pan, to taste salt, black pepper, fry vegetables together 10 minutes, stirring occasionally with a kitchen spatula, and remove from the stove. At the same time, turn on and preheat the oven up to 180 degrees Celsius.

Step 3: stew and fry the squid.


We put a dry frying pan on the stove, slightly heat it and put the chopped squid into it. Stew seafood until the liquid evaporates. Then pour them with a tablespoon of vegetable oil and fry for 3 to 4 seconds.

After that, immediately add the fried vegetables (onions with mushrooms), sour cream, if necessary, a little more salt and pepper to the pan.
We mix these products to a homogeneous consistency, transfer the resulting mixture to a heat-resistant baking dish and sprinkle with grated cheese.

Step 4: bring the dish to full readiness.


We put the form with an almost ready dish in the preheated oven on 5 - 7 minutes until the cheese and light golden crust are completely melted.
After the required time, we put on kitchen gloves, take the julienne out of the oven, put it on a cutting board, previously laid on the kitchen table, and allow it to cool down a bit. Then pour the fragrant dishes into plates and serve.

Step 5: serve julienne with squid and mushrooms.


Julienne with squid and mushrooms is served hot or cold. If desired, this dish is served with a vegetable side dish: salad, mashed potatoes or boiled rice. The taste of this dish is delicate, with a delicate aroma of sour cream, vegetables and seafood. Enjoy it!
Enjoy your meal!

Recipe Tips:

- during the preparation of julienne, you can use spices intended for cooking seafood or vegetables;

- instead of sour cream, you can use mayonnaise;

- salt can be replaced to taste with soy sauce.