Peel the onion and slice into thin half-rings.
Cut the mushrooms into elongated pieces.
Sauté the onion in vegetable oil until translucent.
Add the mushrooms, stir, and cook for 15–20 minutes until all the released liquid has evaporated.
Season with salt and pepper, then add the sour cream. Stir to combine and simmer over low heat for 5 minutes.
Grate the cheese on a coarse grater.
Divide the mushroom mixture among cocotte dishes (or any other oven-safe ramekins). This made 6 portions for me (cocotte diameter 7 cm).
Sprinkle with cheese. Place in an oven preheated to 180°C. Bake for 15–20 minutes.
Done.
Mushroom julienne can be served alongside boiled potatoes, pasta, or rice.
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