Mushroom Julienne with Emmental Cheese

Mushrooms with onion

1. Julienne is, above all, about good mushrooms. The flavor of the dish depends on their quality and quantity. You can use ordinary button mushrooms, which are sold everywhere. You can take fresh or frozen wild mushrooms. You can buy oyster mushrooms. Any mushrooms will do, as long as they are edible, of course.

   

2. Peel the onion and cut it into thick strips. Melt the butter in a frying pan and fry the onion over medium heat until soft and golden. Then add salt and pepper to taste.

   

3. Add the coarsely chopped mushrooms (oyster mushrooms in the photo). Fry the mushrooms with the onion without a lid for 5-6 mins, then cover the pan and simmer over medium heat for about 5 mins, stirring from time to time, until the mushrooms are soft.

   

Baking

1. Put the cooked mushrooms and onion into a ceramic baking dish of a suitable size and level them with a spatula.

   

3. Grate the Emmental on a coarse grater and sprinkle it thickly over the mushrooms and onion.

   

   If you want a nice baked crust, you can brush the surface of the cheese with 1 tsp of mayonnaise (5 g). But good cheese will give a golden crust on its own.

4. Put the uncovered dish into an oven preheated to 240 °C and bake for 15-20 mins. The cheese must melt and start to brown. The mushrooms should bake, not stew.

   

   The cheese should form a crust, and the result should be like a casserole.

Serving

1. Serve the julienne hot, in the same ceramic dish it was cooked in.

   

   This is an excellent hot appetizer, although it can also be a main dish. I recommend serving it as an appetizer with cabbage salad and toasted bread.