Julienne with Mushrooms and Cheese in a Skillet
Fast, simple, made from everyday ingredients, for the whole family! Julienne with mushrooms and cheese in a skillet is prepared without chicken and without baking in the oven - this greatly simplifies the process and shortens cooking time. Such a julienne can be served as a hot appetizer or a main course.
Updated : 29 August, 2025
Easy
About 20 min.
Ingredients
250 grams
Champignon
1
Onions
100 milliliters
Cream
70 grams
Hard cheese
1 tablespoon
Wheat flour
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use any mushrooms - champignons (white button, cremini, or portobello), oyster mushrooms, honey mushrooms, or other forest varieties, fresh or frozen. Boil wild mushrooms beforehand depending on the type. Use heavy cream 10% or 20% (about ½-1 cup).
Step 2
Peel the onion and cut into quarter-rings. To avoid eye irritation, rinse the onion and knife with cold water. Rub the cutting board with a piece of lemon to prevent onion odor.
Step 3
Carefully rinse the mushrooms and dry them well - excess moisture will make them bland. Cut into medium pieces. Slice one mushroom thinly - it will be used for garnish.
Step 4
Grate cheese on a coarse grater. Hard or semi-hard cheese works best. Make sure it is natural, without additives, and melts well.
Step 5
Heat a skillet over medium heat. Add vegetable oil. Place the onion and sauté, stirring, for about 5 minutes, until translucent.
Step 6
Add the mushrooms to the onion. Season with salt and black pepper to taste. Cook, stirring, until the released liquid evaporates. In a separate skillet with a drop of oil, fry the reserved mushroom slices on both sides.
Step 7
Add flour (about 1 tbsp) to the mushrooms, then immediately pour in the cream (about ½ cup). Stir actively to avoid lumps. You should get a thick sauce. Add a little more cream if too dense.
Step 8
Transfer julienne to small skillets for serving, or keep in one large pan. Sprinkle grated cheese on top, add the fried mushroom slices. Reduce heat to low and cover with a lid.
Step 9
Keep on low heat until the cheese melts, just a few minutes. Watch carefully so the mushrooms don’t burn.
Step 10
Serve the julienne hot right away. Enjoy!