Julienne with shrimps and mushrooms

Prepare an amazingly tender julienne with prawns, fried mushrooms and creamy béchamel sauce. A gourmet dish for your best dining experience.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 35 minutes

Ingredients

• Champignons 250 g
• Peeled shrimps 250 g
• Vegetable oil 2 tbsp. spoons
• Flour 2 tbsp. spoons
• 2 tbsp butter spoons
• Cream 300 ml
• Salt to taste
• Ground black pepper to taste
• Cheese 80 g

Cooking method

• Cut the mushrooms and shrimp into pieces. Small seafood can be left whole.

• Heat vegetable oil in a skillet over medium heat. Fry the mushrooms for 5-7 minutes. Remove from stove.

• Heat a dry skillet over medium heat. Add the sifted flour and, stirring often, cook for 2 minutes.

• Add butter to the flour and fry for another 2 minutes, stirring occasionally.

• Without stopping, gradually pour in the cream. Bring to a boil and remove from heat. Try not to leave lumps in the sauce.

• Mix the resulting sauce with mushrooms, salt and pepper.

• Arrange the shrimps over the cocotte makers and top with the sauce. Sprinkle with grated cheese on top.

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• Bake for 10-15 minutes at 200 ° C.

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