Julienne with chicken and mushrooms

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Julienne (julienne) - a very common hot appetizer with mushrooms, known to many and other variations. Today I will not talk about the classic cooking method, about slicing with julienne and other joys, but I will show a simple, proletarian, homemade version of this dish, which I cook periodically for myself and my home.

You will need:

Champignons - 500g

Chicken fillet - 1pc

Forest or white dried mushrooms - 15g

Cream - 250ml

Cheese - 100g

Flour - 20g

Salt - 1/2 tsp.

Garlic - 1 clove

Onion - 1 piece

How to cook:

Prepare food.

Step 2 of 14
Step 2 of 14

Peel the onion and cut into cubes.

Step 3 of 14
Step 3 of 14

Cut the mushrooms into larger cubes.

Step 4 of 14
Step 4 of 14

Heat the oil in a skillet and fry the onion until beautifully golden brown.

Step 5 of 14
Step 5 of 14

Add mushrooms and cook until all liquid comes out.

Step 6 of 14
Step 6 of 14

Grind the forest mushrooms into a powder in a blender or coffee grinder. This will greatly enhance the taste and aroma of the finished julienne.

Step 7 of 14
Step 7 of 14

Add a spoonful of flour and mushroom powder to the pan, mix. Taste and level with salt.

Step 8 of 14
Step 8 of 14

Throw chicken fillet in salted boiling water and boil until tender with black pepper and bay leaf. Get it. And as it cools, cut and add to the mushrooms.

Step 9 of 14
Step 9 of 14

Pour in the cream. Mix.

Step 10 of 14
Step 10 of 14

Warm up for a minute or two without boiling.

Step 11 of 14
Step 11 of 14

Grease molds for julienne or ramekina with crushed garlic and fill with filling. Sprinkle with grated cheese. I take the usual hard type of Russian and either Parmesan or Pecorino - which is. Put in an oven preheated to 190 ° C for 12-15 minutes.

Step 12 of 14
Step 12 of 14

Julienne with chicken and mushrooms is ready.

Step 13 of 14
Step 13 of 14

You can call everyone at home to the table and taste.

Step 14 of 14
Step 14 of 14

Bon Appetit!

conclusions

What can you say here? A cool, tried-and-true snack bar that's great for everything: mushroom-scented cream filling, chicken fillet pieces and cheese. Lots of cheese. Who doesn't love him? Sometimes I add fresh thyme to the filling, it looks harmonious here. There is a julienne hot, you can barely hold it in your hands. In general, I recommend it.

As usual, I suggest you cook and form your opinion. Tell / show in the comments what you did and what the replacements were.

That's all for me. Be healthy. Your Bra.

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