Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Squid | 500 Column |
| 2. | Champignon | 500 Column |
| 3. | Vegetable oil | 3 art. l |
| 4. | Hard cheese | 300 Column |
| 5. | Cream 10% | 300 Ml |
| 6. | Sour cream 15% | 2 art. l |
| 7. | Bulb onions | 2 PC. |
| 8. | Flour | 2 art. l |
| 9. | Dill | 1 art. l |
| 10. | Salt | taste |
| 11. | Black pepper | taste |
Cooking
1. Stage
Boil the squid for 2 minutes in salted water. Remove the thin outer film, remove the chitin plates. Drain the water, let the squid cool down a bit and cut them into thin rings.
2. Stage
We clean the onion, chop it. Wash the mushrooms and cut into small pieces.
3. Stage
In a pan, heat the vegetable oil and fry the onions for 5 minutes. Add the mushrooms and cook, stirring, for another 7 minutes, until golden brown.
4. Stage
Grate the cheese. Combine the mushroom mass with chopped squid and half the grated cheese. Mix gently.
5. Stage
In a dry frying pan, lightly fry the flour. Add sour cream, cream, dill, salt and pepper. Stirring all the time, bring the mixture to a boil. Pour the sauce into the mushroom mass, mix.
6. Stage
Preheat the oven to 180 ° C. We spread the finished mass over the cocotte mills, sprinkle with the remaining cheese and the oven for 25 minutes, until golden brown.
7. Stage
Bon Appetit!!!