Mushroom Julienne

Simmer frozen porcini mushrooms over low heat in 150 ml of water for 10-15 minutes, uncovered.

Save the cooking broth and dice the porcini mushrooms.

Heat a skillet well, add vegetable oil, and quickly sear the porcini mushrooms until golden brown, season with salt, and transfer to a bowl.

Repeat the process for each type of mushroom: fry separately, over high heat, in thin layers, seasoning with salt at the end.

Let the skillet cool down, add vegetable oil and butter, and sauté the onion over medium heat for about 7 minutes until golden.

Add all the mushrooms to the onion and sauté together for 2–3 minutes, then add the flour and cook for 2–3 minutes, stirring constantly.

Pour in 100-120 ml of the reserved porcini broth, add the thyme, nutmeg, and pepper.

Let the broth reduce slightly, reduce the heat, and add 2/3 of the sour cream.

Heat until the first signs of boiling, and season with salt to taste at the end.

Divide the julienne among cocottes or baking dishes, top with a little extra sour cream, and spread it evenly over the surface.