The recipe for cocotte or champignon julienne with onions, cheese and Bechamel sauce, in a skillet in the field field conditions.

The classic version of cocotte or julienne is made of mushrooms with onions, bechamel sauce and cheese, and served in a metal or ceramic cocotte. Although there are many other recipes for this delicious hot snack. The composition of julienne can add meat, fish, chicken, shrimp, ham, seafood and all kinds of vegetables in a variety of combinations. Only creamy or sour cream sauce remains unchanged, and a crust of melted cheese. 

Recipe for cocotte or champignon julienne with onions, cheese and Bechamel sauce, in a frying pan in a field camping.

Usually, the word julienne is understood as a hot appetizer made from finely chopped mushrooms, baked in a sauce with a cheese crust, but this is not true. In fact, the correct name for this dish is cocotte, not julienne. Throughout the world, the word julienne (julienne) is a way of cutting products with very thin and long straws in the case of root crops, or thin rings in the case of tomato or onion.

And such dishes with thinly sliced ​​vegetables in France are often called julienne soup or julienne salad. It is not entirely clear why and how the method of shredding vegetables turned into a hot appetizer with cheese crust, and this despite the fact that all the baking tins are called as it should be a cocotte, but the dish itself is not cocotte, but julienne.

Making coconut or julienne from champignons with onions, cheese and Bechamel sauce in a pan.

To prepare a cocotte or julienne in field field conditions you will need: a gas burner, an aluminum or cast-iron frying pan with a lid and thick walls, a sharp knife, a coarse grater, a gas cutter or a micro burner and disposable aluminum molds. And of course the products.

Ingredients per Six Servings of Cocotte or Julien.

Champignons: 600-800 grams
Hard cheese: 200-300 grams
Wheat flour: 2-3 tablespoons with top
Onions: two medium-sized onions
Butter: 100 grams
Milk: 500 ml.
Salt, ground black pepper: to taste.

The recipe for cocotte or champignon julienne with onions, cheese and Bechamel sauce, in a skillet in the field field conditions.

Since the field conditions in terms of the convenience of preparing the first and second courses create some problems, we will prepare julienne in one dish and with some violations of the usual process of cooking this dish at home.

What is Bechamel sauce?.

Bechamel sauce is a flour slightly fried in butter with the addition of milk, and adding onions, we get Versailles Bechamel sauce. Bechamel is used as a sauce for many dishes of European cuisine, and also serves as the basis for various more complex sauces.

The order of preparation of cocotte or julienne of champignons with onions, cheese and Bechamel sauce.

Wash the mushrooms well and cut into thin slices. Pour the cut mushrooms into a dry frying pan and put it on medium heat of a gas burner, do not close the lid. Mushrooms need to be occasionally mixed, and the water formed from them periodically drained from the pan.

The recipe for cocotte or champignon julienne with onions, cheese and Bechamel sauce, in a skillet in the field field conditions.
of a cutter or micro-burner, gently make a delicious cheese crust on top. Enjoy your meal!

The recipe for cocotte or champignon julienne with onions, cheese and Bechamel sauce, in a skillet in the field field conditions.

If for some reason the process of eating this yummy is delayed or someone does not have time to the table for his portion, then you can put the molds back into the pan, pouring a little water on its bottom, closing the lid and turning the burner on to the smallest fire. So the dish will stay hot longer.

Features of the preparation of cocotte or champignon julienne with onions, cheese and Bechamel sauce.

There should be a lot of mushrooms in the pan initially, with the top; during frying, their volume decreases four to five times.
Butter is used in butter, not vegetable, for the reason that in order to comply with the standards and not mix vegetable and animal fats in a dish, since we use milk.
Milk can be replaced with cream or sour cream, so it will be even tastier.
In no case can the onion be overcooked, it should become soft and transparent, and not hard and crunchy.

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