Mushroom Julienne

Ingredients

200 g Champignons

100 g Yogurt

100 g Unleavened Puff Pastry

50 g Adyghe Cheese

50 g Cheese

1 Onion

1 Egg

10 g Butter

1 Bunch Dill

Salt to taste

Pepper to taste

Clean and chop the mushrooms. Thinly slice the onion and add to the mushrooms. Fry with a little vegetable oil until half-cooked.

Grease individual ceramic dishes with butter, place the fried mushrooms and onions in the pan, and add finely chopped dill. Add the yogurt or sour cream, salt, and ground black pepper. Do not mix the layers.

Add the grated Adyghe cheese. Add grated hard cheese. Roll out the dough slightly, but not too thinly. Line the molds with it. Prick the dough with a fork. Brush the dough with egg.

Bake the julienne at 180 degrees Celsius for 20-30 minutes. The dough will be golden brown when it's ready.

Enjoy!