Mushroom Julienne in Ramekins
A warm starter of creamy sautéed mushrooms topped with a crispy cheese crust. Served in individual ramekins, perfect for a festive spread.
- Time
- 30 min
- Serving
- 415 kcal
- Ingredients
- ≈ $2.39
- Protein
- 21 g
Ingredients
- 1 Button mushrooms≈ $7.50 per kg 180 g
- 2 Onions≈ $1.60 per kg 50 g
- 3 Cream 10%pack 500 ml ≈ $2.40 80 ml
- 4 Hard cheesepack 200 g ≈ $2.70 35 g
- 5 Wheat flour 8 g
- 6 Butterpack 180 g ≈ $1.58 12 g
- 7 Nutmeg 1 g
- 8 Salt 1 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the onion2 and mushrooms thinly.
Melt the butter1, sauté the onion2 for 3 minutes, then add the mushrooms and cook for 7–8 minutes until all moisture evaporates.
Sprinkle in the flour, stir well, and cook for 1 minute.
Pour in the cream3, season with salt, pepper, and nutmeg, and simmer for 2–3 minutes until slightly thickened.
Divide the mixture among the ramekins and sprinkle with grated cheese.
Bake at 400°F (200°C) for 10–12 minutes until the cheese forms a golden crust.
Tips
- Why it works
- Fry the onion for 3 minutes until golden, otherwise the sauce will be bitter. Stew the mushrooms until all the moisture evaporates, otherwise the sauce won't thicken.
- Substitutions
- Replace the butter with ghee (12 g), the flavor will be less rich. You can use 20% cream instead of 10%, but the sauce will be fattier.
- Common mistakes
- If the cheese hasn't browned and stays pale, the oven temperature is below 200 °C or the baking time is too short.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 1–1.5 minutes, covered with a lid so the cheese doesn't dry out.
- Serve with
- Serve with champagne or dry white wine on a festive table, when you want something light before the main course.
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