Mushroom Julienne

Ingredients

• about 450 g Assorted mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 2 tablespoons All-purpose flour
• 1 cup Vegetable broth
• 1/2 cup Sour cream
• 1/4 cup Grated cheese
• 2 tablespoons Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a 30.48 cm skillet, melt the 2 tablespoons of butter over medium heat. Add the medium onion and 2 cloves garlic, and cook, stirring occasionally, for about 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the about 450 g of assorted mushrooms to the skillet. Cook, stirring occasionally, for about 8-10 minutes, or until the mushrooms have released their liquid, are tender, and have started to brown.
4. 4Sprinkle the 2 tablespoons of all-purpose flour over the mushroom mixture. Stir well and cook for 1 minute, allowing the flour to coat the ingredients.
5. 5Gradually pour in the 1 cup of vegetable broth while stirring constantly. Continue to stir until the mixture thickens slightly and there are no lumps, about 2-3 minutes.
6. 6Stir in the 1/2 cup of sour cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
7. 7Divide the mushroom mixture evenly among 4 small baking dishes or ramekins. Sprinkle the 1/4 cup of grated cheese over the top of each dish.
8. 8Place the dishes on a baking sheet and bake for 20-25 minutes, or until the topping is golden brown and the mixture is bubbly.
9. 9Serve the Mushroom Julienne hot.

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