The weekend came, we went out of town, so there was a little time to stand in the kitchen. Today I will show you how I cooked julienne at a party. Of course, everything turns out much faster and tastier in my oven, but everyone appreciated the result of my cooking today.
I usually cook julienne in cocotte makers or tartlets. I like this recipe the most, and you can see it on my page. https://zen.yandex.ru/media/homechefpovar/jiulen-v-tartaletkah-5d89211379c26e00c5eba2ae
But since Neither one nor the other was at hand, and the products were already bought, then I decided to cook julienne on a small baking sheet.
And since this dish was planned for the table on the occasion of the holiday, I also stuffed a few mushrooms. I will also write the recipe here.
I baked Julienne on a baking sheet, so I put it on a plate in portions, cutting it with a knife. An ordinary julienne on the table is always perceived as a hot snack. but in this case it turned out to be full hot. and boiled potatoes were served as a side dish.
To prepare julienne, I needed:
- Chicken fillet - 1 pc.
- Bulb onions - 1 pc.
- Champignons - 400 gr.
- Cream 20% - 250 ml.
- Cheese - 200 gr.
Put the chicken fillet to cook in a saucepan. While it is boiling, cut the mushrooms onion.
First, in a frying pan in butter / vegetable oil (oil ratio 1: 1), we begin to fry the onion, when it becomes transparent, add the mushrooms and fry them for about 10 minutes until all the liquid has evaporated. In the process of frying, you can slightly salt the mushrooms.
During this time fillet was cooked. Cut it into small pieces and add to mushrooms and onions.
Fry in a pan for a few minutes, then add cream and stirring constantly, wait for them to thicken.
Spread the contents of the pan on a well-greased baking sheet.
Sprinkle the julienne with cheese and put in a hot oven for 10 minutes.
Until the cheese is melted and golden brown.
In cocotte julienne, the consistency is more liquid, if I may say so. It dries better on a baking sheet, and we did not set ourselves the goal of making 100% julienne.
That's all! Great hot done! Bon Appetit everyone!
As I promised, cooking stuffed mushrooms.
1 rule - you need to buy large champignons.
The mushrooms were washed well. They cut out the legs of the mushrooms, and cleaned the middle of the mushroom with a sharp teaspoon so that the void in the mushrooms was as large as possible. I try to do this. so that only the walls of the mushroom are preserved and keep their shape, and the rest of the place is occupied by the filling.
Finely chop the legs. Also chop a few pieces of bacon or smoked sausage.
In a salad bowl, mix the sausage with mushroom legs, add the egg.
Stuff mushrooms with this filling. And we send it to the oven for 10 minutes.
Then sprinkle the mushrooms with grated cheese and for another 5 minutes in the oven. Once the cheese is melted and browned, it's time to get it out and eat it!
Bon Appetit everyone!