#mushroom #gljive #pilze Pravilno branje gljiva
BOLETE JULIENNE
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Fresh porcini julienneBehold the julienne-a molten hot, cheese crusted, creamy mushroom extravaganza. Just about every hunter of Eastern European descent I’ve talked to has told me about this dish in some way shape or form, and for good reason.
If you look around, there’s plenty of recipes for mushroom julienne out there, most using button mushrooms. When I first heard about this and wrote it down in my diary of recipes to make, I knew that cultivated mushrooms wouldn’t have a place in it. The way I see it, if I wanted to make a julienne it needed to be worthy of the name. After reading Valentina Pavlovna describe the way Russians love their Borovik (a species of bolete) I knew only some perfect bolete buttons would do.
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https://www.youtube.com/watch?v=l3QCr8r_4GU